How to make homemade kombucha? Simple 7-step recipe

How to make homemade kombucha? The answer is simple: just ferment sweetened tea using a SCOBY (symbiotic culture of bacteria and yeast) for 7 to 14 days at room temperature.

• A naturally sparkling drink, without additives or preservatives
• A daily intake of probiotics to support the gut flora
• A very low production cost compared to commercially available kombucha
• A recipe that can be customized according to your favorite teas and flavors
• A zero-waste approach, with a SCOBY that reproduces indefinitely

How to make homemade kombucha? This is a question more and more French people are asking: consumption of artisanal fermented beverages increased by 35% in Europe between 2020 and 2023, according to functional food market data. Making homemade kombucha is thus becoming a skill accessible to everyone, even without prior fermentation experience.

How to make homemade kombucha: the essential ingredients

Before embarking on the preparation of homemade kombucha, you need to gather a few basic elements. How to make homemade kombucha? It always starts with a list of simple and inexpensive ingredients.

• 1 SCOBY : the kombucha mother, the living heart of fermentation
• 200 ml of starter liquid : already fermented kombucha (pH < 3.5)
• 2 liters of filtered or spring water : avoid chlorinated tap water
• 6 to 8 g of black or green tea : loose leaf or in bags, without added flavorings
• 150 to 200 g of white sugar : classic granulated sugar is ideal

The SCOBY is the key element. You can get one from a homebrewer, in an organic shop, or order it online. Without a SCOBY, it's impossible to start an authentic kombucha fermentation.

How to make homemade kombucha: the necessary equipment

How to make kombucha at home? It doesn't require sophisticated equipment. Here's the essential information:

• A 2-3 litre glass jar (Le Parfait or Mason jar type)
• A breathable fabric (gauze, muslin) and an elastic band to cover the jar
• A large saucepan for preparing sweet tea
• Airtight glass bottles for the second fermentation
• A kitchen thermometer (optional but useful)
• A pH meter or pH strips (recommended for beginners)

Avoid any metal equipment in direct contact with the SCOBY: metal ions disrupt the culture. Glass is the preferred material for brewing homemade kombucha.

How to make homemade kombucha? Step 1: Prepare the sweet tea

How to make homemade kombucha? It starts with preparing a cooled, sweetened tea. Bring 500 ml of water to a boil. Steep your tea for 5 to 10 minutes, depending on your desired strength. Remove the leaves or tea bags, then dissolve the sugar completely in the hot tea. Next, add 1.5 liters of cold water to bring the temperature down to 20-25°C. It is crucial that the liquid is at room temperature before adding the SCOBY: a temperature above 30°C can irreparably damage it.

The preparation of homemade fermented kombucha relies on this balance: enough sugar to feed the yeasts, enough tannins to structure the drink.

How to make homemade kombucha? Step 2: Inoculate with the SCOBY

Pour the cooled sweetened tea into your clean, sterilized glass jar. Add the 200 ml of starter liquid: this acidic liquid protects the brew from unwanted contamination right from the start of fermentation. Then, gently place the SCOBY on the surface of the liquid with clean hands.

How to make homemade kombucha? It involves following this step meticulously. The starter liquid immediately lowers the pH of the medium, making the environment hostile to pathogenic bacteria and favorable to the beneficial microorganisms of the SCOBY.

How to make homemade kombucha? Step 3: The first fermentation (F1)

Cover the jar with your breathable fabric and secure it with a rubber band. Place the jar in a warm spot (22-27°C), away from direct sunlight and strong odors. Primary fermentation lasts between 7 and 14 days, depending on the temperature and desired acidity.

Making homemade kombucha requires patience at this stage. Taste your brew starting on day 7 with a clean straw. If the drink seems too sweet, extend the fermentation by 2 to 3 days. If it's too acidic, shorten the next fermentation. A pH between 2.5 and 3.5 indicates successful fermentation, according to data published by PubMed (Jayabalan et al., 2014).

How to make homemade kombucha? It is known for its beneficial effects on intestinal health, notably through the production of acetic acid, gluconic acid and B vitamins during this fermentation.

How to make homemade kombucha? Step 4: The second fermentation (F2) for carbonation

The second fermentation is the stage that gives homemade kombucha its characteristic fizz. Remove the SCOBY and 200 ml of liquid (your new starter for the next batch). Pour the kombucha into airtight glass bottles.

