What is Kombucha?

Kombucha is a probiotic drink made of fermented tea. Its origins date back to China for more than 2,000 years. Chinese called it “Immortal Health Elixir”, it is known to have a variety of health benefits, among them to prevent and fight cancer, arthritis, diabetes, and other diseases.

It is made of organic tea, fermented with organic sugar, and a symbiotic colony of bacteria called Scoby, which means “mother“, due to its ability to reproduce itself, or “mushroom“, due to its appearance.

Health Benefits of Kombucha:

  • The greatest health benefit is its ability to detox the body.
  • Contains glucaric acid, which prevents and fights cancer.
  • It is a rich source of probiotics, which helps with digestion and gut health.
  • Kombucha contains glucosamine, which eases joint pain, prevents and treats all forms of arthritis.
  • It has a high content of enzymes and vitamin B, which increases energy levels.
  • Detoxifies the body with gluconic acid and probiotics.
  • Is a high source of anti-oxidants, which fight free radicals and strengthens the immune system.
  • Contains acetic acid and polyphenols, which aid in weight loss.
  • Improves memory.
  • Reduces stress levels.
  • The combination of high levels of AHA, vitamins, probiotics, and polyphenols, help in clearing the skin, give it a uniform tone, and disappear fine lines.

How to make Kombucha:

  1. First Fermentation (makes 1 gallon):

What you need:

  • A large, wide mouth, 1 gallon glass jar.
  • 1 gallon of filtered water
  • 8 bags of organic green or black tea (It has to be organic, non-floral and non-flavored).
  • 1 cup organic sugar
  • 1 Scoby
  • Cotton cloth or towel to cover the jar.
  • Glass bottles with plastic caps to store and drink the finished Kombucha.


  • Heat 6 cups of filtered water, once it starts boiling, add sugar and mix well until completely dissolved.
  • Remove from heat and place the tea bags in the water, let them sit for approximately 45 minutes.
  • Take the tea bags out and discard.
  • Pour the tea in the glass jar, and fill with the remaining filtered water, about 85% full.
  • Let it sit until it reaches room temperature.
  • Place the Scoby in the tea (be sure the Scoby does not to touch any metal objects, if handled with bare hands, be sure you rub your hands in a water-vinegar solution before touching it).
  • Cover the jar with the cloth and secure with a rubber band, place it away from direct sunlight, and let it sit at room temperature for 5-8 days.
  • Check it after 5 days with a plastic spoon or straw. It should have a slight taste of fermented, sour tea, if not, give it an extra day.
  • If it’s ready, take the Scoby out,  and store it with half a cup of the tea, in the refrigerator. It should be another Scoby growing on top of the old Scoby, it can be separated by hand, and it is ready to make 2 more batches of Kombucha.
  • If you prefer a fuzzy favored Kombucha, proceed with second fermentation (optional).
  • If not, just fill your bottles with Kombucha and store in the fridge, it is ready to drink.

2. Second fermentation (optional).

What you need:

  • Fresh fruit, flavored syrups, or fruit juice.


  • Clean you Kombucha bottles very well.
  • To add flavor, put in each bottle 3 oz. of clear fruit juice or flavored syrup.
  • Fill them with Kombucha and close them, using non-metal caps.
  • Store in the refrigerator for another week, after that, it should have a refreshing and fuzzy flavor, do not shake, since it became a gassy drink.
  • Enjoy! and start your next Kombucha batch.