Make your own kombucha: The big beginner's guide to your fermented tea

Sparkling, slightly sweet and sour, and full of tradition: Kombucha is one of the world's most famous fermented beverages. Perhaps you've already spotted it in the supermarket or tried it at your favorite café and wondered: Can I actually make kombucha myself?

The answer is: Yes – and it's easier than many think. With the right ingredients, a little patience, and a good starter kit, you can make your own kombucha at home and decide for yourself how sweet, sour, or fizzy it should be.

In this guide, you'll learn everything you need to know to get started: what kombucha actually is, how fermentation works, what a SCOBY does, what ingredients you need, and how to brew your first kombucha step by step.

Kombucha is a fermented tea drink made from tea, sugar, water, and a live culture of yeasts and bacteria.

During fermentation, the microorganisms convert a portion of the sugar into various organic acids and other metabolic products. This creates kombucha's typical taste: slightly sweet, pleasantly sour, and, depending on the preparation, wonderfully fizzy.

What makes it special: Kombucha is a living ferment. Its taste, acidity, and carbonation continue to develop over time and are influenced by factors such as temperature, fermentation time, and ingredients.

Kombucha's exact origin is not clearly established. Historical sources suggest its origins many centuries ago in East Asia, from where the drink spread through various trade routes.

Today, kombucha is appreciated worldwide – not only for its special taste but also for the traditional fermentation method, which makes it an exciting home fermenting project.

To turn sweetened tea into kombucha, a live culture of yeasts and bacteria is needed. The yeasts begin by processing the sugar in the tea. The bacteria then further utilize the resulting substances, forming, among other things, the characteristic acids that give kombucha its typical taste.

At the same time, a new layer often forms on the surface – the so-called SCOBY.

The longer the tea ferments, the less sweet and more sour the result becomes.

As a rough guide:

• 7 days: rather mild and slightly sweet
• 8–10 days: balanced sweet-sour
• 10–14 days: significantly more sour and intense

Since every environment is slightly different, it's always worth tasting it in between.

SCOBY stands for: Symbiotic Culture Of Bacteria And Yeast. The SCOBY usually looks like a beige to light brown, slightly gelatinous disc that floats on the surface of your kombucha.

Many also call it "kombucha mushroom," although biologically it is not a mushroom.

Together with the starter liquid, the SCOBY takes over the fermentation process and ensures that the microorganisms multiply and transform the tea into kombucha.

Important to know:

Not only the visible SCOBY is crucial. The starter liquid also contains many active microorganisms and plays an important role for a successful batch. With the right starter liquid, your SCOBY will develop on its own during fermentation.

Our Kombucha Starter Set is the easiest and safest way. You receive active starter liquid and all components for the first batch. The set includes heat-resistant jars and our special lid, which ensures the necessary air circulation while protecting against insects.

This creates optimal conditions for your first kombucha.

The ingredient list is surprisingly short:

• Water forms the base of your kombucha. It's especially important that the tea has cooled sufficiently before adding the starter culture. Too high temperatures can harm the microorganisms.
• Tea provides essential nutrients for the culture. For beginners, we recommend black tea, as it works particularly reliably.

  • Suitable options include:

  • Black tea

  • Green tea

  • Blends of black and green tea

  • Highly flavored teas or pure herbal teas are less suitable, as they can negatively affect the culture in the long term. You can find more information here.
• Sugar: One of the most common questions is: "Can I make kombucha without sugar?" The short answer is: No.
  • Sugar serves as food for the yeasts and bacteria and is a crucial component of fermentation.
  • For beginners, classic household sugar is best.
  • Alternatives such as honey, coconut blossom sugar, or sugar substitutes can alter the result and are less recommended for initial batches.
• Starter liquid ensures that fermentation can start safely.
  • It introduces active microorganisms and creates a sufficiently acidic environment that suppresses unwanted germs.
  • Therefore, you should always reserve a portion of your finished kombucha for each new batch.

Ingredients for the first batch

• 900 ml water
• 50 g sugar
• 2 tsp black tea
• 100 ml kombucha starter liquid

Instructions

1. Clean the jar and the lid thoroughly.
2. Dissolve 50 g of sugar in 200 ml of boiling water.
3. Add 2 teaspoons or 1-2 tea bags of black tea and let it steep for about 5 minutes.
4. Then add 700 ml of cold water and let the tea cool to a lukewarm temperature.
5. Now stir in 100 ml of kombucha starter liquid.
6. Seal the jar with the Grow lid including the cover.
7. Let the batch ferment for 7–12 days at room temperature, protected from direct sunlight.
8. Once a SCOBY has formed, reserve about 150 ml of the liquid for the next batch. You can enjoy the remaining kombucha.

