Kombucha 101

My friend Helen gave me this recipe a while back and I use it ever since. Very satisfied with the results! I also add couple raisins for the bottle size below for more fizziness 🙂

What is kombucha tea?

Kombucha tea is a fermented tea beverage that detoxifies the body and builds the immune system.  Sweetened black tea is transformed into a slightly fizzy, sour drink during a 3 week fermenting cycle.  In the process, virtually all the sugar is transformed into other compounds.

Kombucha is rich in B vitamins and a substance called glucuronic acid which binds up environmental and metabolic toxins so that they can be excreted through the kidneys. Glucuronic acid is a natural acid that is produced by the liver. Kombucha supplies the body with more and boosts the natural detoxification process. Kombucha contains many different cultures (think probiotics in yogurt!) along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols.

Lactic Acid: essential for the digestive system

Acetic Acid: inhibits harmful bacteria in the body

Malic Acid: detoxifies the body

Gluconic & Butyric Acid: effective against yeast infections

Amino Acids: A group of acids which are the building blocks of protein. The muscular system is made of proteins. As a group they have many benefits including building cells and repairing tissue, they also form antibodies to combat invading bacteria & viruses.

Enzymes: Are proteins that act as catalysts, speeding the rate at which chemical reactions happen in the body.

Where did it come from?

Kombucha tea originated in Asia and Russia. The tea naturally ferments with live active cultures to help the body maintain balance and heal oxidative damage.






1 SCOBY – A symbiotic colony of bacteria and yeast (see below for where to find cultures)

1 SAUCEPAN (enough to hold a quart of water)

½ CUP KOMBUCHA (from a previously brewed batch)




1 GLASS CONTAINER (will need to be bigger than a quart jar)

1 PIECE OF CHEESECLOTH or BREATHABLE CLOTH (this is used to cover kombucha)

BOTTLES OR JARS TO STORE YOUR KOMBUCHA (I have used quart jars, pint jars and previously used glass bottles that have twist off lids).

A NICE DARK & WARM ROOM TO STORE KOMBUCHA (preferably away from food or things that could contaminate it).



* Pour 1 quart water and ½ cup of sugar into a saucepan and bring to a boil.

* Make sure sugar is completely dissolved.

* Remove from heat and add your tea bag.  Cover with a lid and let tea steep for 15 minutes.

* Pour tea into your glass container and let cool completely (warm tea can kill the scoby).

* Once tea is cool, add your scoby and ½ cup of already cultured kombucha.

* Cover with the lead or breathable cloth, tie with string, and store in a dark, warm

place.  The warmer the place the quicker your tea will ferment.

* Check your tea in about 5 days to see if it is agrees with your taste.  If it is still too

sweet, let it sit out a few days longer (it can take anywhere from 5 to 15 days, depending

on the warmth of your room and the amount of kombucha you are making).

* When your tea is ready, remove original scoby and newly formed scoby to a glass bowl and

measure out ½ cup kombucha liquid for each one quart batch of kombucha you will be

making (example:  if you are making 2 quarts of kombucha, measure out 1 cup of newly

made kombucha liquid, 3 quarts – 1 ½ cups kombucha, 4 quarts – 2 cups kombucha, and so

on).  Set aside until ready to use again.

* Pour or funnel your kombucha into glass jars and cover tightly with a lid.

* Once bottled, let sit out two or three nights and place in fridge the next day (this was a tip

given to me by a friend and seems to make the kombucha more fizzy).

* Repeat the process when your Kombucha is ready.

* You can add flavors to your tea if you desire.  The best way is to juice your favorite fruit

and pour the desired amount into the kombucha after you have poured it into your

container or bottles.  Remember to leave some room for flavorings.



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