How to Make Kombucha at Home: A Gut-Friendly Guide for Beginners
Curious about kombucha? Learn how to brew it at home with this easy, gut-friendly recipe — plus benefits, best teas to use, and how to get it just right.
Start Here: Your Basic Kombucha Recipe
Before we dive into the what and why, let’s get you brewing. Kombucha is surprisingly easy to make once you get going — and it's a fun, satisfying way to support gut health from your own kitchen.
Ingredients
1 SCOBY (symbiotic culture of bacteria and yeast)
You can buy SCOBYs online, but if you know someone already brewing kombucha, they’ll likely have one to spare (they grow new ‘babies’ with each batch!). Alternatively, raw, unflavoured kombucha from a shop — especially one with visible ‘mother’ culture — can be used to grow your own SCOBY, though it may take longer.
25-50ml starter liquid
This is kombucha from a previous batch (or raw shop-bought kombucha). Ask a brewing friend — they should have plenty to share.
1 litre filtered water
2 tablespoons (~10–15g) organic loose-leaf black tea or 2 organic black tea bags
You can also experiment with white or oolong teas
4 tablespoons (~50g) organic cane sugar
These discs floating in the liquid are SCOBYs
Equipment
A large shatterproof glass jar (min. 1 litre)
Sterilise by filling with freshly boiled water and leaving it to sit for at least 10 minutes.
A measuring jug
A clean J-cloth or breathable tea towel
An elastic band
Sterilised glass bottles with secure lids (for storing the finished kombucha)
Instructions
Brew the tea
Boil your litre of water, and pour 500ml of it into a measuring jug, then add your tea and sugar. Stir until the sugar dissolves completely.
Cool and dilute:
After 10–15 minutes, strain the strong, sweet tea into your large jar. Add another 500ml of boiled water (which has now slightly cooled) to the jar. This should bring your total liquid to around 1 litre. Let it cool fully to room temperature — this is important, as heat can damage the SCOBY.
Add the SCOBY and starter liquid:
Once the tea has cooled, pour in the starter liquid, then gently place the SCOBY into the jar. You now have just over a litre of sweet tea, primed with the starter culture to begin fermentation.
Cover and ferment
Cover the jar with your cloth (not a sealed lid — the mixture needs to breathe) and secure it with an elastic band. Leave in a warm spot out of direct sunlight, ideally at 20–25°C.
Ferment:
Let it brew for 3–10 days, depending on the room temperature and your taste preference. The longer it ferments, the tangier and less sweet it becomes. You can gently remove the cloth and pour off a small splash to taste after a few days to check on its progress. In warmer months, kombucha may be ready in as little as 3–4 days; during colder weather, it will take longer.
Bottle and enjoy:
Once the flavour suits your preference, pour the kombucha into a sterilised bottle with a tight seal. Leave your SCOBY in your jar, along with some of your kombucha to keep it submerged and ready for your next batch.
For natural fizz: leave bottled kombucha at room temperature for 2–3 days before refrigerating.
For a gentler flavour or less fizz: refrigerate straight away.
I tend to drink one glass a day, so 1 litre lasts me around 4-5 days — then I brew another batch and keep the cycle going. Once you're in the rhythm, it’s a rewarding (and gut-friendly) ritual to enjoy year-round.
📍 Local to Whitstable, Kent in the UK? I’m happy to gift a piece of SCOBY to help you get started — just get in touch via Instagram here, or my Contact page here.
A SCOBY forming as kombucha ferments at home.
What Is Kombucha, and Why Is Everyone Talking About It?
Kombucha is a fermented tea that’s been consumed for centuries — possibly originating in China or Manchuria over 2,000 years ago. Known traditionally as the ‘tea of immortality’, it’s made by fermenting sweetened tea with a SCOBY: a living culture of bacteria and yeast.
Its rise in popularity in recent years has been fuelled by the growing awareness of gut health and the role of the microbiome in digestion, immunity, mood, skin, and more.
Why Is Kombucha Good for You?
Kombucha isn’t just trendy — there’s genuine science behind why this tangy fermented tea can benefit your health, especially your gut.
Here’s what makes it special:
It contains live microbes — Thanks to the fermentation process, kombucha is rich in beneficial bacteria and yeasts (known as probiotics). These can help introduce new microbial species into the gut — and while every person’s microbiome is unique, we know that: a diverse, well-balanced gut microbiome is linked to better digestion, immunity, skin health, mental clarity, and even mood. Regular exposure to fermented foods can support microbial diversity, especially when combined with a fibre-rich, colourful diet.
It contains L-theanine (from tea) — Kombucha retains some of the original compounds from tea leaves — including L-theanine, an amino acid found most abundantly in the tea plant. L-theanine is known for its ability to:
Promote calm alertness
Support focus and mental clarity
Help balance the stimulating effects of caffeine
That’s one reason why many people find kombucha refreshing — without the jittery edge of coffee.
