44 responses to “My Kombucha Recipe”

  1. Jen

    This is so great. I ordered 8 gallon jars from Azure, thinking I would use all for storage, but have 4 with nothing to store… I think I have a use for them now! Where is a good place to buy my first scoby?

  2. Jen

    Wardeh – Well, I think I messed up my first batch! I thought it was just extra tangy, but my husband spit it out… I did have it fermenting for 7 days. I honestly just kept on forgetting to taste it. So now I’m thinking of just starting over… SIGH! :)

  3. Jen

    Ok, just tried my second batch and compared it to some store bought (I had never had any besides the other sour batch) and this one was better. It’s not as fizzy as the store bought, but I like the flavor… thanks!

  4. Keya

    Hi Wardeh! I would love to start making my own batch. My son has a rash on his arm for months now, and I would like to use the tea for its health benefits.I was wondering if u could send me a Kombucha mushroom. My e-mail is olivian_1@hotmail.com. I would greatly appreciate it.

    Sincerely,

    Keya

  5. Keya

    Ok! That would be great.

    Thanks,
    keya

  6. Lynn Enneking

    I was introduced to K-Tea when I visited my sister in Virginia and was given a mushroom. Then I ordered and just received a continuing canister from GetKombucha.com and it holds 2 Gallons. I need a simple to follow – as I am a simple thinking person (dyslectia) I have about a gallon of K-tea ready – about 2c of starter tea and the new mushroom that came with the canister and some recommended tea (loose in a bag). Please help me with a 2 gallong recipe and then when it is ferminted right and I bottle 1 1/2 gallon off how do I replenish? do I just repeat the recipe? Thank you!!!!

  7. Monica

    I’m so glad I found this website! My in-laws drink this daily and I’m wondering how much of this tea can they actually drink. I know you mentioned something about drinking it throughout the day or with your breakfast, they only drink about 3 or 4 ozs. 2 times a day. Can they drink more than that?

  8. Rob Carrier

    Hi there-

    Great site with some great tips and advice. I’m in the process of getting myself to prepare my first ever batch of kombucha. I grew my mother from a bottle of GT’s Raw Kombucha (gingerade). I heard you could do this, and indeed it did grow a mother (quite a healhy one at that). My quandry is this. I presume since it took nearly 10 days at room temperature to grow, that the original tea is quite fermented and possibly vinagarey (sp?). I see that most recipes recommend using either a cup of old tea to add to the new batch, or you can substitute about a 1/4th of a cup of distilled vinegar as well. I was thinking of meeting these guidlines half way, and adding a half cup of my old tea to my batch, but was worried it might introduce some bad stuff to my batch.

    Any ideas or thoughts on this matter?

    Regards,

    Rob

  9. Steve Szymanski

    My mother got me started on this tea a few years back, I was a believer of the tea. However a few years back I moved and the container that the mother mushroom was in became cracked, and there were glass shards in the tea, need not to say I dont have my mushroom or tea any more and over the past few years forgot about it. I just came apon your site and got excited about the tea again.. Do you know where I can obtain a mushroom, or recipe to create my own… I hope to hear back from you.
    thanks for your time.
    steve szymanski, anchorage alaska…

  10. Steve Szymanski

    I checked my email and havent seen your email, If you could please email me again, I am sorry about that… I apprecieate your time and information… thanks again…
    steve szymanski,
    anchorage, alaska

  11. Stefanie

    Do you have any recommendations on doing a half recipe?

    Also, I had a tea bag explode on my culture and it seems to be absorbing it. I have made a batch of tea since then and it turned out fine. Any thoughts on that?

  12. Stefanie

    Yes, the tea leaves are a part of the scoby! I am glad to know it’s okay.

    Does the half recipe cut the fermenting time in half as well? I made one and I estimated it will be ready after four days. What do you think?

    And a big thank you for responding so quickly and I hope to try some of the recipes on this blog soon. :-)

    Stefanie

  13. Kelli

    Does it matter if you use raw agave or honey if you are going to boil it anyway?
    Kelli

  14. gabrielle

    kelli, ill share my own experience: since i use good ‘raw amber agave’ almost exclusively, when i make kombucha i just make the tea and let it cool before i add the agave. it mixes in fine and turns out great.

    but i doubt it would matter if you boiled it because it will all get eaten up by the scoby anyway and chemically changed.

    however, it would be a shame to use truly raw honey which is so healthful and so expensive, if you are going to boil it!

    gab

  15. A Couple Things: GNOWFGLINS™

    [...] Gabrielle commented that she waits on adding raw agave to tea for making Kombucha until after the tea has boiled and [...]

