Kombucha Recipe: Dangers of Kombucha

Looking for a kombucha recipe? This used to be a recipe for kombucha… but I've updated the post to warn people about the dangers of kombucha. It turns out kombucha is very high in fluoride and I no longer recommend it.

Fluoride in Kombucha? Why I Stopped Drinking Kombucha and Tea

I started drinking the kombucha several years ago when I learned about all the health benefits people say it has. Recently I found out that kombucha is not healthy after all. Why? Because it's very high in fluoride.

The fluoride in kombucha causes all kinds of health problems. If you're suffering from hormonal problems, migraine headaches, cysts in your breasts or ovaries, cavities, bone loss, or other health challenges, it could be the fluoride in the kombucha you're drinking every day. Click to read.

Dangers of Kombucha? How Kombucha Can Damage Your Health

Kombucha Health Benefits? Fluoride in Kombucha Makes it Unhealthy

If you watch the video I posted above, kombucha is very high in fluoride.

Sally Fallon Morell, author of the book Nourishing Traditions and President of the Weston A. Price Foundation has claimed in her book and on her website that organic tea is lower in fluoride, but there is no evidence of that. There is a lot of fluoride in kombucha and fluoride ruins your health.

Read my post: The Top 10 Dangers of Fluoride.

What To Drink Instead of Kombucha

A great probiotic alternative to kombucha that doesn't have fluoride is water kefir soda. You can make it at home for pennies with filtered water. I did the math — it only costs a penny per ounce to make, which costs 1/3 of the price of soda.

Kombucha Health Benefits? Why I Stopped Drinking Kombucha and Tea

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103 thoughts on “Kombucha Recipe: Dangers of Kombucha

  1. AnnMarie,

    I’ve never actually tried Kombucha tea because I had no idea where to find it. I recently walked into a coop to make a sales call and noticed a large Kombucha display. I’ll check your resources, too. I think I about to take (not the Nes Tea) plunge. Will keep you posted.

    Thanks,
    mb

  2. I’ve been making kombucha and flavoring it (in a second ferment) with fruit juice. I love it, but it wasn’t until this week we hit on a flavor the kids will drink: grape!

    After the kombucha is done, I decant it into 16 ounce bottles to which I’ve already added 2 ounces of unsweetened organic grape juice each. I pour the kombucha in, close the bottles back up and leave them on the counter one more day, then put them in the fridge.

    Oh, and one more tip: If you forget your kombucha and find you have a gallon of undrinkably tart liquid, don’t toss it, it’s great for salad dressings as a vinegar stand-in!

  3. Somewhere else (can’t remember where now) said NOT to use organic tea? I’m so confused! LOL! I’m on my second batch right now. Still getting the hand of this. My scoby came to me in pieces and it still is in pieces. How do I know which pieces to keep and which to toss?

    1. You want to use organic tea,the non-organic tea holds a lot more fluoride. The fermentation also helps with the fluoride in the organic tea’s.

  4. Here I’m offering some adjustments and advice to the myths surrounding Kombucha, methods and ingredients used:

    Sugar – you don’t need to use white sugar. Especially if you’re vegan because a lot of sugar processors clarify and whiten their products using “bone char” (yes, it is exactly what it sounds like, the charred remains of cremated feed animals) and sulfur dioxide. The former contains unknown chemicals, the latter is a chemical that folks are common allergic too.

    As this is a living culture that’s been around a lot long that us, and white sugar is a new phenomenon on this planet, suffice it to say it’s unnecessary. The common argument to this is that it provides the best, most consistent yields. Well that’s just crazy-talk. In fact it sounds more like corporate-speak. We’re looking for beneficial traits, not efficiency. Do you want to spray your crops with pesticides and chemical fertilizers or grow organically?

