Brewing Booch {Homemade Kombucha}


Tart. Sweet. Fermented. Fizzy. Tasty. Tangy. Fun to make and good for you, too. Hello, Kombucha!

My cool friend who shared her Lemongrass and Tumeric plants with me, also introduced me to Kombucha. I watched in disbelief as she brewed up a batch of “Booch.” Staring at the flying saucer (SCOBY)  floating in dark tea, I wondered if she was kidding.

I was hesitant to taste her science project. I suddenly had horrible flashbacks of my childhood days, ingesting cod liver oil and brussels sprouts. Yuk! Acting like the same little brat, I cringed, kicked and held my nose as I reluctantly choked down my first sip of this mysterious potion….


Homemade Kombucha with SCOBY

Wowzie!! Love at first sip! It was like the moment that everything turned from black and white into color on The Wizard of Oz. No, we’re not in Kansas anymore. Welcome to the wonderful world of Kombucha!


So long, sugar-packed bottled juice. See ya later, crappy soda. Buh-bye, boring tea.  There’s a new drink in town. It’s Booch, baby, and I’m hooked!

Kombucha (pronounced kom-BOO-cha) is a sparkling sensation packed with probiotics, live enzymes, B vitamins, polyphenols (fights free radicals), glucuronic acid (a powerful detoxifier), and tons of other purported health benefits.  Simply put, Kombucha is good for your gut, builds immunity and helps to detoxify.

“Booch” is made by fermenting sweetened tea with a pancake-like “SCOBY” (symbiotic culture of bacteria and yeast). SCOOBY DOO?!


Not this Scooby….




Basically, the SCOBY gobbles up the sugar and magically transforms the tea into a low calorie, low-sugar (low alcohol) fermented fizzy goodness.

If you have never tried Kombucha, do yourself a favor and pick up a bottle at the health food store. It comes in all flavors. I will even bet you a Scooby Snack that you will be instantly hooked. And once you’re hooked, you too will brew!  Why pay up to 5 bucks at the store when you can make your own for just pennies?  Here’s how:

Homemade Kombucha

yields 3 quarts


  • 3 ½ quarts filtered/distilled water
  • 9 black tea bags
  • 1 cup sugar, preferably organic
  • 1 SCOBY (from a friend or purchase online here)
  • 2 cups starter kombucha (use either the liquid that comes with your SCOBY or store-bought raw/unpasteurized/unflavored kombucha)
  • large wide-mouth one-gallon glass jar (not plastic)
  • tea towel or paper towels
  • large rubber band
  • a bit of patience


In a large stockpot, heat the water. Add the sugar and stir to dissolve. Add the tea bags. Reduce heat. Steep for about 5-10 minutes and remove the bags. (Do not use metal utensils).


Remove tea bags with non-metal utensil.

Remove from heat. Allow tea to cool completely. Pour the cooled, sweetened tea into the clean glass jar. (Rinse jar first with white vinegar, not dish soap which kills the SCOBY.) Add 2 cups of starter kombucha.

With clean/sterile hands (rinse hands in white vinegar), carefully place the SCOBY into the jar (SCOBY should float on top, but it’s OK if SCOBY sinks to bottom or goes sideways).

Place a tea towel or double layer of paper towels on top of jar and secure tightly with a rubber band. You want it to breathe, but you also need to keep bugs and dust away.


Place jar in a warm, dark place where it will not be disturbed. Mark date. Keep out of direct sunlight.

Let the mixture sit for 7 to 10 days. To test the Kombucha, simply slip a straw into the liquid (underneath the clear film/SCOBY on top) and put your finger over the top of straw so you can taste it. DO NOT PLACE USED STRAW INTO KOMBUCHA AGAIN.


Brew, baby, brew!

NOTE: It’s normal for brown strings to float below the SCOBY. You may also see sediment collecting at the bottom of the jar and bubbles collecting around the SCOBY.  These are all signs of healthy fermentation

The Kombucha should taste slightly sour, tangy, sweet and be a little fizzy. If the Kombucha is too sweet, let it sit a little longer. It could take up to 14 days depending on fermenting conditions. (If it tastes off at all, start over.)

