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Glasgefaess mit Scobs Flasche Glas mit Kombucha Holzschale mit Tee


Make Kombucha yourself: Kombucha recipe for beginners

It may sound like a witch's kitchen, but I promise you: Making kombucha yourself is not rocket science. Our Kombucha Recipe has few components that pack a punch and you will be very happy to enjoy your own kombucha from your fermentation vessel at home very soon. With the Video Instruction and the detailed tips it works for sure.




Making Kombucha Tea: The Basic Recipe for Fermentation Newbies!

To make Kombucha, various ingredients are fermented with a tea fungus (also called Scobys). the fermentation is a preservation method that produces a special taste. In the case of kombucha fermentation, bacteria and yeasts help, as do the kombucha fungi SCOBY (symbiotic culture of bacteria and yeasts) have grown up..


Prepare DIY kombucha

How you can best prepare your kombucha in the fermentation vessel with starting liquid is explained in the video instructions Merle from KOMBUCHERY.



Make kombucha yourself: the ingredients

For making kombucha we generally recommend Organic ingredients for fermentation.

Before you can make your kombucha tea you will need (per litre):

Put ingredients in a highlighted box

  • 1 vessel (fermentation vessel, preparation vessel) made of glass with a volume of at least 1.5 liters and a large opening (rinsed out well without detergent)
  • 1 kombucha mushroom, also called tea mushroom
  • 8 g black tea or green tea
  • 100 g e.g. whole cane sugar
  • 1 liter water (filtered if possible)
  • starter liquid or oursOriginal Kombucha with a neutral taste
  • 1 air-permeable drape (preferably made of fabric)


Scoby for Kombucha Recipe: Where do you get it from?

You can easily get your Scoby for the Kombucha recipe in the buy online or are you lucky that another kombucha lover gave you a already cultivated tea fungus gives. The starting liquid is supplied by most providers or you can use ours Original Kombucha with a neutral taste.


Kombucha instructions in 10 steps to the drink: let's go!

  1. First you bring 1 liter of water in a large pot to boil. Then you can either 8 grams of black or green tea add and for 12 to 15 minutes (while the water is gently simmering).

  2. Then pour off the tea and then 100 grams of sugar add. The sugar should be stirred in long enough until it has completely dissolved in the tea.


Mann giesst Kombucha Glaskaraffe Teesieb mit Tee Zitrone Ingwer Steinarbeitsplatte


  1. When making kombucha at home, it is very important that you keep the tea with added sugar in a glass jar to at least Cool down to 25 degrees room temperature leaves. The sensitive one Scoby must never be placed in hot water to be immersed. The living bacteria and yeasts, as well as proteins can be destroyed in this way.

  2. Now add 100 ml of the tea mixture to the tea mixture batch liquid (starter liquid).


Mann giesst Ansatzfluessigkeit ueber Scoby weisse Schuessel


  1. Then you give the previously carefully rinsed Scoby timid with into the vessel.


Scoby wird in Glasgefaess mit Kombucha gegeben Schale Tee Zitrone Ingwer


  1. You can now open the preparation vessel with a air-permeable cloth cover and fasten with a rubber band.


Kombucha Teepilz abdecken Baumwolltuch Kuechengarn


After fulfilling these first steps of the Kombucha instructions, the Scoby (at a pleasant room temperature) now has about a week to process the ingredients of the tea, so to speak, to eat up. If it is at the bottom of the container, the Scoby will be slightly larger and usually form more Scoby offshoots. Often, however, the scoby will float and over time a thicker kombucha mushroom will form at the top of the glass.s.

  1. Does the kombucha mushroom, after approx. 7 days , the right one fermentation degree reached (depending on your preferences and taste, we recommend a pH value between 2.9 and 3.1) you can use the Scoby carefully from the kombucha liquid remove and remove tea residues with lukewarm water.

  2. You can keep the Scoby in some bottled kombucha liquid (new starter liquid) for the next round of making kombucha yourself.

  3. before you Bottling kombucha , we recommend that you filter the liquid through a very fine sieve or alternatively through a layer of kitchen roll to remove individual small Scoby pieces. But that is not absolutely necessary.

  4. Then the kombucha should be left at room temperature again for about 2 days in a closed bottle for the time secondary fermentation to get. This can then also form the natural carbonic acid.

Yay! You have now fermented your first kombucha yourself and can enjoy a drink that is as delicious and refreshing as our KOMBUCHERY kombucha.


Fact box Make Kombucha yourselfn

results in: Follow these instructions to get 1 liter of kombucha. You can mix new kombucha with your Scoby whenever you like. Well cared for, it can last for months, even years.

Nutritional values per 100 ml:
fat < 0.5g
of which saturated fatty acids < 0.1g
Carbohydrates 3.6 11.8 gg
of which sugar 3.6 11.8 gg
protein < 0.5g

Working time: approx. 20 minutes (plus cooling time for the tea)

Fermentation Duration: approx. 7 days (depending on the desired PH value)




Tips & tricks for kombucha fermentation

Even if there are only a few ingredients and a short working time, care, hygiene and the quality of the components make for a good Kombucha fermentation.

Starter liquid for kombucha

The amount of starter liquid must not be too small. Your scoby should always be completely covered with it when it's resting to prevent mold from forming.

