By Akshara
October 21, 2025
Kombucha is a tangy, slightly fizzy tea drink made by fermenting sweetened tea with a live culture called SCOBY. It’s rich in probiotics and is known to support digestion and gut health. Making it at home takes some patience but gives you complete control over the flavours.
1 SCOBY (Symbiotic Culture Of Bacteria and Yeast) 1 litre filtered water 2 black or green tea bags ¼ cup white sugar 100 ml starter tea (from previous batch or store-bought unflavoured kombucha) A clean glass jar Muslin cloth or kitchen towel Rubber band
Boil half the water and pour it over the tea bags in a clean jar. Let it steep for 10 minutes, then remove the bags and stir in sugar until fully dissolved.
Add the remaining water to cool the tea to room temperature. Make sure it’s not warm before adding the culture.
Pour the cooled tea into a clean jar, add the starter tea, and gently place the SCOBY on top.
Cover the jar with muslin cloth and secure it with a rubber band. Let it sit in a dark, well-ventilated area for 7–10 days.
Taste after a week. Once it reaches the desired tanginess, remove the SCOBY and store the kombucha in bottles. You can add fruit or herbs for flavouring before refrigerating.