    Other sugars can in fact produce a product faster, with more carbonation, taste better and leave your culture plump and happy. Specifically the culture benefits from nutrients removed from regular sugars, the stuff that makes all the brown color. These contain calcium, nitrogen and other nutrients that the organisms that make up this culture are a more accustomed diet. Sugars like Succinat, Pilloncio, Rapadura and more common in stores now “evaporated cane sugar.”

    That last one is my favorite because it is exactly as it is and sounds. It’s sugars from the first extraction from the plant and dehydrated, hence the blond coloring to it. It produces a very happy culture and very bubbly kombuca.

    Water – You can use chlorinated water if it has been boiled or set out to alow the chlorine to dissipate. You can find directions on the net. Some water systems also you chloramine, which is tastess and odorless, and cannot be removed from the water. Check your local utility for the best info.

    Tea – You can use any unadulterated (pure, real) tea, and not limited to black tea alone. No to herbal teas, flavored teas, fruits and fruit juices in place of water, etc. These contain chemicals and oils that will damage or kill your kombucha culture. Many people have great results using green tea alone or mixed with black tea. But you can certainly use only black tea, it’s just a matter of taste. Black tea makes a fairly heavy, strong kombucha and, as expected, green tea makes a light mixture. However the added benefit to green tea is that it tends to make a more carbonated drink, like champagne.

    Cheesecloth – I strongly recommend using cheesecloth because the holes are too big, allowing molds, virii and egg laying critters like the vinegar or fruit fly. Standard coffee filters work great but only if they are rubber-banded very tightly with no bunching, leaving a path for critters. It helps to put them on wet.

    There’s lots of resources on the net about kombucha, but here’s a geat group of folks that really know their stuff. Check it out.

    https:// kombuchatea.tribe. net

  5. ooops! correction:

    My post, second to last paragragh, should read: I strongly recommend AGAINST using cheese cloth.

  6. If it happens that you don’t have any kombucha left (it HAS actually happened to me when I was first learning about making it) you can also use apple cider vinegar to start your kombucha. AND it is my understanding that Lipton brand black tea is not certified organic, but it’s organic. You can check with the Lipton people; their tea is grown without pesticides, they just can’t state this on their label.

      1. It’s not that you can get your starter from apple cider vinegar, but that you could use apple cider vinegar in place of kombucha to get your tea to a level of acidity that is good and safe for your SCOBY- your kombucha culture. If you need a SCOBY and can’t find one, try to find organic RAW kombucha (GT’s has a popular raw line) and just leave a cup covered at room temp for a few days. You’ll find your starter.

      2. It’s not that you can get your starter from apple cider vinegar, but that you could use apple cider vinegar in place of kombucha to get your tea to a level of acidity that is good and safe for your SCOBY- your kombucha culture. If you need a SCOBY and can’t find one, try to find organic RAW kombucha (GT’s has a popular raw line) and just leave a cup covered at room temp for a few days. You’ll find your culture!

  7. Oh, and I meant to mention this: I love my kombucha with grated fresh ginger! If you’re a ginger-lover, you’ll like it too.

  8. Tara – I think that’s Kelly the Kitchen Kop. She mentioned that Lipton is the best tea to use, and that’s it’s organic, anyway…? I think I’m remembering that from her site…

  9. I was so excited to receive your post, as today I have been searching the blogs to become familiar with making kombucha. But now I am confused! Kelly has some very different instructions – beginning with the type of tea – she recommends not using organic, but only Lipton. I have made two batches with my current starter, and it has grown two nice new ones each time, but since I used decaf tea (Lipton) and not a clear glass bowl, I was thinking of throwing it out and starting over with a new mushroom. Based on your instructions, I feel like maybe I haven’t ruined my starter and maybe I could continue. Also, when you weren’t making it and simply stored your starter, did you keep it in the fridge? Thanks for all the great info!!

  10. I agree that a gallon jar is easier to fit in a crowded kitchen, and that’s what I use. However I have found improved taste with kombucha brewed in a bowl.

