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Editorial Note: This article deals with general scientific findings on kombucha and not with Kombuchery products. Scientific findings and study results are not automatically transferable to individual foods or products. The article does not replace medical or nutritional advice and is not to be understood as a health-related statement about specific foods or products.

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Grow Your Own Kombucha Scoby with Simple Equipment

We'll explain how you can easily grow your own SCOBY with a little patience and the right ingredients. For your own symbiosis of yeasts, bacteria, and enzymes to develop, the most important ingredient you need is unpasteurized "raw" kombucha. Without the many living microorganisms, it will be difficult to grow your own SCOBY. In addition, your SCOBY needs certain conditions: an environment that is not too bright or sunny, and a room temperature between 20 and 30 degrees Celsius. Factors such as humidity or air pressure in the room also affect the development of the SCOBY. However, we will initially disregard these under simple home conditions. And off you go, let your SCOBY come alive!

You will need:

  • 1 large glass container with a wide opening – well rinsed without dish soap! (Vinegar is a practical cleaner)
  • Tea – e.g., Green Tea, Black Tea (without flavorings / artificial additives)
  • Organic Cane Sugar
  • Water – ideally filtered
  • Unpasteurized Kombucha (e.g., Kombucha Original)
  • 1 breathable clean cloth cover
  • Environment for the SCOBY: 1 room with a temperature between 20 and 30 degrees Celsius

Ready to Scoby:

  1. Boil tea with cane sugar for 8 to 10 minutes (8g tea per liter / 60g organic cane sugar per liter).
  2. Pour the tea-sugar mixture into the glass container and let it cool, preferably overnight.
  3. Important: Cover the glass with the breathable clean cloth and secure it with a rubber band or string!
  4. The sugar should now be completely dissolved.
  5. Now, finally, the unpasteurized kombucha can be added in a 1 to 10 ratio.
  6. Then secure the cloth cover well on the container again and place the glass in a safe spot.

Now it's time to wait, wait, wait!

Depending on the conditions, it can take 7 to 21 days for the kombucha mushroom to form on its own. Initially, it will look as if small foam bubbles are forming on the surface of the liquid. These will become denser over time until the SCOBY slowly becomes visible. I have also been making a SCOBY come alive on a small scale myself these past few days.

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3 comments

    • Barbara
    • August 27, 2026 at 5:06 pm

    Hallo, kurze Frage: wie verpackt ihr den Teepilz und Ansatzflüssigkeit für den Transport per Post? Ist der Versand im Sommer ( jetzt: Temp. über 30 Grad!) ein Problem?
    Danke für eure Antwort!
    Herzlicher Gruß
    Barbara

    • Isa
    • June 18, 2025 at 2:09 pm

    Liebes Kombuchery Team,
    ist das Verhältnis 10 Teile Tee und 1 Teil unpasteurisierten Kombucha oder andersrum?
    Herzlichen Danke!

    • Karin
    • October 15, 2024 at 10:33 am

    Danke für die Anleitung. Ich habe meinen ersten Scoby mit einer kleinen Menge sehr starkem, süßen Tee angesetzt und, nachdem der Scoby sich dünn gebildet hatt, nochmal vorsichtig neuen Tee dazugegeben. Hat auch geklappt 😃

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