Last Updated on September 9, 2026 by Carrie Korem, FNTP
I never thought I’d write a post about kombucha. In fact, I’ve had a running list of things “I’ll never try”.
Five years ago, my “never do” list looked like this:
1. I’ll never grind my own grain. (Bought a small mill 3 years ago, totally converted now)
2. I’ll never drink raw milk. (One taste and I was hooked.)
3. I’ll never make my own sauerkraut. (I do now, on a monthly basis)
4. I’ll never make homemade kombucha. (Well, you see the evidence of this)
5. I’ll never make my own sourdough bread – on a regular basis. (Still haven’t done this one)
6. I’ll never have my own chickens. (I’m seriously considering it)
Apparently, my definition of “never” can be fuzzy.
If you’ve never tried kombucha, you must. It’s a naturally effervescent, sweet fizzy tea (very sweet, in fact, I add a little water). It’s so sweet you feel like you shouldn’t be drinking it, like it’s not allowed. But it’s full of probiotics, live active enzymes, polyphenols (fights free radicals), glucuronic acid (a powerful detoxifier), and many other powerful nutrients.
A few months ago when the FDA pulled kombucha off of the shelves temporarily, I had to choose between going without or putting aside my pride and making my own. I ordered the culture and gave it a whirl.
Two weeks ago when my culture arrived in the mail I still wasn’t so sure I wanted to go through with this. I had a feeling that once I started I might not ever stop. I boiled the water, added the sugar, brewed the tea, added the culture, and then safely tucked the jar away in the pantry to ferment. Seven days later, my kids were giddy to find out what it looked like. To my amazement, the culture had grown into a huge mushroom-like substance perched above sweet, fizzy tea!
I’ve tried two different recipes for kombucha, each with their own attributes. If it’s your first time drinking kombucha then I’d try this recipe. If you’ve had it before and prefer a drink that’s not quite as sweet, use the recipe below.
How to get started:
1. You can purchase a kombucha mushroom (aka culture or scoby) here.
2. Or, you can purchase an entire kit here.
3. This is the jar I like to use for brewing.
If kombucha resides on your “I’ll never make that” list, I recommend looking for Synergy Kombucha at your local health food store. They mix their teas with raw fruit juice for a fizzy, fruity flavor.
Here’s an informative video that shows how easy it is to make kombucha at home.
Kombucha Recipe
While I don’t use white sugar in my cooking or baking, the experts say it is essential for this recipe. The white sugar reacts with the tea and kombucha culture to produce acetic, lactic and glucuronic acid.
Recipe from Sally Fallon’s, Nourishing Traditions (used with permission)
Ingredients
- 3 quarts filtered water
- 1 cup organic white sugar
- 4 organic black tea bags (I used Newman's Own black tea bags)*
- 1/2 cup kombucha from a previous culture (go to your natural foods store for this)
- 1 kombucha scoby or starter culture
Instructions
- Boil water in a large pot. Add sugar and stir until dissolved. Remove from heat and add the tea bags. Steep tea bags until water has completely cooled. Remove tea bags and pour cooled liquid into a 4 quart or larger glass bowl (not plastic). (Here’s a link to the glass container I use.) Stir in 1/2 cup kombucha and place the scoby on top. Cover loosely with a clean cloth or towel and transfer to a warm, dark place. Let mixture sit for 7-10 days. When the mixture is ready the scoby will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the scoby and store in a glass jar in the refrigerator until you are ready to use again. (After your first time making kombucha the scoby will have grown a second spongy pancake. This can be used to make other batches or you can give one away to a friend.) Pour kombucha into a glass jar or pitcher with a tight fitting lid. Store in your refrigerator. Don’t forget to cross kombucha off your “I’ll never do that” list!
- * Updated 8/7/12 – Recently I’ve been using 3 black tea bags and 2 green tea bags or fruit tea bags. Currently, my favorite fruit tea is summer peach and apricot tea. A friend of mine has been making her kombucha with mango tea bags and says it’s her favorite yet.
Nutrition
- Serving Size: Makes about 2 quarts
I've been thinking about making kombucha for a while. I love to drink it and I love to make things myself (I need to start grinding my own grain one of these days, too). This would be a great way to get started, thanks!
Anna, it’s so easy just buy a coffee grinder and grind the grain as you need it. I thought it would time consuming too, but it’s as simple as grinding coffee beans. 🙂
Check out “Elana’s Pantry”- great recipes for grainless bread using almond and coconut flours…they are paleo friendly and very tasty, easy to boot.
And fyi, I also use continuous brew system in a 3.5 gallon crock. Recent batches had been low on fizz, but I found an easy fix…just added a teaspoon of yeast, got my fizz back!!!
