Homemade Kombucha-A Fizzy Black Tea Drink

January 4, 2012

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The quest for health and wellness continues. Kombucha is an acquired taste. A few years back, I picked some up at my local health food store. I was totally tuned off. This past year, I tasted homemade Kombucha at my friend, Carrie’s.ย I was hooked.

I loved it so much that when I left her house, I was gifted a little glass jar filled with my very own Kombucha culture. The 93 mile drive home was done with a big smile on my face. My little jar sat in the passenger seat; I had company. The next day I purchased the few ingredients I needed to concoct my own black tea, fizzy cocktail. I was in business.

After my visit to Carrie’s I made it endlessly. ย There was always a batch brewing. I had to ration out the kombucha in the fridge so it would last the entire week. I lost weight, my sweet tooth subsided, and I was addicted. Then I took a break. You ask why? I cannot answer that.

I am back on the Kombucha bandwagon, coupled with juicing, exercising, eating only whole, fresh, and organic foods – I am determined to shed some pounds and get my kids to try at least 5 new ingredients each month. Kombucha is sweet, fizzy, and sassy. Making your own is easy, and a glass a day has wonderful health benefits.

Homemade Kombucha
original recipe here

3 1/2 quarts distilled or filtered water
1 cup organic, white sugar
4 organic black, tea
3 organic green tea
1/2 cup kombucha(tonic – from previous batch)
1 kombucha mushroom (scoby)

1. in a large, heavy duty pot, bring the water to a boil. add the sugar and mix until it dissolves.
2. remove the pot from the heat and add the tea bags. let steep on the counter until completely cooled.
3. discard the tea bags. pour cooled tea into a large, glass container(I use a big, 4 qt. ball jar).
4. add the store bought kombucha and mix.
5. place the mushroom on top.
6. cover jar, loosely, with a cotton dish towel.
7. store in a dark, warm place.
8. let liquid rest for 7 days.
9. on the 7th day, remove the mushroom from the fizzy tea. the mushroom will have grown a “baby”. detach the baby from the original mushroom and store in the fridge, in a glass container with a tight fitting lid(generally, I make a new batch of kombucha tea using the either the original mushroom or the baby).
10. attach a funnel to a glass bottle(I use these) and pour the mixture almost to the top(you will need two glass bottles). store in the fridge and enjoy!
note: I dilute mine with a bit of water and add a squeeze of lemon

More Kombucha Links:
Kombucha Sangria – Vegan Culinary Crusade
Homemade Kombucha – Blue Egg Kitchen(a very thorough “how to”)

{ 27 comments… read them below or add one }

1 Kim January 5, 2012 at 5:04 am

My father, in the 90’s at this for a whole year! I never tasted it, I was not tempted by it and I was a teenager back there! Know, I know it taste good because I buy some at a tea shop where I go often!


2 Susan January 5, 2012 at 10:52 am

Kim – if you are drinking it for the first time, dilute it in water. I also add a bit of fresh lemon. So thirst quenching!


3 marla {family fresh cooking} January 5, 2012 at 6:34 am

Such a wonderful & healthy drink!


4 Allison [Girl's Guide to Social Media] January 5, 2012 at 6:53 am

There are some kombuchas I like, but homemade…I have never tried. I may make an attempt at creating my own too!


5 Amber January 5, 2012 at 9:03 am

This is a DIY project I need to try. Is it really as easy as it sounds? Thanks for sharing your tips! I’m looking forward to growing my own mushroom baby. ๐Ÿ™‚


6 Susan January 5, 2012 at 10:52 am

Amber – please let me know how you like it!xx


7 Rosa January 5, 2012 at 10:38 am

A wonderful drink! So refreshing and healthy.




8 Susan January 5, 2012 at 10:51 am

Yes, Rose – so refreshing. And keeps that nasty sweet tooth from taking over my entire being.


