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Homemade Kombucha

Homemade Kombucha

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. 
Course Drinks
Cuisine vegan, gluten free
Keyword homemade kombucha
Prep Time 5 minutes
Cook Time 5 minutes
fermenting 18 days
Total Time 18 days 10 minutes
Servings 14
Calories 55kcal



  • 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!


To sweeten the homemade kombucha and make it bubbly, you will need some bottles with flip top lids. I use 25 oz. bottles.
Pour 2 tablespoons 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.


Calories: 55kcal | Carbohydrates: 14g | Sodium: 12mg | Sugar: 14g | Calcium: 7mg