I started making my own kombucha years ago when I first moved to California and discovered this weird-sounding new drink on store shelves. I’m a fan of anything sour, tart, and tangy, so with kombucha, it was love at first sip.

I loved it so much that I eventually wrote a book about kombucha, along with cider, beer, and other favorite homemade beverages called True Brews. Astute readers will notice that the method I give here is a little different from the one I first shared in the book, and also a little different from the recipe I shared on The Kitchn a few years ago — I’ve streamlined the method over the years and tried to make it a little more approachable for new brewers.


Kombucha is a fizzy drink made by fermenting sweetened tea. It starts off tasting like your average glass of sugary Southern sweet tea, but after a week or two of…

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