Once the taste is to your liking, with clean hands carefully remove the SCOBY and reserve two cups of the kombucha. Set these aside and use to start another batch.

(The Kombucha will have produced a second SCOBY. Use this for other batches, store it as a backup SCOBY or share with a friend.)

Pour Kombucha into a glass (not plastic) jar or pitcher with a tight fitting plastic (not metal) lid. Store in your refrigerator. (You can strain Kombucha before bottling using a non-metal strainer.)

If your SCOBY develops holes, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use.  However, any sign of mold or a foul smell, discard and start over. (Remember, it should be FIZZY, not FUZZY!)



You can drink your Kombucha plain or add flavors. The possibilities are endless!  My favorite combo is Ginger, Raspberry and Rosemary, straight from my garden. Simply pour the Kombucha in a jar (I used a quart mason) and infuse with your favorite fruit, fruit juice, herbs and spices.  Cover with a paper towel/cheesecloth and let sit for 24 to 48 hours.  Strain, then refrigerate.


Raspberry Ginger Kombucha

So, will you be hooked after only one sip of this fizzy, fun drink? You bet your sweet Boocha!

Sharing my delicious Kombucha with Natural Living Monday, Busy Monday, Melt in Your Mouth Monday, Mix It Up Monday, Motivation Monday, Home and Garden Thursday, Simple Lives Thursday, Green Thumb Thursdays, Share Your Cup Thursday, Fiesta Friday, HomeAcre Hop, Real Food Fridays, GlutenFree Fridays, Great Idea Thursdays, Simple Saturday Blog Hop, Simply Natural Saturday, Strut Your Stuff Saturday, Farm Girl Friday, Link Party Palooza, LHITS DIY Linky, Weekend Bites, Creative Style Linkup, Old Fashioned Friday, Healthy Vegan Friday, Creative Mondays, Mouthwatering Mondays, Tuesdays With a Twist, Totally Talented Tuesdays, Tuesday Garden Party, Wellness Wednesday, Full Plate Thursday, Plant Based Potluck

This post was featured on:

CreativeWithStyleButton[1]         Creative Mondays[1]FEATURED-PLANTBASED-POTLUCK250bordered-300a[1]

Photo of Scooby Doo courtesy of

Original photos by Seedy Lawyer.  All rights reserved.

DISCLAIMER: Information on SEEDYLAWYER.COM is not reviewed or endorsed by the FDA and is NOT intended to be a substitute for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk.  (After all, I’m just a Lawyer, not a Doctor.) As always, it is recommended to seek advice from your healthcare professional.

  • Pingback: Fiesta Friday Birthday Edition (FF39) | The Novice Gardener()

  • Perfect for Fiesta Friday! Yummy and delicious.

    • Thanks, Julie! Cheers and Happy FF! :))

  • Lisa! You’ve made one of my favorite healthy drinks, the booch!!! And what a stunning color! I’m so glad you brought this pitcher of deliciousness and health to FF this week! Cheers and have a great weekend!

    • Thanks, Sue! I am hooked! Yes, the red raspberries from my garden added such a bright color and added tons of flavor! Let me know what flavors you use! Cheers and Happy FF!

  • Hilda

    Thanks for a clear and easy to follow explanation of how to make this amazing drink. I am determined to make this.

    • Hi Hilda! Thanks! If I can make it, anyone can! (Especially a great cook like you 🙂 Please let me know how it turns out! Happy FF!

  • Shaggy

    Do you know if you have to use black tea with this or can I use herbal or flavored tea to start?

    • Hi, “Shaggy!” LOL It should be black (preferably organic) tea to start. This preserves the fermentation process (and the SCOBY). You may use flavored tea, juices, etc in the second fermenting. Cheers!

  • Mad Avocado

    This looks beautiful – and ginger is a perfect autumnal flavour as we reach the cold part of the year….! thanks for sharing!