    Here’s my tip: buy the gallon jar with a spigot (find them at the hardware store or general merchandise store – they’re used for picnics and for making sun tea. With the spigot you can conveniently sample your brew and decide when to harvest.

    For covering the jar or bowl I use muslin (I agree that cheesecloth is too porous to protect from various invaders.

  11. fyibecauseIcare –

    Thanks for all the info!

    Some cheesecloths are thicker than others — if you double it up, it would probably work fine. I prefer dish towels myself.

    Re: tea and sugar, I’m sure you could use green tea and unrefined sugar, but if you read the section Notes About This Recipe (above), Sally Fallon Morell said that white sugar and black tea produce a higher amount of glucuronic acid.

    Acc. to the WAPF website:

    “Kombucha is rich in B vitamins and a substance called glucuronic acid which binds up environmental and metabolic toxins so that they can be excreted through the kidneys. Glucuronic acid is a natural acid that is produced by the liver. Kombucha simply supplies the body with more and boosts the natural detoxification process.”

    https://www.westonaprice.org/foodfeatures/kvass.html

    I don’t know where Fallon got that info about the sugar and tea but she’s pretty good about her sources.

    Re: water. Yes, it’s true, you CAN use tap water that has been boiled to remove the chlorine. I know people who do that. I think it does depend on where you are and what is in your tap water.

    Our tap water here in LA also has fluoride and perchlorate (rocket fuel!) — both are toxic and especially bad for the thyroid gland. What’s the point of getting all that good detoxifying glucuronic acid when you’re just adding more toxins. 😉

    Anyway, I use reverse osmosis filtered water.

  12. Dawna –

    I think it’s so healthy and good, it’s worth every penny. I used to buy it too… and actually I still do when I’ve been too busy to make it. But YEAH, making it is cheap! And so easy. Better to make it at home if and when you can!

  13. Diana –

    I guess I have some pretty thick cheesecloth. 🙂

    I searched high and low in LA but never found a gallon jar — much less one with a spigot. That’s a good idea — wish I had one!

    1. try asking at a local restraunt.. many commercial items still come in glass gallon jars and they just toss em when they’re empty.

  14. Patti –

    Personally I would not worry about it too much. If your starter is thriving, I would keep using it.

    Re: Lipton tea – Kelly said that Betsy Pryor told her that Lipton tea does not have pesticides in it. I don’t know anything about that.

    It is odd though if you go to the Lipton website, they list regular tea bags AND organic tea… https://www.liptont.com/our_products/food_service/index.aspx

    I tend not to trust large multinational corporations. It seems to me, if Lipton was using all organic tea in their tea bags, they’d be promoting that. Since you can always charge more for organic. I don’t have any evidence that their teas are not organic — but I don’t have any evidence that they are. I feel safer buying organic tea.

    We need to find someone who is an expert on tea — or someone in the tea business — maybe they would know for sure.

    Kelly also mentioned that Betsy said that you’ll get mold if you are using organic tea and you don’t use Lipton. I’ve been brewing kombucha with the same starter culture for a year and a half now — with only organic tea (Whole Foods brand) and I have never had any mold.

    Also, I’m not a chemist, but Kelly also said in her post that Betsy said reverse osmosis water should not be used and that we should only use distilled water. I don’t know about that.

    From my understanding, reverse osmosis and distilled water both remove most toxins. I think if you have access to reverse osmosis water, that’s good enough. I think if your tap water only has chlorine, you could just boil it out as suggested by the commenter above. But I have no sources to back that up — it’s just my opinion.

  15. Patti – I forgot to answer your question — I leave my starter in the cupboard. It’s been fine there for weeks and months on end. I’ve been too busy to make it!

    I dump some kombucha or tea/sugar in there occasionally.

