How to make your own kombucha at home?

March 17, 2026

Embark on the adventure of kombucha fermentation ! it's easier than you think, and the microorganisms do all the work for you. More economical and infinitely customisable, here's how to make your own kombucha at home with simple kitchen equipment.

Equipment needed

A jar/large glass or porcelain/ceramic container.
A clean cloth (e.g. a kitchen towel)
An elastic band
A strainer or filter, depending on the desired filtration
A saucepan
Pressure-resistant bottles
A funnel

Ingredients for 1 litre of pure happiness!

1 litre of water
2 black tea bags or 2 tablespoons of loose tea (as long as you use real tea, any type of tea can be used, such as green, black, white, oolong, etc.)
250ml starter*/SCOBY/kombucha mother
60g sugar or 4 tablespoons (raw cane sugar recommended, but white sugar, other cane sugars, pasteurised honey or maple syrup can also be used)¹
Natural flavourings of your choice (fruit, spices, aromatic herbs, etc.)

The classic recipe

Step 1: Bring 1 litre of water to the boil in a saucepan and add the tea bags. Leave to infuse for about 15 minutes. Then add the sugar (60g) and stir until completely dissolved.

Step 2: Once the tea has cooled, pour it into your jar and add the kombucha mother*. Cover with a cloth and secure with an elastic band to seal it tightly.

Step 3: Leave to ferment for 7 to 14 days (up to a month, depending on your taste) in a jar covered with a cloth. Taste regularly and decide when the kombucha is to your liking; the longer it ferments, the stronger the acidity will be.

Step 4: Remove 250ml and the layer of cellulose (SCOBY). (Keep it for your next batches ;))*

Step 5: Filter and use a funnel to bottle it (in glass, pressure-resistant bottles), add your favourite fruits or spices, then pop it in the fridge! Leave it to rest for a few days, depending on how much you want it to macerate. If you wish, you can re-ferment for 3 days at room temperature to get a few bubbles, although the alcohol content may increase (up to +- 2.5°) and the taste may change.

Step 6: And if you can't be bothered, we're here to help, of course 🙂

*Don't have any kombucha mother to hand? Don't panic! All you need to do is find a 33cl bottle of unpasteurised, plain kombucha (our Brut, is perfect for this). Pour it into a bowl with 5g of sugar, cover with a thin cloth and leave it at room temperature to work its magic. Within 6 to 10 days, you will see a small gelatinous film appear on the surface... Congratulations, your very own SCOBYYY is coming to life!

*You can use this liquid to make a starter. Place the SCOBY and the liquid in a jar and leave it to ferment at room temperature for another two weeks. The starter can be stored for at least 6 months at room temperature. After a few months of storage, new layers of cellulose will appear on the surface. To keep your strain vigorous, only keep the top layer.

Characteristics of a successful kombucha

How can you tell if the magic is working in your jar? Here are the sure signs:

The birth of the baby: After a few days, a thin translucent or whitish film forms on the surface. This is the new SCOBY (baby). If it is smooth and uniform, everything is going well and the bacteria are working properly.
Brown filaments: Don't throw them away! These are clusters of yeast. They often float under the mother or fall to the bottom of the jar. Not very glamorous, but essential. The presence of fine bubbles/foam proves that fermentation is active.
Colour change: The liquid changes from a dark brown/cloudy colour (brewed tea) to a lighter, more transparent amber colour.
Bubble and pH balance: Classic kombucha has a pH between 2.7 and 3.7. It should taste similar to apple cider: slightly acidic on the tongue, without being as harsh as pure vinegar.

Mistakes to avoid

Incorrect temperature control: Kombucha ferments best in a stable climate between 23°C and 27°C. To stabilise it, store it in the fridge at below 7°C.
Fabric mesh that is too large: Use a tightly woven cloth, not gauze or cheesecloth, which allow gnats or dust to pass through.
Use of plastic: The acidity can cause chemical components to migrate into your kombucha.
Soap residue: Rinse with boiling water or vinegar.
Forgetting the starter liquid: Do not neglect to add the starter liquid (about 20% of the volume) to immediately acidify the medium and prevent mould growth.
Flavoured teas: Do not use teas containing essential oils (such as Earl Grey) or artificial flavours, which can harm the survival of the mother culture.
Contact with metal: Avoid prolonged contact with metals (aluminium, iron, copper) that can react with acidity, with the exception of high-quality stainless steel.
Moving the liquid: Avoid moving or stirring the jar during fermentation, as this may prevent the new film (the ‘baby’) from forming properly on the surface.
Poor hygiene: Hands and utensils must be thoroughly cleaned (preferably washed with hot water and white vinegar). Avoid areas that are too dusty or where animals have access.²

Trust your senses

Your nose:

A vinegar smell is normal, but a mouldy smell indicates contamination.

Your eyes:

‍Healthy: Brown spots, slimy filaments, bubbles trapped under the film.‍
Not healthy (mould): Fluffy/hairy spots, often white, green or black, floating dry on the surface. Sometimes a colony can develop on the film, in which case it is best to throw the film away and let it form again. When in doubt, throw away!

Storage

Once the bottle has been placed in the fridge, kombucha will keep for 5 to 7 months.

If the bottle has been opened, it should be consumed within 5 days. It will not actually go off, but its taste will continue to evolve, becoming more vinegary. You can then use it as a base for salad dressings!

Our recommended recipes

Recipe 1: Ginger & lemon kombucha (1L)

Ingredients: Between 1cl and 3cl of lemon juice and 1 to 2 cm of fresh ginger root, sliced.
Instructions: In step 7, after filtering and bottling, add the ginger slices to your bottles. Leave to rest for a few days, depending on the desired maceration. If you wish, you can re-ferment for 3 days at room temperature to get a little fizz, although the alcohol content may increase (up to ± 2.5°) and the taste may change.

Recipe 2: Verbena kombucha (1L)

Ingredients: 1 small handful of verbena leaves
Instructions: In step 7, after filtering and bottling, add the verbena leaves. Leave to rest for a few days depending on the desired maceration. If you wish, you can re-ferment for 3 days at room temperature to hopefully get some bubbles, although the alcohol content may increase (up to ± 2.5°) and the taste may change.

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Disclaimer :

This recipe is for informational purposes only. Home fermentation is a safe and well-documented practice, but it does involve live microorganisms. Follow the hygiene guidelines above, trust your senses, and when in doubt, throw it out. We are not responsible for rogue SCOBYs, over-pressurised bottles, or unexpected vinegar collections. If it smells wrong, it probably is

Sources :

¹.Crum, H., & LaGory, A. (2016). The big book of kombucha: Brewing, flavoring, and enjoying the health benefits of fermented tea (S. E. Katz, Préf.). Storey Publishing.

².Marie-Claire. (26 avril 2021). SOS kombucha : précautions et erreurs à éviter. Ni Cru Ni Cuit. https://nicrunicuit.com/faire/fermenter/kombucha/sos-kombucha-precautions-erreurs-a-eviter/

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