Why is kombucha so expensive in stores and can you make it at home?

I tried making kombucha at home and figured out why it's pricey in stores. The main thing is you need a SCOBY (that slimy mass floating on top) - you either buy it or grow it from scratch over a month. Then you brew tea with sugar, drop that thing in, and wait 7-14 days for the drink to ferment. Kombucha's expensive in stores because it needs proper storage (fridge, glass), the fermentation process is long and requires quality control and sanitation, plus packaging and delivery. It's not just a drink - it's a living product with bacteria.

At home it's actually way cheaper. Once you've got a SCOBY, the costs are basically nothing - just tea, sugar, water. One batch comes out way less than buying a bottle at the store. Though you do need the right equipment (a jar that's at least 2-3 liters), cheesecloth to keep dust and flies out, and patience to wait for results. If you make it regularly, the SCOBY grows and thickens - you can even give it to friends.

The downside of the homemade version is you can't really experiment much with carbonation and flavors like they do in stores. They use special equipment for carbonization. But if you just want a healthy fermented drink, you can totally make it at home.