Kombucha is one of the most popular fermented beverages, made from sweetened tea that is fermented by bacteria, and yeast. These microorganisms produce a variety of bioactive compounds. Researchers continue to look for new base drinks for making kombucha. In this study, we tested herbs characterized by a high content of health-promoting substances: field horsetail, linden, chamomile, nettle, St. John’s wort and rockrose. The aim of study was to analyze the qualitative and quantitative composition as well as the antioxidant and antibiotic properties of kombucha prepared on the basis of herbs. The analyzed herbs turned out to be a good substrate for the production of a fermented beverage containing a number of both antibacterial and antioxidant compounds. Particularly noteworthy was the rockrose kombucha, which had the best ability to scavenge the free hydroxyl radicals, showed high antioxidant and antibiotic activity. Moreover, this drink had the highest concentration of succinic acid.