Homemade Kombucha with Honey and Whole Cane Sugar

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Allergen Free
Dairy Free
Egg Free
Gluten Free
low sugar

Delicious healthy homemade probiotic kombucha made with green tea, honey and whole cane sugar (low sugar recipe)

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Kombucha is a fermented drink made from sweetened tea that has become increasingly popular in recent years. It is produced by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea, which then ferments over a period of time, usually around 5 to 10 days.

During the fermentation process, the SCOBY consumes the sugar in the tea and produces a variety of beneficial compounds, including acetic acid, lactic acid, and glucuronic acid. These compounds give kombucha its characteristic tangy, slightly sour taste and fizzy texture.

Kombucha has been touted for its potential health benefits, including improved digestion, immune system support, and detoxification.

kombucha, tea, japan

Homemade Kombucha with Honey and Whole Cane Sugar.

Delicious healthy homemade probiotic kombucha made with green tea, honey and whole cane sugar (low sugar recipe)
5 from 3 votes
Total Time 7 days
Course Beverages
Cuisine International
Servings 11
Calories 45 kcal



  • Brew the green tea by steeping 24g of tea leaves in 600ml of hot water (80°C/176°F) for at least 15 minutes.
  • Meanwhile, add 110g of whole cane sugar to the large kombucha jar.
  • Remove the tea leaves by straining the tea over the sugar in the large kombucha jar, and stir until the sugar is completely dissolved.
  • Once the temperature is below 42°C (107°F), add the honey and stir until dissolved.
  • Add 2000ml of cold water to the tea and stir well to combine.
  • Add 200ml of kombucha starter liquid to the tea mixture and gently place the scoby on top. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
  • Place the jar in a warm, dark place, not in the sun, for approx. 5-10 days. The longer you leave the kombucha to ferment, the more sour it will become. Check the kombucha after 5 days and taste it with a straw, stir well. If it's too sweet, leave it to ferment for a few more days
  • Once the kombucha is ready, carefully remove the scoby and place it in a clean container, wash the scoby before reusing.
  • Strain the kombucha, reserve 200 to 220 ml for your next kombucha, fill the rest in bottles, put in to the fridge to avoid alcohol from forming.
  • Go to back to step 1 to start your next batch.
  • Enjoy!


This is a low sugar recipe, this is the minimum amount of sugar the kombucha needs to ferment, it still has a mild sweetness.
Bottle fermentation at room temperature, without the scoby, can cause alcohol to form. If you store it in the fridge after bottling only trace amounts might be present. As someone who isn’t able to drink alcohol, I can assure you that at this stage it doesn’t contain notacable alcohol.
Nutrition Facts
Homemade Kombucha with Honey and Whole Cane Sugar.
Serving Size
250 ml
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Allergen Free, Dairy Free, Egg Free, Gluten Free, Low FODMAP, low sugar, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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