I suggest you follow directions exactly the first few times until you feel comfortable enough to experiment. Some people might be critical of things like refined Sugar and distilled vinegar, but in this case its not bad at all. Refined Sugar is sucrose. It may not be the healthiest sweetener for humans, but it is a simple carbohydrate that easily breaks down into glucose, the primary fuel for cells. The distilled vinegar has all the minerals and vitamins intact, but the mother and all mold has been killed. Once again, this may not be the best choice for your personal consumption, but it will keep foreign molds and yeasts from compromising the Kombucha. I don't know exactly why the vinegar is added the first time, but I imagine it has to do with getting the ideal pH for fermentation and the prevention of bacteria taking hold and growing.
I am wanting to try Kombucha, but have not found a source of the starter I can afford.