Recipe provided by Christina
Kombucha is a fermented tea that has been consumed for more than 2000 years. It is a probiotic drink that has amazing health benefits. It is known to detoxify the liver, increase metabolism, prevent cancer, and  improve digestion. Not only is it  incredibly healthy, it’s DELICIOUS!  

Here is a basic recipe to make Kombucha at home.


1 large wide mouth GLASS container
coffee filter or cheesecloth


1 gallon FILTERED water
1 cup organic cane sugar (I know your probably thinking sugar? Thats bad for you! Dont worry, the sugar gets completely eaten through the fermentation process and converted into lactic acid)
5 tea bags (green or black tea) or 1 Tbl loose tea
Starter ( the starter can come from the mother starter of the last batch called a scoby or you can get a mother starter by purchasing a scoby online or buying 1 bottle of RAW kombucha from your local health store)


Start by boiling 1/2 gallon (2 quarts) of water. Once it reaches a boil turn off the heat. Add the sugar and tea and stir to dissolve the sugar. Make sure the sugar is completely dissolved.
Let the tea steep for 10 minutes. After 10 minutes discard the tea (if using loose leaves, strain).
Add the remaining 1/2 gallon (2 quarts) of COLD water. The temperature should be below 100 degrees by now. If not, let it sit till its room temp.

When the liquid is room temp, pour it into a clean glass container. Add the starter (It is VERY important the liquid is not hot, over 110, or it will kill the starter). Cover with a breathable lid such as a coffee filter, cheesecloth, kitchen towel ect. and leave out on the kitchen counter from 1 1/2 – 2 weeks. The time it takes to ferment depends on how hot or cold your kitchen gets. It will ferment longer in a cold kitchen. As it starts to ferment you will notice a film of white growing on top. This is the new mother. It will get thicker as throughout the days.

Taste the kombucha after the first week. If it’s still too sweet, let it keep fermenting. Check every few days. The taste should be slightly acidic, similar to apple cider vinegar, yet slightly sweet and sometimes effervescent. I suggest you taste some kombucha before you make it to get a sence of how it should taste. If it’s too sweet, there is probably alot of sugar that hasn’t been fermented. However, If you let it ferment too long, it will taste too acidic, like vinegar, and it wont be enjoyable to drink. If that happens don’t fret, use it as a salad dressing!

When the kombucha is to your liking, pour it into sterilized glass bottles. If you want the kombucha to be more effervescent, leave the bottles on the counter for a day and then put it in the refrigerator. You can drink the kombucha now but its more enjoyable when it’s chilled.