How to Make Homemade Kombucha

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Homemade kombucha is truly stupid-easy to make, and saves you a lot of money over store-bought.

Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

All you need is tea, sugar, a SCOBY and patience. Okay, so there are a few more details than that but overall, it’s pretty simple.

I started buying kombucha before the great freak-out of 2010 – thanks a lot, Lindsay Lohan – during which the unquantified alcohol that could be in the drink caused it to be suddenly yanked off store shelves. Meanwhile, brewers of homemade kombucha were laughing.

All About Homemade Kombucha

I love fermented foods – I make my own sauerkraut and plan to start making kimchi – and it makes me feel kind of off the grid. Recently, I decided that I’d had enough of spending $4 for a bottle of GT’s. It was high time to get a SCOBY and start fermenting my own homemade kombucha.

How is Kombucha Made?

For those new to kombucha brewing, a SCOBY is a magical Symbiotic Colony Of Bacteria and Yeast which gobble up (ferment) the sugar, metabolizing it into the slightly carbonated, tangy drink that’s rich with probiotics and beneficial acids.

In reality, it looks like a pale, weird, flat pancake and sort of like a science experiment. Click here to read more about kombucha health benefits.

Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

How to Grow Your Own SCOBY at Home

One of the most common questions future kombucha makers want to know is where to get a SCOBY.

Get one from a friend or even better, grow your own at home.

Watch my tutorial and see how easy it is to grow your own kombucha SCOBY:

How to Flavor Your Homemade Kombucha

I used a recipe for plain kombucha to start, then created my own flavor combinations for the second fermentation (to make more carbonation). I came up with ginger-mango and blueberry-raspberry. Both came out freaking delicious!

Since I’m all about stupid-easy stuff, I made a fruit puree (directions below) and froze it in ice cube trays so that I could add it exactly when my homemade kombucha was ready – which happened to be during the week when I was uber-busy.

I ended up with *almost* four full 32 oz jars of homemade kombucha (one ginger-mango, two blueberry-raspberry and half a jar of plain).

How to Start Your Next Batch of Kombucha

You have to reserve at least a cup of homemade kombucha out of each batch to get the next started.

Overall, I was psyched at how easy this was to do at home, and I’m already planning to expand my little operation so I can double or triple my homemade kombucha production.

You can also order pre-made kits for making homemade kombucha, like these.

Bottom line: You’ll have to experiment to see how long each step of process will take based on the conditions in your home and your own tastebuds.

If the homemade kombucha is too sour, you can add more sugar and keep the fermentation going, but that just delays the process.

Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

Homemade Kombucha Recipe

Course: Drinks
Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 16
Calories: 48 kcal
Author: Steph Gaudreau
Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way!

Print

Ingredients

  • 1 SCOBY grow your own or order online
  • 8 organic green tea bags
  • 1 cup sugar organic granulated white sugar
  • 1 gallon water
  • 1 gallon Mason jar
  • 1 old t-shirt

Instructions

  1. Boil 64 oz of water (8 cups) in a large pot.
  2. Add 8 green tea bags and allow to steep for 20 minutes. Remove the tea bags.
  3. Add 1 cup of sugar and stir well.
  4. Allow the tea to come to room temperature and pour into a clean one-gallon mason jar or crock.
  5. Add 64 oz more water to the jar and place the SCOBY along with any kombucha tea (KT) it came with into the jar.
  6. Cover with a piece of old t-shirt, and secure with a rubber band.
  7. Allow the homemade kombucha to ferment in a dark place (mine was in the pantry) for 7-14 days. Mine was ready after 8, but I live in Southern California, and it’s been warm lately. The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated and will be unflavored (only tea-flavored). You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavor and more carbonation.

Recipe Video

Nutrition Facts
Homemade Kombucha Recipe
Amount Per Serving
Calories 48
% Daily Value*
Sodium 11mg 0%
Total Carbohydrates 12g 4%
Sugars 12g
Calcium 0.7%
* Percent Daily Values are based on a 2000 calorie diet.
Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

Ginger-Mango Homemade Kombucha Tea

Course: Drinks
Cuisine: Paleo
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 27 kcal
Author: Steph Gaudreau

Making homemade kombucha is simple and easy. Learn how to flavor your homemade kombucha with ginger and mango.

Print

Ingredients

  • 1 cup mango fresh or frozen
  • 1 inch fresh ginger peeled
  • 2 tbsp chia seeds optional

Instructions

  1. Puree the defrosted mango and ginger in a blender, Vitamix or food processor. Or, you can grate the ginger with a microplane grater if your blender isn’t very strong.
  2. Spoon the mixture into an ice cube tray. Freeze until solid.
  3. Two cubes will be ~1/4 cup of fruit puree.
  4. After your unflavored homemade kombucha is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or ¼ cup of ginger-mango puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less ginger-mango puree or more or less carbonation. Mine took 2 days until I thought it was perfect. When it’s done, add your chia seeds and stir well so they don’t clump together.
  5. Keep the extra cubes frozen for your next batch.
Nutrition Facts
Ginger-Mango Homemade Kombucha Tea
Amount Per Serving
Calories 27 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Potassium 46mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 4.5%
Vitamin C 9.1%
Calcium 2.1%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.
Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

Blueberry-Raspberry Homemade Kombucha Tea

Course: Drinks
Cuisine: Paleo
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 65 kcal
Author: Steph Gaudreau

Making homemade kombucha is simple and easy. Learn how to flavor your homemade kombucha with blueberry and raspberry.

Print

Ingredients

  • 1 cup blueberries fresh or frozen
  • 1 cup raspberries fresh or frozen
  • 2 tbsp chia seeds optional

Instructions

  1. In a small saucepan, heat the berries over medium heat until they have released their juices.
  2. Lightly pureed them in the Vitamix or blender.
  3. Spoon the mixture into an ice cube tray. Freeze until solid.
  4. Two cubes will be ~1/4 cup of fruit puree.
  5. After your unflavored homemade kombucha tea is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or ¼ cup of blueberry-raspberry puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less blueberry-raspberry puree or more or less carbonation. Mine took 2 days until I thought it was perfect. You may want to strain the flavored kombucha to remove any seed reside. When it’s done, add your chia seeds and stir well so they don’t clump together.
  6. Keep the extra cubes frozen for your next batch.
Nutrition Facts
Blueberry-Raspberry Homemade Kombucha Tea
Amount Per Serving
Calories 65 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 1mg 0%
Potassium 98mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 1g 2%
Vitamin A 0.4%
Vitamin C 13.9%
Calcium 4.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Making homemade kombucha is simple and money-saving! Click this tutorial to see the process from start to finish and you'll be on your way! | StupidEasyPaleo.com

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