Kombucha: What it is and How to Make it (plus Video How-to)

by Sarah Fermented Beverages, Kombucha, VideosComments: 151

Brewing kombucha
This article, recipe, and video how-to give you all the information you need to make probiotic rich, bubbly, tasty kombucha yourself in your own home! Kombucha is a traditionally fermented, probiotic filled beverage originally from China made with black or green tea and sugar.

Kombucha has been consumed for hundreds of years and, through extensive testing in Russia, proven to be an effective overall body detoxifier through the binding of the organic acids in the kombucha to all manner of toxins present in the body. Once tightly bound to the organic acids, the toxins are then rushed to the kidneys for excretion.

Russian communities that drink a lot of kombucha do not suffer from the cancer epidemics that plague folks who live near that country’s toxin spewing factories — even when the local flora and fauna are dying!    Moreover, the Soviet Union before the fall of the Iron Curtain used kombucha as one of its secret weapons in the training of its Olympic athletes — the athletes would drink up to 1 quart of kombucha per day while training to prevent lactic acid from accumulating in the muscles (lactic acid =  sore muscles).   So, athletes drinking this brew would be able to train harder and longer than athletes who did not drink kombucha.

The best thing about kombucha is that is is bubbly, delicious, and extremely hydrating.  It very adequately replaces all the sports drinks and sodas that everyone seems addicted to today.   My family has been drinking kombucha for almost 9 years now and it’s longstanding reputation for preventing gray hair is astonishing.

Kombucha Video How-To

I tried to make this beginner video on how to make kombucha as short as possible, but there is simply so much information to cover that the end result turned out to be about 20 minutes long. I am posting the first 10 minutes below and the last half is posted in the next lesson.

For those of you experienced with kombucha making already, these videos (part 1 and part 2) cover how to make large batches and other advanced topics.

My hope is that this video will show you how so very easy it is to make healthy, probiotic filled, tasty beverages in your home that you will be able to kick the soda habit and replace these health robbing drinks with traditional, bubbly alternatives. My kids love kombucha and have been drinking it for the 9 years I’ve made it.

I also drank it while pregnant and breastfeeding, so realize that this drink is a wonderful addition to a healthy diet. One word of warning .. go slow when you first start drinking it. Start with just a couple of ounces a day and build up to 8-12 oz per day over the span of about a week. This drink is very cleansing and helpful to the body, but overdoing it at the beginning can give you a bit of a headache, so go easy!

I realize that those of you watching this video will probably have many more questions than I thought to cover while shooting this video. Please comment in the section below this blog and I will be more than happy to answer them.

Years ago, I used to teach Traditional Cooking classes in my home and at local healthfood stores around town. Those classes were always limited in the number of people who could attend based on the size of the room. It is so exciting to actually be able to post this type of information on my blog and as many people who want to see it can view it and benefit from it!

Where to Buy Kombucha Cultures Plus Starter

Please do not buy your culture from Laurel Farms as they are having serious delivery problems.  Please go to my Resources page to find sources that will ship you a culture promptly.

Easy Kombucha Recipe

Supplies and Ingredients

  • 1 gallon glass bowl
  • Plain organic black tea and green tea
  • Organic white sugar

Directions

  • Boil 3 quarts of water.
  • Add 1 – 1 1/2 cups white sugar to the boiling water and dissolve
  • Continue to boil sugar water for 5 minutes
  • Remove pot from heat and add 3 black tea bags and 2 green tea bags.
  • Brew for 15 minutes.
  • Remove tea bags and let tea/sugar mixture cool to room temperature.  Do not cool too long!
  • When mixture is just room temperature, add 6 oz of kombucha starter and 1 kombucha culture.
  • Cover with a white, prelaundered flour sack cloth (available at Walmart for $5 for a pack of 5) and attach with a large rubber band (available at Office Depot or Staples)
  • Leave in a quiet semi-lit room (no direct sunlight) for 7-10 days.   When a new “baby” culture forms on the top of the brew and it is at least 1/8 ” thick, you may harvest the brew.
  • Store in clear glass only in the refrigerator.
  • Repeat the process to brew as much as your family desires.

More Information

Want to know more about kombucha?  These articles provide more detail for your research.

Fluoride in Kombucha: Should You Be Concerned?
Jun Tea:  Kombucha Champagne
Can Candida Sufferers Drink Kombucha?
Does Kombucha Prevent Grey Hair?
Batch vs Continuous Brew Kombucha
Have You Tried Kombucha?
Safe Traveling with Kombucha
Kombucha: Drink It and Wear It?

Sarah, The Healthy Home Economist

Comments (151)

  • Suzanne

    I have been looking for recipes with less sugar. I use 3 tablespoons per litre. Is that enough for a good quality kombucha?

    A new scoby starts to grow after 3 days or so.

    It never tastes light, but sharp when I swallow it. No matter how long it is fermented.

    Does it suppose to be like this? Or do I have to use more sugar.

    Thank you from Holland. :-)

    July 25th, 2016 4:57 pm Reply
  • Arlene

    where can i find your blog..I am new to making this and have few ?nd..after making my 1st and 2nd and keep getting extra culture what do i do with the extra?..if don’t have anyone to give to and have enough for my self?

    April 24th, 2016 7:51 pm Reply
  • Samantha

    I learned that you’re not supposed to brew kombucha next to other fermenting/ pickling foods. But is it ok to brew couple batches of kombucha next to each other?

    Another question is, I’ve had success brewing small batches of kombucha so I went on to brewing 2 gallon. But this particular one tasted not tatarte at all, and tasted more like water down beer. Is that normal? I live in the midwest so i tend to have to brew kombucha longer. This big one has been brewing for 22 days. Should I dump it and restart?

    May 25th, 2015 12:52 am Reply
    • Sarah TheHealthyHomeEconomist

      I’ve been brewing kombucha vessels next to each other for over 10 years with no problems.

      May 25th, 2015 11:49 am Reply
  • Rachel

    Does the brand stash work..says it has a mix of organic earl grey Black Tea, Organic Green Tea, Organic and Bergamot Oil in a tea bag..

    September 30th, 2014 1:52 pm Reply
    • Cheryl

      No, sorry, oil of Bergamot is toxic to Kombucha. It is best if it is a good brand of organic green or black tea. We use Prince of Peace organic green.

