Background: Kombucha, originating from Northeast Asia, is a fermented beverage produced by fermenting black tea with a symbiotic culture of bacteria and yeast, renowned for its myriad health benefits. The augmentation of its health-promoting attributes, particularly antioxidant properties, through the integration of medicinal herb extracts, has gained attention in recent research. Purpose: The objective of this research was to explore the potential enhancement of the antioxidant properties of kombucha through the addition of hot water extracts from selected 7 medicinal herbs native to Jeju Island. Additionally, the study aimed to ascertain the successful transfer of active herbal ingredients into the kombucha. Methods: The methodology entailed the hot water extraction of the aforementioned medicinal herbs followed by their incorporation into the kombucha during a secondary fermentation phase. The assessment criteria included the analysis of the kombucha's physical characteristics post-fermentation, the quantification of sugar content, and the evaluation of antioxidant using DPPH, ABTS assays. The presence of specific active compounds(EGCG, 2,5-DHAP) was verified using HPLC and SDS-Gel Electrophoresis. Results: The findings indicated a successful fermentation process, as evidenced by an increase in reducing sugars. Moreover, the kombucha exhibited notable antioxidant activities post-fermentation, which implies the effective infusion of the herbal extracts' properties into the beverage. HPLC and electrophoresis analysis confirmed the assimilation of key active ingredients from the herbs into the kombucha. Conclusions: This study substantiates the premise that the enrichment of kombucha with hot water extracts from Jeju Island's medicinal herbs enhances its antioxidant properties. The successful integration of these herbal components into kombucha not only amplifies its health benefits but also contributes to the expansion of the functional beverage sector within the domains of health and alternative medicine.