  16. This is what Kelly posted on her blog — the info she got from Betsy Pryor of Laurel Farms:

    “Lipton does not use tea brokers or middlemen. (They’ve owned their own plantations for over 200 years – this is important because all green and black tea is grown outside the U.S.) She tells me that Lipton tea is never sprayed with pesticides, so it is organic without the organic label. (Although they now sell black and green tea labeled “organic”, but at the store I see they are the exact same price.) Because of how most organic or decaffeinated tea comes into the U.S., it usually isn’t really organic (50% are sprayed with pesticides at customs as a precaution), and this can cause the Kombucha to mold.”

    https://kellythekitchenkop.com/2008/04/kombucha-tea-part-2-15-tips-for-making.html

    I read that a while back on Kelly’s site and I emailed her about it and asked if she had sources. I think she might have asked Betsy but I don’t know if she ever got a response. Or at least I never heard back anything on it.

    I’d really like a source for that claim that when organic tea comes into the US it is sprayed and therefore it is not organic. I find that very hard to believe. Why go to all the trouble of growing organic crops if they’re going to be sprayed? I can’t believe that is true.

  17. I’ve made 2 batches of Kombucha, both are on the vinegary side. I did quite a bit of research before starting the 1st batch and several types of natural teas were recommended. I’m using organic English Breakfast Tea and it seems to be working. The glass jar with spigot is perfect, that’s what I use. The main two questions I have: 1) my kombucha doesn’t seem to have any carbonation, how do I make some that does? 2) Most of the sites I visited said to use Kombucha as a health tonic, no more than about 1/2 cup a day rather than as a choice drink. How much can you drink? I too am trying to get out of a soda habit!

  18. Dana –

    Here’s some info on Sandor Katz’s website (in the forums) about how to make a fizzier batch of kombucha:

    https://www.wildfermentation.com/forum/viewtopic.php?f=8&t=55

    Also, I drink about 8 ounces per day. I also drink kefir soda pop.

    For a health tonic, I drink beet kvass. I mean, these are all technically health tonics, true — but I drink beet kvass specifically as a health tonic.

  19. Also, Dana –

    Are you using white sugar?

    If you kombucha is coming out too vinegary I would normally say the fermentation is too long. But if you want it fizzier, you may need a long ferment.

    Try a shorter ferment (so it’s not so vinegary) and add more sugar. Then do a second ferment as described in that forum post above.

    If that doesn’t work to help increase the carbonation, you could try using a different starter.

  20. I’ve had a scoby in my fridge for a couple months now, but what I’m worried about is the unfiltered water. I use a Pur filter but not sure how well that filters the chlorine. Do you think bottled spring water would be okay to use?? Would it kill the culture? Thanks for the great post!

  21. I’m using organic cane sugar as I’m am trying to move completely away from refined sugar. Thank you for the tips!

  22. So glad you republished this post (atleast I think you did.) I have had a scoby sitting in my kitchen for a week waiting for me to start the kombucha. I’ve not got around to looking up your recipe yet. Now I’m going to jump on this in the next few hours.
    thanks!

  23. So do I understand correctly that one can make Kombucha WITHOUT SCOBY or an original source of Kombucha by using Apple Cider Vinegar?

    @Naomi Snider in the comments above mentions this and I’ve seen it before I believe but want to confirm it with someone who’s done it.

    I would assume that it’s the mother of the ACV that would begin the process

  24. Diana –

    I think the Pur filters do get the chlorine out.

    https://www.aquariacentral.com/forums/archive/index.php/t-41125.html

    And I’ve used spring water successfully. I used to buy it in the jugs at the grocery store until I found a better source for reverse osmosis water.

  25. Beth –

    I didn’t republish it. This is the first time I posted this recipe. It was something I had been meaning to post for a long time. I must have read your mind!

    Good luck with your first batch!

