Be Bold and Homebrew Your Booch!

Author: Rochelle Minagawa  •  Date: November 15, 2016  •  Appears in: Community

Be Bold and Homebrew Your Booch!

Do you love kombucha but aren’t loving how much it’s costing you? It’s easier than you think to experience the health benefits of kombucha in the comfort of your own home AND you’ll save a ton.

What is Kombucha?

Kombucha is a fermented, probiotic tea that cultures around the world have been drinking for centuries. Made by adding a SCOBY (Symbiotic Colony of Bacteria and Yeast) to sweetened tea, the culture feeds off the sugar and caffeine, creating this naturally carbonated beverage. Most of the benefits are related to the good gut bacteria present in the tea.

Along with the beneficial bacteria, the digestive enzymes, probiotics and b vitamins found in kombucha have led to its increasing popularity in North America in recent years. In its raw and unpasteurised state, kombucha can stimulate the immune system, aid in digestion and liver function and improve overall health.

I had my first taste of kombucha in highschool when a friend started making it, and to be honest I was a little weirded out. A few years later, and a little bit braver,  I got a scoby from another friend and started experimenting at home.

Kombucha led to kefir, which expanded into kimchi, sauerkraut and the vegetables that grew in my garden often ended up under a brine. After recently learning how to make miso the addiction continues.

Making Your Own Kombucha

Making kombucha is relatively simple. The only ingredients you need are tea, sugar and a scoby (symbiotic colony of bacteria and yeast).


You can use tea bags or loose leaf tea as long as what you’re using is caffeinated, (including green, black and oolong), not flavoured (this can affect the scoby) and preferably is organic (to get the purest final product).


Not unlike many of us, your scoby runs on sugar and caffeine. The good news is the scoby digests most of the sugar and caffeine so there isn’t much left in the final product. Use organic cane sugar and stay away from honey and artificial sweeteners.


Get a scoby from a friend or get going with a starter kit from MotherLove Ferments.

The Process

What you need to get:

2 tbsps tea (or 8 tea bags)

1 cup of sugar

1 scoby

2 cups of starter tea *kombucha from the previous batch

1 gallon jar

cotton cloth



What you need to do:

Heat one gallon of water
Steep tea for 10-20 minutes
Remove tea and stir in sugar
Cool to room temperature

Kombucha typically ferments anywhere from 7-30 days. When your kombucha has reached the desired flavour, remove the scoby and starter tea for the next batch and pour your finished kombucha into jars. You can drink as is or do a second ferment for added flavour.

Fall is a great time to start fermenting. Making kombucha at home is the most cost effective way to enjoy kombucha the way you like it. You can experiment with the flavors you like and customize the tea to your taste. If you’re not ready to make your own, find a local kombucha company and support them. Look for kombucha that is raw and unpasteurized and uses organic and pure ingredients.


Want to know more about Kombucha? Kombucha Mixology! It’s Actually A Thing,

or have a look at motherlove's website !

Rochelle Minagawa


I am Rochelle Minagawa and I'm a Master Fermentista and co-founder of MotherLove Ferments. Growing up my mom would always feed us food from the garden and baking from scratch. I didn't think it was fun at the time but later on spurred me to have a closer connection with my food and now I ferment everything from kombucha and kefir to kraut and kvass. I help people along their fermentation journey and make a really good batch of kombucha.
Read more by Rochelle Minagawa

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