How to Make Kombucha Part 1: The Scoby

Kombucha is a fizzy, tasty health drink with a slightly acidic flavor that runs about $3 a bottle at health food stores. Next time you pick up a bottle, just grab the original (no fruit juice added) and bring it home to mix with 2 simple ingredients and start your own.

Ingredients to Make Your Own Kombucha:

  • 1 bottle of original, unflavored kombucha
  • 1 cup of tea
  • 1 tablespoon sugar

I took a cup of chai tea, added a tablespoon of sugar, and let it cool. Then I poured the tea and kombucha into a glass bowl and covered with a hand towel.

After one week I started to question what was going on with the kombucha. There were a few whitish spots floating on the surface, but don’t worry, it’s not mold! This is the kombucha starter, or scoby. [Did you know that SCOBY stands for symbiotic colony of bacteria and yeast?]  If your kombucha gets contaminated then it will most likely grow common mold which is generally green, blue, or black in color.

It needs just a few more days to thicken up as it takes about 3-4 weeks before a scoby is ready to make kombucha.

Check back soon to see an update on my batch and to see the next steps in making your own kombucha!

4 Comments:
  1. No, I wouldn’t recommend adding milk at this stage. I’m not sure how that would turn out! It just needs those three things – the kombucha to start the scoby, sugar for it to feed off of, and tea for flavor.

  2. I had read somewhere that starting a SCOBY from plain kombucha doesn’t work anymore because they were all reformulated in 2010.

    Is this true? I really want to start my own scoby.

    • I made two scobies from plain kombucha I bought at the store. It took a month to grow because the weather was still cold.

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