How to Make Gallons of Kombucha at Home for Under $10

Tea, a cup of sugar, and some microbes is all it takes.

Kombucha is a delicious, fermented tea that has been consumed for at least 2,000 years. The first documented use comes from China in 221 BC, where it was known as ‘The Tea of Immortality’.

It has never been easier to make kombucha at home — more than 6 gallons can be made for under $10. Compared to the average retail price of $3 for 16oz of kombucha, that represents a 15x savings.

In an effort to bring kombucha to the masses, here is a simple guide that you can use to make one gallon of kombucha to your liking at home, using mostly materials found in the kitchen. After brewing this gallon, up to five subsequent batches can be made using the same SCOBY culture (which is the most expensive bit).

• Using a standard cooking pot or a water heater, bring 4 cups of water to a boil.
• Add 2–4 tablespoons of tea leaves (or 6 tea bags). Place loose tea in a porous bag to steep. Black tea, Ceylon and Oolong are typically best for kombucha, but here is a full list of teas ideal for kombucha.
• Let the tea steep for 5–7 minutes. Remove the tea.
• Add 1 cup of sugar (organic cane sugar is best) to the pot of tea. Mix until dissolved.