      October 21st, 2014 10:42 am Reply
  • Terri

    How can I tell if my whey is bad? I left the milk on the counter for several days like before, but it smells sort of bad. Not like the other times. It actually has a bit of a rotten smell. But the curds smell and taste ok………..puzzled ?? I am kind of new at this. Thank you and God bless.

    September 9th, 2014 5:45 pm Reply
  • Stephanie

    I just finished my first batch before watching the video and realized I did several things wrong….that aside, when I pulled the mom and baby out, one of them was in 2 pieces! Is the batch totally ruined and do I need to find a brand new scoby?

    July 22nd, 2014 11:11 pm Reply
  • John MacDowall

    I’ve been having a fun and delicious time brewing my own kombucha as well. I posted a couple of articles about it on my blog. You were lucky enough to have someone give you a SCOBY! I tried to sprout one from GT’s bottles to no avail and ended up buying one on eBay.

    July 13th, 2014 5:05 pm Reply
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  • Sandorus Sam Marshall via Facebook

    Thanks I bought to 2.5 gallon from Sams till I get a 5 gallon can’t wait anymore

    May 7th, 2014 4:08 pm Reply
  • Brittany Graham Howell via Facebook

    Sandorus Sam Marshall Kimberly Canada

    May 7th, 2014 2:40 pm Reply
  • Molly Frodge Stricklen via Facebook

    Mary Noelle? Maybe when we get back?

    May 6th, 2014 11:17 pm Reply
  • Erin Johnson Woodard via Facebook

    Jeanna Bennett This is for your sister

    May 6th, 2014 10:51 pm Reply
  • Amber Longsdon via Facebook

    Well good luck Jessica Rooney, I’ve never seen her answer any genuine questions on here. The only time I’ve seen her respond to anyone is to argue with them. I’m unliking this page

    May 6th, 2014 9:49 pm Reply
  • Lori Longo via Facebook

    Jessica Bontrager

    May 6th, 2014 7:18 pm Reply
  • Keri Garza via Facebook

    Paige Erica Ashley

    May 6th, 2014 6:16 pm Reply
  • Elene Murray via Facebook

    Dylan Roberson Ashley Deason Let me know if you need a SCOBY to get started.

    May 6th, 2014 5:33 pm Reply
  • Rachel Guida via Facebook

    Scobies are good food for plants too :-)

    May 6th, 2014 4:39 pm Reply
  • Jessica Rooney via Facebook

    I want to know if it is okay to drink as well if you have liver inflammation from an auto immune disease.

    May 6th, 2014 4:28 pm Reply
  • Brenda Miller via Facebook

    Another good one Jeffrey Miller.

    May 6th, 2014 2:24 pm Reply
  • Shawna Jaggard via Facebook

    My family drinks a lot of Kombucha and I want to make the leap to make it :) to have starter do I keep a cup from each brew?

    May 6th, 2014 1:50 pm Reply
  • Rose Ashwood via Facebook

    I was just talking with a friend about how to make this. Thanks for the recipe.

    May 6th, 2014 12:58 pm Reply
  • Meghan Solembrino Richter via Facebook

    we use this as our main FLU fighter!

    May 6th, 2014 12:18 pm Reply
  • Daniel Lenochka Khashchuk via Facebook

    Im drinking during pregnancy. My nausea was really bad, but when i drink it my nausea disappears completely. Its amazing that it works.

    My mom made it all our childhood and we drank it all the time. And compared to other kids we were not sick as often as people were around us. It is a natural immune booster.

    May 6th, 2014 12:15 pm Reply
  • Renee Tijerina via Facebook

    Terrilynn Anderson thought of you

    May 6th, 2014 10:48 am Reply
  • Kirsten Stevens Evans via Facebook

    Shelly Davey Tom Davey

    May 6th, 2014 10:00 am Reply
  • Jessica Telian via Facebook

    I’ve wanted to start making/drinking kombucha for awhile, but have heard that you shouldn’t start drinking it while pregnant or nursing due to the initial detox. If I already eat pretty clean and already consume several different probiotic foods, would it be fine to start drinking it while nursing?

    May 6th, 2014 9:29 am Reply
  • Amber Longsdon via Facebook

    My mom has liver issues and is also scared to drink kombucha. Is there validity to this?

    May 6th, 2014 9:27 am Reply
  • Ronnie Tobias via Facebook

    I was told by a liver doctor this was so bad it turns your liver to mush.

    May 6th, 2014 9:25 am Reply
  • Valerie

    My kombucha has never produced a thick disc scoby. Rather, each time, and I usually let it brew for 10 days during the winter, it is just this thin scoby. And of course when I scoop it out with my hand, it then is kind of a blob! When I put it back in liquid, it expands a little out of the blob. Should it forming a thicker disc?? Thank you! Love your videos, I recommend them to anyone wanting to get started!

    March 3rd, 2014 8:31 pm Reply
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  • Stephanie

    I let the water boil with the sugar for 10 minutes instead of 5 minutes! Will that ruin the batch!?!?!

    February 25th, 2014 12:42 pm Reply
  • Megan

    I am acquiring a scoby this week and can’t wait to get started! I read through the comments/questions to see if my questions were answered, but I still have one. How do you transfer your finished Kombucha from your jars to other glass containers? Would a stainless steel ladle be okay at that point, once the scoby is removed of course??

    February 10th, 2014 12:01 am Reply
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  • alyssa rhoades

    Is this safe for breastfeeding moms???

    December 30th, 2013 10:42 pm Reply
  • Dawn

    Hi Sarah, thanks so much for the tutorials. I watched parts 1, 2 and advanced last night and have a few of questions I’m hoping you can help with…

    (1) Do I need to feed the mother and baby while they are in the refrigerator between brews? If yes, is it just a little more white sugar?

    (2) Can I use coconut sugar or organic cane sugar instead of white sugar to mix with the starter culture…I’m assuming this is OK since honey is OK and the results will just take longer just like with the honey?

    (3) Can I divide the mother or baby into smaller pieces to fit the container/distribute them to additional containers, or will this destroy/hurt/kill them?

