Kombucha supplies

Brewing kombucha at home is simpler than most people think. You don’t need fancy equipment or a lot of counter space. A short list of basic supplies and a few good ingredients are all it takes to get started. This guide covers everything you need, from the jar to the SCOBY, so you can start your first batch with confidence.

The basic equipment you need

Most of what you need to brew kombucha is probably already in your kitchen. The list is short, and nothing on it is hard to find.

A large pot

You’ll start by brewing a big batch of sweet tea, so you need a pot large enough to hold at least a gallon of liquid. A stainless steel stockpot works well. A French oven also works. If you don’t have a large pot, you can boil water in batches using a kettle and combine them in a heat-safe bowl.

A glass brewing jar

Once the tea cools, you’ll pour it into a large glass jar to ferment. I use a one-gallon glass jar, which is easy to find and a practical size for most households. If you want to make more kombucha, just use two jars side by side. That also lets you experiment with two different flavors at the same time. Ceramic brewing crocks are another option, but check that any glaze used is non-toxic before you brew in it.

A breathable cover for the jar

The jar needs to breathe during fermentation, but it also needs to stay protected from fruit flies and dust. A tightly woven cloth held in place with a rubber band works well. Some kombucha jars come with a fitted fabric lid with elastic already sewn in. In a pinch, a coffee filter secured with a rubber band will do the job. The weave of the fabric matters here. If it’s too loose, fruit flies can get through, and that will ruin the batch.

Stirring tools

Silicone or plastic utensils are the best choice for stirring and ladling. Many brewers avoid metal tools around the SCOBY, since metal may interfere with the culture. I’ve used metal in a pinch without disaster, but silicone is the safer habit to build.

Small jars with tight-sealing lids

For the second fermentation and final storage, you’ll need small glass jars with lids that seal tightly. Mason jars in various sizes work great. A tight lid is what creates the carbonation, so don’t skip this detail. Think about how much kombucha you like to drink at one sitting when choosing your jar size.

If you’re starting from scratch, a kombucha starter kit can be a cost-effective way to get everything at once.

The ingredients you need

Good equipment only goes so far. The ingredients are just as important, and a few of them deserve some extra attention.

The SCOBY

The SCOBY is the heart of your brew. It stands for “symbiotic culture of bacteria and yeast,” and it looks like a rubbery, pale disc. Think of it as a living ingredient that does all the fermentation work. It’s a bit odd to handle at first, but you get used to it quickly.

Get your SCOBY from a reputable source. A healthy SCOBY from a trusted supplier or an experienced home brewer will give your batch the best start. If you can’t find one locally, it’s possible to grow your own from a bottle of store-bought raw kombucha. That process takes about three weeks, so plan ahead if that’s your route.

Starter liquid

Along with the SCOBY, you need about one cup of raw kombucha from a previous batch. This liquid helps acidify the new brew right from the start, which protects it from unwanted bacteria. For your very first batch, store-bought raw kombucha works fine. Many SCOBYs come packed in enough liquid that you may not need to buy any extra.

Sweet tea

For one gallon of kombucha, use about 14 cups of filtered water, 8 bags of organic black or green tea, and one cup of granulated organic sugar. Brew the tea strong, stir in the sugar until it dissolves completely, and then let everything cool to room temperature before adding the SCOBY. Never add the SCOBY to hot liquid. The heat will damage or kill it.

If you prefer loose-leaf tea, note that each standard tea bag contains roughly 1.5 to 3 grams of tea. Measure accordingly. Earl grey is a common question in home brewing circles. It contains bergamot oil, and opinions vary on whether it’s safe for the SCOBY. I haven’t tested it personally, so I stick with plain black or green tea.

Flavoring for the second fermentation

The second fermentation is where you get to have fun. Once the main brew is done, you’ll pour most of it into your small jars and add a small amount of flavoring before sealing them up. Fruit juice, fresh ginger, berries, and other naturally sweet ingredients all work well. Avoid adding too much citrus, as high acidity can affect the process. A little goes a long way.

Cleanliness matters more than anything else

Before you start brewing, clean and sanitize everything. Run your jars and tools through the dishwasher on the sanitize setting if you have one. Spray down your countertops. Wash your hands thoroughly before handling the SCOBY.

