Your DIY Guide For Making Kombucha at Home

The following post was originally featured on The Fitnessista and written by Gina H., who is part of POPSUGAR Select Fitness.

Hi! Hope you enjoyed your weekend! Ours was very relaxing and included some of the usual suspects: a trip to Mission to ride the carousel, takeout from Tender Greens, and relaxing. When I posted the following kombucha pic on Instagram, I got quite a few requests for an updated homemade kombucha post. Here it is! (Curious to learn more about kombucha? Check out this post.)

After about a year (maybe a little longer?) of inconsistently making kombucha at home, I finally made some that tastes even better than store-bought stuff.

It was getting really close, and I was happy with the flavor combos I’d tried, but it was always a little too tangy, too sweet, not fizzy enough, etc. After quite a bit of experimentation, I got the result I’d been searching for; it was a glorious moment indeed. A warm embrace was shared with the kombucha jar before holding the scoby in the air like a baby Simba while singing a celebratory chant. (Ok, just in my mind.)

What I’ve learned in my homemade kombucha adventures:

¡ª?I follow the steps in this post, but will outline them again, updated with the current techniques.

Homemade Flavored Kombucha

From The Fitnessista

Homemade Flavored Kombucha


The quality of the scoby (the starter bacteria that looks like a flat, opaque gummy disk) makes all the difference in the world. I got an awesome scoby from Amazon, but I’ve also ordered a dud that ended up molding. (A little tidbit about mold: a lot of people are rightfully fearful about making moldy or bad kombucha. If the batch is bad, it’s an obvious thing. You will know it¡¯s bad just by looking at it. The scoby will have blue or greenish patches on it, and well, it will look like mold. Don’t drink it; throw it away to start over.) The scoby I picked up from the farmer’s market in Ocean Beach is a BEAST.

Scoby handling guidelines: always make sure your hands, tools, container, anything that comes in contact with the scoby, are fully sanitized. Do not touch the scoby (or stir your kombucha) with anything metal; it can destroy it. Use wood or plastic tools instead.

The duration for your kombucha fermentation will vary based on your climate and taste preferences. In hot Tucson, it was ready in about a week. In cooler weather, it could take up to two weeks. Be patient, young grasshopper.

Some things that work well to flavor:

¡ª?Fruit juice (apple, berry, orange)

¡ª?Berries (raspberries, blueberries, strawberries)

¡ª Herbs (lavender, dried ginger, mint)

To each jar or bottle, add some juice, herbs (if you’d like) and (this is KEY) some dried fruit (like dried cranberries or raisins). The sugar in the dried fruit will continue to feed the bacteria, and will also make the kombucha fizzy. Another thing that helps will fizz factor: dried ginger. This stuff is particularly awesome; a little (like a hefty pinch for each Mason jar) goes a long way. Pour the kombucha into each jar or bottle, but be sure to leave at least 2 cups of kombucha in the original jar to use as your “starter tea” for the next batch.

A little tip: I only use one scoby for a max of two batches of kombucha, and then will switch over to the baby scoby. They become weaker with each batch, so it’s good to switch to a new scoby after a couple of rounds.

Hope this helped those of you who were considering making your own kombucha!