How to Make Kombucha

How to Make Kombucha

By Alexandra ‘Earthie Mama’ Du Toit

Guest Writer for Wake Up World

I am a huge fan of Kombucha. It has been brewed and enjoyed for over 2000 years all over the world. Many cultures have studied this amazing concoction and applied it to their health regiments, from Russia to China, and early Europe.

I have been brewing Kombucha at my own home for many years now. During it’s brewing, it naturally carbonates and creates a refreshing and fizzy healthy drink! I attribute drinking this fermented tea on a daily basis to many health benefits I have experienced. And it’s easy to make it at home!

Benefits of Kombucha

Kombucha is an all round natural, healthy fermented beverage full of amazing amino acids, probiotics and essential minerals. Probiotic literally means “for life”. Antibiotics kill ALL of the bacteria in your body, even the good stuff, but probiotics re-establish the natural ecology and order of the intestinal system. Probiotics are believed to boost immunity, mood enhancer, fight allergies, detoxify the body and rid the body of disease.

However Kombucha is not a panacea. It doesn’t cure disorders, it simply brings the body back into balance so that it may heal itself naturally. That is the secret to how this beverage is able to do so much — it accompanies and supports your body’s natural immune system.

For that reason, the Kombucha benefits you experience may vary but it has is known for some of these great health benefits:

Probiotics by the billions

Helps to alkalize the body

Helps in the detoxification of the liver

Increases metabolism

Improves digestion

Relieves constipation

Boosts energy

Reduces the size kidney stones

High in antioxidants

Can be applied topically to soften the skin from eczema and other skin disorders

Speeds up the healing of ulcers (kills h.pylori on contact)

Helps clear up candida and yeast infections

Aids healthy cell regeneration

Lowers glucose levels to prevent spiking after a meal

Earthie Mama’s Kombucha Tea Recipe ~ 1 Gallon

Flavored Kombucha
Flavored Kombucha


1 Cup Organic Sugar

4-6 Teabags (Organic Green, Black or White)

Kombucha Starter Culture ~ SCOBY (Symbiotic Culture of Bacteria and Yeast)

1 Cup starter liquid (from another Kombucha tea)

Brewing glass jar

Cloth cover

Rubber band


Bring 4 cups water to a boil.

Turn water off , add tea bags ~ let steep for 10-20 minutes

Stir in 1 Cup organic Sugar

Let tea cool completely

After it cools, pour in brewing jar

Pour in starter liquid and SCOBY

Cover with cloth and secure with rubber band

Set in a dark place out of sunlight

Keep undisturbed for 7 days.

After 7 days try your kombucha with a straw or spoon. If it tastes too bitter than it has brewed too long. If it is too sweet put cloth and rubberband back on and let sit for a few more days trying it every so often until it tastes to your liking.

Drink as desired.

Put it in fridge right away or fill up smaller bottles almost to the top and store for second fermentation for more carbonation.

Other tips:

You can flavor you Kombucha with organic frozen or fresh fruit, honey, ginger, herbs such as lavender or rose.

If your Kombucha is too bitter, don’t throw it away! Use it for salad dressing in replacement or addition to vinegar.

If your have too many SCOBY’s instead of throwing it away, compost it, worms LOVE SCOBY’s!

If you have trouble finding a SCOBY, you can make your own by using some of a bottle of already brewed Kombucha and mix it with a cup of tea and sugar. A SCOBY will form at the top.

If you can’t find any Kombucha, you can just leave tea and sugar to ferment, it takes a while but a SCOBY will form at the top.


Earthie Mama

ps. If you enjoy this recipe, check out my Kombucha Mojito recipe here on

Previous articles by Earthie Mama:

About the author:

Alexandra Du ToitAlex is a true Earthie Mama, helping others tune into their most natural state while bringing harmony and balance into all areas of their lives in order to thrive. Alex has a well known blog on health, wellness, conscious parenting, green living and getting off the grid to self sustainability: She also has an MA in Psychology, and is a registered Yoga Instructor, environmentalist, conscious mother, green living expert and birthing expert, and sells all natural products and her ebooks through her website.

Please check out her website at or find Earthie Mama on Facebook page at


Wake Up World's latest videos


Join Wake Up World's Ever Evolving Social Communities

Facebook Twitter Pinterest Google Plus


  • Gina

    Thank you for the article. I buy Kombucha and drink it every day. My stomach problems due to gallstone have gotten better. How do I find Kombucha starter? Can I make it just using other kombucha?

  • Kate

    i love kombutcha! I’ve been brewing it for a while too, my recommendation: don’t skip the 2nd fermentation, that’s where the magic happens! I do my 2nd ferment a room temperature, it only takes 2-3 days.