Once your first kombucha is ready and a SCOBY has formed, you can reuse it for new batches over and over again.

The great thing is: With each fermentation, your SCOBY becomes more experienced, and you can continuously produce new kombucha.

Ingredients for 1.5 liters of kombucha

• 400 ml water
• 80 g sugar
• 3–4 tsp or 2 tea bags of black tea
• 1100 ml cold water
• 150 ml kombucha liquid from the previous batch
• 1 SCOBY

Instructions

1. Dissolve 80 g of sugar in 400 ml of boiling water.
2. Add the black tea and let it steep for about 5 minutes.
3. Add 1100 ml of cold water and let the tea cool.
4. Then add the 150 ml of kombucha liquid and the SCOBY.
5. Seal the jar with the Grow lid including the cover.
6. Let the batch ferment for 7–10 days at room temperature.
7. Taste it occasionally. Once you like the flavor, your kombucha is ready.

One of the most common questions is: "How do I know my kombucha is fully fermented?" The answer lies mainly in the taste.

Freshly brewed kombucha initially tastes very sweet. Over time, it becomes increasingly balanced and develops its typical slightly tart note.

The following signs indicate that kombucha is ready:

• pleasant sweet and sour taste
• slightly fruity or vinegary scent
• fine bubbles in the liquid
• visible activity of the culture
• a new SCOBY begins to form on the surface

As a guide:

• 7 days → rather mild
• 8–10 days → balanced
• 10–14 days → distinctly tart

The warmer the room, the faster the fermentation process.

No. Your kombucha is already ready and drinkable after the first fermentation. Many kombucha fans still opt for a second fermentation because it:

• creates more carbonation
• allows additional flavors to be incorporated
• enables fruity flavors
• often makes the kombucha taste even more effervescent

If you prefer your kombucha plain, you can drink it directly after the first fermentation or store it in the refrigerator.

What is a second fermentation?

In a second fermentation, the finished kombucha is poured into a sealable bottle without the SCOBY. Then, for example, fruits, herbs, or spices are added. The remaining yeasts process the additional sugars and produce carbonation, which remains in the sealed bottle. This creates the typical sparkling kombucha that many know from stores.

How second fermentation works

1. Pour the finished kombucha into suitable bottles.
2. Add fruits, juice, or herbs.
3. Seal the bottle.
4. Let it stand for 1–2 days at room temperature.
5. Carefully open the bottle at least once a day to release excess pressure.
6. Then store in the refrigerator.
   
   

Popular combinations

• Raspberry & Mint
• Lemon & Ginger
• Mango & Turmeric
• Peach & Rosemary
• Strawberry & Basil
• Apple & Cinnamon
  
  

When should kombucha be refrigerated?

As soon as the taste is right for you. Low temperatures significantly slow down fermentation and help preserve flavor and carbonation longer. In the refrigerator, finished kombucha generally keeps for several weeks. Remember to reserve about 150 ml for your next batch before bottling.

If you don't want to brew new kombucha immediately, you can easily store your SCOBY. Place it in a clean jar and cover it completely with finished kombucha. Important:

• The SCOBY should never dry out.
• The liquid should completely cover it.
• The jar should be clean.
• Place a Grow Lid on top to allow air to circulate

This way, your culture remains protected and ready for use.

What is a SCOBY hotel?

New SCOBYs often form with each fermentation. Those who regularly make kombucha quickly accumulate several cultures.

A SCOBY hotel is an easy way to store them. Several SCOBYs are stored together in a jar with kombucha liquid.

Advantages:

• Backup culture for emergencies
• Storage of excess SCOBYs
• Practical for fermentation breaks
• Ideal for gifting individual SCOBYs

Making your own kombucha is easier than it seems at first glance. With the right ingredients, a little patience, and a reliable starter set, you can enjoy your first home-fermented tea in just a few days.

And the best part: once your first SCOBY has formed, you can make new kombucha again and again and experiment with different flavors. Find more inspiration here.