Homemade Kombucha!

When I first started making kombucha, I thought it was going to be a breeze. I had read all the instructions, watched some videos online, and felt confident that I knew what I was doing. But as it turned out, there were many ways for things to go wrong.

The first time I tried to make kombucha, I accidentally left the jar in direct sunlight, thinking it would help the fermentation process. Instead, the kombucha got too hot and turned into vinegar. The second time, I used tap water that was too hot, and it killed all the beneficial bacteria and yeast that were supposed to ferment the tea. The third time, I used too much sugar, which made the kombucha way too sweet and almost undrinkable.

But the most memorable mishap happened when I forgot about the kombucha for a few days and left it to ferment for too long. When I finally remembered to check on it, the jar had exploded, spraying kombucha all over my kitchen. It was a sticky, smelly mess, and it took me hours to clean it up.

Despite all these setbacks, I was determined to get the recipe just right. I read up on all the possible mistakes and tried again and again until I finally got it right. And when I took my first sip of the perfectly fermented, fizzy, and delicious kombucha, it was all worth it.

Looking back, I can laugh at all the funny mistakes I made along the way, and I’m grateful for the lessons I learned about patience, persistence, and the importance of following instructions. Now, every time I make kombucha, I think about the time it exploded in my kitchen and remind myself to never forget about it again.

Here’s a recipe for making kombucha at home:


  • 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
  • 1 cup of starter tea (previously brewed kombucha or plain white vinegar)
  • 8 cups of filtered water
  • 4-6 tea bags (black or green tea)
  • 1 cup of granulated sugar
  • Flavorings of your choice (fresh fruit, ginger, herbs, etc.)
  • Glass jar with a breathable cover (such as cheesecloth or a coffee filter)


  1. In a large pot, bring 8 cups of filtered water to a boil.
  2. Add 1 cup of granulated sugar to the pot and stir until dissolved.
  3. Add 4-6 tea bags to the pot and let steep for 15-20 minutes.
  4. Remove the tea bags and let the tea cool to room temperature.
  5. Pour the cooled tea into a glass jar.
  6. Add 1 cup of starter tea to the jar.
  7. Carefully place the SCOBY on top of the tea mixture.
  8. Cover the jar with a breathable cover (such as cheesecloth or a coffee filter) and secure it with a rubber band.
  9. Store the jar in a warm, dark place for 7-10 days, checking on it every day or two.
  10. After 7-10 days, taste the kombucha to see if it’s to your liking. If not, let it ferment for a few more days.
  11. Once the kombucha has fermented to your liking, remove the SCOBY and store it in a separate container with a little bit of the kombucha as starter tea for your next batch.
  12. At this point, you can add flavorings of your choice (such as fresh fruit, ginger, herbs, etc.) to the kombucha.
  13. Transfer the flavored kombucha to a clean glass jar and store it in the fridge.
  14. Enjoy your homemade kombucha!

Note: It’s important to use clean equipment and work in a clean environment to avoid contamination of your kombucha. Also, be sure to use glass containers as kombucha can react with metal or plastic containers.

I hope you enjoy making and drinking your homemade kombucha!

Wait… what about the SCOBY? Where do I find one?

There are several places where you can find a SCOBY for making kombucha:

  1. Online retailers: You can find SCOBYs for sale on online retailers such as Amazon, Etsy, or specialty websites that sell kombucha-making supplies.
  2. Health food stores: Some health food stores sell kombucha-making kits that include a SCOBY and starter tea.
  3. Friends or family members: If you know someone who makes kombucha, they may be willing to give you a SCOBY and some starter tea to help you get started.
  4. Local kombucha brewers: Some local kombucha brewers may sell SCOBYs to their customers or be willing to give you one if you ask.

When selecting a SCOBY, it’s important to choose one that looks healthy and has a smooth surface with no mold or discoloration. A healthy SCOBY should also be plump and firm to the touch. Once you have a SCOBY, you can use it to make multiple batches of kombucha by reserving some of the kombucha from each batch as starter tea for the next one.

SCOBY is floaty, cream to white, often multi-layered – especially if it’s old!

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