It may support antioxidant pathways — The fermentation process produces beneficial acids and compounds, including glucuronic acid, which may support the body’s natural detoxification systems. Additionally, tea contains polyphenols — plant compounds with antioxidant properties — that may help reduce inflammation and oxidative stress in the body.
It may support glutathione production — Some research suggests kombucha may help boost the body’s levels of glutathione — the body’s ‘master antioxidant’ — which plays a key role in:
Protecting cells from damage
Supporting liver detox pathways
Maintaining immune resilience
Why Make It Yourself?
You may have seen rows of kombucha in your local health food shop — but here’s why homemade kombucha is worth trying:
It’s far cheaper than store-bought versions
Higher in live bacteria — commercial brands are often pasteurised or lose potency on shelves
More sustainable — no single-use bottles or plastic
Customisable — you can create endless flavour combinations
Lasts for weeks in the fridge
Empowering — making your own fermented foods helps you feel more connected to your health and kitchen
Is Kombucha Right for Everyone?
While kombucha is generally well tolerated and full of gut-friendly benefits, it’s not suitable for everyone — and some people may need to approach it with care.
It contains caffeine — Because kombucha is made with tea leaves, it naturally contains some caffeine. If you are sensitive to caffeine, it may be better to drink it earlier in the day — and to be mindful of how long the tea is brewed.
Some teas are naturally lower in caffeine — particularly those made from more mature leaves (rather than younger buds), or those grown at higher altitudes.
Fun fact: I used to work for a tea company (JING Tea)! Caffeine acts as a natural pest deterrent in tea plants, so younger leaves and buds tend to have a higher caffeine content to protect new growth. Tea grown high up in the mountains is less exposed to pests, so tends to be lower in caffeine overall.
It contains histamine — Like all fermented foods, kombucha is naturally high in histamine. If your body struggles to break down histamine — due to overload or intolerance — kombucha might aggravate symptoms. These could include:
Skin: itching, hives, flushing
Respiratory: sneezing, congestion
Digestive: bloating, loose stools
Neurological: headaches, anxiety
Cardiovascular: palpitations
📌 Curious about histamine? Check out my Instagram post here for more on this!
Yes, it’s made with sugar — Kombucha starts off with added sugar — but most of this is consumed during fermentation by the SCOBY. The finished drink is only mildly sweet, and you control how long it brews (longer brews = less sugar).
Start slow — If you’re new to kombucha, begin with small servings — around 100ml per day — and notice how your body responds. You can gradually increase from there if it suits you.
Final Thoughts: Try It, Tweak It, Make It Yours
Kombucha can feel intimidating — but once you’ve brewed a batch or two, it’s genuinely very easy. You’ll begin to understand what flavours you like, how long you like to ferment it, and how your body responds.
And more than anything, it’s a small, satisfying way to care for your gut health — in a ritual that’s slow, nourishing, and creative.
Ready for More Support with Your Gut Health?
Curious about what’s going on in your gut — or how to feel better in your body, mind, and digestion? Whether you’re struggling with bloating, skin flares, fatigue, food sensitivities, or general gut imbalance, I can help you uncover what’s going on in your body and build a personalised, practical plan to support long-term gut health.
To find out more about how I can help you or your family:
Explore my Services Page
Read how I’ve helped others on my Testimonials Page
Book a free 15-minute Discovery Call to ask questions and see if working together is the right fit
I’d love to support you.
FAQs
What’s the best tea to use?
Traditionally, black tea is used, but I’ve successfully brewed with white tea and oolong, too. Organic is always my preference, to avoid pesticide residues that may interfere with fermentation. I generally use JING Tea or Clipper.
Is kombucha sugary?
Yes, sugar is needed for fermentation — but it’s mostly ‘eaten’ by the SCOBY. The longer it brews, the less sugar remains. You can adjust the brew time to suit your taste and sugar sensitivity.
It tastes vinegary — is it still okay to drink?
Absolutely. This just means it’s fermented for longer, producing more acetic acid (like vinegar). It’s still full of live cultures — and some people prefer the sharper, tangier taste!
How long does kombucha last?
Once bottled and refrigerated, it will keep for several weeks — though the flavour and fizz may change over time. It’s still safe to drink, just check for any signs of spoilage (like mould or off-smells).
Where can I get a SCOBY from?
If you’re local to Whitstable, Kent, I’m more than happy to share a piece of SCOBY to help you get started. Just send me a message via my contact page and I’ll be in touch.
Otherwise, you have a couple of options:
Ask around locally — anyone already brewing kombucha will likely have spare SCOBYs (they multiply with each batch!).
Buy one online — somewhere like Freshly Fermented, who supply quality SCOBYs.
Once you’ve got one, you’re ready to brew! And let me know how you get on! 🍵
Freshly brewed organic loose-leaf tea, the base for homemade kombucha.