    Thanks again!
    -Dawn

    December 28th, 2013 9:49 am Reply
  • runar karl stefansson

    hey sarah, thank you very much for this video. im trying to make thish kombucha but the mushroom only give me very thin babies like a sheets so i cant use them again. can i use the mother again and again or do i need the bebies?

    best regards,
    runar

    December 23rd, 2013 11:50 pm Reply
  • Bethany

    Hello Sarah,

    I am a newbie to this whole kombucha thing and I was given 3-4 cultures from a friend on Tuesday. They are sitting in some of the liquid that she gave me in a glass jar. My question is, do I need to feed it a certain way when I’m not brewing? Or where do I store it if I am not brewing? Also, she said that if I’m not brewing it to feed it a cup of white sugar once a week or if it has sunk to the bottom (where it is looking for food). Is that correct? Also, in your videos, when you have your culture and are about to put it into the brew, they are sitting in the liquid. Once you take them out of the liquid, what do you do with the leftover liquid? I’ve watched the beginner and advanced videos you have, but I’m still kind of unsure how to take care of it when I’m not able to brew. I appreciate your answers in advance!

    December 12th, 2013 12:02 pm Reply
  • danielle

    So I have my first jug of kombucha brewing. It’s been going for 9 days now and nothing has happened. My house stays cool this time of year, like 68. So I wrapped a heating pad around it to speed it up, hope thats ok. It has an auto shut off at 2 hrs. So i just check on it often. The scoby is at the bottom of my jar and it seems to have more of the floaty cotton candy looking stuff than before. So does everything sound ok?

    December 4th, 2013 3:11 pm Reply
    • danielle

      Well, I just tasted kombucha for the first time. After 3 wks its done. I hope. A friend came by who has tasted kombucha and said it was done. It did have a baby scoby at the top, but it wasn’t completely formed. There was a clear jelly like film on top around the baby. The mother stayed at the bottom. So I have mango ginger kombucha in the fridge. And two fido jars on my counter to hopefully carbonate. One is strawberry and the other peach. I don’t have bottles yet. And I’ll start another brew in the morning and see how it does. Yay!

      December 19th, 2013 12:32 am Reply
  • Stephanie Richer

    I was given a kombucha culture in a jar covered in a black cloth. In your video you mentioned that the cloth should be white. Is my culture unsafe to use if it hasn’t been covered in a white cloth?

    November 23rd, 2013 1:26 pm Reply
  • Lena

    I don’t have a room without a ceiling fan to let the kombucha brew in. I do however have the ceiling fan on only during the night in my room, would that be my best bet?

    November 13th, 2013 9:21 pm Reply
  • Sarah

    Hi, I just made Kombucha for the first time and now I’m reading that it is not recommended to start drinking Kombucha while pregnant but I already drank some. What can happen? Also I have a 16 month old and was wondering if I can give it to her? Thank you!

    November 2nd, 2013 12:00 pm Reply
    • Sarah TheHealthyHomeEconomist

      I started drinking kombucha when I was pregnant. Never had a problem with it. Just go slow.

      November 2nd, 2013 1:05 pm Reply
      • Sarah

        okay, thank you!!

        November 4th, 2013 10:45 am Reply
  • Tran

    For people who had hepatitus before or a carrier of hepatitus, is it safe to consume kombucha? Thanks!

    August 30th, 2013 12:03 am Reply
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  • Shelly

    Hi Sarah! I am new to this process and my sister is helping me. I wanted to ask, how do you know if your scoby is “good enough” to use? I’ve read that you want to make sure that it is a good one. Also, can I use unbleached sugar? These videos are very helpful! Thank you!

    June 26th, 2013 10:10 pm Reply
  • Mariana

    Oh my gosh! I didn’t realize the SCOBY’s are so huge! lol

    May 19th, 2013 4:59 pm Reply
  • Nicole

    Hello!
    Maybe someone could help me… We are moving and I want to take my kefir grains and Kombucha scoby with us – it will be by plane. I’ll have to put them in the checked-in luggage, but what type of container is best? I know they cannot touch metal, and for Kombucha not even plastic. Can I put them in Pyrex containers with plastic lids?
    It took me a long time to get these culture, I would not like to loose them…
    Thank you for any ideas!

    May 10th, 2013 11:01 pm Reply
  • Erin

    Hey, Sarah! I’ve been digging through your blog looking for the way you bottle your kombucha. It may be something that you’ve already written about and that I’m just missing but, if not, could you share a little about your system for bottling? I’m looking for the best/easiest way to do this. Thanks so much!

    March 22nd, 2013 10:21 pm Reply
  • Tina Farewell

    Ann, I haven’t seen Sarah answer a comment here since I asked a question about a year ago. I am not an expert, but have been making kombucha since then.

    My experience is this: the size of the mother SCOBY doesn’t matter. The new baby grows to the size of the opening of the jar or crock it is in. I have had SCOBYs that were eight inches in diameter, but when I put them in my 2 quart jar to brew, the baby became only about four inches in diameter.

    I hope this helps. If someone else has a different experience, I hope they’ll comment!

    March 12th, 2013 9:45 pm Reply
  • Anne

    Sarah – I am excited about getting a SCOBY today and look forward to my first batch, however I don’t know how much to use of of it. The lady (I don’t know her – I made a connection through WAP member) gave me several generous blobs of mother. But the videos I see demonstrate a mother already the size of the opening/top of the container being used. How much of my mother do I drop into my sugar tea water??

    March 12th, 2013 8:40 pm Reply
  • KatrinaW

    Is this an acceptable drink on GAPS, especially Intro GAPS?

    February 8th, 2013 12:03 pm Reply
  • Tina Farewell

    Hi Cathy,

    I’m not Sarah, but have been making kombucha for about a year. I’m answering because I asked a question in May which hasn’t been answered yet.

    Simply remove the scoby, then strain your kombucha to get the tea leaves out. I would use a strainer or cheesecloth. Then just put it back into your container and put the scoby back in.

    I hope this helps!
    Tina

    January 25th, 2013 11:35 pm Reply
    • cathy

      Bless your heart, Tina! I really appreciate you taking the time to respond! Thank you!

      January 26th, 2013 2:52 am Reply
  • cathy

    Thank you so much for your videos! I just made my very first batch of kombucha! However, I noticed that one of the tea bags must have broken and now I have bits of tea leaves floating around in my newly made gallon!!!!! Do I have to just throw it all out, now?? I’ve already put the scoby in, and everything!

    January 25th, 2013 9:07 pm Reply
  • Rebecca Holt

    I think this looks fun and interesting to make. I saw a bottle in a health food store and decided to try one. It tasted EXACTLY like carbonated apple cider vinegar. Straight up, not diluted. Undrinkable. Is it supposed to taste that way? THANKS!!!!

