Homemade Kombucha

Homemade Kombucha

Until recently I have never really thought about fermented foods. I had made the odd sauerkraut recipe but I never really experimented in the process. In the past few months I have been seeing a nutritionist who seem to think it would be a good idea to start including a lot more of these types of foods in my diet. One of her suggestions was kombucha.

Kombucha is a fermented tea made commonly made with black or green tea. It is sweetened and flavouring can be added as well. On this occasion as it is like a medicine for my stomach I haven’t added flavouring. When I finish this course I’m sure I will continue to drink this delicious beverage. Therefore I will, of course, update you on the flavourings that I add. For me, this was slightly time consuming but the efforts, as always, were worth the results.

Have you had Kombucha before and have you ever had a flavoured one? What do you think of this drink? Let me know in the comments below and please don’t forget to like and follow me.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.


  • Kettle or large saucepan to boil water in
  • Jug big enough for 2 litre of water
  • Spoon
  • Airtight jar that fits about 1.75 litres
  • Small colander
  • Jar funnel
  • Cheese cloth
  • Elastic band
  • Airtight bottle
  • Bottle funnel


  • Medium Scoby x 1
  • Water x 2 litres
  • Loose leaf green tea x 6 – 8 grams or 4 – 6 organic green tea bags
  • Organic unprocessed sugar or organic coconut sugar x 80 – 100 grams


  • Boil the water in the kettle or the saucepan.
  • Put the organic sugar or coconut sugar into the measuring jug.
  • Pour the water over the sugar and stir them together until the sugar starts to dissolve
  • Let it cool for 5 – 10 minutes .
  • Add in the loose leaf green tea or the green tea bags.
  • Stir these ingredients round again.
  • Leave this mixture to cool completely.
  • If using a new scoby cut the top from the packet.
  • Be careful not to spill any of the liquid inside.
  • Carefully pour the scoby into the airtight jar.
  • Put the jar funnel on top of the airtight jar and then put the small colander on top of both these items.
  • Now pour the ingredients in the jug into the airtight jar through the colander.
  • Remove the colander and discard the loose leaf tea or tea bags.
  • Next remove the funnel and put the cheesecloth over the top of the airtight jar.
  • Secure the cheesecloth with the elastic band.
  • Place the jar in a warm place in your home.
  • Preferably an airing cupboard but any place that is dark and warm.
  • Leave for 7 – 10 days but no longer than 14 days.
  • Once the kombucha has been left to ferment.
  • Remove from the warm place and also take off the cheese cloth.
  • Put the bottle funnel inside the airtight bottle and pour most of the contents from the jar in.
  • Leave about a third to a quarter in the bottom of the jar to make another batch.
  • Put the lid on the glass bottle and store in the fridge for a few hours to chill it.
  • Then serve and enjoy.
Homemade Kombucha

Homemade Kombucha is yummy and a really lovely sweet treat. The first time I made this drink I used raw organic unprocessed sugar and it was very sweet. I decided to try it with coconut sugar or palm sugar. Therefore I brought myself a new scoby and I made a second batch. The batch was slightly more sour but I still enjoyed it. It would be a very refreshing drink to have on a hot summers day. Also a great drink to keep you healthy during winter too. However you decide to drink this beverage, as always, please enjoy. Thank you. xxx