Kombucha Part 3: How to Make Your Own Kombucha!

August 22 2016

Jacqueline Rosenhek


In our last two entries we had discussed what kombucha is and how to make the active bacterial culture or SCOBY for making kombucha, now it is time to learn how to make your very own kombucha! It is possible to make a large variety of flavours which is half the fun in making it! Here is what you will need for a basic kombucha recipe:

  • Black, green, oolong or white tea
  • Sugar (ideally white sugar or natural raw cane sugar)
  • Your SCOBY
  • A glass jar that is about 2000 ml or more
  • Very fine cheesecloth
  • Rubber band
  • Plastic or wooden stirring utensil


After you collect your ingredients and tools you can start to make your kombucha!:

  1. Fill the container with hot water and mix in ΒΌ cup of sugar and stir.
  2. Place the tea bag(s) in the water.
  3. Let the mixture cool and after a minimum time of 10-15 minutes, remove the tea bags
  4. Add the SCOBY to the mixture and let it ferment for 2 weeks in a place without direct sunlight that is room temperature ex: a cupboard. If you would like to personalize your kombucha you may add other tisanes or teas for flavouring (rose hip, ginger, chamomile, moringa, lemon balm, mint or anything with hibiscus is usually very delicious and gives a nice pink colour) or chop up some fruits like apples (especially really tart ones), blueberries, pears, or oranges and let the SCOBY ferment the sugar in the fruit.


  1. After 2 weeks remove the SCOBY from the kombucha and pour the resulting mixture in a glass bottle. The longer you let the mixture ferment, the more of a vinegar flavour you will get.


Now you have the know-how and means to make your own kombucha!!! There are many variations to this recipe so it is encouraged to try as many as possible until you find the one(s) that you like. Happy brewing!





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