Add a flavoring of your choice to each bottle: fresh ginger juice, red berry puree, lemon juice, or pieces of mango or pineapple. These natural sugars restart fermentation in a closed environment, producing CO2 that remains trapped in the bottle. Seal tightly and let it rest for 2 to 4 days at room temperature, then refrigerate.

In practice, how do you make homemade kombucha? This second fermentation allows you to create infinitely varied flavors. Open the bottles carefully: the pressure can be high, especially in warm weather.

How to make homemade kombucha: storage and shelf life

Once refrigerated, your homemade kombucha will keep for 2 to 4 weeks. Fermentation slows down considerably in the cold but doesn't stop completely: the drink will continue to acidify slightly over time. Making homemade kombucha therefore means consuming it within the first few weeks to enjoy its optimal flavor.

The SCOBY, on the other hand, can be kept in its starter liquid in the refrigerator for several weeks between brews. It can also be dehydrated for long-term storage.

How to make homemade kombucha: 5 mistakes to absolutely avoid

How to make homemade kombucha? It's simple, but a few mistakes can compromise your preparation:

1. Do not use chlorinated water : chlorine inhibits the microorganisms in the SCOBY. Always use filtered or spring water.
2. Adding the SCOBY to a liquid that is too hot : above 30°C, the live cultures are damaged.
3. Omitting the starting fluid : without acidic starter, the risk of mold contamination is very high.
4. Cover with an airtight lid in F1 : the SCOBY needs oxygen during the first fermentation. Use a breathable fabric.
5. Using flavored tea or essential oils : these compounds can inhibit or kill bacterial and yeast cultures.

How to make homemade kombucha? It remains one of the most accessible solutions for integrating natural probiotics into your daily diet, provided you respect these fundamental rules.

How to make homemade kombucha: taking care of your SCOBY

The SCOBY is a living organism that deserves attention. After each brew, it produces a new layer (baby SCOBY) that you can share, compost, or keep in a SCOBY hotel. A SCOBY hotel is simply a jar containing several SCOBYs in starter liquid, kept at room temperature or in the refrigerator.

If your SCOBY has green, black, or pink spots, it's mold: discard everything (SCOBY and liquid) and start again with a new SCOBY. Brown spots or reddish-brown filaments are normal: these are inactive yeasts.

Making homemade fermented kombucha with a well-maintained SCOBY can continue indefinitely, making this practice particularly economical and sustainable.

How to make homemade kombucha: the scientifically documented benefits

How to make kombucha at home? It also means choosing a beverage with properties studied by research. Available studies, including a review published on PubMed (Kapp & Sumner, 2019), identify several potential effects:

• Gut flora support : natural probiotics from fermentation contribute to a balanced microbiome
• Antioxidant properties : the polyphenols in tea are preserved and enhanced by fermentation
• Hepatoprotective effect : animal studies suggest a protective effect on the liver, to be confirmed in humans
• Antimicrobial activity : the acetic acid produced inhibits certain pathogenic bacteria.
• Vitamin B intake : B1, B6 and B12 are synthesized by the microorganisms in the SCOBY

ANSES,however , points out that health claims about fermented drinks should be interpreted with caution, as human clinical studies are still limited.

How to make homemade kombucha: variations and customization

Making kombucha at home offers complete creative freedom. Here are a few popular variations:

• Ginger-lemon kombucha : classic and digestive, ideal for beginners
• Red berry kombucha : raspberry, blackberry or pomegranate for a colorful and antioxidant F2
• Jasmine green tea kombucha : more delicate, with floral notes
• Jun kombucha : a honey and green tea variant, fermented with a specific SCOBY
• Rooibos kombucha : caffeine-free, ideal for those sensitive to caffeine.

Each variation slightly alters the nutritional profile and taste. Experimenting is one of the great pleasures of making kombucha at home.

How to make homemade kombucha? How much should you consume per day?

How to make homemade kombucha is one thing, knowing how to consume it correctly is another. Nutritionists generally recommend starting with 100 to 150 ml per day to allow the digestive system to adjust, then gradually increasing to a maximum of 250-350 ml per day.

Kombucha contains a small amount of alcohol (generally between 0.5% and 3% depending on the fermentation time) and residual caffeine. These factors justify moderate consumption, particularly for pregnant women, children, and immunocompromised individuals, as highlighted by the National Center for Complementary and Integrative Health (NCCIH).

Frequently asked questions about how to make homemade kombucha?

How long does it take to make homemade kombucha?

The first fermentation lasts 7 to 14 days depending on the ambient temperature and desired acidity. The second fermentation, which creates the carbonation, takes an additional 2 to 4 days. Therefore, allow between 9 and 18 days in total to obtain your homemade kombucha, ready to drink.

