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How to Make Kombucha

Learn how to make kombucha from the comfort of your home. Whether you’re new to making kombucha or you’re a seasoned expert, try our easy-to-follow kombucha recipe below. Now you can brew delicious kombucha tea at home for a fraction of the cost of commercial brands! 

Before You Begin

If you have purchased our dehydrated Kombucha Tea Starter Culture, please visit our video on Activating a Dehydrated Kombucha Scoby to get started.

If you have just activated our dehydrated scoby, please follow the enclosed instructions for making the first 3 batches of kombucha. The instructions in this video and article are for making kombucha regularly, using a fully activated kombucha scoby.


Equipment Needed for Making Kombucha Tea


Making kombucha tea at home is easy, and it only requires a few pieces of equipment to get started. Learn more about choosing the best equipment for making kombucha.

  • Quart-Size Glass Jar
  • Plastic or Wooden Stirring Utensil
  • Tight-Weave cloth or Paper Coffee Filter 
  • Rubber Band (to secure the cover to the jar)



Ingredients for Making Kombucha

Since this video was produced, there have been some changes to our instructions on how to make kombucha.

If using vinegar, always use distilled white vinegar. Apple cider vinegar and rice vinegar are not appropriate for making kombucha tea. Below is a list of ingredients needed for making a kombucha. Learn more about choosing the ingredients for making kombucha.

  • Active Kombucha Scoby
  • Tea Bags or Loose Tea
  • White Sugar
  • Starter Tea or Distilled White Vinegar
  • Unfluoridated, Unchlorinated Water


 Ingredient Ratios for Making Different Amounts of Kombucha

 Container Size




Starter Tea or Vinegar 

One quart

1½ teaspoon loose tea or 2 tea bags

¼ cup

2-3 cups

½ cup

½ Gallon

1 tablespoon loose tea or 4 tea bags

½ cup

6-7 cups

1 cup


2 tablespoons loose tea or 8 tea bags

1 cup

13-14 cups

2 cups



Instructions for Making Kombucha Tea:

  1. Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.   
  2. Place the tea or tea bags in the sugar water to steep. 

NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the scoby and starter tea, so the tea ball will not come into contact with the scoby.

  1. Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be. 
  2. Remove the tea bags or completely strain the loose tea leaves from the liquid. 
  3. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
  4. Add an active kombucha scoby.
  5. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
  6. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
  7. Pour kombucha off the top of the jar for consuming. Retain the scoby and enough liquid from the bottom of the jar to use as starter tea for the next batch. 
  8. The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.


Flavoring and Bottling Kombucha

Once the kombucha has finished culturing, remove the scoby and enjoy it plain or add flavoring. There is no limit to the flavoring possibilities. For a fizzy finished kombucha, try bottling it in a Grolsch-style bottle or other tightly-sealed container.

Check out our video and article on Flavoring and Bottling Kombucha for more information and flavoring ideas.


More Ways to Use Kombucha

Kombucha is good for more than just drinking!  Check out our ideas for using kombucha as well as our collection of amazing kombucha recipes.




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