  26. Terrific post! I have been brewing Kombucha for 6 – 9 months and have had wonderful success. I use a gallon glass cookie jar (from Wal-Mart) and cover it with a dish towel secured with a rubberband. The Scoby had expanded to fill up the entire diameter and makes a “baby” every 5 – 7 days. I have followed the instructions for the double ferment from Local Nourishment the entire time (I use Knudsens Organic Blueberry Pomegranate) and it is delicious! Mine is so fizzy I have to be veeeery careful to not put the lids on the jars too tight during the second ferment. I can’t wait to try the grape juice – my kids will drink what I make but aren’t crazy about it.
    Thanks for all the great tips!!!

  27. sorry – one quick question — is there anything to do with the old “Mother” if you don’t have anyone to share with? It seems a shame to throw it away.

  28. Can I replace my yucky sauerkraut with kombucha? I’ve made sauerkraut severals times using sea salt, whey and caraway seeds. It never turns out good. Kimi at Nourishing Gourmet posted a sauekraut recipe of few weeks ago that I will try some day… But in the meantime, I thought I’d made kombacha instead of the sauerkraut. I realize one is a food and one is a drink but I’m hopeful they’ll have similar benefits.

  29. Tina –

    They do have similar benefits. I don’t think it’s realistic to think that everyone is going to like every food or drink. I say, go with what you like!

  30. Good to know that they have similar benefits. I actually love sauerkraut just not the stuff I make. Bubbies is too expensive. My friend’s Dad makes the best kraut I’ve ever had but after he ferments it, he cans it. He just gave me a few jars and they are superman delicious but all the good bacteria has been cooked out…So sad.

  31. Wow – I just came back from the park where this great Russian couple was BEMOANING the fact that nobody here knew about Kopmbucha and they did not know where they would ever find a starter culture…I JUST turned them on to your site tonight! As for the jar with the spigot, you can get one on Amazon – it is a Ball Mason Creative or Special jar…just do a search on amazon for glass jars or dispensers with spigot Ball Mason…one gallon and with a spigot. We ordered ours two days ago. I have a BIG scoby in the fridge in tea right now…was I supposed to store it in the cupboard instead? Have I ruined the scoby?! YIKES. Diane

  32. Now…is there really something out there called JUN as well? IT is a tibetan “mushroom” culture that grows on honey and in white or green tea only – that has a different flavor than Kombucha, and different probiotics in it…you can find advertisements on YOU TUBE for it and discussions on the tribe site too. I cannot tell if it is marketing hype, and really just kombucha or if it is truly a less well known beverage with a different history. We were in Nepal and in Northern India among Tibetan refugees and I never saw it…but then I was not looking, so it could be for real. There is a co in Oregon that specializes in it. Diane

  33. We LOVE kombucha! My kids think it tastes like pop. They can’t get enough of it. I got my jars from Walmart, about $4 each. They have nice wide mouths. I make 3 jars at a time and leave it for 1-3 weeks. I would add a few notes:

    To prevent mold it’s best not to leave your kombucha anywhere near the kitchen or bathroom, where there are a lot more mold spores floating around and there is grease in the air (kitchen). A hall closet is much better. Also for mold prevention it’s important to increase the acidity of the tea when you first make it so it’s better to add 1 to 1 1/4 cups starter (more or less depending on how sour your previous batch was). If you do these two things you don’t have to have a heater or keep the kombucha at higher temperatures. We live more northerly and it’s not reasonable to keep our house that warm in the winter for the sake of kombucha :-). In fact, when your kombucha ferments more slowly at a lower temperature it produces more glucuronic acid.

    This site has GREAT information. All the problem-solving you could ever want:
    https://www.geocities.com/kombucha_balance/

    Don’t be afraid to let it ferment to the point that it’s good a sour. I’ve left mine for 4 weeks before (I just didn’t get around to it) but I always strain it and then add fruit or ginger when I put it in jars and bottles (enough fresh or frozen fruit to cover the bottom of the jar or bottle) and leave it on the counter for a few more days to take on the flavor and health benefits of the fruit and get fizzy. Then we put it in the fridge and it’s perfectly sweet from the fruit but also slightly tart. Delicious! The fruit really takes out the vinegary flavor. I was concerned about the batch I left for 4 weeks and thought I would just have to use it all for starter, but after flavoring it, it turned out delish!