    January 22nd, 2013 12:17 am Reply
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    November 7th, 2012 2:22 pm Reply
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  • Amy

    I know there is very little chance that I’ll get a reply since this video is fairly old. But I’m taking a chance because I really need help. I’m just about to start my first brew ever. I have everything I need. But I’m doing this because it’s so healthy not because I enjoy the flavor of Kombucha. I’ve only enjoyed it once, recently, from a friend who has been making it for about a year. Which brings me to my question. Her trick to make it yummy is to add a handful of pineapple chunks a year about three days before it’s done fermenting. Isn’t that going to make the brew ALCOHOLIC??? This is fairly important because she’s in recovery and I don’t drink alcohol. I thoroughly enjoyed it, though. Every other batch I’ve had has tasted like feet. :(

    June 29th, 2012 9:58 pm Reply
    • Amy

      Oops, not a year, just three days! That would be quite a brew…

      June 29th, 2012 10:00 pm Reply
  • Daniel

    Would I be able to use dextrose for this?

    May 19th, 2012 9:42 am Reply
  • Maya

    Sarah,
    I started making my first kombucha following your recipe just a week ago but the scoby that I got is really baby small and “thin” comparing to yours. Should I still follow your instructions and take the scoby out after 8 days or should I keep it longer until the scoby gets bigger and “stronger”?
    Thank you!

    May 13th, 2012 12:39 am Reply
  • Nicole Robben

    Hi Sarah,

    Thanks for the great videos on making Kombucha! I have two questions: do you recommend organic white sugar or regular ol’ white sugar and I have a Pur filter for my water (live in a city) and was wondering if that is good enough or should I buy spring or distilled water from the store?

    Thanks!

    May 10th, 2012 10:03 pm Reply
  • Tina Farewell

    Hi Sarah,

    Thanks so much for the great video! I’ve been brewing kombucha for several months now. I live in a rural area in Central Florida, so have well water and love it. Do I really have to use a water filter for making kombucha, or is this for those drinking city water? (I hope not!)

    Thanks!

    May 4th, 2012 10:14 pm Reply
  • Jodie

    Hi Sarah,

    After watching your video, I was so excited to start brewing. I ordered my SCOBY from Laurel Farms as you suggested, and after three weeks, my check was cashed. Now eight weeks later, I still have not received even their intro letter they say they will send ahead of the package. I have tried emailing, faxing, and calling (always getting the message that the voice mailbox is full) all to no avail. After checking around, a lot of people have had the same problem leading to their “F” rating with the BBB. Do you have any ideas??

    March 19th, 2012 4:52 pm Reply
    • SarahM

      Hi, Jodie: SCOBYs multiply like bunnies and it isn’t too hard to find somebody to share. Try craigslist for your town to see if anybody has one. There is also a facebook group for sharing kombucha and kefir cultures. Lots of people are willing to share and ask only that you pay for shipping. I have milk kefir, water kefir, and kombucha and I didn’t pay for any of them. And you can google how to grow a SCOBY from a bottled kombucha – I haven’t tried it but heard that it works.

      April 17th, 2012 1:02 am Reply
  • Tina

    I am so excited to have found your site, and I must say I followed your instructions to a T and made kombucha this evening.

    My question is how and when do I begin to add ginger or fruit and second ferment it to get the fizzy aspect available in the store bought brands. Is there another video I should be looking for those instructions.

    Thanks for all you do, and hope your raw milk fiesta is giving you all you need.

    Love from Austin TX, USA

    March 7th, 2012 12:08 am Reply
  • Ron

    can you use herbal tea with the black tea….

    Love you work

    February 13th, 2012 6:15 am Reply
  • Bronwyn

    Yvette, here’s a link to part two:

    http://www.thehealthyhomeeconomist.com/video-thursday-how-to-make-kombucha_26/

    January 16th, 2012 12:14 am Reply
  • Yvette

    One of my friends is sold on the fermentation process, so I trust her assessments and have viewed part one of the recipe. I am looking for part 2 and don’t know where to find it.
    Any suggestions?

    January 15th, 2012 5:40 pm Reply
  • Jo-Anne

    I have the same question as Jolene. All of the bagged tea at the health food store is “English breakfast” black tea, or mint green tea. Is this okay to use?
    Also, if I doubled the ingredients, woul dthat make the final producty more dilute becasue hte scoby wouldn’t be in the right ratio, or does it brew longer then?

    November 11th, 2011 10:18 am Reply
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  • elita

    purchased some kombucha from the people i purchase raw milk from. just wondering how long it is good for in the refridgerator? thanks.

    October 19th, 2011 10:33 pm Reply
  • Sara Lavan

    HI Sarah! These videos are great. I just made my first batch of Kombucha- followed your video to the letter. I brewed for 7 days- a friend who brews and gave my her mother came to look at it an thought it was ready. When I pulled the culutre out- there was no baby under it like yours. It certainly had more to it- and looked as if a baby may be attached- but yours was so neat and right under it. Did I do something wrong? Was it too early? It tastes great. Thanks in advance for any guidance.

    October 13th, 2011 8:08 am Reply
  • Jolene

    Am anxious to start brewing but am wondering about the tea. You mention organic black and green tea but I’m not seeing straight black or green tea, it all has fancy names. I’m starting small and need bags, any suggestions on brand and where I can get it?

    October 6th, 2011 10:31 pm Reply
  • Rosann

    I want to start brewing Kombucha, but am not sure if my water is safe to brew with. I have filtered reverse osmosis water. Laurel Farm’s website says to used distilled water (which I would have to buy every time I brew). Am I fine with just the filtered RO water? What do you use?

    September 20th, 2011 4:06 pm Reply
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  • Catherine

    Hi Sarah,

    I went on the Laurel Farm’s website and looked at their tutorial for making Kombucha. They say on their site that organic tea can cause mold. Why would that be? Because there aren’t preservatives in it? I’m assuming you’ve never had issues with molding because you are still using the same culture that you began with.

    July 17th, 2011 5:15 pm Reply
  • Hilary D

    I should have watched this video before trying my first batch. I followed Nourishing Traditions recipe, but didn’t see that it had to be caffeinated tea. I used organic decaffeinated black tea. My batch is almost ready. Is it worth using, or should I just try again from scratch?

    June 5th, 2011 10:09 am Reply
  • Terri

    Hi Sarah,

    I love your videos. Thank you so much for making them! I just made my first batch of kombucha. It tasted good but it was sweeter and much less bubbly than the GT brand we have been drinking from the store. I like the GT brand better than what I made. ( I’d much rather make it myself though!) I noticed above you said you mix seltzer in yours for more bubbles. Do you know why the GT brand might have more bubbles and tartness? Do you know of any other ways to increase the bubbles and/or the tartness of the home brew?

