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I love a good bottle of kombucha. That fizzy, slightly tangy, probiotic-packed goodness is my go-to when I want something refreshing that also feels like self-care in a bottle. But if you’ve ever grabbed a bottle at the grocery store, you know how quickly the cost adds up. At $3 to $5 per bottle, a kombucha habit can become an expensive one—especially if you’re drinking it regularly. That’s why I started making my own with a homemade kombucha recipe! It’s surprisingly simple, incredibly cost-effective, and—bonus—way more sustainable than constantly buying single-use bottles. Plus, once you get the hang of it, you can customize the flavors exactly how you like them, from tart and fruity to spicy and herbal.
If you’ve ever been curious about brewing your own, The Big Book of Kombucha is an incredible resource with step-by-step instructions, troubleshooting tips, and tons of flavor ideas.
Why Make a Homemade Kombucha Recipe?
1. Save Money
Store-bought kombucha can cost anywhere from $3 to $5 per bottle. If you drink kombucha regularly, that adds up fast! When you make it at home, your cost per batch is just pennies per serving. A gallon of homemade kombucha (which makes about eight 16-ounce bottles) costs about $2 to $3 total—less than a single bottle from the store. That’s a huge difference!
2. Reduce Waste
Every bottle of kombucha you buy comes with packaging, and while glass bottles can be recycled, it still takes energy and resources to produce and transport them. By brewing your own, you’re cutting down on single-use packaging and making a more sustainable choice. Reusing glass bottles for your own batches means less waste, and that always feels good.
3. Customize Your Flavors
One of the best parts of making kombucha at home is playing with flavors! Instead of being limited to whatever’s on the store shelf, you can get creative with fresh fruits, herbs, and spices. The Big Book of Kombucha has some of the best flavor inspiration I’ve found, with endless combinations to try.
4. Packed with Probiotics
Kombucha is full of good-for-your-gut probiotics, which support digestion, immune health, and overall wellness. When you follow a homemade kombucha recipe, you ensure your brew is fresh, raw, and full of beneficial bacteria.
What You Need for a Homemade Kombucha Recipe
Before you start, gather these essentials:
- A SCOBY (Symbiotic Culture of Bacteria and Yeast) – This is what ferments the tea and turns it into kombucha. You can get a SCOBY from a friend who brews kombucha or order one online.
- Starter Tea – This is simply already-fermented kombucha that kickstarts your new batch. If you don’t have any from a previous batch, use raw, unflavored kombucha from the store.
- Black or Green Tea – Plain, organic black or green tea works best. Avoid flavored teas, as added oils or herbs can harm the fermentation process.
- Sugar – White cane sugar is ideal because it feeds the fermentation process. (Don’t worry—most of the sugar is consumed by the SCOBY during fermentation!)
- Filtered Water – Tap water with chlorine can interfere with fermentation, so filtered or spring water is best.
- A Large Glass Jar – A one-gallon glass jar is a great place to start. Avoid plastic or metal containers.
- A Breathable Cover – A coffee filter, paper towel, or clean cloth secured with a rubber band will keep out dust and bugs while allowing airflow.
- Glass Bottles for Storage – Swing-top bottles work best for carbonation, but any airtight glass container will do.
Step-by-Step Homemade Kombucha Recipe
Step 1: Brew the Sweet Tea
Boil about 4 cups of filtered water and steep 3-4 tea bags (or 3-4 teaspoons of loose-leaf tea) for 10 minutes. Stir in 1 cup of sugar until completely dissolved. Let the tea cool to room temperature.
Step 2: Prepare the Fermentation Jar
Pour the cooled sweet tea into your large glass jar and add about 8-10 more cups of filtered water.
Step 3: Add the SCOBY and Starter Tea
Gently place the SCOBY into the jar, then pour in 1-2 cups of starter tea. This helps balance the pH and prevents unwanted bacteria from growing.
Step 4: Cover and Ferment
Cover the jar with a breathable cloth and secure it with a rubber band. Place it in a warm, dark space (like a cupboard or pantry) where the temperature stays between 70-85°F.
Fermentation takes 7-14 days, depending on how tangy you like your kombucha. The longer it ferments, the more acidic it becomes.
Step 5: Taste Test
After 7 days, taste your kombucha. If it’s too sweet, let it ferment longer. If it’s tangy enough for your liking, move on to bottling!
Step 6: Bottle and Flavor Your Homemade Kombucha
Remove the SCOBY and set aside about 2 cups of kombucha for your next batch. Pour the rest into glass bottles, leaving some room for flavoring.
For even more creative flavor ideas, The Big Book of Kombucha has incredible combinations you’ll want to try!
Step 7: Second Fermentation for Fizz
Seal the bottles and let them sit at room temperature for 2-5 more days. This is where the magic happens—carbonation develops, giving your kombucha that nice fizz. Open the bottles carefully each day to release pressure and check the level of bubbles.
Step 8: Refrigerate and Enjoy!
Once your kombucha is fizzy to your liking, pop it in the fridge. This slows fermentation and keeps it fresh. Now, enjoy your homemade, delicious, probiotic-rich kombucha!
A Great Resource for Kombucha Lovers
If you’re excited about making kombucha and want to learn even more, The Big Book of Kombucha is packed with everything from beginner tips to advanced techniques, plus tons of troubleshooting advice and flavor inspiration.
Final Thoughts: Brew Your Own, Save Money, and Reduce Waste
Following a homemade kombucha recipe is one of those simple, rewarding habits that fits perfectly into a mindful, sustainable lifestyle. It’s an easy way to save money, reduce waste, and take control of what goes into your drinks. Plus, it’s just fun! There’s something incredibly satisfying about watching your tea transform into a fizzy, flavorful drink—and knowing you made it yourself.
If you’ve been on the fence about trying homemade kombucha, consider this your sign to go for it! Your wallet, your gut, and the planet will thank you.
Have you tried making kombucha before? What flavors are you excited to experiment with? Let’s chat in the comments!