I've never had this! I better give it a try!
I've never tried this before but it looks like something I will need to. And very soon! 🙂
I used to make Kombucha in big bowls but stopped a number of years ago. Just this summer I started getting major cravings for it – just a week before the FDA pulled it from shelves! So, in June I invested in a big crock with a spigot and am back in business. I'm using the continuous brew method that requires much less work.PS I can attest that homemade sourdough bread is amazing…
I am a lover of Kombucha pumpkin and although I have bought and tried the drinks at whole food, I wasn't sold. However, your take on the tea as well as your lovely post sparks my curiosity! I am going to give it a go! P.S. what kind of jar?
Sounds delicious! I'll have to try it sometime. I'll bet chickens make yummy eggs…but where do you keep them?
I think homemade kombucha is way better than the bottled stuff! I have a couple of friends here in Boulder that brew it – so good!
I keep hearing about Kombucha but haven't tried it yet. Sounds good!
I've never had kombucha, but I would be willing to try it! Sweet tea is one of my weaknesses, so perhaps this would be a good replacement 🙂
ah, how cool! i'd totally love to start my own culture, i miss kombucha 🙂
I've been scared to make my own kombucha too! I'm sure I'll try it when we get settled into our new house. I'm flirting with getting chickens too, but am not sure about the work commitment involved…would love to read up on it *wink*
I had the exact same thought when they pulled it from the shelves, but have yet to put the money into purchasing one,I'm kind of hoping I stumble on someone who has extra mothers and just gives me one. 🙂 Sourdough is delicious, and quite simple!
I've never heard about kombucha and already intrigued by your preparation..Now I like to try it..Thanks for this giveaway..ramvinayak_81@rediffmail.com
Hi! If you are interested in lots of new and updated Kombucha info, plus interviews with GT Dave and fun recipes and things like that, check out my blog: http://www.KombuchaKamp.com.Nice article! 🙂
I'm so proud of you! Your kombucha looks and sounds great! BTW if you want to make it a little less sweet, just let it ferment longer – like 9 or 10 days! You have all the control now!
ok awesome i'll add this to my list of "weird stuff to try someday" sounds fun! thanks for the tips!
I miss kombucha so much. Am also hestitant to brew my own, but it's getting to that point…
Very easy, a little scary at first but it is worth it. I add frozen fruit to mine after the fermentation process, great stuff!!
I agree….a little scary at first, but I’m glad it turned out great! 🙂
I can't wait to move into our own house next month and start our kombucha up again – I had to give it up while living with my Dad for 3 months – I didn't want an unsuspecting person stumbling on my jar and "mushroom". Try sour dough, it's a lot easier than it sounds and get the chickens too, if they're allowed on base. They are so fun and each have their own personality. Ours used to stand around our patio table and beg with our dog.
hmmm…. I have been interested in kombucha for a few weeks now. I am getting up the nerve to try it. This would be great!
I would love to try my hand at making kombucha! Thanks for a great giveaway!
Friends keep recommending that I give Kombucha a try, but I just haven't gotten around to it…this has been a fabulous incentive to give it a go! Thanks for the push!
Ihave never heard of this! And I dont like tea at all so I am not sure if I would like it, but it would be neat to try something new. :)My hubby is seriously considering getting chickens as well. I would love the splendors but not sure if I would love the work! :)Blessings-Amanda
I have been eying the kombucha drinks in my health food store for a while, and with this post as encouragement, I'm ready to try to make my own!
a friend just mentioned this tea a couple of days ago…I think its a sure sign after reading your post that I am supposed to try it!By the way theres a GREAT sight on raising chickens in the city (or country). We love our chickens and will never be without them again! http://www.mobilechickencoops.com
I would love to try! Thanks for the giveaway!
I love Kombucha but never thought about making my own…maybe I should start!
Sounds interesting. I would love to try it.
We love Kombucha too. Recently my good friend made us a batch & it was so much better than the bottled ones-besides who wants to spend all that money & throw away all those bottles anyway! Thanks for enlightening us & great giveaway.
I've heard of kombucha, but have not yet tried it. I'm very interested now! I can kill 2 birds with one stone and make it myself to try. 🙂 Doesn't sound too awful complicated.
I have been wanting to make my own Kombucha for a while now!
I've been thinking about making Kombucha at home recently, in fact, so this is a great nudge! Thanks!
sounds good!
What a great great idea! I didn't even know this existed … but I have ordered myself a kefir culture to start making cultured milk … and have even recently tried sourdough! (the latter tasted yum, but must redo the culture because it didn't rise happily.). Thanks for introducing me to kombucha!A xx
I will have to try this! 🙂 Thanks for the inspiration.
