How to Make Kombucha at Home
Brew sweet tea, cool it, add a SCOBY and starter liquid, and ferment 7 to 14 days until pleasantly tart. For fizz and flavour, do a second ferment in sealed bottles with fruit or juice for a few days, then refrigerate.
Kombucha is fermented sweet tea, tangy, lightly fizzy, and easy to make once you have a SCOBY (the culture). It is a two-stage process: ferment, then flavour and carbonate.
Stage 1: the ferment
- Brew sweet tea: steep black or green tea, dissolve sugar, and top with water.
- Cool to room temperature, heat would harm the SCOBY.
- Add the SCOBY and starter liquid to a clean jar, cover with a breathable cloth secured with a band.
- Ferment 7–14 days at warm room temperature, tasting from day 7, until pleasantly tart.
Stage 2: fizz and flavour
Bottle the kombucha with a little fruit or juice, seal, and leave 2–4 days at room temperature to build carbonation, then refrigerate to stop it. Chilling also halts fermentation so it holds its flavour.
New to fermenting? Start with sauerkraut, and see how long ferments keep in the storage guide.
Frequently asked questions
What do I need to make kombucha?
Black or green tea, sugar, water, a SCOBY with starter liquid, and a clean jar with a breathable cover. Bottles are needed for the fizzy second ferment.
How long does kombucha take to ferment?
The first ferment is usually 7 to 14 days at room temperature, tasting from day 7. A second ferment for fizz takes a few more days in sealed bottles.
Why is temperature control important for kombucha?
Kombucha ferments best warm (around 68 to 78F). Too cold slows it; too warm rushes it. A steady, warm-ish room gives reliable results.