Kombucha tea is a traditional Russian drink that is made from fermenting plain black tea and cane sugar. When made with green tea and honey the beverage is called Jun tea.
Both types of fermented tea have been consumed for hundreds of years. Scientific testing in Russia demonstrated fermented tea to be an effective overall body detoxifier through the binding of the organic acids to all manner of toxins present in the body. Once tightly bound to the organic acids, the toxins are then rushed to the kidneys for excretion.
Russian communities that drink a lot of kombucha tea do not suffer from the cancer epidemics that plague folks who live near that country’s toxin spewing factories – even when the local flora and fauna are dying! Â Â Â Moreover, the Soviet Union used kombucha as one of its secret weapons in the training of its Olympic athletes – the athletes would drink up to 1 quart of kombucha per day while training to prevent lactic acid from accumulating in the muscles (lactic acid = Â sore muscles). Â So, athletes drinking this brew would be able to train harder and longer than athletes who did not drink kombucha.
The best thing about kombucha tea is that is is bubbly, delicious, and extremely hydrating. Â It very adequately replaces all the sports drinks and sodas that everyone seems addicted to today. Â My family has been drinking kombucha for almost 8 years now and it’s longstanding reputation for preventing gray hair is astonishing. Neither my husband or myself have any gray hair and we are both mid 40’s! It is simply “homemade soda” to my 3 children and it has proven itself over the years to be an extremely important facet of our overall wellness.
Many health food stores now sell raw kombucha tea. Â How raw it truly is, I do not know. Â I can tell you that store bought kombucha does not taste nearly as good as when you make it yourself. Â And, since it is so very easy and cheap to make, why not give it a go? Â Â Here’s what to do ..
Buy yourself a 1 gallon glass bowl to brew in, a box of plain black tea and green tea, and white sugar (yes, white sugar .. no worries as it all gets consumed during fermentation).
Boil 3 quarts of water.
Add 1 – 1 1/2 cups white sugar to the boiling water and dissolve
Continue to boil sugar water for 5 minutes
Remove pot from heat and add 3 black tea bags and 2 green tea bags.
Brew for 15 minutes.
Remove tea bags and let tea/sugar mixture cool to room temperature. Â Do not cool too long!
When mixture is just room temperature, add 6 oz of kombucha starter and 1 kombucha culture.
Cover with a white, prelaundered flour sack cloth (available at Walmart for $5 for a pack of 5) and attach with a large rubber band (available at Office Depot or Staples)
Leave in a quiet semi-lit room (no direct sunlight) for 7-10 days. Â When a new “baby” culture forms on the top of the brew and it is at least 1/8 ” thick, you may harvest the brew.
Store in clear glass only in the refrigerator. Â Repeat the process to brew as much as your family desires.
Enjoy!
More Information on Kombucha Tea
Want to know more about kombucha tea? Â These articles provide more detail for your research.
Fluoride in Kombucha: Should You Be Concerned?
Can Candida Sufferers Drink Kombucha?
Does Kombucha Prevent Grey Hair?
Batch vs Continuous Brew Kombucha
Safe Traveling with Kombucha
Kombucha: Drink It and Wear It?
Maple Kombucha Salad Dressing
Sarah, The Healthy Home Economist
Hi Sara,
I LOVE your website. I discovered it three years ago and I am amazed at what I have learned. Thank you!!! One question, how much should Kombucha can we drink a day and what about children? I have a 8, 10, 13 and 16 year-old at home. Thanks!
As with anything, don’t overdo. I keep kombucha or any fermented beverage consumption in our home to no more than about 1 glass per day. I would especially caution about store kombucha as almost all of them are very high in sugar.
Thank you for a very informative website. Much information, truly appreciate it. Thanks, Shana
Hi Sarah ,
I ordered a culture in the mail and it shipped frozen. Is the culture dead or compromised?
I would return it … I recommend the sources on my resources page which never ship frozen or dried .. always fresh and full power. https://www.thehealthyhomeeconomist.com/resources/#starters
I ordered from kombucha kamp. Chicago is experiencing sub zero temperatures. I’m sure it wasn’t shipped frozen but froze in the mail truck. Better luck in a warmer season. Thanks for your speedy reply!
Must have frozen in truck! Kombucha Kamp never ships frozen! I would just let them know and they will reship for you.
Hi! Is it okay to keep the kombucha brewing in a kitchen cabinet?
I have been making Kombucha for a long time and for fun I just finished watched your videos on Kombucha making. I have a question about the crock issue. I have a Gartopf crock that I use for making fermented veggies. When I am not using the crock for such things as this I have been storing my extra S.C.O.B.Y.’s in to make Kombucha Vinegar; but after listening to you on this issue I am wondering if that is such a good idea. Would a Gartopf crock be a bad thing to use?
Dear Peggy, when you make veg to ferment, e.g. carrots, cabbage, etc. after how many days is it ready to close and store? Would really appreciate advice on this please?
Thank you. Regards. Shana.
Sarah,
I know it is recommended to drink kombucha on an empty stomach about 15 minutes before meals to get the beneficial effects on the body/gut. Do you know if drinking it with food and/or after meals would eliminate the beneficial qualities of the drink, particularly the probiotic effect if any? I just read that it is a myth that kombucha has probiotics. I wonder if that is true?
Thanks,
Stephanie
actually, you do NOT have to use caffinated tea, you can also use rooibos tea.
Sarah,
I tried some store bought Kombucha the other day. I don’t drink much soda at all, but every now and again, I really crave something fizzy and slightly sweet (like soda). Before I invested in large jars (to make Kombucha) and the Kombucha culture, I wanted to make sure I’d actually like it.
The bottle said, to try just one serving at a time (1/3 a bottle) to see if you react to it negatively. I tried 1/3 of a bottle, and am still having negative intestinal reactions to it (though I consumed it over two days ago). Is this normal, and is there something I could do to alleviate this?
Karen