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How to Brew Your Own Kombucha

Charmie Stryker
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Known as the health elixir and a yogi’s magic potion, Kombucha is a tea drink that is naturally fermented with “good” bacteria and yeast. This powerhouse beverage can come in a spectrum of flavors while doing wonders for your digestion and immune system. You can purchase kombucha from health food stores or better yet, you can brew your own! It’s surprisingly easy and super fun.

What you’ll need:


• Starter culture/scoby (You can find them online or get a piece from a friend who brews)
• 10 tea bags or 12 grams of loose tea ( You can use black tea, Oolong, or green tea)
• 1 cup of organic white can sugar
• 12 cups of water


• Gallon sized glass jar
• Large pot with lid (can be glass or stainless steel)
• Breathable cloth cover: flour sack, muslin, or coffee filter
(When covering the top of the jar, make sure there are no large gaps or holes where bugs or dust can get through and disturb your brew)
• Wood or bamboo stirring spoon
• Large rubber band (big enough to tightly secure your cloth to the top of your jar)
• Glass bottles or mason jars
• Nylon mesh strainer



1. Clean and sterilize all supplies with hot water and soap. Make sure to rinse off all soap suds and wash hands and keep work station as clean as a whistle!

2. Bring water to a boil and steep the tea for 10 minutes.

3. Remove tea and stir sugar until it is completely dissolved. (Pair with image Kombucha 2)

4. Allow tea mixture to cool down to room temperature. You can wait until temperature cools or you can add in ice cubes.

5. Pour tea mixture into your glass container and place your scoby/starter culture into the same container. Scoby will either float or sink — both are normal.

6. Pour vinegar evenly over your tea mixture and scoby.

7. Cover jar with a clean and breathable cloth and wrap tightly with a rubber band. Make sure the cloth doesn’t shed, and do not allow any dust or bugs in (flour sack or muslin works well). Also, make sure there is enough space between the cloth and tea mixture so the two do not touch. At least 2 inches in between prevents the cloth from disturbing or soaking up your brew.

8. Store in warm, dark area. Ideal temperature is between 70-80 degrees. Try not to move the jar around during fermentation.

9. After a few days, you will begin to see a “new baby” forming on the top of your brew. This will start to look like a cloudy film on the top which will grow over time.

10. Total brewing time depends on many variables: the type of tea, the temperature, and also your scoby. Usual brewing time is between 7-14 days.

11. Sample your kombucha during its brewing time. A finished brew should taste both sweet and sour, and also be fizzy with carbonation. If it is still too sweet then it needs to brew longer. If it is too sour, then you may have brewed it too long. If it has been over-brewed, it is still safe and beneficial to drink (it just depends on your taste preferences).

12. When brewing is finished, strain and store in air-tight glass bottles, leaving about 1.5 inches from the top to make room for carbonation. This continual brew will leave you with lots of kombucha to drink daily and share with friends and family.

13. To continue the brewing process, repeat prior instruction but instated of using vinegar, use 2 cups of fermented kombucha from the last batch.

Starting your first kombucha brew can seem intimidating, but have fun in your learning process! Experiment, enjoy the journey, and feel free to ask me any questions you may have in the comments below. Sip, share and enjoy all the benefits of your kombucha. Happy brewing!!

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Charmie Stryker

A wanderlust at heart, Charmie started her yoga teaching path during her travels through India. Her practice has been nicknamed as “shakti sway”. “Shakti”, meaning divine energy, and movement and “Sway” because of her love for flow, or the fluidity of movements. Currently she is pursuing her bliss of yoga, travel and design blurring the lines between work and play.


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