Kombucha is one of the healthy drink you should try to take once a day if possible. Making a homemade kombucha is very easy; all you need is tea, sugar, a SCOBY and patience.

SCOBY is a Simbyotic Colony of Bacteria and Yeast, which ferment the sugar, metabolizing it into a slightly carbonated and tangy drink, rich with probiotics and beneficial acids.

You can buy the SCOBY online, or ask someone who has it to give you a piece, or you can make it by yourself.


Buy a bottle of kombucha (preferably the plain one, without flavor added) and pour the content into a glass jar (Mason jar or into one of those big glass jars used for pickles).

Put a piece of clean cloth, like a piece of a cotton t-shirt or a cheesecloth, on the mouth of the jar, seal it with a rubber band and place the jar in a dark and dry place (the cupboard is perfect). Let it rest for at least 2 weeks (this time will vary depending on your location and on the quality of the starter), without moving or shacking the jar.

After that time you will spot a sort of pale, weird and flat pancake that looks like a jelly fish. This is your SCOBY.

Then you can go to STEP 2:

Boil 8 cups of water in a large pot.

Add 8 green tea bags (unflavored) and allow steep for 20-25 minutes.

Remove the tea bags and add one cup of sugar. Stir well.

The tea should be at room temperature, before pouring it into a crock or a one-gallon mason jar.

Add 8 more cups water to the jar and place the SCOBY into the jar, cover with a piece of old t-shirt and seal with a rubber band.

Make it ferment for 7-14 days.

How do you know the kombucha is ready?

Simply move the SCOBY aside and take a little out with a clean spoon.

The taste of the kombucha may be slightly carbonated and unflavored, and you may drink it as it is.