What people say

Kelsey of Brentwood, CA

...on Water Kefir Grains

“Love that these come fresh and not dried, so I can make kefir right away!”

Jen J. of Fergus Falls, MN

... on the USA Made Stoneware Complete Package

“I love this brewer! It is a beautiful addition to our kitchen, and it makes continuous brewing a snap! We are having a fun adventure brewing Kombucha ourselves, the only problem is keeping our little people out of it until it is ready (a problem I am happy to live with).”

Patience C. from Rhode Island

... on the Kickstarter Kombucha Kit from KKamp

“The kit was great… the scobys where very thick and healthy looking. Everything I needed to get brewing (except the vessel)… the support from Kombucha Kamp is fantastic, as is the forums on KomMunity. I was extremely happy with the kit.”

Rita P. from Minnesota

... on The Brew Now Kit

“The service is excellent, the SCOBY and starter tea made the best kombucha, and Hannah’s special tea blend is delicious.”

Edie from Charleston, SC

... on KKamp's Full Sized Kombucha Culture

“I am so happy to have found Kombucha Kamp. My SCOBY arrived super fast, and I love that it was a fresh one and I didn’t have to spend weeks rehydrating it.”

Bert Seager

... on Continuous Brew

“If you are thinking about brewing your own Kombucha – you need look no farther than this web site – and store. I live in Boston MA as far away from Hannah, the Kombucha Mamma, as you can get in the USA – yet I felt her support every step of the way.”

Jane Park

... on Continuous Brew

“I love seeing my CB kit…makes me feel like I am consciously caring for myself, which I am more convinced now than ever before that women need to do more of. My first batch was really simple, mostly due to really simply laid forth instructions.”

Alysia McDonough

... on Continuous Brew

“I love this continuous kombucha brewer. It is beyond awesome. All you have to do is make the tea and add it to the container and decant from the spigot and repeat. I don’t think it can get any easier.Also everyone loves my kombucha better than the store bought kind.”

Julie Akerman

... on Continuous Brew

“When I first started continuous brewing I was very nervous…but after getting the hang of it..I LOVE IT!!! I love that your brew is always ready to either drink right out of the spigot or to flavor for the second brewing process. The crock is beautiful sitting in my kitchen and there is virtually NO MESS!!!”

Sally Fallon

... on Continuous Brew

“I am set up with your continuous brew jug and making Kombucha again after many years. How much easier than the old method! Thanks for paving the way to getting us all making Kombucha in our kitchens again.”

Kelsey of Brentwood, CA
Jen J. of Fergus Falls, MN
Patience C. from Rhode Island
Rita P. from Minnesota
Edie from Charleston, SC
Bert Seager
Jane Park
Alysia McDonough
Julie Akerman
Sally Fallon

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This Kombucha Recipe and DIY Guide includes an easy to follow Kombucha Tea Recipe explaining how to make kombucha tea and kombucha brewing tricks. If you want to know how to brew kombucha, these kombucha recipes will have you making kombucha tea (homemade kombucha tastes best) in no time.


Kombucha Recipe – 1-Gallon

Scale up or down depending on the size of your vessel


  • 1 cup sugar
  • 4-6 bags tea – for loose leaf, 1 bag of tea = 1 tsp
  • Kombucha Mother Culture – SCOBY
  • 1 cup starter liquid (included FREE with every KKamp SCOBY)
  • purified/bottled water
  • tea kettle
  • brewing vessel
  • cloth cover
  • rubber band



  1. Boil 4 cups of water.
  2. Add hot water & tea bags to pot or brewing vessel.
  3. Steep 5-15 minutes, then remove tea bags.
  4. Add sugar and stir to dissolve.
  5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
  6. Add SCOBY and starter liquid.
  7. Cover with cloth cover and secure with the rubber band.
  8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
  9. Set in a warm location out of direct sunlight (unless vessel is opaque).
  10. Do not disturb for 7 days.
  • After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
  • Decant & flavor (optional).
  • Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

Get A Kombucha Culture Today & Start Brewing

Kombucha SCOBYs:
The Golden Rules


  1. …use a refrigerator stored SCOBY to make Kombucha.
  2. …use a dehydrated SCOBY to make Kombucha.
  3. …attempt to grow a SCOBY from a commercial bottle of Kombucha that:
    • was pasteurized
    • is flavored
    • has been filtered or reformulated
    • says anything less than “100% Kombucha” on the label


  1. …use a fresh, full-size Kombucha SCOBY to begin brewing.
  2. …store your SCOBYs in a SCOBY Hotel in a dry and dark place.
  3. …pass along healthy, fresh SCOBYs with at least 1-2 cups of mature Kombucha Tea and complete, clear instructions to ensure success. If you cannot, recommend a reputable source instead.
Any Kombucha Recipe that recommends storing SCOBYs in the refrigerator is a bad source of information
No SCOBYs in the Fridge!


