By Richard | The Hunter Gatherer Society
It has been several years since I first shared my method for making Kombucha from scratch, and in that time I have learned a lot. While Kombucha isn’t something you hunt, fish, or forage, it still connects me to the natural world. It is a living process that mirrors the patience and balance I have found through wild fermentation, homemade wines, and wild fermented cider made with blackberries and raspberries.
During the slower months of winter, I often turn to brewing Kombucha as a simple indoor project. The gentle scent of fermenting tea filling the kitchen always reminds me that nature keeps creating even when the forest rests.
What Is Kombucha
Kombucha is a fermented tea that has been around for thousands of years. Most believe it originated in China or Japan. It is made by combining sweetened tea with a culture known as a SCOBY, which stands for symbiotic colony of bacteria and yeast.
As it ferments, the SCOBY forms a thin, mushroom-like layer on top of the tea. The process creates probiotics, natural acids, and a hint of carbonation that give Kombucha its tangy flavor and refreshing fizz.
Many people drink Kombucha for its potential health benefits, such as supporting digestion, balancing gut bacteria, and reducing inflammation. If you would like to read more about the science behind it, visit Healthline or the Cleveland Clinic.
How I Started Brewing Kombucha
My first batch began with nothing more than curiosity and a bottle of raw, unflavored kombucha I picked up at the store. I didn’t have a SCOBY, and no one gave me one. I just wanted to see if I could grow it myself It turned out to be one of the most satisfying parts of learning fermentation, watching life take shape in a simple jar of tea. The process taught me patience, and it showed me just how alive something as ordinary as sweet tea can become with the right conditions.
Here’s how I made my first SCOBY and started brewing.
Brew the Tea
Bring about six cups of spring water to a boil.
Stir in one and a half cups of sugar until it’s fully dissolved.
Remove from the heat and add seven black tea bags.
Let them steep for about fifteen minutes, then remove them and allow the tea to cool completely to room temperature.
Combine and Cover
Pour the cooled tea into a large glass jar. A jar with a spout works well if you have one.
Add a full bottle (about two cups) of raw, unflavored kombucha — the kind labeled unpasteurized or with live cultures.
Cover the top with a coffee filter or thin cloth and secure it with a rubber band.
Place the jar in a warm, dark space such as a pantry or cabinet.
Wait and Watch
After about twenty to twenty-five days, a thin, jelly-like layer will start forming on top of the liquid. That’s your SCOBY — your living culture. Once it thickens, you can use it to brew fresh batches of kombucha again and again.
Starting Without a SCOBY
If you don’t already have a SCOBY, don’t worry. You can absolutely make one yourself — just like I did. It only takes time, warmth, and a bit of patience.
Option 1: Grow Your Own SCOBY (DIY)
To grow your own SCOBY, start with a bottle of raw, unflavored kombucha that contains live cultures. Avoid pasteurized or flavored versions — they won’t work.
You’ll need:
- 1 bottle of raw, unflavored kombucha (with live cultures)
- 4 cups of water
- ¾ cup of sugar
- 2–3 tablespoons of black or green tea (or 4 tea bags)
- A clean glass jar
- A breathable cloth and rubber band
Steps:
- Brew a batch of sweet tea by boiling the water, steeping the tea, and dissolving the sugar.
- Let it cool completely to room temperature.
- Pour the tea into your jar and add the raw kombucha.
- Cover it with the cloth and set it somewhere warm — ideally between 70°F and 80°F.
- Leave it alone for 2 to 4 weeks. You’ll first see a thin film form on the surface, then a thicker mat — your SCOBY.
When it’s ready, you can use this same SCOBY to start your next brew. It will continue to grow and multiply with every batch.
Option 2: Find One Locally
Many home brewers are happy to share. Check local Facebook Marketplace listings or fermentation groups — SCOBYs grow quickly, and most brewers end up with extras.
Option 3: Buy One Online
You can also order a live SCOBY with starter liquid from reputable sellers or small fermentation shops. Look for ones labeled “live culture” with clear instructions. (This is a great place to include your affiliate SCOBY link.)
Flavoring Your Kombucha
Once your first fermentation is finished, you can add fruit, herbs, or spices to flavor it. This second fermentation also creates natural carbonation.
