How do I make kombucha from scratch?

Asked on March 03, 2015
Created April 22, 2012 at 11:23 PM

I've been meaning to make kombucha for a while now. I found a person a little over an hour away who has SCOBYs he will give me, but I never seem to make it up there to get them.

I have looked online and I can't seem to find a good guide to growing your own SCOBY from scratch. They all seem to start with a store-bought bottle of kombucha.

Anyone have any idea how to go about this, or how long it would take? Or is it just a better idea to get a SCOBY from someone? (It's been months I've been thinking of doing this and I can't help but feel I would have kombucha done by now if I had grown my own... if only I knew how.)



on April 23, 2012
at 03:06 PM

Oh, got it. Well, the first one was probably a happy accident somewhere in the Caucasus. There's some information about its murky history here: http://www.fungi.com/info/articles/blob.html.



on April 23, 2012
at 02:06 AM

Yeah, it doesn't answer how to start with only tea. Where did the first SCOBY come from?



on April 22, 2012
at 11:42 PM

Have you looked at this thread? http://paleohacks.com/questions/46039/kombucha-brewing-tips-alternate-uses-for-scoby#axzz1snstQpP4

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7 Answers



on April 23, 2012
at 03:20 AM

You need to get a starter culture from somewhere, whether it's commercial kombucha or a donated or mail-order SCOBY. As far as I know, kombucha is not like sourdough: you can't get the right balance of the right microorganisms just using sugar-water and luck.

For what it's worth, I grew my SCOBY from a bottle of GT Dave's.



on April 23, 2012
at 12:37 AM

I made a how-to on my blog (which hasn't been active for a while), here.

Here's a quick synopsis:

  • Take one bottle of the original GT synergy's kombucha, let get to room temperature
  • Boil water, preferably 2-3 quarts, add 1 tea bag per quart and let steep
  • Add 1/4 cup sugar to tea, let tea get to room temperature
  • Put cooled tea in a glass jar and add kombucha
  • Cover with a light weight clothe and let sit in a dark and warm place (a closet is good), for at least a week
  • You should see a scoby starting to form, let sit for longer to let it thicken
  • Tada!




on April 23, 2012
at 01:15 PM

I've got a Kombucha How-to on my blog as well, with a few good links and a short walkthrough of the process: http://spacecoastprimal.blogspot.com/2011/11/kombucha-how-to-guide.html

In my experiance brewing Kombucha is a pretty forgiving process... once you get a good SCOBI going (getting one from a friend is the best IMHO) it's fairly easy to keep the whole process going (exact ratios of sugar/tea/starter really aren't that important).


on April 23, 2012
at 12:24 AM

I was just looking this up before I headed to Paleohacks! Read this.... Seems like it can answer all of your questions and will get you on the right track :)



on May 20, 2013
at 05:02 PM

You dont need anything but tea, sugar and water. I made up a small batch of tea, did the same as making kombucha with out a scoby, and after 7 weeks had the beautiful healthy scoby with out the use of a commercial drink. So folks it can be done!

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