I buy Buddha's Brew, locally made in Austin. Kinda expensive, and would like to try to make it myself.
I’ve never tried Kombucha, but I’ve been hearing about it a lot lately, and now I’m intrigued. I’m going to have to see if I can try it soon. 🙂
This sounds exactly like me! I’ve been thinking about making Kombucha but afraid I might not ever stop, either! I love Synergy but can’t find it anywhere- why was Kombucha pulled from shelves? That explains why my grocery stores had signs up about it being unavailable.
The FDA said it had to high of an alcohol content. Synergy reformulated their drink and it’s just now back on shelves. I had some last week and it tastes less sweet than the previous formulation. You gotta try making your own. No comparison!
I AM OBSESSIVELY HOOKED ON KOMBUCHA!!! When the FDA pulled it from the shelves… I was only wishing there was some way I could get a culture (and of course secretly hating on Lindsey for spoiling it for us all). Thank you for the link!… and of course for the recipe:)
Hi, thanks for the article. I would love to move out to the country and really get my hands busy doing all these exciting things and making wonders happen with my body as well!Excited, but that will be a while… Anyway, when Kombucha got pulled I was pretty depressed and I wanted to start one, but I was hesitant to order those cultures through the mail, opting to make my own instead, but finding out that to make your own you needed premade kombucha. Therein lies the problem, so finally when it came back on the shelves, I finally did and I found out it was the easiest thing is the world, at times I even thought to myself, “Ok, did I forget any steps?” Becasue it takes literally less than 5 minutes if you use the continuous method. I also found a way to make it caffiene free. steep the teabags in hot water for 30 seconds and pull them out and drop them in the pot. It was comforting becasue my second batch had me up for days (I use 8 black tea bags). I really recommend it. It tastes delicious and I have found my skin problems clearing up and my hair growing as fast as when I was in grade school. Good health! (also that was pretty funny about Lindsay Lohan, becasue I blamed her as well. haha!)
Just found your site! trying to eat healthier these days…but budget gets in the way! Love your ideas and can’t wait to try some recipes! Thanks for sharing!
I just finished my first batch of kombucha and it seems a little bitter; like tea that has steeped too long. Is there something I can do to make it less bitter?
Also the new scoby is not nearly as thick and pretty as my first one; can I save the original one? Can the scoby be cut down. Mine is the size of a dessert plate,
Kombucha making is a bit of a science experiment and many things can come into play such as temperature, humidity, etc. If your kombucha isn’t sweet enough, I’d add a bit more sugar for the next batch. One of my friends, purees and strains berries and then adds the juice to the kombucha to add more flavor. I haven’t tried that, but it’s a great idea. The new scoby will be much thinner than the first. I usually use the larger one for a few weeks and then switch to a small one after about a month. If it gets too thick, the kombucha starts to taste a bit yeasty. The scoby can be cut down, but it isn’t necessary. Mine gets just as big and I continue to reuse it. Lately I’ve been using some flavored tea along with the regular tea (pear and ginger tea from Trader Joe’s) and it’s delicious!
My best Kombucha experience has always been making it with 6 tea bags (4 green, 2 black), along with regular white sugar. This ratio seems to work best. Using all black tea didn’t taste right, nor was using organic sugar…
Need Help! It’s day 11 of brewing my kombucha and the scoby is still sitting at the bottom. Is this normal?
I’ve never had mine stay at the bottom, but I don’t know if that necessarily means something went wrong. I’d smell the mixture and if it smells ok, then I’d taste it. Also, for more detailed questions http://www.culturesforhealth.com who sell kombucha cultures might have some more detailed answers for you.
It’s ok, i’ve brewed many batches that the scoby settles on the bottom.
Its great to see this blog going strong after 2 years. Congratulations 🙂
I have been given a scoby today after asking for sometime for one. I even have an amazing beautiful ceramic
croc that was made specifically for kombucha waiting for it. (I found it in a recycle centre) So here I go after many years to make my first batch. Im going to use mango tea. Thanks for your work.
I absoloutely love Kombucha. This post did not mention anything about a giveaway…but your Facebook post did. I would love to win some Kombucha or a kit! 🙂
The “giveaway” was in the url address, but I removed the info about the giveaway since it’s over. But, a future kombucha giveaway is a great idea! I’ll put that on the list!
Kombucha is so expensive I would definitely consider making it at home!
Well, that’s it- I’m sold! (And for the record, raising chickens can’t be beat.)
I think you’ll like it! 🙂
“Never SAy Never” !
