I was kindly initiated into the world of Kombucha brewing by a friend, and I wanted to share it with everyone. It is a wonderful source of probiotics, and I could feel it working through my stomach in the most amazing way. I am now an addict, and thought I’d write a post on how to make it rather than having to explain multiple times how its done.

Before being shown, it seemed very complicated, but now it only takes me 1o minutes start to finish. I think its fantastic for children with gut issues, although do give in the morning as it has a little tea in it, and serve watered down 1 part kombucha :3 parts water and juice.  It’s potent stuff!  I have been told it has GcMaf-type probiotics in, but I can’t find this referenced anywhere in the literature.  All I can say is, I’ve found it rather brilliant personally.

You will need: 

  2. SUGAR AND HONEY (I like brown sugar and Manuka honey)
  3. BLACK ORGANIC LOOSE LEAF TEA  (you can play around with using some Earl Grey or a Green Tea / Black Tea Mix)
  5. A KOMBUCHA SKOBY  – for french clients you can also buy from amazon here, and for US clients here.  


To make 1.5 litres of Kombucha you need:

  • 8 grams of black tea (or a mixture of black and green, but it must have some black). 
  • 35 grams of honey
  • 40 grams of organic brown sugar
  • 150 ml organic apple cider vinegar.  This is only necessary for the first batch.  Thereafter you replace the 150ml vinegar with 150ml of your previous batch of Kombucha.  

Making the Brew. 

  1. Add the honey, sugar and tea to 450ml of boiling water, and let it brew for 10 minutes, making sure all the sugar and honey dissolves.
  2. Strain out the tea leaves and throw them out.
  3. Add 900ml of room temp water to the 450ml of tea to bring it to a nice temperature.  The Scoby will die if you put it in liquid that is above 25 degrees Celsius (77 Farenheit).  I use a meat thermometer to check temp.
  4. Put the tea liquid in your pickling jar, and add your 150ml of Organic Cider Vinegar (or 150ml of Kombucha if its your second batch).
  5. Cover the jar with a tea towel (don’t fold it – just 1 layer of material so it can breathe) and put a hair band or elastic band around the neck to seal it.
  6. Put on a shelf somewhere cool and steady temp for 2 weeks.
  7. Voila! Your Kombucha is ready to go!
  8. Take out your Scoby, and see that it has made a Scoby baby.  You can now make 2 batches if you wish.
  9. Check your Scoby when you make the new batch.  Trim off any dubious looking bits, and you can keep reusing to your heart’s content.
  10. play with flavours if its for children.  Perhaps a little juice concentrate (small amount only due to sugars) to make it more ‘palatable’.

HAPPY BREWING!  You can watch various How To videos on You Tube, and read about the benefits, but the best way is to try for yourself.  It’s an ancient drink, dating back to BC era.  I really do rate it, as I think putting back fermented foods into our diets is very important.  Particularly if you’ve had antibiotics anywhere in the past… give your gut a fighting chance.

I’ll soon be adding SauerKraut to the mix, and will let you know how my experiments go!



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