Kombucha 101

Drinking Kombucha promotes better health by detoxifying and improving the efficiency of your digestive system which boosts immunity.  All fermented foods are good for you in this regard – let your palate help you decide which ones are a good fit for you! *

*{That said, I am NOT a doctor. I am just a girl who brews fermented tea in my kitchen. While kombucha brew is generally a safe practice if handled correctly, drink at your own discretion. I have to stress that nothing in this blog post can be construed to mean any claim to treatment, diagnosis or curing of disease. Your results can and will vary. Consult your health practitioner if you have any concerns.}

What You'll Need:

1 gallon glass jar

rubber band and breathable jar cover (clean tea towel, washcloth, any fabric works here)

SCOBY + 1-2 c starter liquid 

1 c raw organic sugar 

6-8 caffeinated, organic teabags (green black, white...)

2 half gallon glass jugs/growlers, or 3-4 quart size glass jars.


organic juice, fruit, or other desired flavors for second brew

Step 1

Dissolve 1 c raw organic sugar in a big heat resistant pitcher.  Steep 6-8 caffeinated tea bags.  COOL.

Step 2

Pour strong sweet tea into gallon jug.  Add SCOBY, starter tea.  Top with filtered water.  Top jar with with breathable cover.  Sit, out of sunlight, for 10-20 days.

Step 3

With clean hands, remove SCOBY(s). Most batches will produce another new, healthy SCOBY.  Both can be used to create new batches. Reserve 1-2 c starter brew for every new batch you plan to make.

Step 4

Using a funnel, pour 1 c organic juice (or desired flavors) to growler for second batch.  Add kombucha, leaving 2-4 inches at top.  Seal jar/growler.  

Step 5

Refrigerate at desired carbonation.  (2-5 days).

Step 6


Want a SCOBY and some starter liquid?  Contact me!  

Name *


How much Kombucha should I drink?

It is recommended to begin drinking 4-8oz on an empty stomach 2x a day followed by plenty of water to flush the toxins. Over time, you can increase your intake as your body craves it.

What is a SCOBY?

Bacteria &

Why do I need so much sugar?  Can I use anything else?

The sugar isn’t for you!!  Sugar is the easiest food for the culture to ferment.  You can use molasses, honey (not raw!), agave, etc.  You CANNOT use Raw Honey (it has its own host of bacteria that could adversely affect your culture), Stevia or Xylitol (these are plant based sugars that do not ferment – you will end up with mold). 

What do I do if I get mold?

This has never happened to me, but if it does: Throw everything away!

*Use common sense and wash your hands and preparation area prior to making or handling your Kombucha – best if you use filtered water as chlorine from tap water may be harmful to the bacteria in your culture.

*Brew ONLY in glass.

*Beginning the consumption of Kombucha while pregnant or nursing is not recommended.