Easy Homemade Kombucha
Learn how to make probiotic-rich homemade kombucha with this easy step-by-step recipe. Perfect for beginners with customizable flavors.
Ingredients
- 1 SCOBY (mother culture), about 1/4 inch thick
- 2 cups starter tea from previous batch or unflavored kombucha
- 1 gallon filtered water
- 8-10 black tea bags or 2 tablespoons loose black tea leaves
- 1 cup organic cane sugar
- 2 tablespoons raw apple cider vinegar with mother
- 1 teaspoon dried ginger root, crushed
- 3-4 fresh lemon slices
- 1/2 teaspoon sea salt
- 2 tablespoons fresh ginger juice for second fermentation (optional)
- 1/4 cup fresh fruit juice for flavoring (optional)
- Cheesecloth or coffee filter for covering jar
- Rubber band for securing cloth
- Glass jar, 1 gallon capacity
Instructions
- 1
Brew the black tea by bringing the filtered water to a boil in a large kettle, then steep the tea bags or loose leaves for 7-10 minutes until deeply infused.
- 2
Remove the tea bags or strain out the loose tea leaves, then stir in the organic cane sugar while the liquid is still hot, mixing until completely dissolved.
- 3
Allow the sweetened tea to cool to room temperature, approximately 45-60 minutes, as warm temperatures can damage the SCOBY.
- 4
Transfer the cooled tea to your clean glass jar, then pour in the starter tea or reserved kombucha from your previous batch, stirring gently to combine.
- 5
Add the apple cider vinegar and crushed dried ginger to the jar, whisking well to distribute the flavors evenly throughout the liquid.
- 6
Carefully place the SCOBY into the jar, orienting it to float on the surface of the tea mixture.
- 7
Cover the jar opening with several layers of cheesecloth or a coffee filter, then secure it tightly with a rubber band to allow airflow while blocking dust and insects.
- 8
Position the jar in a warm, dark location away from direct sunlight and temperature fluctuations, ideally between 68-85°F, for 7-30 days depending on your taste preference and room temperature.
- 9
Check the fermentation progress after 7 days by carefully lifting the cloth and observing the SCOBY, which should develop a new layer on top—taste a small amount with a spoon to gauge carbonation and tanginess.
- 10
Continue fermenting for additional days if you prefer more sour, vinegary notes, or bottle it sooner if you like a sweeter, less fermented taste.
- 11
Once fermentation reaches your desired flavor profile, remove the SCOBY and reserve 2 cups of liquid to use as starter tea for your next batch.
- 12
Pour the remaining kombucha through a fine-mesh strainer into glass bottles, leaving about 1 inch of headspace to allow for carbonation buildup.
- 13
Add optional flavorings like fresh ginger juice, fruit juice, or fresh citrus to each bottle at this stage, stirring gently to combine.
- 14
Seal the bottles tightly with airtight lids or swing-top caps, then allow them to sit at room temperature for 2-4 days for the second fermentation to build carbonation.
- 15
Transfer the sealed bottles to the refrigerator to slow fermentation and chill before serving over ice with additional fresh fruit or herbs as desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Black tea | Green tea or white tea | Lower caffeine content and additional antioxidants while maintaining fermentation quality |
| Organic cane sugar | Organic coconut sugar | Lower glycemic index helps stabilize blood sugar during fermentation without affecting SCOBY health |
| Apple cider vinegar | Raw unpasteurized miso paste diluted in water | Adds beneficial enzymes and probiotics while maintaining acidic environment for fermentation |
| Dried ginger root | Fresh turmeric root plus black pepper | Enhanced anti-inflammatory properties with piperine to increase curcumin absorption |
| Filtered water | Mineral water with added trace minerals | Provides essential electrolytes that support hydration and mineral balance |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 32)
| Calories | 28 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 35mg |
| Carbohydrates | 6g |
| Fiber | 0g |
| Sugar | 4g |
| Protein | 0g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
