Kombucha Jello

by Ann Marie Michaels on September 27, 2012

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The following is a guest post by Jennifer Nervo of 20 something allergies and counting…down

Kombucha + Jello = Kombucha Jello! This tasty treat will give you the wiggly, giggly fun of jello PLUS you get to sneak in in the nutrition of kombucha and gelatin.


Gelatin is the name given to collagen that has been extracted for use as a food. Gelatin is a wonderful digestive aid, regulates stomach acid production, assists in bowel disorders, and is essential to gut healing. Collagen makes up a fourth of the total protein in our bodies1†making it a necessary nutrient. It is essential in rebuilding joints and ligaments that deteriorate way too quickly these days.

Kombucha (kahm-BOOCH-ah)

Kombucha is a fermented tea that offers impressive health benefits. It assists in detoxification and helps to cleanse the liver, contains many B vitamins, and some have the powerhouse yeast S. Boullardii.

Eight ounces of kombucha contains the following:

25% RDA Folic Acid
20% RDA Vitamin B1
20% RDA Vitamin B2
20% RDA Vitamin B3
20% RDA Vitamin B6
20% RDA Vitamin B12

Bacillus coagulans GBI-30 6086 – 1 billion
S. Boulardii – 1 billion

Antioxidents & Organic Acids
EGCG 100 mg
Glucuronic Acid 10 mg
L(+) Lactic Acid 25 mg
Acetic Acid 30 mg

S. Boulardii is the hard hitting yeast that can help wipe out a chronic candida albicans (common yeast) overgrowth in the body. Not all kombucha will have exactly these ratios/nutrient profiles, but it still gives you a good idea of what kombucha has to offer.

This comprehensive post on kombucha includes my favorite resources and will give you a complete overview on this fantastic beverage including the history, benefits, instructions on how to brew it, and even how to grow your own SCOBY.

The Memorial-Sloan Kettering Cancer Center notes that kombucha has been reported to have significant antioxident properties, has been used in the treatment of cancers, HIV and AIDS, and protects the liver. They do caution readers that brews can cause health problems when contaminated.2

When brewing at home, follow proper brewing procedures. Look at pictures to see what a healthy SCOBY looks like and what a compromised one looks like. I suggest pictures in addition to descriptions, because these bad boys can look mighty funky! If you are questioning the health of your SCOBY or brew, it’s best to toss it and start over.

Kombucha Jello


Kombucha (2 cups, or 16 oz) — How to make kombucha
Powdered gelatin (2-3 Tablespoons) — where to buy powdered gelatin


1. Add 1 cup kombucha to small saucepan and set remainder aside. Sprinkle gelatin over kombucha in pan and stir to combine. Note: 2 tablespoons are similar to classic Jello Jigglers and 3 is a bit more stiff and easy to hold. More gelatin = more gut healing goodness.
2. Heat on low while constantly stirring until gelatin dissolves. This step should take no more than a couple of minutes. Do not overheat the mixture to ensure kombucha retains as many of the bacteria, yeasts, and enzymes as possible.
3. Pour heated mixture into remaining kombucha and stir thoroughly. Resulting foam can be spooned off and discarded if desired.
4. Pour into desired container and refrigerate. Note: This recipe fits well into a 7.5 w x 9.5 l x 2.5 h dish. To accommodate kiddos with cookie cutters, a wider dish can be used.
5. Cut into desired size and shapes.

1. http://www.townsendletter.com/FebMarch2005/broth0205.htm
2. http://www.mskcc.org/cancer-care/herb/kombucha

Where to Buy Kombucha Starters and Kombucha Kits

Where to buy kombucha starters and kombucha making kits

About Jennifer: Jennifer Nervo is a blogger, homeschooling mama, research fanatic, and has been fondly dubbed ‘the witch doctor’ by her hubby though she prefers the title voodoo practitioner. It sounds so much more professional. On a typical day, you can find her brewing up potions, lotions, and concoctions while learning to practice sustainability with her 4 year old daughter and very tolerant husband. She loves the ancient practices that comes with traditional foods and medicines but is also very fond of her modern conveniences.

Jennifer blogs over at 20 something allergies and counting…down about a range of topics mainly focused on healing food allergies and other chronic illnesses, eating an allergen- and grain-free diet, and teaching about rotation diets for optimal healing.]

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

{ 30 comments… read them below or add one }

Laurel September 27, 2012 at 7:29 AM

Gelatin is also great for your joints. I try to eat some every day and have been making it with fruit juice. Four cups juice to 1/2 cup (heaping) gelatin. This is a great idea to get more kombucha into me and I’ll give it a try. Thanks!


Jennifer V September 27, 2012 at 9:50 AM

What a great idea! Gonna give it a try for me and my 5 year old. Thanks :)


Peggy September 27, 2012 at 11:46 AM

I hadn’t considered using my kombucha for gelatin! Fascinating!! I do add herbal tinctures to gelatin to get my kids to take them. Lots more fun than a capsule, therefore much better compliance!

Great idea, thanks!


Jennifer @ 20 something allergies and counting...down September 27, 2012 at 12:33 PM

I use jello and gummy snacks for herbal tinctures too! My 4 year old loves them as snacks.


Michael September 27, 2012 at 11:48 AM

Is Kombucha (except the jello) allowed in the GAPS diet?



Jennifer @ 20 something allergies and counting...down September 27, 2012 at 12:36 PM

Fully brewed kombucha (30 days or longer) is allowed on full GAPS. Dr. Natascha recommends it as a more advanced food and reminds us to start it slowly to see if it causes any issues. My caution is to only start with a little at a time! More than a shot glass per day used to cause major die off for me for months if I was drinking homemade ‘booch.


