Recipes and Cooking Kombucha Recipe 4.0 (4) 2 Reviews Save money by learning how to make kombucha tea at home. We even explain how to jumpstart your own kombucha scoby for a customizable homemade kombucha recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 24, 2015 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cool Time: 60 mins Total Time: 80 mins Servings: 16 Yield: 16 cups Jump to Nutrition Facts Ingredients 14 cup water 1 cup sugar 8 black tea bags 2 cup purchased plain kombucha, such as GT's Enlightened Kombucha brand 1 SCOBY* (see tip below) Directions Bring 4 cups of the water to boiling. In a very large heatproof glass bowl or pitcher combine the boiling water and sugar; stir to dissolve. Add tea bags. Let stand 1 hour or until cool. Remove and discard tea bags. Add the remaining 10 cups water and purchased kombucha. Transfer to a clean 1-gallon jar. Add SCOBY. Cover jar with paper towels and secure with a rubber band. Let stand in a dark place where temperature is between 70°F to 75°F for 1 week. Remove SCOBY with clean hands and store.** If desired, reserve enough kombucha (2 cups) to make another batch of kombucha. If desired, strain remaining kombucha through a sieve line with 100%-cotton cheeseclth; transfer to clean bottles with swing-top seals, leaving a 2-inch headspace. Seal bottles. To carbonate, let stand in a dark place where temperature is between 70°F and 72°F for 2 to 3 days. Store in the refrigerator up to 1 month. *To make SCOBY: To make your own SCOBY, bring 4 cups water to boiling. In a large heatproof glass bowl or pitcher combine the boiling water and 1/2 cup sugar; stir to dissolve. Add 4 black tea bags; let stand 1 hour. Remove and discard tea bags. Stir in 3 cups water. Transfer to a clean 2- to 3-quart jar. Stir in 1 cup purchased plain kombucha. Cover jar with paper towels and secure with a rubber band. Let stand in a dark place where the temperature is between 70°F to 75°F for 3 weeks. Remove SCOBY with clean hands; discard liquid. You can also purchase a SCOBY online (use a reliable source, such as Williams-Sonoma [williams-sonoma.com]). **To store SCOBY: Place SCOBY in a clean jar in enough homemade or purchased kombucha to cover. Cover jar and store in the refrigerator up to 1 month. Ginger Kombucha: Prepare as directed through Step 1. Remove SCOBY. Add 1 ounce fresh ginger, peeled and thinly sliced, to the jar. Cover and chill 1 to 2 weeks. Remove and discard ginger. Continue with Step 2. Orange Kombucha: Prepare as directed through Step 1. Remove SCOBY. Add 1 orange, peeled and thinly sliced, to the jar. Cover and chill 1 to 2 days. Remove and discard orange slices. Continue with Step 2. Note: Kombucha is not meant to treat or cure any medical conditions. Consult a doctor before use if you are pregnant, nursing, or have any health conditions or concerns. Print Nutrition Facts (per serving) 53 Calories 14g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 53 % Daily Value * Sodium 10mg 0% Total Carbohydrate 14g 5% Total Sugars 13g Calcium 6mg 0% Potassium 35mg 1% Folate, total 16.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.