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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.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
cool:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

53 calories; carbohydrates 14g; sugars 13g; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 16.9mcg; vitamin b12 0.2mcg; sodium 10mg; potassium 35mg; calcium 6mg.
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