Everything You Need to Know About Making Your Own Kombucha

Kombucha is increasingly becoming the beverage of choice, providing a sweet and slightly carbonated alternative to less-than-healthy soda.

And, for good reason—it is reported to boost energy, improve digestion and boost the immune system. While there is little research on the health benefits of drinking kombucha, a study in the medical journal Current Microbiology found that kombucha, especially varieties that undergo lengthy fermentation (two weeks) have significant potency against numerous drug-resistant strains of bacteria, including:  E. coli and Salmonella—both of which are linked to food poisoning.

Tips for Making Kombucha

Natural kombucha fermented tea beverage healthy organic drink in vintage glass. Superfood pro biotic japanese fungus.

1. You can learn how to make your own kombucha on my “How to Make Healthy Soda” blog.

2. While the study found that kombucha brewed for 14 days had the greatest antibacterial potency, the reality is that it tastes quite strong and even unpalable to most people.  Ideally, kombucha brewed for 5 to 7 days tends to taste much better.

3. Check the taste before bottling your batch of kombucha. If it is sweeter than you’d like, allow it to ferment another day or two. If it has a vinegary taste, you may need to bottle future batches after fermenting a shorter period of time; it is still fine to drink, but you may need to dilute it with water when you drink it to avoid irritating your throat or stomach.

4. Use only glass bottles for your kombucha since it can interact with plastic leaving an unwanted taste, and worse, unwanted health effects from the breakdown of plastic into the beverage.

Related: Which Plastics Are Safe?

5. Do you want fizzier kombucha? Add a pinch of coconut sugar, unrefined sugar or other natural sweetener to your bottles of kombucha before refrigerating them. Then wait a few days before drinking it. The sugar will feed the beneficial microbes, creating carbonation in the process.

6. Don’t let your kombucha sit for more than a couple of weeks in your refrigerator without releasing the gases inside otherwise they may explode at some point.

7. Reserve approximately 2 cups of your fermented kombucha tea to use as a starter for your next batch.

8. Always make sure your batch of tea has completely cooled before adding the kombucha scoby (the disc of bacterial and yeast cultures that floats on top and turns tea into kombucha) otherwise you’ll kill the scoby.

9. Kombucha will keep in the fridge for up to a year, but you’ll need to let the gases escape by opening the lid every week or two

10. You can make kombucha on an ongoing basis. Here’s howYou can keep a crock or jar of kombucha perpetually brewing on your countertop by following the instructions for a single batch and then making some minor modifications. First, make your initial batch of kombucha according to the directions. On day five or six, boil a new pot of tea according to the instructions, and let cool. Leaving only the scoby (the starter culture) and about 2 cups of the tea in the kombucha crock, bottle the kombucha that is already made, and refrigerate it in bottles. When your new batch of tea has sufficiently cooled, pour it into the kombucha crock. Switching between types of tea (green, black, rooibos or other tea) should be no problem as long as the cup or two of the old batch has a flavor profile that complements the new one. You can still use the same scoby. I regularly make black tea kombucha and then switch it to green tea or rooibos. Simply mark five or six days from the start date of your kombucha bottle this batch and then brew a new one.

Note: Avoid drinking kombucha if you have an ulcer, as the acetic acid that naturally forms during the fermentation process can irritate ulcers.

There are many great flavors for kombucha. It really is just about personal preference. I make green tea, black tea, hibiscus (delicious and so good for heart health!), ginger (an excellent anti-pain and digestion-improving kombucha) and even licorice root kombucha which has a slightly beer-like flavor. You can also add a splash of grape, pomegranate or other fruit juice to the kombucha prior to bottling to encourage particular flavors. Add fresh mint leaves or a squeeze of fresh lemon, lime, orange or grapefruit juice after your kombucha brews and is ready for bottling.

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Dr. Michelle Schoffro Cook, PhD, DNM is the publisher of the free e-news World’s Healthiest News, president of PureFood BC, and an international best-selling and 20-time published book author whose works include the upcoming book: The Cultured Cook: Delicious Fermented Foods to Knock Out Inflammation, Boost Gut Health, Lose Weight, and Extend Your Life.




Margie F
Margie FOURIE3 months ago

I love Kombucha, It really is a miracle drink.

Laura K
Laura K4 months ago

I forgot about using a couple cups of starter for a new batch. Thanks for the reminder.

william Miller
william Miller4 months ago


Philippa Powers
Philippa Powers4 months ago


natasha s
Past Member 4 months ago

Shared--don't like kombucha. thanks

ERIKA SOMLAI4 months ago


Glennis W
Glennis W4 months ago

Very informative Thank you for caring and sharing

Glennis W
Glennis W4 months ago

Great information and advice Thank you for caring and sharing

Glennis W
Glennis W4 months ago

Very interesting article Thank you for caring and sharing

Winn A
Winn A4 months ago