Kombucha Brewing Tips

  • Never store Kombucha SCOBYs in the Refrigerator!
  • Sanitize with hot water or vinegar – NO SOAP. It kills the kombucha culture.
  • Airflow is key – find an open area for your Kombucha Tea.
  • If you see mold, throw everything away. Kombucha Mushrooms are not salvagable when mold strikes.
  • Keep a SCOBY Hotel for backups and extras.
  • Kombucha is a LIVING organism. Many believe the energy in the room will directly influence your culture.

Get A Kombucha Culture Today & Start Brewing


Kombucha Recipe DIY Guide Free Download with Basic and Professional Brewer Logs


More Kombucha Recipes

How To Make Kombucha Tea with a few different twists. It’s possible to make Kombucha many ways. Homemade Kombucha is the freshest and making kombucha for yourself is a blessing. I will show you how to make KT safely with my kombucha recipe, great Kombucha brewing techniques and more.

Ginger Lime Kombucha Recipe

Ginger is perhaps Kombucha’s best friend, producing delicious fizz and flavor. Citrus pairs well with Kombucha, though in small amounts. These instructions call for flavoring after the brew.

  • 5-6 teaspoons green tea/reusable tea bag
  • 1.25 cups evaporated cane juice

for later:

  • fresh squeezed lime juice
  • fresh ginger slices

Do a shorter steep with these green tea bags, 3-5 minutes. Brew only 6-7 days, decant into bottles already flavored with ginger (to taste) and lime juice (no more than 1/2 ounce per 16 ounce bottle) and allow to second ferment for 3-5 days, burping each day to prevent explosions. Once desired fizz is achieved, move to fridge.

My other secret tip? Once you’ve tried secondary flavoring, try boiling the whole ginger root right in the water you will brew with to infuse the flavor in a totally different way.

Kombucha Recipe made with Agave

Agave nectar, while less popular than it has been, can be substituted for the sugar. Agave turns Kombucha a bit more sour and can benefit from a small boost of Karo (corn) syrup to kickstart the yeast and protect the brew.

  • 4-5 teaspoons black tea/reusable tea bag
  • 1 cup agave nectar (or 80/20 with corn syrup)
  • 2 cups mature kombucha (the brew needs a little extra protection)

Prepare as normal, but check your brew a few days earlier to prevent it going sour too quickly. Monitor, bottle and refrigerate at the right flavor. Extendd secondary fermentation is not recommended with agave.

Cholesterol Busting Kombucha Recipe

I’ve talked about good old Ernie from CajunErnie.com on my Kombucha benefits page. He talks of many things Kombucha has done for his health, and one of them is a drop in his cholesterol.

Take it away Ernie: “In late 2001 my cholesterol level was 273. I stayed away from the popular drugs and thru better diet dropped it to 230. I then started drinking Kombucha because of my arthritis. By May, 2005 my cholesterol level had dropped to 165 and my blood pressure was at 122/54. Not bad for a 65 year old that works 60 hours a week.”

Ernie’s Cholesterol Busting Recipe:

  • 6 bags of green tea
  • 1 3/4 cups white sugar

Brew as normal for 6 to 9 days.

Power Kombucha Recipe

Looking for an extra energy blast from your homemade Kombucha Tea. Try this Kombucha recipe for Power Kombucha.

**note** Always consult your physician before undertaking any dietary change. This recipe is for informational purposes only.

  • 4-6 teaspoons green/black tea blend
  • 1.25 cups evaporated cane juice

for later:

  • 1 tablespoon maca powder
  • 2 tablespoons raw cacao powder
  • 1 teaspoon of bee pollen – lightly crushed

Brew as normal for 7 to 10 days, until slightly effervescent


Add flavorings to finished Kombucha and close tightly for 4 days to infuse.



Don't miss out on this Kombucha Recipe and DIY Guide which includes an easy to follow Kombucha Tea Recipe explaining how to make kombucha tea and kombucha brewing tricks. If you want to know how to brew kombucha, these kombucha recipes will have you making kombucha tea (homemade kombucha tastes best) in no time.

Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +

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