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I love kombucha, and it offers so many health benefits. If you’re not familiar with it, it’s fermented tea with tons of probiotics. Buying it from the store can get expensive, though. So, I make it at home. It’s easy and doesn’t take a lot of time.
I do continuous brewing because I find it easier, but you can do cycle brewing if you prefer. For continuous brewing, you’ll need a large beverage dispenser with a metal-free spout. I like to make large batches so I never run out (even if I slack on brewing and bottling). You can halve my recipe if you want to make smaller batches.
28 cups spring water
2 cups organic sugar (I use evaporated cane syrup)
Organic tea (I use 7 bags of this tea because it comes in “family size” tea bags equivalent to 4 regular tea bags)
SCOBY and starter tea (I got mine from a friend, but you can order them online)
- Add the water and sugar to a large stockpot and bring to a boil.
- Turn the heat off and add the tea bags. Let steep for 10 minutes.
- Remove the tea bags. I like to squeeze the tea from the bags with a tea bag squeezer, but that’s not necessary.
- Let the tea cool to room temperature.
- Pour into the drink dispenser (or jar for batch brewing). Add the SCOBY and starter tea.
- Cover the top of the drink dispenser with a towel and secure with a rubber band. I use one of these fabric bowl covers. The medium size fits perfectly on this beverage dispenser. Do not put an airtight lid on because it needs to breathe. The towel or fabric cover is to keep fruit flies out.
- Store it in a dark cabinet and let ferment for about 7-10 days. You can experiment with the length of fermentation, because it will vary based on your local climate and season.
Learn how to make it fizzy in How to Make Kombucha – Part 2 🙂