Why drop tons of money on kombucha at the store, when you can make it at home for practically nothing? Part tea, part fermentation, part soda. Flavor it how you want it, and become a fermentation master.



  • 3 quarts of water (2700ml)

  • 1 cup of sugar (228g)

  • 8 black tea bags

  • 2 cups of kombucha starter

  • *2 Tbsp of vinegar if you don’t have starter*

  • Scobie

  • 1 gallon jar

  • 2 flip top bottles

  • 1 cup fresh chopped strawberries

  • 2 Tbsp simple syrup

  • 4 tsp rose water



  1. Heat water up in a pot until it is steamy. Do not boil. Add in sugar, stirring to dissolve. Turn off heat and drop in tea bags.

  2. Steep in water for 4 minutes. Once done, remove tea bags. Let cool to room temperature.

  3. Take tea and pour into a gallon sized jar. Add in starter (or 2 tablespoons of vinegar if you don’t have a starter).

  4. Gently lay in your scobie so it lays flat on the surface. Cover with a cloth that will allow it to breath, but won’t allow anything inside. Situate with a rubber band.

  5. Leave in a dark part of your house at room temperature for about 12-15 days. Make sure to label with the date you started.

Second Ferment:

  1. Remove scobie and reserve 2 cups of starter for your next batch.

  2. Fill each bottle with ½ cup of strawberries, 1 tablespoon of rose water and 2 teaspoons of rose water.

  3. Fill both bottles with kombucha. Leaving at least 1 inch of space at the top. Do not fill them all the way to the brim. Add flip tops and lock.

  4. Leave bottles in a dark part of your house at room temperature for about 3-5 days. Release gas once a day by opening tops to avoid exploding.