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Close-up of kombucha being poured into a crystal glass on a wooden table.

Homemade Fizzy Kombucha

Prep Time: 20 minutes
Resting Time: 7 days
Total Time: 7 days 20 minutes
Servings: 2
Calories: 46kcal
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Equipment

  • medium saucepan
  • glass jar (1-liter capacity)
  • clean kitchen towel or coffee filter
  • rubber band
  • funnel
  • glass bottles with airtight lids - (for second fermentation, optional)

Ingredients
  

  • 2 cups water
  • 2 tea bags - black or green tea
  • 2 tbsp granulated sugar - adjust to taste
  • ¼ cup starter kombucha - unflavored store-bought or from a previous batch
  • 1 SCOBY - Symbiotic Culture of Bacteria and Yeast
  • Optional: flavorings - fruit, herbs, or spices

Instructions
 

Prepare the Tea Base:

  • Boil 2 cups of water in a saucepan.
  • Add tea bags and steep for 5–7 minutes. Remove the tea bags.
  • Stir in sugar until fully dissolved. Let the tea cool to room temperature.

Set Up the Fermentation:

  • Pour the cooled tea into the glass jar. Add starter kombucha and gently place the SCOBY on top.
  • Cover the jar with a kitchen towel or coffee filter and secure it with a rubber band.

First Fermentation:

  • Place the jar in a warm, dark spot (around 68–75°F or 20–24°C). Let it ferment for 7–10 days. Taste the kombucha after 7 days. If it’s tangy and slightly fizzy, it’s ready.
  • Flavor and Second Fermentation (Optional):
  • Remove the SCOBY and ¼ cup of kombucha to use as the starter for your next batch.
  • Pour the remaining kombucha into glass bottles. Add fruit, herbs, or spices for flavor. Seal tightly and let ferment at room temperature for 2–3 days to develop carbonation.

Chill and Serve:

  • Once fizzy, transfer the bottles to the refrigerator. Serve chilled.

NUTRITION

Serving: 2g | Calories: 46kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 12mg | Potassium: 0.2mg | Sugar: 12g | Calcium: 7mg | Iron: 0.01mg

Notes

Top Tips:

  • Starter Kombucha: Always include starter kombucha to maintain acidity and prevent harmful bacteria.
  • SCOBY Storage: Store the SCOBY in a small amount of kombucha in the refrigerator between batches.
  • Fermentation Duration: Shorter fermentation yields a sweeter kombucha, while longer fermentation makes it tangier.
  • Sanitation: Ensure all equipment is clean to avoid contamination.
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