    • Thanks! I just love ginger and you get the added benefits of ginger, too! Cheers!

  • Selma from Selma’s Table

    RIght, you have me intrigued and I am definitely going to try some from the health food shop first. This is a great post, really detailed and very enabling too. Thanks so much!

    • I really appreciate it, Selma! Try out the different flavors from the store and it will give you creative ideas to make your own…for a lot less (then you can share your SCOBYS with friends and get them started) Happy FF!

  • Judi Graber

    Wow – this is a great post and very informative. I know nothing about this drink but I obviously should – thanks for sharing something new for me anyways 🙂

    • Hey Judi! I am sure you can come up with awesome flavors for your own Booch 🙂

  • Daphne

    Great photos! Kombucha was always a mystery to me but now maybe I’ll give it a try.

    • Thanks! It’s worth a try. I tried it (very reluctantly) and now I’m hooked:)

  • Hi Michelle, If you were close I would certainly share my SCOBYS. Ask your friends, look on line (I posted a link for SCOBYS in my recipe). Let me know how it turns out 🙂

  • Love your vivid pictures. Thanks for sharing on Real Food Fridays. Pinned & twitted.

    • Hi, Maria! Thanks for having me on Real Food Fridays!

  • I’ve only had kombucha once…and I wasn’t very sure about it after my first taste. I need to give it another try…this is an awesome post, Lisa! Awesome photos!! <3

    • Hi Prudy, The flavors of Kombucha can be as vast as your culinary imagination (and boy do you have that!) I encourage you to try it again and make your own (so simple!) Bet you a Scooby Snack that I will soon be reading a Booch post on your awesome blog… <3

  • I love the stuff and have flirted with idea of making my own…your’s looks so good. Pinned. Welcome to Weekend Bites.

    • Thanks Diane! It’s so easy to make… tea, sugar, water (and a Scoby)… Thanks for having me at Weekend Bites 🙂

  • Brittnei Washington

    I must say I’ve heard really great things about it. I have heard mixed reviews about people drinking it while pregnant. I’m guessing because of the detoxifying element of it? Not really sure. Whenever I’m not sure, I just say, well I can try it when I’m not pregnant. 🙂 I’m going to pin this for later because I definitely want to try it. If it can replace sweet tea that means hubby needs to try it too! 🙂

    • Yes, it’s important to check with your Doctor before experimenting. Also trying Kombucha in small (4 oz) amounts a day is a good start, followed by water. This way you can see how your body reacts to the detox effect. Thanks for visiting!

    • Livingston

      There is caffeine in it and some, especially store bought, may have higher levels of alcohol. Not good for baby.

  • Velma

    Love the booch. But be careful, some friends and I had some bottles in the van on a road trip and they kept fermenting and ended up exploding.

    • Hi, Velma! I have heard stories. Thanks for the warning, When I do my second fermentation (add flavors) I am careful to keep a close watch on the bottles and I open the lid a few times a day to release if too much pressure has built up 🙂

  • Pingback: Brewing Booch {Homemade Kombucha} part of Simply Natural Saturdays! - Crunchy Livin Mama Style()

  • Pingback: Organizing Laundry with Creative Style {21} - 100lb Countdown()

  • Pingback: Creative Style Linkup- Week 21 - Homemaking With Style()

  • Clairejustineo

    Sounds interesting, looks yummy 🙂

    Thanks for sharing at Creative Mondays, pinned and featuring at the blog hop this week …

  • Pingback: Creative Style Linkup {#21} • New Mama Diaries()

  • Miz Helen

    Your homemade Kombucha looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • I love to drink kombucha but I have been planning to try and make my own kombucha. So I am delighted that you shared this easy to follow method for brewing healthy hooch!Thank you so much for sharing this healthy and delectable Homemade Kombucha recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

  • Pingback: Share the Food & Fun at the Plant Based Potluck Party Link Up #31()

  • Pingback: Winter into Spring: A Gardener's Dream - The Seedy Lawyer()

  • Pingback: Creative Style Linkup {#21} • Bliss & Faith()