    June 1st, 2011 10:24 am Reply
  • Erin

    Hi Sarah,

    Someone in my Facebook news feed posted this video on growing your own mother from unpasteurized kombucha. Do you think this would be trustworthy as far as quality and purity?

    Thanks!

    http://youtu.be/fi4TZ6aTUg4

    May 10th, 2011 11:06 am Reply
    • Sarah, The Healthy Home Economist

      Hi Erin, yes this works but I haven’t heard of these cultures lasting for more than one or two brew cycles.

      May 10th, 2011 11:16 am Reply
  • Sarah Smith

    Hi Sarah,
    We are having problems trying to brew kombucha. We’re on our fourth batch, all unsuccessful so far because it remains very sweet. A baby has grown well this time, and it has been fermenting for 2 weeks, but the liquid is still sweet. Is it okay to let it go longer? With our low humidity, we are losing quite a bit to evaporation, so is it okay to add more liquid (otherwise soon the SCOBY will no longer be touching the liquid)? If so, would we just add more water? Or would it be okay to cover the bowl with something that would prevent evaporation (even though then there would be no fresh air getting in either)? Any help would be appreciated.

    May 9th, 2011 9:53 am Reply
  • Loren

    I am interested in kombucha, but I have a problem. I have a SEVERE allergy to green tea. I was wondering, is it possible to make this from other kinds of tea? In the past I have drank orange pekoe tea. I know this is different from green tea, and I did not have a reaction to it.

    When I drink the green tea, the whites of my eyes turn blood red, and they swell past my eyelids. I am also not able to go out into the sun, because it feels like knives are stabbing into my eyes. My muscles also seem to stiffen. It takes approximately 2 weeks to alleviate after drinking the green tea. When the allergy first started, I was actually told by an eye specialist that I had episcleritis, and I needed to be checked for an immune disorder. Let me say, I did not even think that it was the tea causing it, because this does not happen as soon as I drink the tea, it takes around 3-5 days before my eyes started turning red. Which is why I didn’t realize it was the tea, until I eliminated things from my diet.

    I have black tea, but I am almost afraid to try it. I have also drank rooibos tea with no ill effects. I was wondering if this would be a good tea to make kombucha?

    April 13th, 2011 1:20 pm Reply
    • Sarah, The Healthy Home Economist

      You can make kombucha with black tea. But, other types of tea do not make kombucha with the beneficial cleansing acids.

      April 13th, 2011 1:47 pm Reply
      • Loren

        Well, I am making it from the black tea now. If I end up not being able to drink it, at least my husband and son will be able to. I will just try it for a couple of days and if my eyes start turning red, I’ll know if I am allergic to it too, and then, I will just stick with the water kefir for myself.

        Thank you so much for your videos and your wonderful information.

        April 13th, 2011 8:06 pm Reply
  • Drea

    We got a SCOBY last weekend, followed all your instructions to the T, and we all screamed with delight as I pulled out a mother AND a baby this morning!!! Yay!! Thanks for the video with all the step by step instructions! It tasted amazing, and the 5 of us finished it by this afternoon. We’ll need to learn quickly so we can get to your advanced lessons SOON! Thank you Sarah!

    March 22nd, 2011 5:08 pm Reply
  • katie

    Sarah, great site! I am wondering, I’ve made a few batches of KT and have put my bottles directly into the fridge. My kids LOVE it, and want a glass at night instead of dessert–great. If I let it sit out a day or two to make it more bubbly, with that increase the alcohol content as well? Or just the carbonation? Thanks!

    Katie

    March 21st, 2011 1:32 pm Reply
    • Sarah, The Healthy Home Economist

      It might slightly increase the alcohol content , but it would be negligible. You can also dilute with a bit of seltzer for more bubbly. that is what we typically do.

      March 21st, 2011 2:09 pm Reply
  • Corrinne

    I just made my first batch of Kombucha today is day 7. I peeked at the brew to see how it looked and there seem to be bubbles trapped in the baby or betwen the mother and the baby, is this Ok or is this mold? Are there pics I could look at so I can tell if I ave a good batch or not?

    February 20th, 2011 11:10 pm Reply
    • Sarah, The Healthy Home Economist

      It’s fine!! :)

      February 20th, 2011 11:59 pm Reply
  • Sandi

    Hi Sarah,
    I’m making Kombucha for the first time. A friend of mine gave me a starter and the instructions from Laurel Farms. Their instructions say to use regular store bought vinegar (dead) instead of Bragg’s to control mold. Do you find this to be true? It just goes against my grain, if you know what I mean.

    She also says to ONLY use Lipton tea, that others cause mold. Do you find this to be true?

    She also says to ONLY use distilled water, that normal filtered water will cause mold. I have a whole house water filtration system (with UV light to kill bacteria). I’m just wondering if that would be true for my water. I trust your judgment & experience. I’m definitely NOT trying to say anything against the Laurel Farms group, I just want more facts.

    Thank you so much! You are making such a HUGE difference in people’s lives… even when you don’t hear from them!
    Blessings,
    Sandi

    February 14th, 2011 10:20 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Sandi, you may use organic tea and Bragg’s vinegar – that is fine. Just use more starter than is required and this will eliminate the increased chances of mold because it will lower the ph of the starting brew. For example, if the recipe calls for 4 oz of starter per 3 quarts of tea/water, then use 6-8 oz. I’ve been using organic tea for many years and have yet to have mold once using this strategy.

      February 15th, 2011 9:18 am Reply
  • Mary Lynch

    Hi Sarah –
    I’m not sure our Kombucha worked. We did have a little scoby baby on top, but the kombucha is sweet. Did I stop the process too soon? Can I reuse the original scoby to try again or do I need a new one? It does have a bit of bite to it, definitely feels fermented. It tastes like apple cider vinegar – with sugar. Thanks for the advice. – Mary

    January 27th, 2011 4:15 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Mary, due to the cold weather, you probably needed to leave another few days. This time of year it can take 12 days sometimes. Up north, even longer. In the summer, it is done 7 days everytime. Just recover and let it sit a few more days. :)

      January 27th, 2011 4:37 pm Reply
  • Jackie

    can you drink this when pregnant?

