How To Make Organic Kombucha

how to make organic kombucha from home

Kombucha is a popular fizzy tea beverage that makes a great soda substitute. It’s full of antioxidants and probiotics, making it a great healthy beverage to enjoy every day.

If you buy kombucha from the grocery store, you may find it burning a hole through your wallet. Try making kombucha at home to save a lot of money and add just the right amount of flavor you enjoy.


  • 1 Gallon Glass Jar
  • 4 Mason Jars, 1 Quart
  • 8 Cup Capacity Measuring Cup
  • 2 Cup Capacity Measuring Cup
  • Fine Mesh Sieve
  • Kitchen Towel
  • Large Rubber Band
  • Kitchen Thermometer


  • 1/2 C Organic Loose Leaf Tea: Dragonwell for depth, Japanese Sencha for light, grassy flavor, or a Jade Oolong for complexity.
  • 1 C White Sugar
  • 4. Tsp. Spirulina, or other flavoring
  • 1 SCOBY (Symbiotic Colony of Bacteria and Yeast). Need a SCOBY? Check out Kombucha Brooklyn.
  • 2 C Kombucha (for starter)


  1. Bring 1 gallon (16 C) water to 195° F
  2. Add 1/2 C organic loose leaf tea to 8 cup measuring cup.
  3. Pour 8 cups of 195° F water over tea leaves. Steep 3 minutes
  4. While tea is steeping, pour 1 C sugar in 1 gallon glass jar.
  5. After 3 minutes, place fine mesh sieve over 1 gallon glass jar. Pour steeped tea in glass jar. Keep tea leaves in 8 C measuring cup
  6. Pour another 8 C water into measuring cup with tea leaves. Steep for 5 minutes
  7. Pour second steeping into gallon jar. Let cool to room temperature.
  8. Once tea is cooled, add SCOBY and 2 C kombucha starter
  9. Secure cloth over jar to protect from fruit flies. Secure with rubber band
  10. Mark date on jar. After 7-10 days, remove SCOBY from jar.
  11. Set aside 2 C of kombucha for your next batch. You can brew another 16 C tea at this point to get your next batch started. Simply start from step 1 to get your next batch going. Or continue on to finish your current batch:
  12. Strain the rest of your kombucha through mesh sieve over 8 C measuring cup.
  13. Prepare mason jars by placing 1 tsp of spiraling in each jar, or whatever flavoring you prefer.
  14. Transfer strained kombucha to quart mason jars. Mark date on jars. Let sit, sealed, at room temperature for 3 days. This allows carbonation
  15. After 3 days, refrigerate. Serve at your leisure!

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