If you love kombucha, this DIY Homemade Kombucha recipe is for you! Brewing your own kombucha is pretty easy and saves you a ton of money.
I am a huge kombucha lover. I started making it many years ago, but then got out of the practice.
I was using the continuous brew method, which made things really easy. Basically, you constantly have kombucha brewing, and everytime you pour a glass, you add tea to the mixture.
Today I'm going to show you how to make kombucha using the batch brew method.
If you love kombucha, this DIY Homemade Kombucha recipe is for you! Brewing your own kombucha is pretty easy and saves you a ton of money. Click To Tweet
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How to Make Kombucha
You will need a kombucha starter pack, which includes a kombucha scoby in some kombucha liquid. You will also need a gallon sized jar, tea towel or coffee filter, thick rubber band, and a kitchen thermometer.
Bring 2 cups of water to a boil. Remove from the heat.
Add black and / or green tea. I have never made kombucha with green tea, so I cannot comment on the outcome. I haven't tasted store-bought kombucha with green tea either, so I don't know how it tastes compared to kombucha with black tea.
Add 1 cup of sugar, and stir until dissolved. Reheat the tea to get the sugar to dissolve faster if needed.
Add the tea mixture to a gallon sized jar, along with room temperature filtered water, the kombucha scoby, and the fermented tea that it came in. Check to make sure the mixture is between 75°-85°. It will most likely be on the hotter side, but it will cool down as long as the room is between 75°-85°.
Secure the jar with a tea towel or coffee filter and rubber band. Place the jar in a warm location - between 75°-85°. Colder temperatures = mold, so make sure the room is between those temperatures!
Let it sit between 7- 21 days. Begin tasting the kombucha on day 7. If it tastes too sweet, let it ferment longer. I like to brew mine for 18 days.
After the kombucha is done brewing, place in bottles in the fridge, or you can start a second fermentation with flavors. Here's a recipe for raspberry kombucha that you may like!
You can also add sweetener to the homemade kombucha. You will need some bottles with flip top lids, and a funnel. I like 2 tablespoons of maple syrup per 25 oz. bottle of kombucha, or ½ cup per gallon.
Pour maple syrup, then the finished homemade kombucha into each bottle, leaving 1-2" head space. Let sit 3-5 days, popping the bottles each day to let out carbon dioxide. Taste each day to test its flavor and fizziness.
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You May Need:
- Bring 2 cups filtered water to a boil.
- Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes.
- Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
- Add sweetened tea to a clean gallon sized jar. Fill with room temperature filtered water. Using a kitchen thermometer, make sure the tea is 75°-85°. (By adding room temperature water to the hot tea mixture it will be around 85°-87°, but it will cool down to room temperature.)
- Add the starter tea culture and starter tea (1-2 cups) to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
- Place the jar in a warm area that is between 75°-85°. Cold temperatures cause mold, so a warm area is necessary for the success of your kombucha!
- The kombucha will be ready between 7-21 days. Taste it at day 7. If it's too sweet, ferment it longer. I like to brew mine for 18 days. Save 1-2 cups for the next batch and start another batch!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.