Raspberry and Blueberry Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Raspberry and Blueberry Kombucha Recipe Mixing raspberries and blueberries, two varieties of berries together, creates a strong burst of flavour. Of course, using berries would give off a similar taste but at least that way, [...]

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Fresh Peach Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Fresh Peach Kombucha Recipe Opt for the peach fruit for your drink with its tangy, sweet and juicy flavour by using fresh peach kombucha recipe. A single flavour diffused into your kombucha, allows you to [...]

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Rosemary and Grapefruit Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Rosemary and Grapefruit Kombucha Recipe Prepare this fresh fruit drink using our rosemary and grapefruit kombucha recipe. While this fruit brings forward a powerful combination of nutrients said to help in maintaining a healthy heart, the rosemary also has [...]

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Grapefruit and Mint Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Grapefruit and Mint Kombucha Recipe Produce a hearty drink using our grapefruit and mint kombucha recipe. The health benefits that come with drinking kombucha would be perfectly paired with that of grapefruit and mint. Grapefruit is [...]

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Rhubarb and Herb Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Rhubarb and Herb Kombucha Recipe Rhubarb and herb, an exquisite combination, as it is packed with vitamins, minerals, organic compounds and other nutrients. This put together with kombucha, will consequently give us a large dosage of [...]

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Ginger, Turmeric and Lemongrass Kombucha Recipe

By | March 29th, 2017|Categories: Kombucha Recipe|

Ginger, Turmeric and Lemongrass Kombucha Recipe Add a spin to your unflavoured traditional kombucha using our ginger, tumeric and lemongrass kombucha recipe. This combination of ingredients gives a particular flavour rarely found together in a drink; [...]

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What is Kombucha?

There are many Kombucha recipe’s but in simple terms, it is a fermented tea beverage regarded as a health tonic for alleviating digestive disorders, sustaining healthy gut bacteria, and much more. The fun part is that you can make your own Kombucha recipe and be as creative as you like with it.  Here are some great Kombucha recipe’s you can try at home.

  1. Blueberries and cinnamon kombucha.
  2. Berries and fresh or candied ginger kombucha.
  3. Strawberries and basil kombucha.
  4. Cherries and almond extract kombucha.
  5. Pears and almond extract kombucha.
  6. Apple juice and cinnamon kombucha.
  7. Lemon or lime juice and fresh ginger kombucha.
  8. Pineapple juice, coconut water, and coconut extract kombucha.
Homemade Kombucha Recipe

What is the history of the kombucha recipe?

It is generally agreed that this tea tonic recipe originated around 221 BC in the Qin Dynasty of China as a medicinal elixir, but the name Kombucha that we use today stems from 414 AD after a Korean doctor, hence the name ‘Kombu’ combined with the word ‘cha’ for tea. It is said that Dr. Kombu brought the tea and recipe to the Japanese Emperor who provided it to the Samurai warriors for combat. In the late 19th century the magical drink followed the Silk Road and became popular in Russia and Ukraine, only to die out in the Second World War when tea and sugar rations became scarce. In the early 2000s the drink made a comeback and is now wildly popular in the health scenes of Australia and America.

What ingredients are in a standard Kombucha recipe?

Kombucha is simply a combination of water, caffeinated tea, sugar, a SCOBY, and starter liquid. SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast. The started liquid is just some leftover Kombucha from the previous batch, or from someone else if it’s the first brew. The sugar serves as a fermentation food for the Scoby.

What is fermentation?

In this case, it is the anaerobic process of turning sugar into carbon dioxide and alcohol using yeast. This basically means that the SCOBY eats the sugar and ferments the liquid turning it into a bubbly, healthy bacteria tea.

What does is taste like?

Kombucha can be described as a mix between fizzy apple cider, vinegar, and champagne. It varies in different environments and depends on what kind of tea or recipe is used for brewing as well as what flavours may have been added during the second fermentation.

What makes kombucha healthy?

During fermentation, a variety of organic acids and enzymes are produced as well as B and C vitamins, amino acids, and of course the probiotics for which Kombucha is known for.