The goal is to give the good bacteria in your SCOBY every advantage. Any contamination from mold, fruit flies, or other bacteria can ruin a batch. Fruit flies in particular are a real problem. If they get into the jar, they will lay eggs in the liquid, and the batch will need to go straight in the bin. Keep the jar covered at all times and store it away from any fruit or other fermented items on your counter.

Step-by-step brewing instructions

Start by sanitizing your workspace, pot, jars, and utensils. Boil the filtered water in your large pot, then add the tea bags and sugar. Stir until the sugar fully dissolves. Let the tea cool completely to room temperature, covering it loosely to keep out insects. Remove the tea bags once it has cooled.

Pour the cooled sweet tea into your one-gallon glass jar. Add the cup of starter kombucha liquid. Lower the SCOBY in gently using clean hands. It may sink to the bottom, and that’s completely fine. A new SCOBY will form on the surface as the brew progresses.

Cover the jar with your cloth and secure it with a rubber band. Place the jar in a warm spot in your kitchen, away from direct sunlight and at least a few feet from the stove. Some people drape a second cloth over the whole jar to keep it in the dark. Leave the jar to ferment for about two weeks. A one-week brew will taste sweeter. A four-week brew will taste more tart and vinegar-like. Experiment and find the timing that suits your taste.

Once the brew is ready, pour most of the kombucha into your small mason jars, filling each one to about two-thirds full. Set the SCOBY aside with about one cup of kombucha for your next batch. Fill each small jar the rest of the way with your chosen flavoring, leaving about half an inch of air space at the top. Seal the lids as tightly as possible. Leave the small jars on the counter for about three days, then transfer them to the fridge.

After chilling, open a jar carefully. It should fizz. If it doesn’t, try sealing the lids more tightly next time, or leave them on the counter for a few extra days, especially in a cooler home.

Always inspect the kombucha before drinking. If you see any mold, unusual colors, or signs of insects, discard everything, including the SCOBY, and start fresh. When in doubt, throw it out.

Tips for keeping your SCOBY healthy

A healthy SCOBY means a healthy batch. The culture should never be frozen, boiled, or left in direct sunlight. Room temperature is ideal. If you store it in the fridge, make sure the fridge doesn’t run cold enough to freeze anything, as that temperature is too low for the SCOBY.

Each new batch should produce a new SCOBY layer on top of the liquid, or the existing SCOBY will thicken over time. If you end up with extra SCOBYs, store them in a separate jar with a bit of kombucha and a small amount of sweet tea. This is often called a SCOBY hotel, and it lets you keep backup cultures on hand.

If you ever notice mold on your SCOBY, do not try to salvage it. Discard the SCOBY and all the liquid, sanitize every piece of equipment, and begin again with a fresh culture.

Why brew kombucha at home?

Store-bought kombucha is convenient, but it adds up fast. A single bottle can cost anywhere from four to eight dollars, and many people drink it regularly. Brewing at home cuts that cost significantly once you have your supplies in place.

Beyond the savings, homemade kombucha gives you full control over the ingredients. You choose the tea, the sugar, and the flavoring. You know exactly what went into the jar. That kind of transparency is hard to get from a bottle with a label full of fine print.

The process also fits naturally into a well-organized household routine. Once you’ve done a few batches, it becomes second nature. You always have a brew going, you always have something in the fridge, and the whole system takes care of itself with minimal effort.

If you’re curious about other fermented foods or whole-food recipes, the family meals section on this site has more ideas worth looking at. And if you’re someone who likes to have the right tool for every job, check out the small kitchen storage ideas post for ways to keep your brewing supplies tidy and accessible.

What does kombucha taste like?

Kombucha has a flavor that’s somewhere between iced tea, sparkling water, and fruit juice. It’s tangy, lightly fizzy, and refreshing. The exact taste depends on the tea you use and how long you let it ferment. My personal favorite is green tea with ginger, which ends up tasting a bit like a carbonated ginger iced tea. It’s a satisfying swap for soda, and once you’re used to the flavor, plain soda often tastes too sweet by comparison.