    January 24th, 2011 2:34 pm Reply
  • Sher

    It’s been 8 days since I started my Kombucha with the SCOBYs that I found in my champagne vinegar bottle. The Kombucha is still a little sweet but is taking on more apple cider attributes. It’s really good at this point! I have a question, though. I’m not seeing a SCOBY develop on top. I am seeing, however, thready-like brown masses in it. I think this is the formation of what I’m needing but I just want to make sure. I know I asked a lot of those smaller SCOBYs in that large bowl of tea, but they seem to be working really hard.

    Thoughts on how much longer I need to brew? I’m thinking I need to keep the brew time going until I see a solid layer on top; am I right? Or should I brew another much smaller batch and see what happens there?

    Thanks again for being such a wonderful and supportive teacher!

    January 18th, 2011 5:50 pm Reply
  • AmyM

    I just got my first kombucha starter from a friend (yay!) and I have a few questions.
    1. She brews her kombucha with blueberry green tea. Will flavored teas and/or white tea work along with the black?
    2. You mentioned in the video that you preserve your scoby while you go on vacation. How do you store it when it’s not “brewing”? I will not be able to brew my first batch for a few days, and I’m wondering if my scoby will be ok in a clear glass canning jar at room temperature.
    Thanks for the clear and informative tutorial video!

    January 13th, 2011 11:57 pm Reply
    • Sarah, The Healthy Home Economist

      Hi AmyM,

      You MUST use green or black tea ONLY (never decaf) – if you use green tea, you must use at least ONE black tea bag. Kombucha brewed with flavored teas is not kombucha and does not have any beneficial cleansing acids.

      Store the culture in a glass bowl covered in kombucha and cover with a cloth/rubber band – never a tight lid in the refrigerator.

      January 14th, 2011 12:05 am Reply
      • AmyM

        Thank you so much for the quick response! Just to clarify (please pardon my ignorance), store with cloth/rubber band cover at room temperature or in the refrigerator, or either one?

        January 14th, 2011 2:27 pm Reply
        • Sarah, The Healthy Home Economist

          Store in the fridge when not fermenting.

          January 14th, 2011 8:05 pm Reply
  • Sher

    So is this Bragg’s Apple Cider Vinegar that you’re speaking of? Apologies for all the questions. I am truly a novice to the Real Food living and am trying to learn as much as possible. I remember you making a note of the Bragg’s in one of your videos.

    Again, your help and guidance is so much appreciated.

    January 10th, 2011 4:35 pm Reply
  • Sher

    How would you suggest that I start making the Kombucha? Do I need to still order some starter tea?

    January 10th, 2011 4:01 pm Reply
    • Sarah, The Healthy Home Economist

      You can use 4 oz of raw apple cider vinegar per 3 quarts of sugar tea water if you like as a starter. The first batch will be pretty strong but then you can use your own brewed kombucha after that.

      January 10th, 2011 4:32 pm Reply
  • Sarah, The Healthy Home Economist

    Hi Sher, yes you can use those cultures to make kombucha or more vinegar!

    January 10th, 2011 11:18 am Reply
  • Sher

    Sarah, thank you so much for sharing your knowledge. I’ve watched so many of your videos, read so many of your blogs and they are so helpful, inspiring and empowering!

    I have a question about the Kombucha “mother”. In my cabinet I have a bottle of Champagne Vinegar and I would swear it has a “mother” with two or three other babies. I can send you some photos for you to see. If this is truly the case — which I would be ecstatic — are the possibilities what I think they would be in that I could use it for making other vinegars? And, could I use it for making Kombucha?

    January 10th, 2011 9:05 am Reply
  • Sarah Mulholland

    I wanted to give a shout out to you. It is because of your video and Nourishing Traditions that I brewed my first batch of Kombucha. I had to make my own SCOBY using a bottle of Kombucha from the store and it turned out wonderful. It is not nearly as tart as store bought Kombucha, it is very yummy. I can’t wait to make larger batches as I am having to portion it out to the four in my family. We are true believers after drinking it for only a couple days. I am not exaggerating when I say it has completely (yes completely) cleared up my 2 year olds Eczema. We have used every cream imaginable and all we needed was Kombucha. My allergies are so much better that I have stopped taking Claritin-D. My husband gets a nasty chest cold each year that puts him in the hospital half the time and it went away as soon as he started drinking it. I am going to bold and say that it’s a cure all….in my opinion. I don’t want to go a day without it. We are still starting out and drinking a dixie cup size 3 times a day (2 a day for my husband). I can’t wait to get more each week so that we can drink more. I think we’ve all decided we would much rather have it than milk, which is a good thing since I can not get low-temp or raw milk. Thank you Sarah for the video as it gave me the confidence to get started!

    January 5th, 2011 2:23 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Sarah, glad you have taken to it so readily! :)

      All kombucha does is help clear toxins and rebalance the gut. Just by doing those simple things, many processes are normalized in the body and it helps people in different ways depending on what physical challenges they face. You can see why our family has never been without it since we first tried it back in 2001!

      January 5th, 2011 2:39 pm Reply
  • Sarah, the Healthy Home Economist

    That should be fine, LP.

    September 15th, 2010 9:14 pm Reply
  • LP

    Sarah-I was wondering if I make my Kombucha in a large glass jar is it alright to store the culture in a glass bowl with a larger opening? That would mean that the next time I make it, I would have to fold the culture some to put it in that jar for the next batch.

    September 15th, 2010 9:04 pm Reply
  • AC

    Hi Sarah – my wife has been making kombucha for a while. But, our supply hasn't been consistent lately due to all the other "things" in our lives. I read through the WAP Fall 2009 article on continuous brewing. Two questions occurred to me.
    1) Is there a specific pH recommended to get your kombucha to?
    2) What have you found the optimal temperature for brewing kombucha since "room temperature" tends to fluctuate around the seasons?
    Thanks in advance!
    – A.C.

    July 21st, 2010 2:54 am Reply
  • Rene

    Sarah,
    I follow your recipe exactly and we love the Kombucha. I was curious, how many calories do you think are in a single batch? The reason I ask, my neighbor is drinking and she feels that it has more calories than we are thinking as she does not lose weight when she is drinking, but does drop pounds when she is NOT drinking. Any insight would be appreciated.
    Thanks for all you do to help us!