The common acids are:

Usric acid, which is a naturally occurring antibiotic.

Acetic acid, which is helpful and stopping harmful bacteria from growing in the gut.

Glucuronic acid, which is a major liver detoxifier and alleviates arthritic pain.

Gluconic acid, known for fighting yeast infections as well as candida.

Lactic acid, which aids in blood circulation, healthy bowels and digestion, and regulation of Ph levels in the blood.

Butyric acid, which also fights yeast infections and improves health in gut walls through protection of cellular membranes.

Kombucha is most commonly used for:

  • Digestive issues
  • Arthritis
  • Metabolism
  • As a natural antifungal, antiviral and antibiotic.

It is also reported to be helpful with menstrual cramps, coughs, cataracts, migraines, wrinkles, chronic fatigue, constipation, sleeping disorders, bronchitis, Kidney stones, high blood pressure, high cholesterol, oedema, fevers, stomach and prostate disorders, psoriasis, and even some cancers and AIDS.

There has been little scientific research into the long-term effects of drinking Kombucha, but the claims about it’s effects and benefits are widespread and enthusiastic.

The Health Benefits of Kombucha

In the early 20th century, extensive scientific research was conducted on the health benefits of Kombucha, more specifically, in Russia and Germany. The aim of the research was to find a way to eliminate cancer, or at least decrease its ability to grow in the human body. Russian scientists found that multiple regions of their country were somehow immune to cancer, and they predicted it was the effects of Kombucha.

Through a series of experimentation this was confirmed. It also started to give insight into why Kombucha is beneficial for health. German scientists began to explore in this area, however, with the interruption of the Cold War, research was delegated to other disciplines. Studying the effects of Kombucha merely started to bloom in the 90’s.

Research indicates Kombucha can:

  • Improve resistance against cancer
  • Prevent cardiovascular diseases
  • Provide relief against arthritis
  • Prevent microbial infections
  • Combat stress
  • Relieve headaches
  • Reduce insomnia
  • Relieve bronchitis and asthma
  • Promote digestive functions
  • Stimulate the immune system
  • Reduce amatory problems

Reports have given some insight on the properties of some components of Kombucha. The in-depth research on the outcomes of tea on health provide an understanding of the complex mechanisms that are applied in the physiological activity of the beverage.

New polyphenol molecule complexes are formed during the processing of black tea. Black tea is commonly used as the preparation of Kombucha. Tea fungus forms appears and sits on the tea surface, where the jar is carefully covered with a clean cloth and fastened properly. During fermentation, a daughter tea fungus is formed at the tea surface.

The microbiological composition of the tea fungus has been investigated:

  • Bacteria and fungus present in Kombucha form a strong symbiosis, preventing the growth of contaminated bacteria. The main acetic acid bacteria found in the tea fungus are: Acetobacter xylinum, A. xylinoides, Bacterium gluconicum, A. aceti, A. pasteurianus.

Aspects of the relationship between micro-organisms that consist fungus and their interaction with the substrates supporting fermentation have been studied. Acetobacter xylinum can synthesize a cellulose network which enhances the association formed between bacteria and fungi.

The yeast cells transform sucrose into fructose and glucose and produce ethanol. Acetic acid bacteria convert glucose to gluconic acid and fructose into acetic acid. Acetic acid encourages the yeast to produce ethanol and ethanol in turn promotes acetic acid bacteria to grow and produce acetic acid. Both ethanol and acetic acid have been reported to have antimicrobial activity against pathogenic bacteria assisting in protection against contamination.

A long-term study in this area has showed:

  • A much smaller risk of dying from coronary heart disease and a smaller incidence of strokes when people consume Kombucha tea. It has a rich source of avonoids where epidemiological studies on the effect of avonols regarding cardiovascular diseases support this.

Experimental studies conducted with animals has brought a more accurate understanding of the metabolism and function of tea components that could be used to explain the giving health benefits of tea for humans.

Diabetes has become a serious health problem and a major risk factor associated with serious health issues, including metabolism disorders and liver-kidney dysfunctions. The scarcity associated with conventional medicines have led to a determined search for alternative natural therapeutic options.


