Homemade Kombucha

“Scoby” is an acronym for “Symbiotic Culture Of Bacteria and Yeast.” This culture can be found at health-food stores or online. If you like, you can add fruit or herbs to give kombucha an infused flavor. Mint, lavender and citrus rinds are common flavor infusions.

Serves: 16Hands-on: 30 minutesDifficulty: Medium

Serves: 16


  • 3½ quarts water
  • 8 bags black tea or green tea
  • 2 cups store-bought kombucha
  • 1 cup sugar
  • 1 scoby


  • In a large pot, bring water and sugar to a boil over high heat. Remove from heat, add tea bags and allow to steep until water is cooled to room temperature, about 20 minutes.
  • Transfer tea to a 1-gallon glass fermentation jar and add kombucha. With clean hands, gently slide scoby into the jar. Cover jar by placing a few coffee filters over the top and attaching with rubber bands.
  • Place on your countertop, away from direct sunlight. Allow to ferment 7-10 days. A new cream-colored scoby should have formed at the top of your tea. After 7 days, taste kombucha. When the flavor tastes good to you, and is not too bitter, gently lift the scoby from the top of the jar and transfer it to a clean plate. Use the new scoby in a new batch of tea, if desired.
  • Transfer fermented kombucha to small plastic or mason jars. Allow to sit on the countertop, out of direct sunlight, for 3-5 days, depending on your desired flavor strength and carbonation level. When kombucha has reached your preferred flavor, transfer it to the refrigerator. Enjoy within one month.