9 Amanda January 5, 2012 at 3:50 pm

I have only ever had it from the store as well, so had the same reaction as you. It was not my favorite! But I would very much so be willing to try this recipe you have posted. I have heard that it really matters where you get your original Kombucha… have you found that to be true as well or is the Whole Foods working great?

Love to you sweet friend!


10 Susan January 5, 2012 at 4:34 pm

Hi Amanda! Happy New Year.I would suggest getting the culture from the link on the post(this is where Carrie had originally found hers – and I trust her). Carrie had given me a culture and I have been “making babies” from it for the past 10 months! Let me know what you decide to do! xx


11 Eden January 5, 2012 at 6:30 pm

I never got behind this “trend” even though everyone at my yoga teacher trainings would chug that stuff. I stood out there like a sore thumb with my diet root beer haha! But kudos for making it yourself! Homemade always trumps the store bought. Always.


12 Susan January 5, 2012 at 6:33 pm

Hi – you are so right. homemade does trump the store bought!


13 Danelle January 6, 2012 at 10:09 am

I have never tried this, but I think you’ve convinced me! And I love the idea of getting your kids to try 5 new foods a month.


14 Susan January 7, 2012 at 7:56 pm

Let’s keep our fingers crossed, Danelle, on the 5 new ingredients. My 5 year old does not like his veggies – he ate a carrot today. Didn’t like it, but he ate it!


15 Deeps @ Naughty Curry January 7, 2012 at 11:21 am

i like, i like! love that gorgeous colour, its kinda like fermented tea right? wanna try this for sure ๐Ÿ™‚


16 Susan January 7, 2012 at 12:56 pm

Deeps – you will very much like or even love! Yes, it is like fermented tea. Using organic, black teas as the base gives it that flavor. I am a tea drinker. Don’t really like coffee, so having another alternative to my daily green tea is a bonus. Plus, the Kombucha is sweet – so it does a really good job of satisfying that sweet tooth!


17 Alicia@ eco friendly homemaking January 7, 2012 at 7:19 pm

Oh I love this stuff!! We have been making our own for about six months now. We use half black and half green tea for our and it tastes so delicious!


18 Susan January 7, 2012 at 7:55 pm

Love the idea of mixing black and green tea! Must be super delicious. Thanks for sharing, Alicia!


19 aida mollenkamp January 9, 2012 at 1:49 pm

I think I just found my resolution, Susan! I’ve been meaning to make my own kombucha for years and haven’t gotten around to it. Thanks for the starter recipe!


20 Nicole January 12, 2012 at 3:53 pm

We’ve been addicted to kombucha for a while now, too. I store mine in the same bottles you show in the picture! I’m going to start a new batch tomorrow ๐Ÿ™‚


21 Susan January 12, 2012 at 9:12 pm

Where do you get your cultures from, Nicole. I think I am ready for a new one!


22 Susan January 13, 2012 at 4:44 am

Hi Yvonne, re: where to get the culture, there is a link in the second paragraph of this post. In case you missed it, here it is: http://www.etsy.com/listing/55439884/kombucha-culture. Good luck!!!


23 yvonne January 12, 2012 at 4:34 pm

Great starter recipe. I have wanted to try making kombucha for some time now, especially since it’s so expensive in the store. This might be the motivation I need to actually get started on this one. Do you have a trusted source that would sell a mushroom culture? Thanks!


24 Susan January 12, 2012 at 9:11 pm

I cannot wait to hear how you like the drink! I drink it every morning before I leave the house and it some how curbs my appetite!


25 Alison @ Ingredients, Inc. January 16, 2012 at 6:27 pm

love to see this homemade version!


26 Laddie September 6, 2014 at 11:04 am

I started making kombucha about six months ago. How did you get it that color. Follow same recipe. Thank you


27 Susan October 5, 2014 at 8:42 am

Hi! I seep my Kombucha for about 10 days. The color just happens. I wish I had a better answer for you, but I don’t really have any control over it! Enjoy.


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