How to make Kombucha

Healthy gut

Kombucha is fermented tea. The fermentation process is done by bacteria. Super good for your intestinal flora! Many health gurus drink a glass every day.

Kombucha is delicious as a substitute for soft drinks or an alcoholic drink. Most of the kombucha that you get in the store is pasteurized. That means the good bacteria are also killed. So always look for a raw / unpasteurized variety in the store. Or make your own!

You can make kombucha with all kinds of different flavors. It contains a tiny bit of alcohol that is released through the fermentation process. Not enough to get drunk, but therefore not recommended to drink during pregnancy.


Scoby, what's that? That is the '' mother cake ''. It may sound a bit nasty and when you look into the jar with kombucha it also looks a bit crazy. But this is the starter of your kombucha. It is a living organism and these are the good bacteria that take care of the fermentation process. The longer you spend making kombucha, the bigger the scoby becomes. So large that you can then take a part off again to hand out to your friends. So someone else can make their own kombucha!

The easiest way is to get a scoby from someone. You can then use that to make your own batch of kombucha. You can also make the scoby yourself from scratch, but it'll take you a few weeks.

Make sure you have a large jar. The one you see here on the photo has a tap, which is very handy for tapping kombucha. This way you can easily drink a glass every day.

Do's & Dont's

  • Preferably use white sugar to make the kombucha. This is the food for the bacteria that take care of the fermentation process. Hardly anything remains of the sugar in the end product.
  • Preferably use black tea for making kombucha.
  • Make sure you don't use metal or plastic to make the kombucha, the bacteria don't like that.
  • You never want to pour hot tea over your scoby, it will die! Make sure your tea has cooled completely before adding it to the kombucha jar.
  • Do not close the jar with a lid, but with a napkin or (cheese) cloth. This allows the kombucha to 'breathe'.
  • Check after six days how your kombucha is doing. The colder it is the longer the kombucha needs to ferment. When the room is very hot, the kombucha will ferment faster. Taste whether you like the kombucha, the longer you leave it the more acidic it becomes.
  • When your kombucha is tasty, drink it within a few days, or fill a bottle and keep it in the fridge. In the refrigerator you slow down the fermentation process and you can keep the kombucha good for longer.
  • Make sure that there is always about 250 ml of kombucha left with your scoby. You need this to make a new batch of kombucha.


The kombucha already has different flavors when you use a different tea. You can use different varieties of black tea or also use green tea. Herbal teas don't work.

After the first fermentation process you can add flavors to the kombucha! Fill a bottle with kombucha and add fresh herbs or fruit. Then allow to ferment for another 3-10 days outside the refrigerator. I made a combination of fresh ginger and pineapple pieces myself. This was really delicious! To experiment, think of:

  • Ginger & Pineapple
  • Rosemary & Orange
  • Thyme & Lavender

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