Homemade Kombucha

Kombucha is a gut healing drink that is made through the process of fermenting tea, sugar, bacteria and yeast. It dates back as far back as 220BC and was known in china as ‘the tea of immortality’. It is full of amazingly rich source probiotics, antioxidants, vitamins and minerals. It also detoxifies the body, supports the immune system and aids digestion.

I first came across Kombucha about 3 years ago and sadly, i have to admit i was a little bit skeptical about it due to its very high sugar usage. ‘I thought to myself – 250g of sugar per batch? Thats insane, I’m not going anywhere near that!’. It wasn’t until just a few months ago that i decided to revisit Kombucha. I was aware that it was a big deal in the paleo community, so I did the research, and i learnt that sugar is a requirement of the fermentation process. It is needed to feed the SCOBY (Symbiotic Culture Of Bacteria and Yeast) and after the fermentation process has ended there is actually almost no sugar left at all. This is evident in the lack of sweetness in the drink (A batch fermented for 3 weeks will actually taste quite sour). Brewing my own Kombucha was a extremely exciting process for me. It really brought out the science geek in me. I’m sure it will in you too!

An added bonus – Each time you finish brewing a batch of Kombucha your SCOBY will multiply. This is brilliant because it means you can either double batch next time round or you can give your SCOBY to a friend as a gift so they can start their own batch of Kombucha.



What you will need:

  • A saucepan

  • A 2 Litre jar

  • A teatowel/ unwanted clean tshirt/ Coffee Filter

  • A funnel

  • A rubber  band


  • 4 black or Green tea bags

  • 1 SCOBY with starter Kombucha

  • 250g of Sugar

  •  Juice or frozen fruit of choice (if you decide to take this to the second fermentation phase)


  1. Sterilize all equipment and sanitize hands with white vinegar

  2. Using filtered water and 4 tea bags brew enough tea to fill your Kombucha jar to almost the top. Allow the tea to steep for a minimum of 10 minutes

  3. Pour your brewed tea in to your Kombucha jar, add 250g of sugar to the mix and allow the tea to cool

  4. Once cool, add your SCOBY along with some starter Kombucha liquid from a previous batch. (Usually if you buy a SCOBY online it will come in started liquid)

  5. Cover your jar with a piece of fabric. I used a clean old t shirt, but you can use a coffee filter or a tea-towel or just about any clean fabric.

  6. Store your Kombucha at above 20 degrees. This is massively important. If the Kombucha is too cold it will start growing mould and you will ruin the batch and the SCOBY (I speak from personal experience!). I find the perfect place for storage  is an airing cupboard

  7. Let your Kombucha do its thing and ferment for up to 21 days. After 21 days your Kombucha will ready but be warned it may be quite sour in taste. Some people like to  taste their Kombucha daily after a period of about 10 days fermentation to get their desired taste before ending the fermentation. I like my Kombucha to be strong and for the sugar intake to be as low as possible so i usually go the whole 21 days.

  8. At this point your Kombucha is bottle and ready to drink! It will be a still drink and you now how the option to flavour and carbonate your Kombucha. To do this simply add some fruit juice to the mix and bottle in an air tight bottle  for a further 3 – 5 days in the same storage conditions as your original kombucha. Please be cautious on your second fermentation – If you forget about your kombucha and it is left for more than 5 days you may come back to a kombucha explosion and a massive clean up job.

  9. After 3 – 5 days either drink, or store in your fridge for daily consumption. Storing Kombucha in the fridge will dramatically slow down fermentation so there will be no risk of any exploding bottles.


If you decide to give this a go please do send me a message or drop me an email. I would love to know how you got on 🙂



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