- Pour the finished Kombucha into clean bottles, leaving about two cups in the main jar with the SCOBY for your next batch.
- Add your flavoring ingredients.
- Seal the bottles tightly and let them sit at room temperature for five to six days.
- Open them once or twice to release pressure.
- Strain, refrigerate, and enjoy your homemade Kombucha.
(Add your affiliate link here for swing-top bottles.)
My Two Favorite Flavors
Over the years, I have tried dozens of combinations, but these two stand out as my favorites.
Blueberry Ginger Kombucha
Bright, slightly spicy, and naturally sweet.
Ingredients
- 1 gallon of unflavored Kombucha
- 1 cup blueberries
- 1 tablespoon grated ginger
- 2 tablespoons sugar
- 1 and a half cups water
Instructions
- Combine the blueberries, ginger, sugar, and water in a small saucepan.
- Bring to a boil, then reduce the heat and simmer for about fifteen minutes while lightly mashing the berries.
- Allow the mixture to cool completely, then strain it and add it to your Kombucha.
- Stir gently, bottle, and leave about an inch of air at the top.
- Let it sit for one to three days before refrigerating.
Blackberry Sage Kombucha
Earthy, rich, and beautifully balanced between fruit and herbs.
Ingredients
- 1 gallon of unflavored Kombucha
- 1 cup blackberries
- 3 or 4 fresh sage leaves
- 2 tablespoons sugar
- 1 cup water
Instructions
- Combine blackberries, sage, sugar, and water in a small saucepan.
- Bring to a gentle boil, then simmer for ten to fifteen minutes while stirring and lightly mashing the fruit.
- Let it cool, strain the syrup, and pour it into your Kombucha.
- Bottle with a little airspace left at the top.
- Leave it at room temperature for two to three days, opening the bottles daily to release pressure, then refrigerate.
Tips for Success
- If mold forms on your SCOBY, throw it out and start again. You can sometimes peel off just the top layer if the rest looks healthy.
- Mason jars are excellent for small batches.
- Always use glass or wood utensils instead of metal.
- When carbonating bottles, set them in a box lined with newspaper to catch spills if pressure builds too high.
- Experiment with new ingredients. Some of the best flavors come from happy accidents.
If you enjoy projects like this, my Foraging Journal and Beginner Field Guide is a great way to record your own fermentation notes and foraging discoveries.
Equipment I Use for Brewing Kombucha
If you’re ready to start brewing your own kombucha, having the right setup makes the process smoother and more consistent. Here are a few tools I personally use and recommend. They’re simple, affordable, and easy to find online.
1. Large Fermentation Jars
I use these 1.5-gallon wide-mouth fermentation jars for brewing my kombucha. They’re the perfect size for allowing your SCOBY to grow and breathe, and the included airtight lids and airlocks help control airflow and keep your brew clean.
👉 2-Pack 1.5 Gallon Fermentation Jars on Amazon
2. Swing-Top Bottles for Bottling
Once your kombucha is ready for its second fermentation, these 1-liter swing-top glass bottles are ideal for bottling and building carbonation. They seal tightly to lock in fizz, and the glass is durable enough for reuse batch after batch.
👉 WILLDAN Swing Top Glass Bottles (Pack of 6)
3. Black Tea for Brewing
A simple black tea base is key to a strong, healthy SCOBY. I usually reach for Lipton Black Tea Bags — affordable, consistent, and easy to find. It’s the same tea I used when I brewed my first batch.
👉 Lipton Black Tea Bags (100 Count)
🫖 Tip for Beginners
Start with small batches until you get comfortable. Once you’ve mastered the process, these jars make it easy to scale up and experiment with new flavors like raspberry, ginger, or pine.
Final Thoughts
Brewing Kombucha has become one of those peaceful, rewarding skills that teaches patience and curiosity. Every batch is a reminder that good things take time and that nature always finds its balance when we let it.
Whether you prefer it plain, bubbly, or flavored with wild ingredients, homemade Kombucha is more than just a drink. It is a living expression of wild fermentation and the joy of creating something with your own hands.
Explore more Wild Food Recipes or visit the Foraging category to keep learning with The Hunter Gatherer Society.
