How to make kombucha at home: A simple recipe for beginners (with photos!)
Brewing Kombucha at Home – A Beginner's Recipe Step by Step 🍶
Making your own kombucha is easier than many people think – and it's really fun. With the right temperature, cleanliness, and the right quantities, you'll get a vibrant, aromatic result that shows you how real fermentation works.
We work with fermentation on a large scale every day – but the basics are the same as at home: good tea, clean processes, and a healthy culture. It is precisely this precision that ensures every bottle of BOUCHE tastes so consistently fresh and balanced.
What you need 🫖
For a clean and stable kombucha batch, you only need a few basic ingredients:
- Green and black tea
- White sugar
- Filtered water
- A 2–3 L glass container
- A SCOBY + starter liquid
- Breathable covering (cloth, kitchen paper, coffee filter)
Recommended amounts: 6 g of tea per liter and 60 g of sugar per liter.
Step 1: Prepare tea and sugar
First, measure out the tea, sugar, and water. The 6g of tea per liter will provide enough flavor to the drink, while the 60g of sugar will give the culture energy – it's food , not a sweetener.
Step 2: Steep sweet tea at 82°C
Heat half of your water to about 82°C. This is ideal for brewing tea without making it bitter.
Then:
- Stir in tea and sugar
- Let it steep for 8–12 minutes
- Dissolve the sugar completely.
Why we produce concentrated sweet tea
You brew a strong solution first, which you later mix with cold water. This way you reach the right temperature for the culture without any waiting time.
Step 3: Bring to 26–28°C with cold water
Remove the tea leaves or bags and add the remaining water. The temperature of your sweet tea should now be between 26 and 28°C – perfect for the SCOBY.
If the mixture is above 30°C, the SCOBY can be damaged. If it is too cold, fermentation will start slowly.
Step 4: Into the glass – and the SCOBY is added.
Pour the diluted tea into a 2-3 L glass container and then add:
- the SCOBY
- 200–300 ml starter liquid
Cover, secure – and place in a warm, quiet spot away from direct sunlight.
Cleanliness is paramount 🧼
When fermenting, you should keep everything clean, but not sterile. This means:
- Wash hands thoroughly
- Clean the glass and utensils with hot water.
- Thoroughly remove all traces of dish soap.
- Do not work near plants or compost.
This is how you minimize the risk of unwanted microorganisms.
How fermentation works ⏳
Magic will happen in the next few days:
- Days 1–3: The yeasts start their work, producing CO₂ – the first aromas develop.
- Days 4–7: The bacteria get to work and produce fine organic acids.
- Days 7-10+: The longer the brewing process, the drier and more acidic your kombucha will become.
Want to try it? Only with a clean straw.
FAQs ❓
Can I use flavored tea?
It's best not to. Oils or additives can disrupt the culture – natural teas work best.
What do I do if a new layer forms on top?
This is normal – a new SCOBY is created with each fermentation.
Why does my kombucha taste too sweet?
He's still young then. Give him another day or two – but make sure he's clean.
How much alcohol is produced?
Small amounts – usually less than 0.5 percent. Kombucha remains a non-alcoholic beverage.
No time to brew? We have a solution 🍹
Our BOUCHE Kombuchas are produced using real fermentation, live culture and precise processes – perfect for on the go, in the office or after a workout.