Complete Guide: How to Make Kombucha from Scratch

Kombucha, a fermented drink full of probiotics and flavor, has gained popularity for its health benefits and delicious taste. Making kombucha at home is a fascinating and rewarding process. This guide will take you step by step through brewing your own kombucha, from creating a SCOBY to fermentation and flavoring.

History of Kombucha

Kombucha, a fermented drink known for its unique flavor and health benefits, has a fascinating history that goes back thousands of years. The history of kombucha is not only the evolution of a beverage, but also a reflection of cultural traditions and trends in health and wellness. From its origins in China to its popularity in contemporary culture, kombucha has maintained its place as a fascinating and beneficial drink.

Ancient Origins in Asia

Kombucha is believed to have originated in northeastern China around 220 BC. It was known as the “Tea of Immortality” and was valued for its supposed health benefits.

Spread Along the Silk Road

The popularity of kombucha spread along the Silk Road, reaching Russia and Eastern Europe. Over the centuries, it became known in these regions for its distinctive flavor profile and probiotic qualities.

Rediscovery in the 20th Century

Although kombucha’s popularity declined in modern times, it experienced a revival in the 1960s, especially in Germany, due to renewed interest in healthy foods and beverages.

The Kombucha Boom in the 21st Century

In recent decades, kombucha has gained worldwide popularity as a healthy, fermented drink. This interest has been driven by the growing trend toward mindful, sustainable eating, as well as by interest in home fermentation.

Innovation and Diversification

Nowadays, kombucha comes in many variations, from traditional flavors to modern creations with a wide variety of infusions and blends.

Discover the ingredients for making kombucha

Ingredient 1: Tea

Tea is the base of kombucha. You can use black, green, white, or oolong tea, depending on your flavor preferences. Tea provides the nutrients needed for the SCOBY to grow.

Ingredient 2: Sugar

Sugar is essential in the fermentation process. It acts as food for the SCOBY, which breaks it down, reducing its content and transforming it into beneficial organic acids. You can use white sugar, brown sugar, or even honey.

Ingredient 3: Water

Water is the solvent in which the tea and sugar are dissolved. It is important that it be free of chlorine and other chemicals that may inhibit fermentation.

Ingredient 4: SCOBY

The SCOBY (Symbiotic Culture Of Bacteria and Yeast) is the heart of Kombucha. It is a gelatinous mass that ferments the tea and sugar mixture, transforming it into Kombucha.

What equipment do we need to make Kombucha?

Utensil 1: Glass Jar

You’ll need a large glass jar to ferment the kombucha. Make sure it is thoroughly cleaned and sterilized.

Utensil 2: Cloth and Elastic Band

A breathable cloth and an elastic band to cover the mouth of the jar. This will allow the mixture to breathe while preventing contaminants from getting in.

Utensil 3: Wooden Spoon

A wooden spoon is ideal for mixing the tea and sugar, as it does not react with the acids in Kombucha.

Utensil 4: Strainer and Funnel

A strainer and a funnel will be useful for filtering and bottling the finished kombucha.

Steps to follow when making Kombucha at home

Step 1: Prepare the Tea

Boil the water and brew the tea. Add the sugar and stir until it is completely dissolved. Let it cool to room temperature.

Step 2: Add the SCOBY

Once the tea is cold, transfer it to the glass jar and add the SCOBY along with a bit of kombucha from a previous batch (or apple cider vinegar if this is your first batch).

Step 3: Fermentation

Cover the jar with the cloth and secure it with the elastic band. Leave the jar in a warm, dark place for 7–14 days. The duration will depend on the temperature and how acidic you like your kombucha.

Step 4: Flavoring and Second Fermentation

Once fermentation is complete, you can flavor your kombucha by adding fruits, herbs or spices and letting it ferment for a few more days to develop carbonation.

Flavoring Your Kombucha: Creative Ideas

Ginger and Lemon Kombucha

For a refreshing, zesty Kombucha, add a few slices of fresh ginger and some lemon juice to your Kombucha before the second fermentation.

Fruit‑Flavored Kombucha

Try using fruit purées or pieces of fresh fruit to give your kombucha a sweet, natural flavor. Berries, citrus fruits, and tropical fruits work particularly well.

Sugar-Free Kombucha (No Added Sugar)

Although kombucha requires sugar for fermentation, you can opt for fruit to add natural sweetness without added sugars. This will result in a slightly less sweet but equally delicious drink.

Keeping Your SCOBY Healthy

How to Make a SCOBY from Scratch

If you don’t have access to a SCOBY, you can make one using unflavored commercial kombucha. Mix the kombucha with sweetened tea and let the mixture ferment for several weeks until a thick layer forms on the surface.

SCOBY Care and Storage

Keep your SCOBY in a jar with a bit of kombucha in a cool, dark place. If you’re not going to brew kombucha right away, change the tea every few weeks to keep it healthy.

Tips for a Successful Fermentation

Temperature Control

The ideal temperature for fermenting kombucha is between 24–29°C (75–84°F). Lower temperatures will slow the process, while higher ones can speed it up but run the risk of developing mold.

Avoiding Contamination

Make sure all your utensils are clean and sterilized. Avoid using metals that may react with the acidity of the kombucha.

Observation and Adjustment

Watch your kombucha during the fermentation process. If any mold appears or it develops an unpleasant smell, discard the batch and start again. Practice makes perfect when it comes to brewing kombucha.

Conclusion

Making kombucha at home is a rewarding experience that lets you experiment with flavors and enjoy a drink full of probiotics. With these steps and tips, you’ll be well equipped to start your fermentation adventure and create delicious homemade kombucha.

FAQs

What is a SCOBY?

The SCOBY is a symbiotic colony of bacteria and yeast that ferments the sweetened tea and turns it into kombucha. It is essential to the process and can be reused or shared.

What Can We Pair Kombucha With?

Kombucha is a versatile drink that can be enjoyed on its own or mixed. It can be combined with juices, fresh herbs, or even used as a base for innovative cocktails. Its slightly tart, fizzy flavor makes it an excellent substitute for soda.

What kinds of flavors can you make with homemade kombucha?

Kombucha can be flavored in many ways. Popular options include adding fresh or dried fruits such as strawberries, raspberries, mango, or pineapple. Herbs and spices like ginger, mint, or cinnamon are also excellent additions. You can even experiment with bolder blends, like ginger‑lemon kombucha or hibiscus‑lavender kombucha.