About Kombucha

The Kombucha culture is a symbiotic probiotic culture of bacteria and yeast - or scoby for short, (not really a mushroom as it is called) which is put into sweet tea to ferment and convert it into Kombucha tea.

This tea has been known for over 2500 years, as a healthy beverage and natural remedy from the Far East.

Kombucha drinkers around the world have reported a massive list of ailments and sicknesses which have responded positively to drinking Kombucha on a regular basis.

Best part is it costs almost nothing, if you make this beverage yourself. Also, each batch you make grows a new culture, sometimes separate, sometimes as another layer on the original one (which you can peel off). In either case, you then have two cultures and can brew two batches next time, then next time have four cultures, etc. You can give others away or increase your batches each time. The culture will continue to propogate itself for a lifetime if taken well care of.

Similar to lightly carbonated apple cider, the taste is very sparkling and pleasant. For some it takes some getting used to but before you know it you will be craving it! The body knows what it needs.

Kombucha works with your body to boost your immune system, to very safely de-tox your total system, to fight sickness and disease as well as bring a healthy balance back to your metabolism and organs. Do a google search - there is MUCH information on kombucha and many amazing testimonies.

This unique culture can provide you, your family and friends with an ongoing supply of Kombucha tea at a very low cost.

How to make Kombucha...

Kombucha is so easy to make, it is hard to believe…
As you read this recipe it will sound complicated; but after one go you will do it so easily - it just sounds more complicated than it is!

You can make Kombucha tea at home with very little money, time or effort. It is simple to make and very rewarding.Without modern equipment or facilities people have been able to make this enriching brew for generations, so you should have no problem.
You can adjust this recipe to be bigger or smaller - just keep the proportions right.

To make kombucha by following this simple method … you will need:

A suitable brewing container, about 5 litre / 1 gallon capacity - an agee preserving jar or any clean large glass jar.
A piece of muslin, kitchen towel or tissue big enough to cover the top of the brewing container with some overlap.
A large elastic band to hold the material on the container.
A thermometer (optional)
4 litres of water (boiled and cooled or filtered)
Tea (6 teaspoons loose or 6 tea bags), black, green or a mixture of both.
320g refined white sugar (ordinary household sugar). White sugar seems to be the best - but you can use brown if you prefer.
A healthy Kombucha culture - the 'mushroom' or scoby.
400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (the plain clear white vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.
Suitable bottles (4 litres worth)
A kitchen measuring jug.

Note: Cleanliness is very important - hands, equipment etc. So first thing you should do is to clean everything that you are going to use.

Then make your nutrient (sweet tea) solution: this is the liquid that feeds the culture and is turned into the finished Kombucha tea. To make the nutrient, take approx. 1 litre of water.
The water should either be clean tap water or if it's tank water it should be boiled for at least 10 minutes. Bring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot. After boiling, add the sugar and tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes.

While you are waiting for the tea to infuse put the other 3 litres into your big brewing container. When the 15 minutes are up, go to your teapot and strain out the loose tea (if used) or remove the tea bags; then add the sweet tea to the rest of the water in the brewing container. Before you add the mushroom the 4 litres of nutrient needs to be between 20°C - 28°C, this is where the thermometer might come in handy. You might be able to judge this yourself - it's about room temperature. Just make sure that it's not too warm, otherwise you could kill your new culture very quickly.

Adding the culture -or mushroom/scoby:
Once at the right temperature, pop the culture (scoby/mushroom) in the liquid. It may float or sink, it doesn't matter which, it will work just the same. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don't have any Kombucha tea.

Time to brew: Just cover the top of the container with your muslin or kitchen towel and use the elastic band to hold it in place. The brew needs air but definitely not insects, plant or mould spores . Move the container to a suitable location. Somewhere that it can be left undisturbed for about a week. It should be at a fairly constant temperature 20°C - 30°C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food. Perhaps an airing cupboard or in your pantry or store.

5 - 7 days later it is time to taste! By now, you should have a new baby culture forming on top of your brew and the tea might be nearly be ready. Exciting! If you take take a good deep sniff in your brewing container it will probably smell a bit vinegary.

Press down lightly on the newly formed culture/mushroom with the back of a spoon so that you can get a sample of the tea. Or slide a plastic straw carefully down the side of he new culture and sample a little (be careful about back flow). Taste it… What you are looking for is a slightly sharp (acidic), not sweet taste. If it is not quite there yet then put the cover back on and leave it for another day before tasting again.

The length of brewing time can vary quite a lot but, it is normally between 5 days to 2 weeks, though it can take longer under certain cold circumstances or if your mushroom is not very big. I know it is difficult to tell what the right taste is when you first begin but you will get the hang of it quickly. Once you have the right taste, it is time to bottle your lovely, healthy Kombucha tea.