  16. Making Kombucha with Friends: GNOWFGLINS™

    [...] young ladies are coming over this afternoon to learn how to make Kombucha. Last week, at their house, I gave them a taste of it, and they liked it, even though it was a bit [...]

  17. Agave Syrup: Good or Bad?: GNOWFGLINS™

    [...] But for a few years now, I have used raw, organic, agave syrup pretty much everywhere else — Kombucha, on top of porridge, in tea, and other baked [...]

  18. Courtney

    Hi Wardeh,

    I was just reading about your no sugar challenge, and noticed that you were still drinking Kombucha. I have been brewing and bottling my own kombucha for a while, and also thinking about reducing my sugar intake. I’m curious – what’s your opinion on the residual sugar content in a batch of kombucha? I understand that the sugars are eaten during the fermentation process, and sometimes even turn to a bit of alcohol, but Im not convinced that it’s all gone, even after 10-14 days. What are your thougths?

    Courtney

  19. Soaked Muesli

    [...] tablespoons Kombucha, kefir, yogurt, buttermilk, or whey (may also use lemon juice or apple cider vinegar, but they will [...]

  20. michelle

    Hi Wardeh, Oh my goodness, I just found your blog a little while ago and it is sooo interesting. I have tried Kombucha but, like you said, it made me light headed and I thought because of that I shouldn’t drink it so I stopped. I have always heard too, that it is so good for us but not heard enough to really know why. Do you have any info coming up in future blogs (I, of course subscribed just now too) telling why it is so good? How do I get a mushroom? And where do I get the gallon jars? Can it be refridgerated or should it be kept at room temperature to drink? This is so wonderful, can’t wait to hear from you. Thank you, Michelle

  21. canyonwren

    hi,
    i just found your place, looking for a recipe for kombucha, make with honey.

    i saw that you were doing that then quit because someone thought it might kill the scoby. i note that it did not kill it when you were using it, and i used to make it with honey, but lost my starter and recipe, hence my search on the web.

    what i wanted to mention to you is that perhaps honey is not “antimicrobial” in its own right. it is a very thick sugar solution, and the concentration of sugars may be what gives honey its antimicrobial and humectant properties. once diluted, it is not likely to be antimicrobial…….

    think for a moment of fruit leather, or dried fruit. it does not mold or rot, and that is because the natural sugars are at a high enough concentration to make it a hostile environment for microorganisms.

    i think you should feel safe in using honey, and if you were to keep one or two of your jars going with honey kombucha, you would not be risking all…..

    thanks for your recipes

    canyonwren
    canyonwren´s last blog post… Silverjack and Cimmaron My ComLuv Profile

  22. Marg

    Hi Wardeh,

    Have you tried the double fermentation method using fruit juice in the second step? I read an article over at foodrenegade and wondered if you have tried it. http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/

    The process looks like it can take up a lot of space. Where exactly do you keep your jars? Is it a corner of your kitchen counter or in a cabinet, or cupboard?
    Marg´s last blog post… Picking saskatoons My ComLuv Profile

  23. Marg

    Oh, and are you still using agave to sweeten?
    Marg´s last blog post… Picking saskatoons My ComLuv Profile

  24. Sara C.

    Wardeh,

    My first batch has been brewing for about 10 days. I did a taste test and it is all doing pretty well. My jars are different sizes (one is gallon and three 1/2 gallon) so they are all a little different. Only one has a really well formed new scoby, the others are still pretty thin. Anyway, just wanted to share that batch #1 seems to be successful! Thanks for your instructions and tips, they have been helpful!

    Blessings,
    Sara

  25. Culture shock

    [...] and will always have some that’s ready to drink. You can find good directions of how to do it here and here; but if you start looking around, you’ll find there are infinite variations on the [...]

  26. Star

    Hi,

    Someone gave me a mushroom which has grown too large for any jar.
    Is it ok to cut it?

  27. Star

    Hi again,
    I read all the above comments.
    I had been wondering about many of those points and found it very helpful to hear what people have said.
    I also have those questions about sugar. I know my liver doesn’t like it.
    I know that sugar as such robs the body of calcium. Do you know anything about Kombucha in relation to osteoporosis? I have heard that cider vingar is bad for the teeth – makes them rot. What will it do to the bones, if that is true. Vinegar is supposed to clear the joints. It will dissolve an egg shell, what about bones..?! Will Kombucha have negative effects on bones through too much acidity? On the other hand, when there is still some sugar left, it may also affect the bones..? I would love to hear some research results on this.

    Thanks again, Star.

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