I’ve only ever used black tea bags but your suggestion of fruit and especially Mango tea sounds wonderful so that’s for my next brew! Thank you.
Just been reading some of the comments and would love to send some of my “Scooby” culture or mushroom to those that are interested in making Kombocha but am im Germany! It is so easy to make, well it makes itself and you don’t have to exactly correct with the ingredient measurements. Go for it and try!
Just crossed kombucha off my list. I even did a second fermentation with ginger, grapefruit, & orange. Second batch is underway! Thanks so much for the recipe and the very informative video link.
I clicked on your link for the fruit tea bags, Oh my, I LOVE Urth Cafe! We went there last March for my nieces birthday (twice), then we drove up there again for NO reason, we enjoyed it that much. Then we went again when we went to a taping of American Idol. I only wish we had an Urth Cafe in San Diego, I’d be there every day!
I’ve just began buying Kombucha, I’m the only one that will drink it, thanks for the tip on the Synergy brand, I usually stand in front of the case and I’m boggled as to which one to get. I’ve tried others but not synergy, so I will take your advice and get one today.
Urth is the BEST! 🙂 Another great brand I recently found is “Reeds”. They have a hibiscus flavor that is out-of-this-world!
I love making my own Kombucha and once I started I have not stopped! I try to tell everyone about it!
I’ve made water kefir but I’ve never tried Kombucha. Sounds good!
I made kombucha for the first time. After about 2 weeks, the top of the scoby which is floating on the top of the tea is beginning to get white around the edges. It doesn’t rub off like mold would (I think). Just wondering if I should be drinking this or if something has gone bad with it. Certainly can’t tell my how it tastes!!
Hmm…I’ve never seen white patches. I would write the ladies over at http://www.culturesforhealth.com and see what they have to say.
Hello, I finally have all the ingredients to attempt this, I think.
I have Woodstock organic pure cane sugar, http://www.amazon.com/Woodstock-Farms-Organic-Pure-Sugar/dp/B0057RHUDQ . I have never seen organic white sugar, will this work?
That sugar should work just fine. Let me know how it goes!
Hi!
At the top of this post you said you now also drink raw milk. WHERE DO YOU GET RAW MILK?!!! I must have some!
Thanks!
I can buy raw milk at the grocery store, but each state has it’s own laws. To find raw milk in your area and learn your state’s regulations you should check out http://www.realmilk.com. It’s a great resource!
You get ‘raw’ milk as opposed to pasteurised milk direct from a COW! We used to drink it straight while milking by hand, squirted straight into one’s mouth if aiming was good but all over one’s face and clothes if not! Health is an issue with ‘raw’ milk because it has to be handled in the most hygienic conditions particularly between production and the selling point.
Yes, we’ve been drinking raw milk (the milk direct from the cow) and consuming other raw dairy products for over 7 years. My youngest daughter had severe asthma and as soon as we switched all of the dairy to raw, her asthma disappeared. It’s always important to know exactly where the milk is coming from and how it’s handled. We’ve been buying our milk from Organic Pastures for many years and have been very please.
Conventional milk is a highly processed food, so this is why we don’t drink it. Pasteurization is a process of heating milk to kill bacteria. Unfortunately, this process also typically destroys friendly bacteria (probiotics) and vitamins Ð including vitamin A and more than thirty percent of the vitamin B complex. When probiotic bacteria are destroyed, the milk becomes more vulnerable to contamination. After pasteurization, vitamins that were destroyed are often replaced with synthetic vitamins. One-and two-percent milk sold in stores may contain non-fat dried milk added to it. Non-fat dried milk is oxidized and therefore may contain oxidized cholesterol, which studies suggest may promote heart disease.
Homogenization is a process that takes place after pasteurization. In one method, for example, milk is pushed through small tapered tubes under high pressure to break apart the fat molecules. This is why homogenized milk doesn’ t have to be shakenÐ the cream does not rise to the top. Unfortunately, the structure of the fat molecules actually changes during this process. Not only are the new fat molecules difficult to digest, but they have also been linked to heart disease.
On the other hand, unpasteurized milk from grass-fed cows is full of nutrients and probiotics like lactobacillus acidolphilus, B6, B12, vitamins A and D, calcium, and it is rich in CLAs (con- jugated linoleic acid). In other words, unpasteurized milk promotes good bacteria, sound digestion, healthy fats, and a healthy cardiovascular system.