The rule of thumb for making Kombucha yourself is: 100 ml starter liquid per liter of tea.

The more acidic the preparation liquid/starting liquid, i.e. the lower the PH value, the less is needed to prepare your kombucha. However, it is better to be generous than to use it too sparingly. In this way the growth of the Scobys can be guaranteed.

Do's & Don'ts in the tea selection

  • Do not use tea with a high proportion of essential oils or artificial flavors (e.g. fruit tea, tea made from sage or lemon balm).
  • Use loose tea rather than tea bags.
  • If you use fruit tea or tea other than black, green or white tea, just mix it with it, not pure!r!

Hygiene & cleanliness

To ensure that no germs or foreign bodies get into your kombucha, it is advisable to clean everything very thoroughly. It is best to use vinegar to clean all objects and tools. You can also clean your hands with vinegar water.

The best water for boiling the tea

It's hard to believe, but the quality of the water plays a major role in Kombucha production. The rather inconspicuous ingredient can affect your Scoby positively and negatively. Conventional tap water may have residual chlorine and chemicals, as well as fluoride. These substances can harm the Scoby. It is therefore best to always use filtered water.

Kombucha Storage & Kombucha Care

The finished Kombucha drink can be kept for up to 6 months. Bottling the kombucha does not automatically stop the fermentation process. Over time, the kombucha becomes a little more acidic and gets more sparkling natural carbonic acid.

Kombucha should if possible be stored in a cool and dark place. This works best in the fridge or in a cold basement room. Here is kombucha only a few external influences exposed and can rest in peace. The shelf life can be extended by some time. By constant cooling fermentation is delayed and the kombucha only slowly becomes a little more acidic.


Prepare Kombucha again: Can I make the tea fungus myself?

You can also prepare a kombucha mushroom yourself without a starter kid from the internet. The ingredients are the same and it just takes a little more time and patience.

With tea, cane sugar and ours KOMBUCHERY Raw- Original as a preparation liquid may change depending on conditions, within 7 to 21 days the kombucha fungus form all by itself.

It is exciting to observe how small foam bubbles form on the surface of the liquid. These become more and more dense over time until slowly the Kombucha mushroom will be recognizable. The patience is worth it! Making kombucha yourself is really exciting!


FAQs: Make your own kombucha drink

Can kombucha be dangerous?

Kombucha cannot be dangerous. But the same applies here: everything in moderation . Since kombucha is a probiotic drink, you should slowly get your body used to the drink, especially your intestines. In addition, the Kombucha forms more and more the longer it standsr healthy acids. Some are sensitive to too much acid. In that case you can dilute your kombucha with water or if at some point it becomes too acidic to drink you can use it like vinegar but for salad dressings use. For real he won't be bad.

How much kombucha is healthy?

With kombucha it is the same as with all other foods: you should not overdo it with consumption. start with a small glass a day and see how you like the kombucha. After a few days you can also drink more.

There is no maximum amount that should be considered and that would lead to side effects.

Can you share the kombucha mushroom??

You can separate individual layers of the kombucha mushroom from each other with clean hands. Just pull it off very carefully. Or take a standard pair of scissors cleaned with vinegar and the Carefully break the scoby into pieces. With the individual parts you can make a new Kombucha in the starter or give it away.

Which tea is suitable for kombucha?

It is particularly suitable for making kombucha yourself Black tea , but also oolong tea or Green tea are a good choice for a successful fermentation. A combination of green and black tea is also one of many possible alternatives.

Our favourites:

  • Black Tea Golden Monkey: Darjeeling, Friesian Blend (Assam, Ceylon, Indian Himalaya)
  • White Tea: Silver Needle, Shou-Mei, Oolong Tea
  • Green Tea: Sencha & Matcha, New Spring, Chun Mee

    How much alcohol is in kombucha tea?

    The duration and type of fermentation not only affects the taste but also the alcohol content in Kombucha. Kombucha can up to 3% alcohol contain. In fact, it is usually less. After 14 days the fermentation is the alcohol value at a maximum of 0.5 to 1 percent .

    Sugar in Kombucha

    The added sugar is mainly needed for the microorganisms during fermentation. Yeast and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the fermentation technique, a sugar content of 3 g to 12 g sugar per 100 ml Kombucha return. You can also experiment with the type of sugar yourself.

    If, like us, you like it tart and not too sweet, you can vary the amount of sugar, but you should never go below 80 g of sugar per liter, otherwise the microorganisms will not get enough nutrition.

    Shelf life of kombucha

    Unpasteurized kombucha is about 3 to 6 months durable. Bottling the kombucha drink is not automatically complete fermentation process stopped. Kombucha should therefore be stored as cool and dark as possible. This works out best in the fridge or even in a cool room. Here the kombucha is not exposed to any external influences and can protected from sun and heat to store. Kombucha that is not stored in a cool place will not go bad either. It only tastes more acidic and develops more natural carbonic acid.


    Danke für's Lesen!

    Thank you for reading! You can find more of my articles from A, like Non-Alcoholic Kombucha Cocktails, to Z, like Lemon- Ginger Kombucha, on our KOMBUCHERY Blog. Let's learn more about kombucha together!
    Merle by Kombuchery

    Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.


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