My First Batch of Kombucha!

I did it! I started my Kombucha brewing adventure and it was just as easy as everyone said it would be! I drink a fair amount of Kombucha and loved the idea of saving money by making my own. There are so many different things you can do with kombucha, but for my first go around I kept it simple.

Tea bags brewing

My friend Dani supplied me with a beautiful SCOBY, recipe, and guidance along the way. SCOBY’s aren’t pretty but are necessary for creating this delicious drink. If you’re asking what a SCOBY is, it’s an acronym: Symbiotic Culture Of Bacteria and Yeast. It’s the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha. The SCOBY is constantly growing, renewing and forming a new SCOBY.

I used the recipe posted at the bottom and let it brew for a little over 2 weeks. I then removed the SCOBY and added pureed raspberries, put the cap on and let it sit in a dark closet for 3 days. Strained the raspberries and transferred to jars. It’s delicious! I can’t wait to experiment with more flavors/tec

Ready to ferment


Why drink kombucha? First let me tell you what it is made of. It is black tea, sugar and the SCOBY. It is full of probiotics that are good for gut health. According to GT’s label, it contains:
* Bacillus coagulans GBI-30 6086: 1 billion organisms
* S. Boulardii: 1 billion organisms
* EGCG 100mg
* Glucuronic Acid 10mg
* L(+) Lactic Acid 25mg

The original and new SCOBY after fermentation

* Acetic Acid 30 mg

There are so many great resources out there for growing and caring for your own SCOBY and brewing your kombucha. A good google search will provide you with more information than you’ll ever want to know! There are also classes and books.

I love this article from Wellness Mama talking about all the benefits of kombucha.

How to make Kombucha-

Adding pureed raspberries after 2 weeks fermentation

Bottles I purchased-


Recipe I used

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