I understand it’s not for everyone, but it has been a great choice for our family. For further reading: http://chriskresser.com/raw-milk-reality-benefits-of-raw-milk
I am enjoying Kombucha. I found a starter mushroom very tiny. It did grow, but it was not flat. Looked like a jelly fish that just sort of hung around in the middle. I left it sit in a dark for about 3-4 weeks before I got brave to try it. It was really sweet; nothing like the store stuff. Synergy with the Chia seeds is one of my favorites. Some of the other brands taste some what club soda with a vinegar taste. OK but not chia seed quality.
I am hoping for a few hints how to use the Chia seeds. Hate to waste the expensive seeds. So HELP I need.
Can I use the mushroom in the store drinks as a starter? I one brand I found a round Layer disk but it was at the bottom. Can I use this?
I’m not sure how to use the chia seeds in the kombucha. You might want to contact the ladies at Cultures For Health and ask them – they are experts! 🙂 For the scoby, maybe it had “died”? If it fermented for 3-4 weeks, it should have tasted more like a sour vinegar. I would try a different scoby. Don’t give up! It can take a bit of trial and error, but it’s totally worth it! 🙂
My kombucha has little or no fizz…please advise what my problem might be. Thanks.
James,
Try bottling your brewed Kombucha in a sealable flip top jar. If you enjoy fruit flavored tea, a few ounces of fresh fruit juice flavering can be added to the jar first. This will also also give the Kombucha some fresh sugar to digest during the carbination process. The flip top jars can be purchased on Amazon or you may purchase Grolsch beer in the original bottles, enjoy the beer, then repurpose the washed glass bottle for your Kombucha brews. Let the Kombucha sit in the bottles for 2-3 days, sealed; and the tea should be carbonated & fizzy.
Hope this helps, Good luck, David
Can organic Sucanat be used instead of white sugar?
“Sugars containing molasses (unrefined sugars) can be used to brew kombucha but are much more difficult for the scoby to digest and therefore may result in a less consistent fermentation process and resulting level of acidity.” Cultures for Health. Here’s a link to their post about ingredients to use for kombucha brewing: http://www.culturesforhealth.com/kombucha-ingredients
I tried your recipe and had no luck…not sure what went wrong. 🙁
I’m very interested in doing this and have a friend that will send me a baby! Can someone explain the ‘continuous’ method?
Can you use a non caffeine tea?
No, a decaf tea won’t work for this drink. And after fermenting only a small amount of caffeine is left. It’s similar to the sugar – after fermenting there is only about 2 grams of sugar per cup.
Hey. I just saw organic, raw kombucha at my grocery store and was pleasantly surprised to find it so I picked some up. On the way home I opened it up and drank some of it while I was driving. When I got home I noticed a warning to pregnant and nursing mothers and I happen to be breastfeeding a 10 week old. Should I be concerned? I’m wondering if I should use my frozen milk to feed her for the next day but I only have a 24 hour stash. I don’t want to do anything to make my baby sick. Help?
Kombucha has a very small amount of alcohol in it because of the natural fermentation process. So, by law they have to disclose this. I don’t think drinking it while nursing is problematic, but I would check with the ladies over at http://www.CulturesforHealth.com and ask them. They are the experts when it comes to fermentation and food!
I’ve read — and have had experience — that if you refrigerate the SCOBY between batches, it will “hibernate.” It’ll become temporarily useless and will need to be used once or twice to brew (which will not yield quality kombucha) to wake them back up. I simply store mine in a mason jar and keep them in the cupboard. Works well. Just a thought…
I starting making kombucha back in January, but could never get the taste right. It was vinegary and highly acidic. It gave me heartburn. I made my last batch in February and it has been sitting on my counter for the past three months. The Scoby looks healthy with lots of layers on it. Do you think the Scoby is ok to still use? I want to try again. Thanks
If it tasted like vinegar and was highly acidic, then it fermented for too long. I would try cutting down the fermenting time by a day or two. And yes, the scoby should be just fine to use again.
You mention that Kombucha tastes sweet. Is it unsuitable for diabetics? Thanks
I’m not a practitioner, so I can’t say if it’s 100% safe for diabetics, but I do know that after the fermentation process, there is on average 2 grams of sugar per cup of kombucha. I hope that helps!
Hello. I was looking for a sweeter Kombucha recipe, and came across your blog. However, I see the link you posted for a sweeter recipe is not active. Do you happen to still have this recipe around?
Is there a no-sugar recipe? This sounds too good to miss!
Sugar is essential to making kombucha. Without the sugar the mixture can’t ferment. The finished product has about 2grams of sugar per cup.
I like Kombucha, but the ones I drink don’t have tea in them. Can I make it the same way, and just leave the tea bags out of the recipe? Also, could I add fresh squeezed lemon juice, or ginger for flavor? Or pure fruit juices? Just to give it a little something extra?