    If you have a dog, you can dry out your extra scobys for chew toys.

  34. This topic is so fascinating to me. I am trying to grow a scooby now. Next Thursday I am going to class on making kombucha. I am not sure if I am doing it right. Can’t wait to really learn how to make it and start saving some money. I do save the bottles that I have purchased with kombucha. I am almost ready to start brewing! LOL

  35. I have been making Kombucha for several years with the same starter. I use Lipton tea and have tried different sugars. I always go back to the plain white sugar. A friend of mine got mold in her Kombucha when she used tea in bulk because of the tiny tea pieces left in the glass jar. We got our glass jars at the local pizza place. We throw our extra scobies in the compost pile. I heard it added good culture.

  36. We LOVE kombucha, but the commercial stuff is seriously pricey.

    I’ve been wanting to make my own kombucha for a while now… and I’m beginning to think that I really need to get going on that.

    It’s silly, but I’ve always been a bit scared by the concept. The more I read, the less scared I become of the process 🙂

  37. Carla,
    You can make it REALLY sour. After 3-4 weeks (less if your house is warmer – ours is usually about 74 in the summer, 68 in the winter) all the sugar will be converted to glucuronic acid so there won’t be any sugar left in the kombucha.

  38. I started my kombucha with just some store-bought stuff and vinegar, no scoby. It will make its own scoby on the first batch (that batch can take a lot longer to get going though). The vinegar is added just to bring it to the right pH. This might be what Rob was referring to…

  39. Thanks Tierney, yes, that’s what I was referring to.

    I’ve started my own now without the scoby and just a bottle of Kombucha tea I got from the store into each container.

    So you’re suggesting a little apple cider vinegar as well eh? How much do you figure?

    I’m going to try this first batch without the vinegar and expect results in about 2 weeks. If it goes well, I’m good. If not, I’ll do a new batch and add the vinegar.

    I’d guess a tablespoon to each jar? or a teaspoon?

  40. Does anyone have a recommendation for bottling Kombucha? I have used Mason jars, but they don’t seem to hold the carbonation very well. I’m thinking of trying the type of bottle that has the hinged lid with rubber seal. Has anyone tried this before and where can I find them? Thanks all for the great tips!

  41. I posted the same question in “My Toddler is Anemic.” But thought this is probably a more appropriate place.

    Does anyone know the nutritional differences between kombucha and water kefir soda? I think I would have an easier time making water kefir soda since I’ve made plenty of milk kefir. Thanks!

  42. I’m a booch neophyte, having fun experimenting. The info on the teas is interesting – I use herbal tea and green tea, no black (I don’t like the caffeine content). The first batch I didn’t use ANY sugar, thought I’d killed it dead, but it’s wonderful, and keeps on going! So far, my mushroom is thriving (at what stage do you get rid of the bottom layer??? I’ve got about 4″ of SCOBY now….help!), and I’m loving the flavors I play with. Ginger-lemon-honey is tops, and I’m waiting for the peach-honey to do it’s thing.
    re: water, we have well water, high mineral content – no filtering – so far, so good.
    I’m using bottles from https://www.ezcap.net/, they are pretty nifty! I don’t buy bottled sodas or water, etc, so I had to start from scratch – thus the bottles…

    This is fun stuff, eh? AND good for us – what a bonus!

  43. When you’re storing the mushroom and not using it (like the one staring at me, ya know!) is it cold storage or room temp? Why the towel? Thank you!!!
    .-= Katie @ Kitchen Stewardship´s last blog ..Advent Daily Dose: Clean Out Your Heart for the Light of Christ =-.

