Kombucha Recipe: How to Make Kombucha

Kombucha Recipe

Kombucha is a fermented probiotic drink that is believed to have come from Asia. The craft has been passed down through generations for thousands of years.

Instead of buying bottled kombucha for $7-$8 a bottle, try making it yourself. You will be surprised how easy it is to brew at home – and how delicious it is. Replace sugary soft drinks with a tangy, fizzy drink that is good for gut health and packed with probiotic goodness.

In this article, we’ll show you how to make kombucha. You’ll need a few ingredients and equipment to get started, and then you’ll be ready to make it at home.

Ingredients & Equipment

  •  A kombucha crock or glass jar.
  • SCOBY culture (Symbiotic culture of gut friendly bacteria and yeast)
  • Fabric to cover the top of crock or jar.
  • Plastic or wooden stirrer.
  • Organic black or green tea bags.
  • Organic raw sugar.
  • Filtered water.


1 litre brew:

  •  1 litre of filtered water.
  • 4 tea bags.
  • 1/4 cup of sugar.
  • Small SCOBY and starter tea in packet.

4 litre brew:

  • 4 litres of filtered water.
  • 12 tea bags.
  • 1 cup of sugar.
  • Large SCOBY and starter tea in packet.

*Please note: Your SCOBY will grow. Start with a small SCOBY with your first batch and, as it grows, you can make large batches of continuous brews.


  • Boil your filtered water and remove it from the heat. Add tea bags and allow to sit for approximately 15 minutes until the brew is warm. 
  • Add sugar to warm water and stir until dissolved. When the mixture is cool, add it to your jar or crock. It is important not to add hot water to a glass jar or crock as it may result in breakage.
  • Add the SCOBY and starter tea. Cover with a cloth and rubber band to keep insects and dust out of your brew.
  • Store out of direct sunlight and leave for 5-7 days at approximately 25 degrees Celsius. In cooler months, a heat belt can help keep the jar or crock at the right temperature. 
  • Taste your brew after five days. Once you cannot taste the tea, it is ready to be bottled and refrigerated. If you leave it too long, it will get a vinegar taste that is unpleasant to drink. 
  • Keep your SCOBY and starter tea for making continuous brew kombucha. 


  • Do not stir your kombucha during brewing as it will disrupt the new SCOBY that will be forming.
  • SCOBY cultures are ugly! Don’t worry if it looks like a science specimen or has a weird shape or look. This is all part of the process of it growing and forming yeast strands. 
  • If you see grey or furry mould, then throw out your mixture and start again with a fresh culture. 
  • The brew will form quickly in warmer months.
Leave a Reply

Your email address will not be published. Required fields are marked *