How to Make Kombucha from Scratch

Are you wondering how to make kombucha from scratch? Here’s everything you need to know.

As a functional medicine doctor, one of my favorite conversations with patients is about gut health and using naturally fermented foods to boost well-being in all systems of the body. The truth is, nearly all aspects of our health relate to our gut microbiome and the function of our guts, and fermented foods play a key role in keeping our gut healthy. My favorite foods to support gut health are homemade yogurt, fermented vegetables, and yes, kombucha, which I even give to my kids. But here’s the thing: there are tremendous benefits not just from drinking kombucha, but also in learning how to make kombucha from scratch. When you know how to make kombucha from scratch you get to control the ingredients, and flavor, but the actual fermentation culture morphs in ways that help reduce allergies and support gut health even more than store-bought varieties. This is exactly why I recommend that everyone I know learn how to make kombucha from scratch. Homemade is the ultimate form of food as medicine.

What is Kombucha?

Kombucha is a fermented tea made with brewed tea, sugar, and a SCOBY, an acronym which stands for symbiotic culture of bacteria and yeast. When you learn how to make kombucha from scratch, you see firsthand how this living culture transforms sweet tea into a tangy, effervescent, health-promoting drink. Kombucha tastes lightly sour, slightly sweet, and naturally fizzy. Many people drink it as an alternative to soda, for digestive support, or for a gentle energy boost without the crash that comes from coffee. It’s grown in popularity over the past decade or so, and because of this, it can be quite pricey (up to $4 or $5 per bottle!) It’s much less expensive to make it at home, and this is another reason that so many people want to lear to make kombucha from scratch.

Health Benefits When You Make Kombucha from Scratch

From a functional medicine perspective, the health benefits of kombucha include improved digestion, support for gut microbial diversity, organic acids like butyrate that help balance harmful bacteria and repair the gut lining, and antioxidants from tea polyphenols. When I’m asked why someone would want to make kombucha from scratch, I explain that homemade kombucha often contains more active enzymes and beneficial compounds than store-bought versions.

There are additional advantages when you learn how to make kombucha from scratch at home. First, the SCOBY becomes stronger and healthier SCOBY over time, which improves fermentation quality. You can’t buy time at the grocery store, which is a godo reason to learn to make kombucha from scratch at home.

The most important reason to make kombucha from scratch, though, is because the culture changes and adapts based on the environment. In grocery store kombucha, the food manufacturers use the same bacteria and the same fermentation conditions exactly the same way for every, single batch. This is a good thing because then their products taste exactly the same, every time. I don’t know about you, but if there’s a product I love, I am not very happy when it tastes different without warning. However, the limitation of a standardized bacterial culture is that it is only adapted to the temperature-controlled fermentation chamber; it doesn’t pick up any diversity of strains based on the environment. When you make kombucha from scratch, though, the SCOBY and the fermentation medium pick up strains of bacteria and yeast from your house, and this educates your own immune system how to learn to “tolerate” non-self material. Allergies and intolerances are the epitome of immune system intolerance, meaning that our immune systems wrongly react against normal, healthy things in our environments. Consuming home-fermented foods allows our guts to become exposed to these allergens in controlled, healthy ways, supporting overall immune health and reducing the propensity to develop and react to allergens. With allergies on the rise, the fact that I know how make kombucha from scratch, is, as I see it, one of the best skills for helping to support my children’s health.

How to Make Kombucha from Scratch

To make kombucha from scratch, you will need the following ingredients and equipment:

• Filtered water
• Black (or black and green) tea (tea bags or loose leaf)
• Organic cotton strainer, if using loose leaf tea
• Sugar (I recommend organic cane sugar)
• A large, 1-gallon glass jar for fermentation (do not use the kind with a spout, as this is hard to clean and can harbot bacteria)
• Cheese cloth or paper towels
• A large rubber band
• Kitchen funnel
• Glass bottles, with seals
• A SCOBY (synbiotic colony of bacteria and yeast) with cultured kombucha
• A cool, dark space for fermentation

Choosing the Tea

The basic process for how to make kombucha from scratch starts with tea selection. Black tea works best because it provides caffeine and nitrogen (tannins) that the SCOBY needs. If you do choose to use green tea, it’s recommended to use half green tea and half black tea to provide a source of the tannins. Without them, the SCOBY may die. If you’d like to use exclusively green tea, it is recommended to use a “Jun SCOBY.”

