My Favorite Kombucha Recipes — And How to Make Kombucha

my favorite kombucha recipes

I no longer recommend kombucha because it is very high in fluoride. Please see my post on fluoride in kombucha and why I stopped drinking kombucha.

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

7 thoughts on “My Favorite Kombucha Recipes — And How to Make Kombucha

  1. 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

  2. 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.

  3. I am a diabetic. I’ve been making and drinking Konbuch for about 2 months. At first my sugar reading went up about 10-15, numbers higher, now it’s back where it was. I drink a 1/2 cup every morning before I head out the door, my digestive system is much better, I have more energy. I do like making different flavors. Please send some ideas.
    No

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