Kombucha Gummy Bears Recipe (Homemade Kombucha Gummies)

These kombucha gummy bears turn your favorite fruit-flavored kombucha into little gelatin gummies, with honey only if you want extra sweetness. They’re a fun way to use a batch of home-brewed kombucha, and you can choose the flavor you actually enjoy drinking.

When I make these gummy bears, I don’t add an additional sweetener. You may want yours a little sweeter, though—taste the mixture and decide before filling the molds. That sweet-tart balance depends on the kombucha you start with!

What are kombucha gummies?

Kombucha gummies are made by combining kombucha with unflavored gelatin, then chilling the mixture until it sets. The kombucha supplies the flavor, while the gelatin gives the gummies their shape. This recipe uses finished kombucha, not the SCOBY itself.

Expect a chilled, gelatin-based treat rather than the same texture as packaged gummy candy. The recipe below uses two main ingredients, plus optional honey, and needs at least an hour in the refrigerator to firm up.

Ingredients for kombucha gummy bears

• 1½ cups kombucha: preferably fruit flavored. Use a finished batch that you enjoy drinking; very tart kombucha makes tart gummies. Store-bought kombucha works too.
• ⅓ cup unflavored gelatin: use a product that gels. Collagen peptides are not an interchangeable substitute—they dissolve without setting into a gel. Great Lakes Wellness explains the difference between gelatin and collagen peptides.
• Honey, to taste: optional. Add a little at a time rather than trying to cover up an unpleasant-tasting batch.

Use the amounts in the recipe card below. Gelatin brands and measuring methods can affect firmness, so don’t swap in a different gelling ingredient and expect identical results.

Which kombucha flavor works best?

Start with a fruit-flavored kombucha you already like. Berry or apple flavors are good places to start; for a seasonal option, try my Apple Pie Kombucha. Strain out large fruit pieces or spices before making gummies if you want a smooth texture.

If you brew your own, begin with my first-fermentation kombucha recipe, then follow the second-fermentation guide to flavor it. You don’t need to make the kombucha extra fizzy for this recipe: gelatin makes the gummies set.

Equipment and my best mold tip

You’ll need a small saucepan, a whisk, and a silicone gummy bear mold. A dropper can help with small cavities, but pour carefully if you don’t have one. This is an affiliate link; I may earn a commission from qualifying purchases.

Put the empty mold on a plate or cookie sheet BEFORE you fill it. Make sure the tray fits in your refrigerator first! A flexible mold full of liquid is difficult to pick up without spilling. I use a cookie sheet so I can move the whole tray.

How to make kombucha gummy bears

1. Prepare your mold. Set it on a sturdy tray and clear a level space in the refrigerator.
2. Warm the kombucha gently. Use very low heat in a small saucepan. Avoid boiling.
3. Whisk in the gelatin. Follow the recipe card and your gelatin manufacturer’s dissolving directions. Add optional honey to taste. The mixture should be smooth before it goes into the molds.
4. Fill and chill. Carefully pour into the cavities and refrigerate until firmly set, at least one hour.
5. Unmold and refrigerate. Gently release the bears and keep them in a covered container in the refrigerator.

The number of bears depends on the size of your mold. I haven’t specified a piece count because small and large molds hold different amounts.

Kombucha Gummy Bears

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Ingredients

• 1.5 cups kombucha preferably fruit flavored
• 1/3 cup gelatin
• Honey to taste

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Instructions

• Set your silicone gummy bear mold on a sturdy baking sheet that fits in the refrigerator. In a small pot, gently warm the kombucha over very low heat; do not boil. Follow your gelatin manufacturer’s directions if it needs blooming before warming.
• Whisk in the gelatin and optional honey to taste until the gelatin has completely dissolved and the mixture is smooth. Heating does not guarantee that live cultures will remain.
• Gently pour your kombucha gelatin mixture into your gummy bear mold
• Chill until firm set, at least 1 hour
• Remove Gummy Bears from the mold and Store your Gummy Bears in the fridge.
• Enjoy!

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

Troubleshooting homemade kombucha gummies

Why is my gelatin clumpy?

Adding gelatin too quickly can leave dry clumps. Check your product’s instructions before starting: some gelatin needs to bloom in cool liquid before warming. Knox’s gelatin troubleshooting guide explains blooming and checking that the granules have dissolved. Don’t pour a grainy mixture into the mold and expect chilling to smooth it out.

Why won’t my gummies set?

First, check that you used gelling gelatin rather than collagen peptides and measured both ingredients correctly. Give the mixture enough refrigerator time before unmolding. Fresh pineapple, kiwi, papaya, and figs contain enzymes that can interfere with gelatin setting; keep that in mind if your kombucha contains fresh juice or you plan to add fruit.

Why do my gummy bears tear when I remove them?

They may need more chilling time. Let them firm up fully, then ease the flexible mold away from the edges instead of pulling on the bears. Keep the mold supported while moving it.

How to store kombucha gummy bears

Store the gummies in a covered container in the refrigerator and make small batches. They can soften as they warm up, so serve them chilled rather than treating them as a shelf-stable candy. I haven’t tested a room-temperature storage method or a precise shelf life for this recipe.

If you’re giving them as a gift, keep them cold during transport and tell the recipient to refrigerate them. They aren’t a good choice for an unrefrigerated gift basket or a warm lunchbox.

Frequently asked questions

Can I make kombucha gummies without a gummy bear mold?

You can use another small silicone candy mold. The size changes how many pieces you get, so let firmness guide unmolding rather than relying on a particular number of gummies.

Can I leave out the honey?

Yes! I usually do. Honey is optional, and the kombucha may already be sweet enough for you. Leaving it out doesn’t make the gummies sugar-free; kombucha can contain residual sugar.

Are kombucha gummy bears vegan?

No. This recipe uses animal-derived gelatin. Agar and other plant-based gelling ingredients behave differently, and I haven’t tested a vegan conversion of this recipe.

Are these probiotic gummies?

I wouldn’t promise that. The cultures present depend on the kombucha and preparation, and this recipe hasn’t been tested for live-culture counts. Enjoy these for their flavor rather than treating them as a probiotic supplement.

Are kombucha gummies alcohol-free?

Don’t assume they are. Kombucha can contain alcohol, and gentle warming doesn’t establish that the finished gummies are alcohol-free. Colorado State University Extension’s kombucha guide explains how alcohol levels can vary.

More fermented foods for everyday meals

Bringing fermented foods into everyday cooking is why I wrote Fermented Foods at Every Meal. If you’d like more ideas beyond kombucha, my cookbook page has the details.

For another way to bring fermented foods to the table, try fermented ginger orange carrots alongside dinner, or explore how to make kefir for a cultured drink. Follow each recipe’s own method.