Marina @ Dynamic Health Family Nutrition September 27, 2012 at 11:58 AM

yum!!! will have to go to the store to grab some gelatin to make it.


kia September 27, 2012 at 12:10 PM

I gotta say that this recipe sounds intriguing. Does the jello still keep some of the sparkly tingle that kombucha holds?


Jennifer @ 20 something allergies and counting...down September 27, 2012 at 12:38 PM

Sigh. Sadly no. I tried my best to keep this fizzy and also make a fizzy jello with sparkling water. The most it does is bubble madly while stirring and then go flat.

There’s always next summer to tinker with it some more!


Bonnie September 27, 2012 at 12:17 PM

I have read that metal and plastic should not be used in the preparing kombucha. Should I place a glass bowl with kombucha on a pot with hot water…kinda like the double boiler method? Thanks!


Jennifer @ 20 something allergies and counting...down September 27, 2012 at 12:43 PM

Avoiding metal and plastic is for brewing to avoid killing the SCOBY. I would always avoid prolonged exposure with any reactive metals like aluminum or plastics to prevent leaching, but you should be fine with non-leaching materials.

I use a stainless pot to heat the mixture and a silicone scraper to stir it. If someone is hesitant to use anything but glass, the double boiler method can definitely be used!


Bebe September 27, 2012 at 12:34 PM



Julie Matthews September 27, 2012 at 12:40 PM

I love this idea! Many of the nutrients and other compounds should still remain, although, the probiotics themselves will not. But even dead probiotics provide “information” and positive benefits, so it sounds like a great snack idea. Has anyone tried to pour some of the kombucha in after it’s been heated to retain the probiotics?


Jennifer @ 20 something allergies and counting...down September 27, 2012 at 12:45 PM

I only heat it enough to melt the gelatin and immediately cool the finished mixture in the fridge to retain as many of our friendly little bugs as possible. I’m not sure how well it works, but you can always do a shot of ‘booch with your snack as insurance. :)


Jennifer M. September 27, 2012 at 2:33 PM

I have made Kombucha jello before with added lemon juice and honey. Tasted like lemonade… It was very yummy. I also make Kombucha slushies…frozen fruit and honey and kombucha…..awesomeness!


Jennifer @ 20 something allergies and counting...down October 29, 2012 at 9:33 PM

Kombucha slushies are now on the list for next summer’s goodies. Yum!


Rachel October 1, 2012 at 8:59 AM

I just bought Great Lakes Gelatin and I have Kombucha to be harvested today! I’m going to make this :)


Alicia October 25, 2012 at 7:47 PM

I have to make this soon, it sounds great. I bought 100% fruit concentrates of concord grape and black cherry to flavor.


Brianna October 29, 2012 at 7:41 PM

I have some raspberry juice from some over ripe raspberries I picked, I was thinking of using half raspberries and half kombucha. Do you think it’ll work? I hope it doesn’t come out too sour.


Jennifer @ 20 something allergies and counting...down October 29, 2012 at 9:40 PM

I think it sounds perfectly lovely Brianna. You can always make one with honey and one without. What a great excuse to make 2 batches and eat them both. :)

I personally like mine sour because it instantly cuts the need for sweet. As an almost recovered sugar addict, kombucha in any form is my #1 cure for sweet cravings.

Please report back and let us know how it turns out!


Nancy May 18, 2013 at 4:25 PM

This jello sounds amazing! I am just wondering if heat destroys any important properties if I use bottled/store boughtvKombucha? Thank you! Thank you!


Ana July 7, 2013 at 11:16 AM

Can I make this using bottle kombucha? (I buy the GT kombucha, gingerade being my favorite)
Also, does heating the kombucha kills the probiotics?


Jennifer @ 20 something allergies and counting...down July 17, 2013 at 6:04 AM

You can definitely use commercial kombucha to make it. Just be sure to follow the directions to avoid killing the beneficial microbes.


Ann Duncan July 31, 2013 at 9:25 AM

I’m curious, as well, as to the Japanese having a separate pronunciation for the two. I don’t know how kombucha ended up with it’s name, but am guessing it was merely co-incidental that it is also a word in Japanese. I do know that the drink from kombu (seaweed) is not at all like kombucha.

Yes, fun with language :) I speak a SE Asian language and find it interesting/frustrating when I hear someone speaking other oriental languages using many words that sound exactly like words I know. Except that they are not. Same word, different meaning in a different language :P


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Amie Nixdorf January 11, 2015 at 7:07 PM

Doesn’t boiling the kombucha destroy the probiotics?


Amie Nixdorf January 29, 2015 at 8:48 PM

Doesn’t heating the kombucha kill off the good bacteria? I’d love to try this, but don’t want to destroy the probiotic benefit of kombucha.


Jennifer @ 20 something allergies and counting...down July 31, 2013 at 8:47 AM

I did some serious scouring of the Internet and dictionary sites to find the pronunciation. It’s the most widely used version in English-speaking nations based on my research.

Thanks for linking up to yours! Language is fun. There’s also a drink in China and Japan using kombu (seaweed) called kombucha. I’m curious to know if they have separate pronunciations for each.

I have read about the kombu version being commonly called kobucha, though that was mentioned to be incorrect. I would love to have someone from Japan, China, and Russia weigh in. I find this stuff fascinating!

This is why I am a nutrition nerd. :)


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