Where can I find a SCOBY to make homemade kombucha?

You can obtain a SCOBY from homebrewers through dedicated Facebook groups or forums, in specialized organic shops, or by ordering online. Some organic grocery stores also offer dehydrated SCOBYs. Avoid SCOBYs that are in poor condition or show visible mold.

Can you make homemade kombucha without a SCOBY?

No, an authentic SCOBY is essential for traditional kombucha fermentation. Some methods attempt to create a SCOBY from unpasteurized commercial kombucha, but the results are inconsistent and the resulting culture is often fragile. A healthy SCOBY remains the most reliable method.

What tea should I use to make homemade kombucha?

Black tea is most commonly used because of its high tannin content, which nourishes the SCOBY. Green tea is also suitable and produces a milder kombucha. Avoid flavored teas, herbal teas, and teas with essential oils: these compounds can inhibit or damage the live SCOBY cultures.

What type of sugar should be used for homemade kombucha?

Regular white granulated sugar is best for beginners because it's completely consumed by the yeast. Unrefined cane sugar also works. Avoid honey (except for Jun kombucha), agave syrup, and artificial sweeteners, as these don't properly feed the SCOBY.

How can I tell if my homemade kombucha is a failure?

Your kombucha is ruined if you see colored mold (green, black, pink) on the surface of the SCOBY or the liquid. A smell of vomit, nail polish, or cheese is also a warning sign. On the other hand, a winey or vinegary smell is normal. If in doubt, discard it and start again.

Does homemade kombucha contain alcohol?

Yes, homemade kombucha naturally contains between 0.5% and 3% alcohol, depending on the fermentation time and the amount of sugar used. The longer the fermentation and the higher the sugar content, the higher the alcohol level. For minimal alcohol, shorten the fermentation time and refrigerate quickly after the second fermentation (F2).

Can you make homemade kombucha with tap water?

It is not recommended to use untreated tap water because the chlorine it contains disrupts the microorganisms in the SCOBY and can inhibit fermentation. Use filtered water (activated carbon filter), spring water, or let tap water sit for 24 hours in the open air to allow the chlorine to evaporate.

How to store the SCOBY between two brews?

Keep the SCOBY submerged in 200 to 300 ml of acidic starter liquid in a sealed jar in the refrigerator. It can remain dormant for several weeks this way. For long-term storage, dehydrate it at a low temperature (maximum 35°C) and store it in an airtight bag away from light.

Is homemade kombucha good for digestion?

Homemade fermented kombucha contains natural probiotics, organic acids, and enzymes that may support digestion and contribute to a balanced gut microbiome. Studies published on PubMed suggest beneficial effects, although human clinical research remains limited. Consult a healthcare professional if you have chronic digestive issues.

What is the difference between kombucha and fruit kefir?

Kombucha is fermented from sweetened tea using a SCOBY (Symbiotic Culture Of Bacteria and Yeast), while fruit kefir uses kefir grains in sweetened water or fruit juice. Both are fizzy probiotic drinks, but their microbial profile, taste, and nutritional composition differ significantly. Kombucha is generally more acidic and richer in polyphenols than tea.

How much does it cost to make kombucha at home?

The cost of making a liter of homemade kombucha is estimated at between €0.30 and €0.80, depending on the tea and sugar used, compared to €3 to €6 for a bottle of commercially available organic kombucha. A SCOBY (Symbiotic Culture Of Bacteria and Yeast) represents a one-time investment (€5 to €15) that pays for itself after the second batch. It's one of the most economical fermented beverages to make at home.

Key takeaways

Making homemade kombucha is actually much simpler than it seems. With a healthy SCOBY, quality tea, granulated sugar, and a little patience, you can have a live, sparkling beverage rich in natural probiotics in less than two weeks. Controlling temperature, hygiene, and pH are the three keys to success. Each batch allows you to refine your technique and personalize the flavors to your liking.

How to make kombucha at home? It's also a sustainable, economical, and beneficial approach for your digestive health. Get started today: your first SCOBY will be with you for years of homebrewing.

Studies and scientific sources

• Jayabalan R. et al. — A Review on Kombucha Tea — PubMed (2014)
• Kapp JM & Sumner W. — Kombucha: a systematic review of the clinical evidence — PubMed (2019)
• National Center for Complementary and Integrative Health—Kombucha Tea (NCCIH)
• ANSES — Fermented beverages and food safety
• Harvard Health Publishing — Fermented foods for better gut health