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How to Make Kombucha Tea at Home

If you’ve ever wondered how to make kombucha tea at home, this is your guide. It is a step-by-step guide to show you the kombucha brewing process plus tips and tricks to make your first batch a good one. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
Prep Time30 mins
Fermentation Time7 d
Total Time7 d 30 mins
Course: Drink
Cuisine: American
Keyword: aip, aip diet, autoimmune protocol
Servings: 10 cups approx.
Calories: 113kcal
Author: Beth Chen

Ingredients

Instructions

  • Bring 12 cups of water to boil in a stock pot.
  • Remove from heat, then add the honey to the pot and stir until dissolved.
  • Add in the tea bags then let it steep for 30 minutes.
  • Let the tea cool completely to room temperature, which normally takes a few hours.
  • Once cooled, pour the tea into the glass jar.
  • Add the vinegar or kombucha to the jar.
  • With clean hands place the SCOBY on top. You can try and use tongs but SCOBY’s are slippery so good luck.
  • Cover with your cloth and secure with a rubber band.
  • Place somewhere at room temperature out of direct sunlight (such as a cabinet) and let ferment for 5-10 days. The temperature greatly affects the speed at which the tea will ferment hence the span of time.
  • Start taste testing after 2-3 days. Taste it everyday until it’s just the right amount of tart. The longer you leave it, the more it will taste like vinegar.
  • Remove the SCOBY and 2 cups of liquid for your next batch.
  • Before you transfer the kombucha to bottles, it’s time to add flavoring. Add about 1/4-1/2 cup of honey to the kombucha if you want a little additional sweetness. You can also add fruit or herbs. The scoby feeds off the sugar so while there was a cup of honey in the tea, it won’t taste that sweet. Check out my recipes for Mango Kombucha and Honey Lavender Kombucha (coming soon).
  • Bottle the kombucha leaving some room at the top of the bottles, cover tightly then place in the fridge.
  • If you like carbonated kombucha you’ll need to do a second fermentation.
  • To do a second fermentation, instead of placing the bottles in the fridge, place the bottles somewhere at room temperature out of direct sunlight (such as a cabinet). Let them continue to ferment for 1-2 days.

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 28g | Protein: 1g | Sodium: 4mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg