Ever tried making your own kombucha? Kombucha is a delicious alternative to soft drinks — and it’s very good for you. Kombucha has many health benefits.
In this post, I’ll share with you how to make kombucha, as well as all my favorite kombucha recipes.
Basic Kombucha Recipe: How to Make Kombucha
How to Make Kombucha from Cheeseslave
What the Heck is Kombucha? from The Paleo Mama
Kombucha for Beginners from Soundness of Body and Mind
Homemade Kombucha from Stupid Easy Paleo
Brewing KOMBUCHA: The Basics, The Benefits, & The Bravery from Weed ‘Em and Reap
Kombucha made with White Tea from The Elliott Homestead
How to Grow a Kombucha Scoby from Bottled Kombucha from Ditch the Wheat
Learn How To Brew Kombucha With This Easy Step By Step Tutorial from Whole Lifestyle Nutrition
Make Your Own Kombucha SCOBY, from Fresh Wholesome Life
How to Make Kombucha Tea from The Nourishing Cook
How to Make Homemade Kombucha Tea from Don’t Mess With Mama
Home-Brewed ‘Bouch! from Popular Paleo
How To Make Kombucha Tea from Our Small Hours
Kombucha: Homebrew How To from Healthy Living How To
How to Bottle Kombucha Tea from Whole Lifestyle Nutrition
Kombucha Recipes for Drinks
Top 17 Kombucha Recipes from The Nourished Life
Cinnamon Apple Kombucha from Homemade Mommy
Kombucha Chia-Fresca Style from Healthy Living How To
Pomegranate and Cranberry Kombucha from Stupid Easy Paleo
Peach Kombucha from Thank Your Body
Soda Kombucha from Whole Lifestyle Nutrition
Kombucha Cocktail from Cheeseslave
Mango-Apricot Kombucha from Our Small Hours
Pomegranate Kombucha from Healthy Living How To
Kombucha Recipes For Food
Kombucha Mixed Berry Sorbet from Whole Lifestyle Nutrition
Kombucha Popsicles from Healy Real Food Vegetarian
Kombucha-rita: The Probiotic Margarita from Whole Green Love
Kombucha Jell-O from Cheeseslave
8 Non-Traditional Uses for Kombucha from Don’t Mess With Mama
Fruity Kombucha Jell-O Bites from The Paleo Mama
Healthy Kombucha Fruit Snacks from Homemade Mommy
Super Strawberry Kombucha Smoothie from The Moderately Crunchy Mommy
Lacto-Fermented Green Tomato Salsa (starring kombucha!) from Thank Your Body
Homemade Jell-O Fruit Cups from Homemade Mommy
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Kombucha Health Benefits & Kombucha Recipes Pinterest Board
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What Are Your Favorite Kombucha Recipes?
Share your favorite kombucha recipes below in the comments.
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{ 16 comments… read them below or add one }
Can you tell me when it isn’t a good idea to drink kombucha? like if you have heavy metals in your body or an overgrowth of yeasts? I am hearing so many different things from different groups and people, that I don’t know who has the correct answers.
Thanks
Thanks for including my recipe in your favorite kombucha recipes post!!
I love it but is homemade Kombucha safe for
a diabetic ?
Don’t pay crazy prices for a kombucha mother (SCOBY) online! Come to the Culture Sharing group on Facebook (https://www.facebook.com/groups/181445115312844/), there are many people (including me) giving away SCOBYs for the cost of shipping ($3-6) or locally for free.
Rebecca, everyone is different in how they respond to kombucha, and two people with the same conditions can have totally opposite responses. If you drink it (start out with just a little per day, like 1/4C diluted with 3/4C water for a week or two, and slowly increase the amount, maybe a couple Tbsp at a time) and it makes you feel like crap and you don’t feel like crap if you don’t drink it, don’t drink kombucha.
There is a lot of misinformation out there about kombucha and it’s very hard to sift the sanity from the silliness.
Sally Inman, I honestly don’t think homebrewed booch would be suitable for a diabetic. I know the “kombucha mythology” is that the culture eats up the sugar, but one of the other members of the aforementioned Facebook group has been tracking the sugar content of her kombucha with a gadget called a refractometer, used by winemakers and homebrewers to check the sugar content of wines and beers and judge fermentation progress, and she has found that not much of the sugar actually disappears. Sugar content is measured in units called “degrees brix”. One degree brix equals 1g sugar per 100ml liquid. I can’t find the post but the beginning brew started with a brix reading of around 13 (13g per 100ml), and when she stopped the kombucha was so sour as to be undrinkable but was still over 10 degrees brix. A brix of 10 is about 23g sugar per cup, 1C being roughly 230ml. The reason kombucha gets sour is the increase in acids created by the Acetobacter bacteria, not because the sugar is being used up. Acid can be very overpowering – think of how much sugar you need to sweeten lemon juice into lemonade! I have been experimenting with how little sugar I can get away with using and still get a decent brew and strong new SCOBYs, I’m down to 2/3C sugar per gallon of tea and many people (including the person doing the refractometer experiments) are using 1/3C sugar per QUART – remember 4 quarts to the gallon – so it’s half as much (although I started at 1C per gallon, 25% less), and I’ve got plenty of backup SCOBYs so I’m going to keep reducing until the SCOBY goes on strike or the brew tastes terrible. There are some commercial kombuchas that have as little as 5g sugar per cup; I know they are brewing under much more controlled conditions than can be possible in a home setting but I’d like to try to get it as low as I can. I’m not diabetic but I don’t need the sugar! Water kefir might be a better probiotic beverage for you – I can’t remember the exact numbers because I don’t like water kefir, but that experimenter’s water kefir had a much lower sugar content after fermentation.
Great kombucha recipes!
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