Kombucha! What is it? And how can it help you?

Kombucha is a form of fermented tea used to make your body healthier. Kombucha is made by brewing tea then adding a SCOBY to it and letting it ferment for a few days. A SCOBY is a Symbiotic Culture of Bacteria and Yeast. This Bacteria feeds on the sugar in the tea and the drink becomes a mild vinegar and tea mixture. Kombucha is basically a probiotic beverage.

I am sure many of you have heard about probiotics and the benefits they provide for the body. But if you haven’t, there are about as many bacteria cells in your body as there are human cells. Now this may gross you out but you would not be able to live without this relationship. “Good” bacteria in your gut aid in digestion and are the first barrier for your immune system to fight infection. Having diverse and numerous bacteria in the gut (gut microbiome) helps prevent gut related issues such as leaky gut, IBS, Crohn’s, Ulcerative Colitis and a weak immune system. To find out more information or to see if you may have leaky gut syndrome, click here for more information on our website.

Kombucha has a myriad of health benefits included but not limited to improving digestion, warding off yeast infections (candida), strengthening your immune system, and increasing mental clarity.

How to Make it from Home.


  • Pot to boil water
  • 5 bags of Black tea
  • 1 cup of Sugar
  • A gallon jar or container
  • 5-8 half liter bottles
  • Starter
  • A SCOBY and ~2 cups of past Kombucha — I was lucky to have a friend who brewed Kombucha and had an extra SCOBY and some of the past Kombucha he brewed, but you can buy these on Amazon or other health food stores


Bring water to a boil and then add the cup of sugar and the 5 black tea bags. Make sure the sugar dissolves and let the tea bags sit in the water for 1-2 hours. Make sure the water is at room temperature before continuing. Discard the tea bags and put the tea into the gallon jar or container and add the SCOBY.

Now is the fermenting process. Let this sit for 10-14 days at room temperature (~70 degrees). Then take the SCOBY out with about 2 cups of this Kombucha batch. (These 2 cups and SCOBY is the starter for the next batch.) The Kombucha is now ready to drink, you can also bottle the Kombucha for 1-2 days to make it more carbonated — be careful not to leave it bottled for too long as the pressure can build up.

I know there are plenty of ways to make Kombucha and ways to make it taste different. I have brewed my first batch and these were the steps that I followed. It was pretty easy and simple and I think it tastes delicious. It tastes like a mixture of tea and apple cider with some carbonation.


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