Kombucha is a wonderful drink that’s been around for over 2,000 years. It is a fermented, lightly effervescent sweetened black or green tea drink that is commonly used to improve health. I have been making my own Kombucha for over 2 years and simply love it.
According to several different studies, Kombucha can positively impact ones health in several areas.

It helps detoxify the body. Because it is high in glucaric acid, which is beneficial to the liver, naturally aids in detoxification.
It is rich in enzymes and bacterial acids which the body uses to detox and reduces the load on the pancreas.
It helps prevent and treat arthritis & joint care. The glucosamine content increases synovial hyaluronic acid which aids in preventing arthritic pain and also helps to keep joints lubricated and moist.
It aids in digestive and gut health. The fermented tea is a probiotics tonic which helps improve digestion, fights candida and can even improve mental clarity.
It boosts the immune system. It contains numerous antioxidants which strengthens the immune defense. The anti-inflammatory and anti-microbial properties of Kombucha help in fighting various bacterial and viral infections. A study conducted on Kombucha tea validated the fact drinking Kombucha may help in recovering from a compromised immune system.

Making Kombucha is quite easy to do. You will need the following:

1 gallon wide mouth glass jar
A beginning S.C.O.B.Y (Symbiotic Colony of Bacteria and Yeast). I purchase my starter from Amazon
4 re-sealable bottles or jars to store the Kombucha in
Nylon filter
A coffee filter and a rubber band or hair band.
6 teabags – I use organic green tea, but you can use black tea
1 cup of sugar

Start by boiling about 2 cups of water; add the sugar and stir till it’s dissolved.
Once the sugar is dissolved, add the 6 teabags and allow to steep for 20 minutes
Pour the sugar tea into the large glass jar and fill ¾ up with water; with the water at room temperature, add the SCOBY. Cover the glass jar with a coffee filter and fasten it in place with either a hair band or a rubber band. Now store this in a dark warm cupboard for 7-10 days.
After it’s been sitting the desired length of time, remove the SCOBY (it’s also called the “mother” and there will now be 2). Using the nylon filter, pour the Kombucha into a gallon pitcher.
For the gallon pitcher, scoop out 1 cup of Kombucha to use in the next batch.
I now do a second ferment to flavor the Kombucha. I usually add a juice to the Kombucha – typically, organic grape juice works very well. Still well. (do not use any metal – I use a wooden spoon).
Using a funnel, divide the Kombucha into your containers & sealed them, allow the bottles to sit for 24-48 hours.
Finally, move the bottles into the fridge and they are ready for you to enjoy!

I’ve prepared a short video demonstrating how I make my Kombucha. I hope it helps you and that you too, enjoy it as much as I do!

Kombucha - A Lively Little Drink