When using tea, it is important to only use pure tea, not flavored teas or aromatic black teas like Earl Grey/Lady Grey/Bergamot tea or Jasmine Green Tea (which are flavored with citrus oils that can suffocate the SCOBY; see below).

Herbal teas should be avoided, as they lack the nutrients required for proper fermentation and often contain essential oils which can suffocate the culture. (Oils rise on top of the liquid and block oxygen from getting to the SCOBY, suffocating it.) If you’d like to flavor your kombucha, use a second ferment with fruit juice (see below).

A note about tea bags: Tea bags notoriously leach plastic and endocrine-disrupting chemicals into the tea. When learning how to make kombucha from scratch, you have the power to take steps to avoid this sort of contamination. I recommend using loose-leaf tea, or cutting open the tea bags and pouring into an organic cotton straining bag instead. Alternatively, you could brew the loose leaf tea and then pour through an unbleached coffee filter.

Sugar

Sugar is necessary to make kombucha from scratch because it feeds the yeast and bacteria. Using honey, maple syrup, or artificial sweeteners disrupts fermentation and may cause mold or kill the SCOBY, which is why traditional sugar is essential when starting to make kombucha from scratch. I recommend using organic, unbleached cane sugar. If you’re worried about sugar intake, don’t be! Properly prepared kombucha means that the bacteria consume most of the sugar through the fermentation process, so although the finished product tastes slightly sweet, it has much less sugar than the ingredient list calls for.

Flavor Variations

The recipe on this page explains how to make kombucha from scratch, but it is for making plain kombucha. Plain kombucha can be flavored in 3 ways. The first and most common is with a second cycle of fermentation. To do this, bottle the finished, plain kombucha with a small amount of fruit juice and return it to the fermentation location for another few days (we like to do about 7 days with a ratio of 4 parts kombucha to 1 part juice) before moving to the refrigerator. Avoid using citrus juices as these may contain citrus oils that may suffocate the culture. Do not use this flavored kombucha to bulk ferment with a SCOBY, as it can hurt the SCOBY and increase risk of mold growth.

The second way to flavor kombucha is by serving with a fresh slice of lemon or some frozen fruit as “ice cubes” to impart flavor after the kombucha is finished.

The third way to add flavor to kombucha from scratch is by mixing it into a “mocktail” with a splash of fruit juice, some seltzer, and maybe a glass with a salted rim. Get creative or look up some tried-and-true favorites online.

A note about kombucha flavor: the relative acidity and sweetness of the kombucha can also be adjusted based on fermentation time. The longer the kombucha ferments in the initial phase, the more acidic (like vinegar) and less sweet it will become. If you leave the kombucha too long, it may turn into vinegar and kill the SCOBY. The first round of fermentation typically ranges from 7-14 days. My family tends to prefer a shorter time, closer to 8 or 9 days. If it tastes too acidic (or if I ferment it longer) I typically dilute it with water before serving. When performing a second ferment with fruit juice, I usually opt for an additional 5-7 days, but you can go up to 10.

How to Make Kombucha from Scratch: Troubleshooting

Sometimes, the kombucha SCOBY can become contaminated and grow mold. It is not safe to drink kombucha with a moldy SCOBY. Mold appears fuzzy and blue, green, or black. If you see mold, discard the batch. Stringy brown strands are normal yeast and are part of healthy fermentation.

The SCOBY should always appear smooth and “wet,” but will likely be multicolored with different areas of brown, beige and tan. This is all normal. Anything that looks “dry” or furry is not. When it doubt, throw it out and start again.

That being said, contamination is rare when you use properly cleaned and sanitized equipment. Basic kitchen hygiene practices are an essential piece of learning how to make kombucha from scratch! That being said, you should never bleach your equipment, as residual bleach may kill the culture. Instead, scrub with a soapy sponge, rinse well with hot water, and sanitize with boiling water. Then, air dry completely before using the equipment.

Storing Kombucha

Prepared kombucha really can last indefinitely in the refrigerator, but develops off flavors if left too long. We typically consume within 3 months.

How to Get a SCOBY

The best way to get a SCOBY to start brewing kombucha from scratch is by knowing a friend who can share a SCOBY with you. However, if you don’t know of a home-brewing friend, you can make one yourself using prepared plain kombucha. See this blog post for details: How to Make a SCOBY (from scratch!)