    One question on your measurements: do you really only use 4 cups of water? I have all the same measurements for the other ingredients, but use 12-14 cups…. Please confirm!

    • Allison

      I use 4 litres (16 cups) for this recipe, not 4 cups.

  • mathew

    What is starter liquid? Can i buy it?

  • JJ

    I have had a gallon jar of Kombucha on my fridge for about 4 to 6 weeks. It continues to make a new scoby every time I try to take out the two or three I now have in there because the scoby sinks to the bottom, starting the process all over again. Maybe I should just start over?

  • rickk

    Do I have to use sugar to make kombucha (I’m off sugar0? And do I have to use caffeinated tea or can I use herbal teas (I’m off caffeine)?

    • Melissa

      Hi, I’ve been told you need to use sugar as it is what the bacteria will grow on – it will not grow on a substitute at all. One of my friends uses green tea, though I think that may have caffeine? Good luck 🙂

  • Paula Blanchard

    do I need to remove the tea after adding the sugar?

    • Melissa

      Hi, I take out the teabags just before pouring into my larger jar for brewing 🙂

  • Debbie Danielson

    Do you only use 4 cups of water to 1 cup of sugar and 4-6 tea bags? I don’t see where you have added additional water.

  • Ashar Hamid

    Where do I get Kombucha for the starter liquid?

    • Josh

      There are a few ways:

      1) You can use a bottle of plain kombucha from the store
      2) You can use vinegar
      3) If you grew your own scoby you can use the liquid that you grew it in

      If you don’t have a scoby yet consider growing your own. I grew mine and it turned out great. There’s a good tutorial on

  • Jannelle Hurney

    I think you meant 4quarts of water.

  • Alexandra von Hahn

    great suggestion for us to make our own Kombucha. Can you rewrite your recipe assuming that none most of us readers would not know from where to get starter liquid and Scoby. Or simply give exact instructions as how how to make our own Scoby and starter…

    • Josh

      I have been brewing kombucha for awhile now and there is a great tutorial for growing your own scoby at home on I followed the directions on this tutorial and I grew a perfectly healthy scoby which i still brew with.

  • Josh

    It’s hard to test how much sugar is present in the kombucha when you brew it at home, but the longer you allow it to ferment the more sour it will get and the less sugar you will have due to the sugar molecules being broken down by bacteria and yeast. The sugar will ultimately be broken down to gluconic and acetic acid. That being said, it’s hard to say if all of the sugar has been broken down, but the sugar content should be quite low assuming you let it ferment for about 3 weeks. With a low sugar content (produced by a longer fermentation) it’s going to taste quite vinegary, but I personally don’t mind that taste.

    • Brent Mcnealy

      I would think you could use a beer brewers hydrometer to measure the sugar content, . very inexpensive and easy to use, . its like a glass thermometer, .

  • Bulgarea Candin Stefan

    Good recipe for Kombucha. I also find this recipe

  • mary

    Can i use xlitol instead of sugar? Or even erithritol?

  • Gail E Dawson

    I would love an icon for easy printing. This is a recipe I would like to try.

  • Brent Mcnealy

    I would think you could use a beer brewers hydrometer to measure the
    sugar content, . very inexpensive and easy to use, . its like a glass

  • Benjamin Nawrocki

    Why does Kombucha make my eczema symptoms worse? I read that anything with yeast content feeds the bad bacteria if there is already an overgrowth. Has anyone here had proven benefits from kombucha, knowing you already had an overgrowth?

  • Sara Bensics

    I love Kombucha but is expensive at the healthy stores and also soo acidic some of them. Is it ok for GERD or IBS ?

  • CIci Girl

    If you’ve never made it before, how do you get a starter from another Kombucha tea?

  • Pat

    There are many groups on facebook that are specifically for fermenting, kombucha, kefir etc. Many of these groups have members who will send you a scoby or grains for kefir etc for the cost of shipping. Some health food shops have them available, too.

    • JA Ayala

      Hi Pat. Thank You for this comment. Coud You recommend someone or some of those groups You may have been in contact with. And if You know some health food shops that sell them, I will appreciate if You can recommend them. Thanks and keep having a great day!

  • Erin Chamberlin

    Hi! When would I put in the ingredients for flavoring? When you put the scoby in, or after it ferments? Thanks!

  • Sabina

    I remember my mom making kombucha, in Brazil, many many years ago! I’ll have to try it myself. Hopefully I can find it here in south Mississippi.

  • Pamela Ann-Hyatt Hutchins

    If making Kombucha from a bottle that has already been bought, how much of it do you use to get started?