    July 14th, 2010 5:58 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Sofia, you can store 2 or 3 cultures together in a glass bowl with plenty of kombucha liquid (covered with a white cloth not a lid) for a few days. It is best to store them separately however as they do tend to weaken when you stack them on top of each other. You can keep either the mother or baby culture .. whichever one appeals to you. I tend to use the mother until it gets very stained by tea and then use a fresh baby culture instead. You can store one culture in a glass bowl with plenty of kombucha liquid for up to a month with no ill effects. I've never rotated for use, but that should work ok. You can use multiple cultures for brewing if you like but it really doesn't provide any sort of benefit or advantage such a faster brewing. The only time I brew with 2 cultures is when the mother/baby don't separate easily and seem stuck together.

    June 13th, 2010 8:14 pm Reply
    • Eileen

      Do you store the Scooby you are not using in the fridge? And you say they can be stored for up to a month? So excited to get started!! I spend tons of money at the health food store.

      November 25th, 2013 10:04 pm Reply
  • sofiadiablesa

    Sarah,
    1) Do you store multiple scoby's together?
    2) Is it preferred to keep the original mother and give away babies? (if so, why)?
    3) How long can they be stored in the fridge? (for example, if I used one and then stored extras to use later or to give away. also, would you rotate them for use)?
    4) when you brew a new batch, do you use multiple mothers/babies?

    Thanks,
    Sofia

    June 13th, 2010 4:53 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Brittiny, yes of course you can use the glass jar I use in the advanced topics but use the beginner method for brewing. That will work fine. So glad the videos are helping!!

    June 11th, 2010 3:45 pm Reply
  • Brittiny

    Hi Sarah,
    I'm just getting started with making fermented drinks. I've been watching a lot of your videos and I was wondering: Can I use the beginning kombucha method with a large jar like you used in the Advanced video. I wouldn't use the concentrated method, but the jar seems like a more convenient vessel (less likely to slosh around). Just wanted to make sure I wasn't setting myself up for failure. Thanks for your blog! I just got my copy of Nourishing Traditions this week and was completely overwhelmed, but after watching your videos I feel a whole lot better!

    June 11th, 2010 2:50 pm Reply
  • Anonymous

    Thanks Sarah. I got the impression it was best to drink during meals – probably from seeing it on your food log listed at meals – and thinking it aided digestion and therefore needed to be consumed during a meal. I noticed it wasn't at breakfast when you have kefir, so I thought kefir was the fermented item you had with breakfast and kombucha was what you had at other meals.

    Honestly, none of us really enjoys the taste – ours is quite vinegary. But we have all been having it with most meals knowing it's good for us and it's been ok.

    Thanks for all the great info you are posting! Love the videos!

    June 10th, 2010 10:22 pm Reply
  • Sarah, the Healthy Home Economist

    There is no best time to drink kombucha. Drink as much or as little as you want. My kids drink about the same amount as I do everyday. Just drink it whenever you want some. Don't force yourself to drink it if you don't want any. But, don't not drink it if you do want some.

    June 9th, 2010 8:02 pm Reply
  • Anonymous

    Sarah,
    We've made a few batches now and it's going great. I have a couple questions though:
    1 – I think it's best to drink kombucha with meals, right? Is it best to drink it all at the start of the meal, throughout the meal, or all at the end?
    2 – Regarding how much to drink per day, you say see how it works for you. How will we know? Is there a range of what is good per day – min to max? And wouldn't kids need less?

    Thanks!
    Beth

    June 9th, 2010 3:47 pm Reply
  • Jennifer

    Thank you!!! It is up in my guest room brewing right now!!!

    May 26th, 2010 12:58 am Reply
  • Sarah, the Healthy Home Economist

    Hi Jennifer, briefly here are the answers to your questions.

    -Any distilled brand should be fine.
    -this is a huge discussion. You should research this yourself as it depends on many factors.
    -lighter should be ok.
    -I use Frontier organic bulk tea, not teabags (see advanced kombucha videos)
    -drink it anyway you enjoy it, diluted or not.
    -start slow and build up to whateever amount seems to work for you.
    -I don't buy fruit juice from the store
    -empty GT bottles are fine for travel.
    – open glass pitcher should be ok.
    -yes, you can compost extra cultures you don't need
    – you can wash the towel with other towels. just don't bleach.

    May 25th, 2010 11:41 pm Reply
  • Jennifer

    Ok, Sarah, got a bunch more questions!! :)
    1 – What choice distilled would you recommend?
    2 – What kind of filter for my tap should I get?
    3 – I brewed mine (it is cooling as I speak) and it was not as dark as yours. I followed your directions exactly. Is lighter ok? (It wasn't a ton lighter, just a bit.)
    4 – What brand teabags do you get? One day I'll get to looseleaf, but for now it's the bags. :)
    5 – Should I dilute it when I consume it? Or drink it straight up?
    6 – How much per day should I, my husband, and my two daughters (1 and 4) be consuming?
    7 – What brand fruit juice would you recommend if I chose to mix in with it?
    8 – If I am going to go out and bring it with me, is a glass bottle with a plastic lid ok to store it in? (I'm thinking of using my empty GT kombucha glasses.)
    9 – Do I need to cover it when it is stored in the fridge, or is a open glass pitcher ok?
    10 – What if I have no one to pass on the baby culture? Can I compost it? Do I throw it away?
    11 – Does it matter how I wash the towel in between batches? Just straight up with my other towels in the wash?

    Thanks so much…… I have so much to learn!!! Maybe you should do a Kombucha Q & A post. :)

    May 25th, 2010 9:19 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Jennifer, until you get a filter for your tap, use distilled water from the store.

    May 25th, 2010 4:31 pm Reply
  • Jennifer

    Hi Sarah –
    I just got my starter and culture today and am going to make my first batch. First question (of many, I'm sure!): I don't have a filter and will go get one, but since I want to do my first batch today, I have some Penta water – is that ok for this first batch? And for future batches, what should I be using to filter my water?

    May 25th, 2010 4:28 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Dawn, do you leave the doors to your cabinet cracked open? If not, I am shocked that the culture brews fine in complete darkness. I'm sure that you can drink too much kombucha. If you think you are drinking too much, you probably are. Using your intuition as a guide seems prudent here.

    May 9th, 2010 2:14 am Reply
  • Anonymous

    Oi. Just typed a long comment and it wiped clean. Here goes again. Using your advanced topics to make LARGE amounts and it's working great! We are, however, brewing ours in a cabinet in our laundry room. We also have a friend who brews in a closet and both of ours turn out fine!!???

    Also, can you drink TOO much kombucha?

