How to Make Kombucha at Home: A Gut-Healing Probiotic Tea Recipe
Kombucha is a fizzy, tangy, slightly sweet fermented tea that’s taken the health world by storm—and for good reason. Known as a natural source of probiotics, antioxidants, and organic acids, kombucha supports digestion, boosts immunity, and promotes a healthy gut. In 2025, as more people in India and globally look for natural gut-healing methods, homemade kombucha has become a trending wellness ritual.
The best part? You don’t need fancy equipment or imported ingredients to brew this probiotic tea at home. With a few simple items, you can make your own gut-friendly kombucha right in your kitchen.
🧃 What is Kombucha?
Kombucha is made by fermenting sweetened tea with a SCOBY (Symbiotic Culture Of Bacteria and Yeast). During fermentation, the SCOBY eats up the sugar and transforms the tea into a probiotic-rich, slightly fizzy beverage.
Kombucha supports gut health by:
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Restoring healthy gut flora
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Reducing bloating and indigestion
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Boosting metabolism and liver function
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Providing mild detox and immune support
🍵 Ingredients for Homemade Kombucha (1-Litre Batch)
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1 SCOBY (can be sourced online or from a kombucha-making friend)
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1 cup starter tea (from a previous batch or store-bought raw kombucha)
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3–4 black or green tea bags (avoid flavored or herbal teas)
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1/4 cup sugar (white sugar works best for fermentation)
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1 liter filtered or boiled & cooled water
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A clean glass jar
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Muslin cloth or paper towel + rubber band
🧪 Step-by-Step Kombucha Brewing Process
Step 1: Brew the Tea
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Boil 500 ml of water, add tea bags, and steep for 10–15 minutes.
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Stir in sugar until fully dissolved.
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Add the remaining 500 ml of cold water to cool the tea to room temperature.
Step 2: Add SCOBY and Starter Tea
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Once the sweet tea is cool, pour it into a clean glass jar.
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Gently place the SCOBY on top and add the 1 cup of starter tea.
Step 3: Cover and Ferment
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Cover the jar with a breathable cloth and secure it with a rubber band.
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Place in a dark, warm place (21–29°C) for 7–10 days.
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Avoid moving the jar too much during fermentation.
Step 4: Taste and Bottle
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After 7 days, taste a spoonful. If it’s slightly sour and less sweet, it’s ready!
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Remove the SCOBY and set aside with a bit of kombucha for your next batch.
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Pour the kombucha into bottles using a strainer.
Optional Second Fermentation:
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Add fruit (like ginger, lemon, or berries) for flavor and fizz.
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Let it ferment in sealed bottles for 2–3 more days, then refrigerate.
⚠️ Tips for Brewing Kombucha Safely
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Always use clean glass and utensils to prevent mold.
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Don’t use metal containers—it can damage the SCOBY.
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Check for signs of healthy SCOBY growth (whitish layers on top).
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If you notice black spots or foul smell, discard the batch.
🌿 Final Thoughts: Why Kombucha Deserves a Place in Your Gut-Healing Plan
Kombucha is not just a trendy beverage—it’s a traditional, low-cost way to boost gut health naturally. In 2025, more Indians are brewing their own kombucha as part of a holistic digestive health routine. With its refreshing taste and gut-loving benefits, this fizzy tea can easily replace sugary sodas or packaged drinks.
Pair your daily kombucha with Ayurvedic gut healers like Triphala or buttermilk, and experience smoother digestion, more energy, and a stronger immune system.
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