Bottling: Get yourself some suitable clean bottles. With clean hands, take the two cultures out (the new 'baby' and the original 'mother') and place them on a clean plate. Pour some of your Kombucha tea into a kitchen jug and then, using the jug, pour it into the waiting bottles - right close to the brim, no big air gaps. Pour a little on your resting cultures whilst you do this - it helps keep them free from airborne nasties. Put the top on and stick a label on the bottle with the date. Continue the bottling with the rest of the tea. Remember to save some tea for your next batch - about 10%. There you go! Your prepared, brewed and bottled home-made Kombucha tea.

You want to keep these bottles at room temperature for at least 5 days. The reason for this is twofold:
1. It allows a build up of CO2 (gas) that makes the drink fizzy.
2. It allows the tea to mature and develop a more mellow taste.

After 5 days you can move your bottles to the fridge or somewhere else cool/cold, then drink your cold, fizzy Kombucha.

Continuing to brew… The best way to look after your culture and maintain a constant supply of Kombucha Tea is to make your new batch immediately after you have bottled the previous one. I normally get my new nutrient solution ready, so that as soon as the previous batch is bottled, I can put the culture straight into a new solution of cool sweet tea. That's it!

Now you now know how to brew your own Kombucha tea. Happy Brewing!!!

Continuous Brewing - a better quality kombucha?

An 8.5l Jar - on special this week at the Warehouse :A plastic spigot would be even better!

Continuous brewing or continuous ferment is a more traditional way of making kombucha.  It was the way they made it for centuries before our modern age.  Many people say the kombucha made this way has more nutrients and health-giving qualities.  This is due to the fact that it is a true mix of long and short fermented kombucha.

Also this method seems to avoid the mould problem some people have from time to time.

Basically you are making a large quantity of kombucha in a large glass container- MUST be glass -  and after several days when it is to your liking you draw off say a small bottle full - and replace that liquid with a fresh mix of sugar and tea.  You then let that ferment again for a few days - the fresh mix will have diluted the original kombucha a bit - and then draw off another bottle - ad infinitum :-)  As you ferment this way you can draw off larger quantities as the brew will be stronger after a few weeks of this method.

You need to wash out the container when you see it needs it - you'll know by the crust around the waterline and murk - but in the old days this was done rarely and it is better not to disturb it for as long as possible.  So only clean when absolutely necessary.

In many ways this is a lot easier that the single ferment most people do - and as I say a ;possibly better quality kombucha.

You need a glass container with a spigot/tap - the Warehouse have ones for $25 this week and Briscoes ($37) etc have them too.  I don't even bottle mine - I just use the spigot/tap to pour the kombucha into a glass and drink it straight away (I don't mind that it's not very fizzy.   Then I put and equivalent amount of sweetened tea in the container to replace what I took out.  Easy peasy!

What's in Kombucha that makes it so good for you?

It's a long post - but well worth bookmarking for future reference.

Kombucha Tea contains Live Enzymes. Enzymes are crucial for proper digestion, absorption of vital nutrients, and all other functions of the body. (Enzymes are chemical catalysts.)

It contains the following substances crucial for vibrant health and longevity:

Glucoronic Acid: Made in large amounts by a healthy liver, its function is to detoxify the body. Toxins and foreign substances which are bound by Glucoronic acid are made water-soluble and cannot be reabsorbed by the body. Glucoronic acid impedes the progression of viral infections and dissolves gallstones. Since detoxification and purification are key to curing any illness, Glucoronic acid plays a vital role as one of the main components of the Kombucha tea. Glucoronic acid has been used successfully in the treatment of cancer patients due to its ability to bring about an increase in the body's own defenses. ·


Hyaloronic Acid: A key component of connective tissue. Hyaluronic acid binds water, forming a gel-like substance which holds the cells together. ·


Chondroitin Sulfate Acid: A basic component of cartilage, bone and blood vessels. ·


Mucoitin-Sulfuric Acid: A basic component of cartilage, bone and blood vessels. ·


Heparin: A polysaccharide also produced by the liver and used as an anticoagulant in the treatment and prevention of thrombosis (blood clots) and embolism (obstruction of blood vessels). Heparin also has properties which promote the transfer of fat. ·


Lactic Acid: Another key component of the tea. It is a ferment of the friendly bacteria lactobacillus acidophilus. Lactic acid plays a part in human cell metabolism and helps prevent growth of putrefactive bacteria in the large intestine. Acidophilus provides good intestinal flora necessary for a strong immune system and is recommended after the use of antibiotics. The lactic acid found in Kombucha is highly ionized and is superior to the acetic acid found in vinegar. Lactic acid increases oxygen in the blood. This may be why an increase in energy is almost immediately noticed after drinking Kombucha tea. Lactic acid is rarely present in the connective tissues of cancer patients and the lack of it leads to oxygen deficiency (hypoxia). ·