Now let’s take a look at some validated test results.

The following related to a study aimed to investigate and compare the hypoglycemic and antilipidemic effects of kombucha and black tea, two natural drinks commonly consumed around the world, in surviving diabetic rats.

The examination involved:

  • Alloxan diabetic rats that were orally supplied with kombucha and black tea at a dose of 5 mL/kg body weight per day for 30 days
  • The rats fasting overnight and being killed on the 31st day of the experiment.
  • The gathering of their bloods given to various biochemical measurements (blood glucose, cholesterol, triglcerides, urea, creatinine, transaminases, transpeptidase, lipase, and amylase activities).
  • Their pancreases being isolated and processed to measure lipase and α-amylase activities and to perform histological analysis.

The findings revealed that:

  • Compared to black tea, kombucha tea better prevents α-amylase and lipase activities in the plasma and pancreas and is a better preventer of higher blood glucose levels.
  • Kombucha is found to induce a marked delay in the absorption of LDL-cholesterol and triglycerides and a much larger increase in HDL-cholesterol. Histological analyses also show that it forces an ameliorative action on the pancreases and effectively protects the liver-kidney functions of diabetic rats, proven through significant decreases in aspartate transaminase, alanine transaminase, and gamma-glytamyl transpeptidase activities in the plasma, as well as in the creatinine and urea contents.
  • Kombucha tea provides beneficial healing effects on diabetic rats, in relation to liver-kidney functions.

Kombucha tea can therefore be considered a potential candidate as a practical supplement for the nursing and prevention of diabetes.

Now we’re going to go in more depth on Kombucha’s effects on cancer prevention – as there are many doubts and hesistations in this particular area.

Research indictes that the ability of Kombucha to fight cancer is because of the presence of tea polyphenols and the secondary metabolites made in the fermentation process. Scientists have found that the polyphenols present in the Kombucha tea actually possess antitumor properties, preventing cancer growth.

Various studies show that tea polyphenols present in this fermented beverage:

  • Hinder gene mutations
  • Prevent the spread of cancer cells
  • Induce cancer cell apoptosis
  • Assist in the abolishment of metastasis.

It has also been found that the consumption of Kombucha tea can:

  • Aid cancer patients to re-equilibrate blood pH which usually rises above 7.56 in the duration of the illness.
  • Promote higher levels of L-lactic acid in cancer patient’s connective tissues (as patients generally have insufficient levels).

Despite its rareness, scientific research and analysis indicates that there are various health giving and prevention benefits of Kombucha tea. It is with great excitement to see the growth of research in this area to provide further insight into the advantages of Kombucha tea.




How do I get a decent kombucha?

If you live in an urban area, you can likely buy Kombucha from health
Food stores or even farmer’s markets, or order online.

If you love it or use it medicinally on a regular basis, then it’s more economical to make it yourself. And it’s pretty easy.

Kombucha Recipe

How do I make it?

The main thing you will need to get your hands on is the SCOBY, which we mentioned earlier. It’s the mushroom thing that does the actual fermentation
Work on the tea. SCOBY’s can be purchased online, or you can likely find
Someone who has extra to give away if you enquire at your local health food store, or an online forum for community purchases and exchanges (e.g. gumtree). If you can’t find one, then you can actually grow one yourself (see “growing my own SCOBY”).

When buying the ingredients below, it is important to get organic, chemical free loose-leaf tea or non-bleached tea bags so you aren’t growing your healthy bacteria with a bunch of harmful pesticides and chemicals. For the same reason, try to find organic, raw sugar, rather than the ultra-processed white sugar. That said, you do need to use sugar, not an alternative sweetener like honey or maple syrup. If you are a “sugar-free” person, just remember that the sugar is food for
your SCOBY, not you. The longer you ferment, the more the sugar is converted.


