The health of your gut has a direct correlation to your overall physical health. What you eat has a significant effect on gut health as does stress.

Kombucha is fermented tea. It helps promote a healthy gut. Kombucha contains good bacteria that your gut needs. It supports healthy digestion, is immune boosting, and helps detoxify the body by eliminating free radicals.

Once you have the right supplies it is easy to make at home. If you opt to purchase it at the store please read the label. Many commercially made kombuchas contain added sugar or sweetener.

Below is everything you’ll need to make 1 gallon of Kombucha.

  • SCOBY, symbiotic culture of bacteria and yeast 
  • 1-2c starter liquid, mature kombucha
  • 1 gallon glass jug. Use either an empty pickle jar or other glass container
  • 8 teabags. I use 4 each green and black tea
  • 1c sugar
  • Pure water without chlorine or chemicals. I boil it in a teakettle and let it cool to room temp
  • Cloth cover and a rubber band. Do not use cheesecloth 
  • A way to keep it warm, heating pad. You can buy a seed starter plug-in strip and wrap it loosely around the jar. It should NOT be placed under the jar
  • A dark place for tea to ferment
  • A long straw
  1. Either procure a SCOBY and 1-2 cups of starter fluid from a friend who makes Kombucha or purchase online. Every batch will produce a new SCOBY. 
  2. Have 1-2 quarts pure water on hand.
  3. Fill tea kettle with water and bring to boil.
  4. Pour 4 cups into a large glass measuring cup or bowl
  5. Add 8 teabags. Let steep for about 8-10 minutes
  6. Add 1c sugar. Stir until dissolved 
  7. Place SCOBY and starter liquid in gallon jug. 
  8. Let tea cool to room temp or use a thermometer to test. Make sure it’s no more than 90º.
  9. Add tea to gallon jug.
  10. Fill jug the rest of the way with pure water, at room temperature, no more than 90º.
  11. Place cloth over the top and secure with a rubber band.
  12. Write the date on a sticky note and tape it to the jug so you can keep track of when it was made and when it’ll be ready.
  13. Put jug in a warm dark place. You can use a cupboard or closet. I’ve repurposed a foam cooler.
  14. Make sure there is air flow. I cut a hole in a foam cooler, taped a piece of fabric over it, and secured it with clear packing tape.
  15. Place the heat pad around the outside of the jug NOT underneath.
  16. After about 7 days, gently push aside the SCOBY with a straw and do a taste test. It typically takes approximately 10-14 days for the kombucha to be ready but you decide when you like the flavor. If you leave it too long it’ll taste like vinegar.
  1. When you’re happy with the flavor, gently carry the kombucha to the kitchen so it doesn’t slosh around and get all mixed up. 
  2. With a pair of tongs gently remove the SCOBY and place it in a 1 quart wide mouth glass mason jar.
  3. Then pour in 1-2 cups kombucha. You’ll use this for your next batch.
  4. Pour remainder of kombucha through a fine mesh strainer into a large bowl. Transfer to a liquid storage container that has a top/lid. 
  5. Place in the refrigerator. The cold temperature will halt the fermentation process. 
Flavorings can be added prior to a second ferment. I recommend you master the basics first before tackling the second ferment. If you decide to try it you can use fresh fruit, herbs or ingestible essential oils to flavor the kombucha.

If you have questions about making kombucha contact me. I'd be happy to help.

By the way, if you want to eat a healthier diet take the Destination Wellness course. It’s a great place to start and it's all online. Click the button for more info.

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Note: There may be affiliate links in this post. • I am not a doctor. All information is for educational use only and is not intended as a substitute for advice from your physician or other health care professional.


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