Acetic Acid: Helps to establish a good pH balance ·


Tannic Acid: Antiviral and antibacterial ·


Usnic Acid: A substance with strong antibacterial and antiviral properties ·


Folic Acid: Assists in forming body proteins, genetic material, and formation of hemoglobin. It is a vitamin essential to the production of red blood cells by the bone marrow. ·


Fission Yeast: The yeast enzymes in the tea respond to the living microorganisms in the body and actually fight against troublesome yeast infections such as Candida. Unhealthy, problem causing yeasts are reproduced with spores or by budding while the yeast present in Kombucha is produced by means of fission like bacteria. Yeast is also a common source of protein and B-complex vitamins. Kombucha Tea contains all the B-Vitamins including: ·


B1 Thiamin is an oxidizing agent in the release of energy synthesis of certain nerve-regulating substances ·


B2 Riboflavin is necessary in hydrogenation processes that release energy from carbohydrates. ·


B3 Niacin works with vitamins B1 and B2 to produce energy in cells. It is needed to change glucose to glycogen; the only storage form of carbohydrates. Niacin prevents and aids in cardiovascular diseases, lowers cholesterol and triglyceride levels in the blood, protects against pollutants and toxins, relieves migraines and alleviates arthritis. Niacin expands the blood vessels thus increasing blood flow. ·


B6 Pyridoxine aids in metabolizing and absorbing amino acids. It also plays a role in red blood cell formation. It is required for the proper functioning of over 60 enzymes, helps clear up acne and dry skin, inhibits cataract development and protects the lenses of the eyes. ·


B12 Cobalamin is essential for the proper functioning of all cells in the body, particularly blood producing cells of the bone marrow and the cells of the nervous system and digestive tract. It is a powerful rejuvenator and energizer. It improves memory, concentration, and prevents mental deterioration. Kombucha Elixir is an excellent choice for any active person looking for a real energy lift before or after physical exercise or for aiding digestion, during cleansing programs, during illnesses, etc..

Mould or Mold on Kombucha Scoby - What to do

So you've noticed some funny looking growths on your scoby - what to do? 
Firstly establish that it is mould - or mold.  Mould is blue/grey and hairy - very fine little hairs and it usually grows in circular blobs.  If it is mould then there is nothing for it but to throw the scoby and the liquid out.  Be ruthless!  I have never been able to wash the scoby and start with a fresh brew - it ALWAYS makes foul tasting kombucha - so be brave and throw the mouldy scoby out into the compost where it can do some good.

However do be sure it is mould - scobies do not always grow perfectly and there can be all sorts of interesting formations on top of the scoby - but they won't be blue and hairy :-)

For insurance against losing your scoby like this - keep a spare scoby in a little kombucha tea in the fridge or even the freezer.  When you use this the brew maybe a little slower than usual while the scoby recovers from its suspended animation. :-)

Also if you've had this happen it maybe a seasonal thing so for the next brew or two dunk the scoby down under the tea every couple of days and the acidic tea will kill off any baby mould spores.  Do this with a very clean spoon.

Green Tea Kombucha - the champagne of kombuchas

Kombucha made with green tea is a lighter more delicate version of the usual kombucha made with everyday black tea. It is not as tart and the colour is more like a lager.

However it has one downside and that is that it doesn't grow the scoby/mushroom quite as vigorously as black tea does. Your scoby will come to no harm for a few brews; but if you are concerned then the best way is to use a secondary scoby - keeping the mother for the usual black tea ferment,

Green tea kombucha may be more pleasant for your children or folk who haven't got used to the tartness of black tea kombucha. Green tea kombucha is a very pleasant way to introduce newbies to drinking kombucha.

The picture shows black tea kombucha on the left and green tea kombucha on the right.

Vitamin content of Kombucha

Kombucha Tea contains all the B-Vitamins including: · B1 Thiamin is an oxidizing agent in the release of energy synthesis of certain nerve-regulating substances · B2 Riboflavin is necessary in hydrogenation processes that release energy from carbohydrates. · B3 Niacin works with vitamins B1 and B2 to produce energy in cells. It is needed to change glucose to glycogen; the only storage form of carbohydrates. Niacin prevents and aids in cardiovascular diseases, lowers cholesterol and triglyceride levels in the blood, protects against pollutants and toxins, relieves migraines and alleviates arthritis. Niacin expands the blood vessels thus increasing blood flow. · B6 Pyridoxine aids in metabolizing and absorbing amino acids. It also plays a role in red blood cell formation. It is required for the proper functioning of over 60 enzymes, helps clear up acne and dry skin, inhibits cataract development and protects the lenses of the eyes. · B12 Cobalamin is essential for the proper functioning of all cells in the body, particularly blood producing cells of the bone marrow and the cells of the nervous system and digestive tract. It is a powerful rejuvenator and energizer. It improves memory, concentration, and prevents mental deterioration. Kombucha Elixir is an excellent choice for any active person looking for a real energy lift before or after physical exercise or for aiding digestion, during cleansing programs, during illnesses, etc..