  • 2 litres water (or as much as you can fit into your container)
  • organic tea (from the actual tea plant camellia sinensis, can be green, black,
    pu-erh, oolong, kukicha etc. Don’t use teas like early grey because the oils can form mould on the SCOBY)
  • raw, organic sugar (about ½ cup (125 ml) per 1 litre)
  • your SCOBY with about 1 cup starter liquid (previous batch or store-bought etc)


*It is important to wash and sterilize all materials with boiling water and allowing them to fully dry to prevent contamination*

  • Glass jar
  • muslin cloth or similar
  • rubber band or string
  • pot for cooking


  1. Boil the 2 litres (adjust amounts by ratio for your own container) of water
    And add about 5 tablespoons or tea bags of tea. You can make it weaker or strong to your own taste.
  2. Turn of heat and add sugar while it’s hot. Stir to dissolve fully.
  3. Let tea cool to room temperature (this is to avoid killing the living SCOBY with high temperatures. Alternatively, you can make less tea and add cold water afterwards to speed up cooling time).
  4. Add sweetened tea to your glass container then gently add SCOBY and starter liquid.
  5. Place cloth on top and secure with a rubber band. Leave the jar on your kitchen counter out of direct sunlight, or in the pantry etc.


Allow at least one week of fermentation. If you prefer a stronger, less-sweet taste, then two weeks to a month is ideal.

Once it’s done and you’ve poured it into bottles (making sure to save some starter liquid for the next batch) you can brew another pot of tea. This time, your SCOBY will have produced a baby SCOBY that can be peeled off of the bottom of the mother, so you can make two batches or give on to a friend ☺

Second Fermentation

If you’d like to add natural flavour or increase the carbonation of your Kombucha, try a second fermentation. When you have finished your 1-2 weeks of initial fermentation, simply pour the fermented tea into glass bottles for storage. Rather than putting them into the fridge and decreasing fermentation rate, leave them at room temperature to continue fermenting. At this stage you can add in flavours like fresh brewed ginger and lemon, or even blueberries or strawberries. Whatever you’d like. Just stay away from anything with oils.

Leave the bottled tea for at least an extra week. You can open it and pour some out every few days to test how strong it is, and when you like it, put it in the fridge. It’s good to open every now and then anyway to prevent pressure from building in the bottles and possible explosions!

Growing your own SCOBY or “Mother” For Your Kombucha Recipe

If you have access to Kombucha liquid, either from someone making it or a health food shop, you can actually make your own SCOBY at home. All you need to do is put the liquid (better to have it without flavouring) into a jar like you’d use for brewing, cover with the same type of cloth, and then wait. If it isn’t too cold, a SCOBY may form on the surface of the liquid in about a week. Now you can start your first batch! And make sure to save that liquid ☺

Troubleshooting Your Kombucha Recipe

If your Kombucha recipe isn’t bubbly

This can be due to a number of factors. Because Kombucha is an open environment fermentation (unlike yogurt which is done in a closed container) it uses environmental bacteria from the air. This means that brewing it in different cities, countries, homes, etc., will produce a different tea. Pretty cool, hey? So some environmental bacteria will encourage more carbonation than others.

Another issue might be the temperature. Bacteria need a relatively warm environment to grow. If your kitchen is quite cold, you might try wrapping your Kombucha in a cloth, or moving it to a warmer part of the house.

The SCOBY sinks to the bottom

This can happen at first, and it will generally float to the top with the first day. If it never does, it is possible that your SCOBY is no longer alive, and you’ll have to get another one and start fresh. Make sure you have added starter liquid and that your tea isn’t too hot before adding the SCOBY.

Doesn’t taste very strong

You can just leave it to ferment longer or experiment with more tea/sugar, or try a second fermentation and add another flavour that you like.

There is mould growing on the SCOBY

Some people say that you can simply scrape off the mould or see if you can remove the top layer and leave the baby SCOBY, if it has already formed. However, there is some speculation that the tea will still be contaminated and it could pose health risks. Better to start with a fresh SCOBY and make sure all your materials are sterilized before starting.

You may also want to use filtered water because tap water has chemicals like added chlorine that may inhibit the growth of the SCOBY or cause contamination.