KOMBUCHA – How to make and enjoy this cleansing tonic

KOMBUCHA – How to make and enjoy this cleansing tonic

Today I am going to show you how to make Kombucha!

How many of you drink soda and wish there was a healthy alternative?  Kombucha is just the answer!

It’s a fizzy, energizing beverage that is slightly acidic and sweet, perfect to quench that craving! It’s also high in electrolytes – the natural alternative to a hydrating sports drink!

Kombucha is a cleansing liver tonic, a symbiotic colony of yeast that feeds on sugar, fermenting the drink and releasing lactic acid, acetic acid and glucuronic acid. Glucuronic acid is produced by the liver but a conventional diet and an abundance of environmental toxins has probably stressed most people’s livers out by now. Kombucha provides the acids to help your liver detoxify and cleanse the body of unwanted toxins.

Here’s how to make this ancient fermented beverage that will keep your body healthy, and your taste buds happy!

How to make Kombucha from scratch!

You will need:

A large glass jar with a pretty wide lid, washed clean (1 Gallon is recommended)

White sugar (not honey or cane sugar)

4-6 Organic black or organic green tea bags (non-organic tea is high in fluoride so always use organic)

2 bottles of GT Raw Kombucha “original” (unflavored)


Rubber band

Wooden spoon (for stirring the sugar)


Boil 3 quarts of water.

Pour in 1 cup sugar and wait for it to dissolve, then remove water from heat. Add 4-6 teabags and put lid on the pot, and wait for the water to cool. Once it’s cooled completely remove the teabags. Pour in the 2 bottles of GT Raw Kombucha “original” kind into your jar, and top of with your cooled sweet tea. (Don’t use flavored kombucha because the fruit juices interfere with the fermentation process.)

Secure the jar lid with two to three layers of cheesecloth and a rubber band.  Write on a stick-it note the date that this brew was made and keep it near the jar for future reference.

Keep the jar in a dark warm place that gets access to air but not direct sunlight (don’t put it in a cupboard or pantry for example) On top of the fridge works well. Let the drink ferment for 2-4 weeks, checking it at 2 weeks for a SCOBY “pancake” (symbiotic colony of bacteria and yeast) floating on the top of your sweet tea. This is the colony of bacteria and yeast that is fermenting your drink, and you don’t want to disturb this colony so don’t move your jar around when you are in the fermenting process.

Kombucha with the Scoby floating at the top

Kombucha with the Scoby floating at the top

Taste your drink using a straw: it should taste sour and possibly fizzy with no taste of tea remaining. Transfer this drink to covered glass containers and fridge it. Keep the Scoby and a cup full of the tea in a separate jar, and you can now re-use this Scoby to make kombucha again and again! Drink a small amount of Kombucha at first, making sure you don’t have any allergic reactions to it.

A Scoby can be stored in the refrigerator in a glass or stainless steel container, never plastic. Do not wash kombucha bowls in the dishwasher.

Kombucha ready to drink & the Scoby with some starter tea

Kombucha ready to drink & the Scoby with some starter tea

A Scoby can be used dozens of times!! If it begins to turn black, or show spots of green, and doesn’t sour properly, it means that the Scoby has become contaminated. When this happens, throw out all your Scobys and start fresh. If everything is going good, an old Scoby will retire itself, it will drop to the bottom of your brew and grow another Scoby on top of the brew. You can throw out the old one, or keep reusing it. It will be less potent. This way you can share Kombucha making with friends, because your Scoby will multiply!

 ********** ********** ********** **********

 I have GOOD NEWS!!!  The process gets even faster now that you have a Scoby!

You’re future batches are going to happen way faster now!

 : )

The next time you want to make kombucha just make the sweet tea and cool it, then pour it into a large jar and add the Scoby with the old tea into the jar, making sure the shiny side of the Scoby faces up. This new kombucha drink should be ready as early as 5 days, and anywhere from 7 -15 days. Your taste preferences will decide when it’s time for you to end the fermentation – the longer you ferment the more “vinegary” the taste. If you want to skip trying to make your own scoby, then you can purchase one online, look for an organic scoby, not a dehydrated scoby – which reduces the number of active bacteria considerably. You can look at purchasing one from Kombucha Kamp.

How to Flavor your Kombucha drink!  ********** ********** ********** **********

This is a very simple process, all you need is fresh berries or fruit, peaches work really well, as do blueberries, raspberries, etc…

Once the kombucha has finished fermenting and is being poured into glass jar containers, you can add the fruit for flavoring. Clean the fruit well using a fruit wash, and add several berries, or slices of fruit without the skin to the bottles of kombucha. You may leave the flavored bottles out of the fridge for a few days more to further the fermentation process and get more “fizz” going. Otherwise you can store them in the fridge. All you need is 1-3 days and the kombucha should be nice and flavored. Be careful when opening your flavored kombucha, it might foam out! The contents have undergone further fermentation and they are under pressure. Open slowly and carefully using a cloth to catch any foam or spillage.

Enjoy your kombucha, and your health!

With Love!

Irina Thomason

 The Natural Ways

The Natural Ways


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: