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Jill Dalton
Trying to kick the soda habit? Good for you! Here is a great way to transition your way off of soda without feeling deprived. Kombucha is a fizzy fermented tea drink. As well as being refreshing it also has the added benefit of being good for you. It has beneficial probiotics that help improve your digestion and can even improve your immune system! Soda can’t do that. It does take a bit of patience to make but once you make it a couple of times you will realize the value and the money you will save by not purchasing store bought kombucha.
It is also super fun to have a science experiment like kombucha brewing sitting on your kitchen counter. It is a great conversation starter!
5 from 1 vote
Prep Time 3 hours
Cook Time 7 days
Total Time 7 days 3 hours
Course Drinks
Cuisine American
Servings 16 people
Calories 48 kcal


gallon glass water container


  • One SCOBY symbiotic culture of bacteria and yeast
  • 1 gallon water
  • 1 cup sugar
  • 8 tea bags black or green tea, or combination of both
  • optional : juice concentrate


  • Put one gallon of water into a saucepan and bring to a boil.
  • Turn off heat and steep tea bags for 5-7 minutes.
  • Remove tea bags and pour in the sugar to dissolve.
  • Allow tea to cool to room temperature.
  • Pour tea into gallon container and place SCOBY on top.
  • Cover jar with cloth and secure with a rubber band.
  • Leave on counter away from direct sunlight for 7-10 days.
  • Remove SCOBY and place it on a plate temporarily.
  • If you are going to flavor your kombucha, pour a little juice into the bottom of each jar.
  • Ladle kombucha into jars and seal.
  • If you added juice, then kombucha needs to be left to ferment for another 2-4 days.
  • If it is plain flavored then you can store jars in the refrigerator. Enjoy!
  • Each time you brew you will grow an additional SCOBY so you can share with a friend!


Calories: 48kcalCarbohydrates: 12gFat: 0.04gSodium: 12mgPotassium: 0.3mgSugar: 12gCalcium: 7mgIron: 0.01mg

6 thoughts on “Kombucha”

  1. Hi Jill,

    I have made about 17 batches of Kombucha now, using both Geen Tea and Hibiscus Tea. The Hibiscus Kombucha always wins when I have a taste contest. I don’t find a need for any kind type of second fermentation most of the time. Additionally, don’t know why more people don’t try to make Kombucha, as it is not that hard. Although, I did get into a bit of a jam when I had three – one gallon jugs going at the same time, the seond refrigerator was full and I ran out of bottles. :-).

    It took about a month to create a Scoby from a comerical bottle of Kombucha. Some books do not recomend creating a Scoby that way, but ya can’t believe everything you read. This is the site I used for reference.


    Didn’t find that the tranisition from a Green Tea Scoby to a Hibiscus Tea Scoby a problem, but it did take a batch or two to come around.

    Thanks you for all that you do,


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