    You are a wealth of information – thank you! ~ Dawn

    May 9th, 2010 1:50 am Reply
  • Sarah, the Healthy Home Economist

    The metal is used only with boiling and steeping the sugar tea water, NOT as the kombucha is brewing and no metal touches the culture or the starter at any time.

    March 27th, 2010 8:07 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Joan, boiling for 5 minutes ensures that all the sugar is dissolved. Also, leaving the tea in the water as it cools increases mold risk. I follow both of these rules as suggested by Laurel Farms and it has served me well over the years which is why I pass that on.

    March 27th, 2010 8:06 pm Reply
  • Anonymous

    Great tutorial, I have tried to explain making KT to many people over the years and these will make it so much easier. I make my KT with organic sugar and organic loose tea in gallon sun tea jars with out spigots(hard to find now),usually have two batches going at any one time. Been making KT for 15+ yrs.

    March 27th, 2010 2:38 am Reply
  • Anonymous

    I have killed all of my Kombucha cultures in the pasted. Normally, I do very well with cultures.

    I noticed you mentioned not using metal utensils but then you used a metal pot for cooking. Is this unimportant in brewing?

    March 26th, 2010 2:52 pm Reply
  • Joan

    Sarah, why do you boil the sugar water for 5 minutes? Doesn't the sugar dissolve right away? Also, why do you take the tea bags out after only 10 minutes? I've been making Kombucha for a long time, and I've always left the tea bags in the pot until it cools down.

    March 26th, 2010 1:19 pm Reply
    • Jeanie

      Help!
      I first started brewing Kombucha, 3 months ago, and have had great success, but this batch, I just checked on has some mold spots on the baby. What should I do?

      April 8th, 2011 9:29 pm Reply
      • Sarah, The Healthy Home Economist

        Hi Jeanie, try changing the brewing location and start again with a fresh culture. brewing in the kitchen greatly increases mold chances. To keep this from happening again, increase the amount of starter you use to increase the acidity of the starting brew to discourage mold.

        April 9th, 2011 1:20 pm Reply
        • Jeanie

          Thanks Sara,
          What do you mean by new culture? I threw the moldy baby away, still have the mother. Is the whole batch wasted? I don’t know where to get another culture. ( a friend gave me the first) Can I make one myself?
          I was brewing in the guest room( almost empty) closet, with the door slid open a foot or so. It may have been too dark? I used about 2/3 cup of starter. I’m new to this, sorry.
          Thanks,
          jeanie

          April 9th, 2011 2:08 pm Reply
          • Jeanie

            Thanks Sarah,
            What do you mean by new culture? I threw the moldy baby away, still have the mother. Is the whole batch wasted? I don’t know where to get another culture. ( a friend gave me the first) Can I make one myself?
            I was brewing in the guest room( almost empty) closet, with the door slid open a foot or so. It may have been too dark? I used about 2/3 cup of starter. I’m new to this, sorry.
            Thanks,
            jeanie

            April 11th, 2011 11:18 pm
  • sheila

    Okay, I'm so glad you said that you have a previous post on here…I'm going to look for that now. This sounds like something I'd really like to try! Thanks!
    Also…I'm pretty sure we have the same exact kitchen tiles! how funny!

    March 26th, 2010 1:18 am Reply
  • Anonymous

    Here's an article from the WAPF website that says that there is negligible caffeine in kombucha.
    http://www.westonaprice.org/Kvass-and-Kombucha-Gifts-From-Russia.html

    March 25th, 2010 11:52 pm Reply
  • Sarah, the Healthy Home Economist

    I would like to know the source for that statement as there have been extensive tests in Russia on the final kombucha brew and a negligible amount of caffeine was left. I myself avoid caffeine like the plague and I can drink a glass of kombucha right before bed and go right to sleep. If there was any caffeine in there I would know it. Also, decaffeinating the tea before steeping is also a no no as caffeine is needed to form the cleansing acids in the brew. If you decaffeinate, you are losing a big positive for drinking kombucha in the first place. I also totally disagree with that article on another point .. they show a brewing container with a spigot at the bottom that is made of plastic! The plastic sits in the brew and all the chemicals are leeched out into the kombucha itself. I didn't find that article particularly enlightening myself.

    March 25th, 2010 9:39 pm Reply
  • Anonymous

    Hi Sarah,
    What a great idea in making the videos. I've been making kombucha for several years and find it so refreshing and great tasting no matter the season. Three out of six in our family love it. I am just a bit concerned with your statement that there is no caffeine in the finished brew. According to WAPF's "Wise Traditions" Journal Fall, 2009 issue, there could be about half of the caffeine left. The article also tells how to decaffeinate the tea before steeping and doing it continously. I know measuring caffeine is probably difficult to do exactly. So, my only point is that some people should have NO caffeine at all and need to know that. Just keep up the great work and I'll try to watch every video you produce. Thanks so much.

    March 25th, 2010 9:26 pm Reply
  • Sarah, the Healthy Home Economist

    Some of you may wonder why I do not use honey to brew my kombucha. The reason is that good quality raw honey is expensive and if I used it to make kombucha, I would need to boil the honey in the water before adding the tea. Once honey is boiled in this fashion, it's wonderful properties are lost so might as well use a less expensive food source for the culture during the fermentation process.

    March 25th, 2010 5:28 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Daryl, you may mix fresh fruit juice or herbal teas with kombucha AFTER the brew process is complete. You cannot brew kombucha with anything except black or green tea. So, with GT Kombucha, they brew their kombucha and then mix in different fruit purees to achieve the desired taste and then bottle.

    March 25th, 2010 5:25 pm Reply
  • Daryl R

    timely post…I've become addicted to Kombucha and my 2 year old loves it (she calls it "booboobacha") :o)
    I've been drinking the GT brand and was wondering how you add flavors to it.
    Also, something that I found to be an added benefit…my milk supply has increased.

    March 25th, 2010 5:04 pm Reply
  • Sarah, the Healthy Home Economist

    So glad you like the visuals! Everyone learns a bit differently, so it is helpful to mix it up, I think.

    March 25th, 2010 4:43 pm Reply
  • Karen

    Sarah….love, love, love the videos! I'm new to traditional cooking so having a visual is really nice. I tried making Kombucha once before but I never drank it because I didn't know if I did it right or not. I didn't know what the finished product was supposed to look like. Can't wait to see the part 2.

    March 25th, 2010 1:22 pm Reply

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