Home > Recipes > Making Kombucha


  • 3 1/2 quarts filtered water.
  • 1 cup of granulated sugar
  • 8 bags of tea, preferably green but you can also use black.
  • 2 cups store-bought unpasteurized kombucha with a neutral flavor.
  • 1 scoby, which is a jelly like substance that you can buy in kombucha kits.


  1. Bring water to the boil and remove from heat.
  2. Stir in sugar until dissolved.
  3. Add tea bags and leave to steep until the water has cooled.
  4. Remove the tea bags and stir in unpasteurized kombucha.
  5. Pour mix into a glass jar and slide scoby over it.
  6. Cover jar with tightly woven cloth or paper towels and secure with a rubber band.
  7. Store the jar out of direct sunlight and at room temperature for 7-10 days.
  8. Taste the kombucha and remove the scoby when it tastes good.
  9. Bottle the kombucha leaving some empty space at the top.
  10. Store for 1-3 days to allow the kombucha to carbonate.
  11. Refrigerate and drink within a month.

© Copyright 2019 Michael Lam, M.D. All Rights Reserved.

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