Homebrew Kombucha Recipe



  • 3 Liters – Water
  • 1 cup – Sugar
  • 8 teabags – black or green


  • Whatever you like! Use about 1 cup flavor to 4 cups of fermented tea when bottling.


  1. Make New Tea: Bring the water to a boil and add the sugar. When sugar has dissolved in the water, add teabags. Remove from heat and let cool overnight.
  2. Harvest Fermented Tea: Remove all but two cups of fermented tea. Keep this for next fermentation. 
  3. Bottle Kombucha: Prepare flavors. Use clean bottles. Add flavor to bottle and then add harvested kombucha tea. Let sit on counter for 3 days to carbonate. Put in the fridge.
  4. Next Round of Brewing: Replace harvested tea with new batch of tea. Brew 7 – 10 days before harvesting again.


Use a glass jar and a tea cloth and rubber band to “seal” your brewing kombucha.

NEVER let metal touch your fermentation.

SCOBY means Symbiotic Culture of Bacteria & Yeast.

Record your process in a journal. Keep track of measurements, ingredients, and length of time so you can recreate the recipes you love most.