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I absolutely love brewing kombucha. There’s something incredibly satisfying about turning simple ingredients like tea, sugar, and a humble SCOBY into a bubbly, tangy, living drink that not only tastes amazing but feels like a ritual of wellness. Watching the fermentation process unfold—seeing your SCOBY grow, tasting the brew as it develops its unique zing, and experimenting with flavor combinations and kombucha recipes—never gets old. It’s part science experiment, part art project, and part self-care.

The best part? Brewing kombucha at home is easy, economical, and—most importantly—fun. Once you get the hang of it, it becomes second nature. For a fraction of the cost of store-bought bottles, you can make endless batches of kombucha recipes customized to your flavor preferences. I have my three favorite kombucha recipes below. No need for fancy equipment, either—just a big glass jar, a few simple ingredients, and a little patience. If you can make a cup of tea, you can make kombucha. And trust me, once you start, you won’t want to stop.

Fermenting Kombucha Using a SCOBY

Ingredients:

• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

• 1 cup starter tea (from a previous batch or store-bought raw kombucha)

• 1 cup sugar

• 6-8 bags of black or green tea (or 2 tablespoons of loose-leaf tea)

• 1 gallon filtered water (chlorine-free is important!)

• 1-gallon glass jar

• Breathable cover (coffee filter or clean cloth + rubber band)

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Step-by-Step Instructions:

1: Brew the Sweet Tea

1. Boil about 4 cups of water.

2. Stir in 1 cup of sugar until fully dissolved.

3. Add the 8 tea bags and steep for 10–15 minutes.

4. Remove tea bags and pour the sweet tea into your 1-gallon glass jar.

5. Add enough cold filtered water to bring the total volume to 3/4 gallon. Let it cool to room temperature (very important — hot tea will kill the SCOBY).

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2: Add the SCOBY

1. Gently place the SCOBY into the jar.

2. Add 1 cup of starter tea (this acidifies the environment and prevents mold). Then add rest of cold water to make 1 gallon.

3. Cover the jar with a cloth or coffee filter, secured with a rubber band.

4. Place the jar in a dark, warm spot (around 75°F / 24°C is ideal) — like a kitchen cabinet or pantry.

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3: First Fermentation (7–10 Days)

• Let your kombucha ferment undisturbed.

• Taste test starting on day 7: use a clean straw or spoon to sample.

• When it tastes tangy, not too sweet, it’s ready. (Some people ferment for up to 14 days for a stronger brew.)

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4: Remove SCOBY and Save Starter Tea

1. With clean hands, remove the SCOBY and set it aside in a clean bowl.

2. Pour 1–2 cups of the finished kombucha into the bowl to act as starter tea for your next batch.

3. You can now bottle the rest or begin second fermentation for added flavor and fizz.

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My Three Favorite Kombucha Recipes:

🍋 Lemon & Ginger Kombucha

Bright, zesty, and a little spicy — this one is a digestion booster and flavor bomb.

Ingredients (per 16 oz bottle):

• 1 tbsp fresh lemon juice (about ½ lemon)

• 1–1.5 tsp freshly grated ginger (peeled)

• Optional: ½ tsp honey or maple syrup for extra fizz

• 14 oz unflavored fermented kombucha

Instructions:

1. Grate or finely mince fresh ginger.

2. Add ginger, lemon juice, and sweetener (if using) into the bottom of a clean glass bottle.

3. Pour in kombucha, leaving about 1 inch of headspace.

4. Seal tightly and ferment at room temperature for 2–5 days.

5. Burp the bottle daily to release pressure.

6. Once carbonated to your liking, refrigerate and enjoy cold!

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🫐 Blueberry & Basil Kombucha

Sweet, herbaceous, and deeply refreshing — this one feels like summer in a bottle.

Ingredients (per 16 oz bottle):

• ¼ cup fresh or frozen blueberries

• 3–4 fresh basil leaves, lightly torn

• Optional: ½ tsp sugar or a few drops of stevia

• 14 oz unflavored fermented kombucha

Instructions:

1. Lightly mash blueberries to release juices.

2. Add mashed berries and basil leaves to the bottle.

3. Add sweetener if using (helps boost carbonation).

4. Pour in kombucha, leaving about 1 inch of headspace.

5. Seal and let ferment at room temp for 2–4 days.

6. Burp daily. Strain when opening if you prefer a smooth sip.

7. Chill and serve over ice or straight from the bottle.

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🌺 Hibiscus Kombucha

Floral, tart, and vibrantly pink — hibiscus adds a tangy punch and a hefty dose of antioxidants.

Ingredients (per 16 oz bottle):

• 1 tbsp dried hibiscus petals (or 1 hibiscus tea bag)

• Optional: ½ tsp sugar or raw honey

• 14 oz unflavored fermented kombucha

Instructions:

1. Steep hibiscus petals in ¼ cup hot water for 5 minutes. Let cool completely.

2. Strain petals (if using loose-leaf) and pour the hibiscus tea into the bottle.

3. Add sweetener if using.

4. Top with kombucha, leaving 1 inch of headspace.

5. Cap and ferment at room temp for 2–3 days.

6. Burp daily to avoid hibiscus foam bombs.

7. Refrigerate and enjoy chilled — the color alone is worth it.

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Tips for All Recipes:

• Use swing-top bottles for the best carbonation.

• Always burp your bottles daily during second fermentation to prevent explosions.

• Store finished kombucha in the fridge to stop fermentation and preserve flavor.

• Second fermentation can be as short as 2 days or as long as 5 days depending on temperature and sweetness levels.

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