  44. Hi AnnMarie, I just sent this link to my niece, who is interested in learning how to make kombucha. I appreciate your straightforward approach. I think some people make it too complicated!

    I remember when I started making kombucha about 5 years ago, I was so worried about the temperature etc, and I fiddled around with a heating pad inside a box with towels… I eventually figured out that scobies are good at their job and don’t need that much coddling. I was very encouraged by Sandor Katz’s comments in Wild Fermentation. A scoby is a tough mother (culture)!

    A lot of people have all sorts of rules for kombucha that may or may not be worth worrying about. I use organic sugar and black tea, and just lately started experimenting with half black, half green (which is what GT’s Kombucha uses) and I’ve had great success with secondary fermentation with fruit juice for more fizz and flavor variation. But I’ve used herbal teas before plenty of times, successfully. Not as a substitute for black tea, but along with it to add extra flavor. I also like chai-style black tea with various herbs and spices. I’ve never had problems with mold despite always using organic tea.

    I keep my brewing kombucha on a counter in the dining area of our kitchen/dining room. I cover my Ikea jars (the perfect kombucha jars, wide as they are tall) with two clean kitchen towels, the first one attached with a large rubber band, the second folded on top of it in case a fly comes by. I use filtered well water, but previously I used Brita-filtered water when I lived in the East Bay area (east of San Francisco). Bringing your water to a boil in and of itself probably gases off the chlorine. Anyway it worked for me. I say to beginners, do your best to give your scoby optimum conditions, but don’t stress over it. Try it, see if it works. Adjust.

  45. Hi,
    I see people talking about making Kombucha with ACV but this is something that should never be done. The mother that forms from ACV is a complete different animal than the Kombucha mother. In fact, when you rinse your bottles, use only white distilled vinegar, never ever ACV.

    Viv

  46. I have just brewed my first batch and on day 6 I woke up to my scoby laying on the bottom of the jar. Wondering what I do now, is it ruined should I start over? Help! Thinking my counter top is too cold and maybe I need to put it in the closet on top of the hot water tank to keep it warm? Any suggestions would be greatly apopreciated!
    thanks,
    Shannon

    1. @Shannon….it does not matter WHERE your scoby is in your jar, sometimes it likes to float, sometimes it hangs in the middle, sometimes it lays on the bottom. If you have one that likes to float on top just know that if you tend to disturb your ferment the scoby may sink. It does NOT affect your ferment at all.

      1. Sara, you are so right! My current scoby is hanging vertically in the jar. I guess nobody told them the rules huh?

  47. I just started my first batch of kombucha. I boiled my water and added the tea and sugar. I just read that you should never use aluminum for this process. Will this spoil this batch and should I start over using a different pot?

    1. @Gary…cooking with aluminum is another issue by itself BUT if it is all you have to heat your water in then it is the best you can do. If you happen to have a stainless steel pot that would be oh so much better. In a pinch you can use a glass mixing bowl with a handle and spout in a microwave to bring your water to a boil, drop your tea into it and then cover with a plate to allow it to steep.

  48. Thanks for posting this article. I just got interested by watching a video over from Sarah and the Healthy Home Economist! I need to find a starter now and a gallon jug.

  49. I went to a friend of my daughters for dinner tonight and the woman was making kombucha. She gave me some and it was Delicious!! It had been sitting in strawberries and ginger for two weeks and was so good. I now need to make it.

  50. I have had quite a few delays and now I am finally getting my mushroom tomorrow. I still need to get some organic black tea though.

  51. I have been buying G.T. Kombucha for about 3 months now and it is very expensive, so I was thinking of making my own. Can I just save those bottles and lids and use them or do I need the mason jars or bottles with a different type of lid?
    Thank you for your time.

    1. I saved my bottles and lids, knowing that I wanted to start making my own kombucha. I could not afford to keep buying them from the store.

  52. Would you please specify the brand/model of this “reptile mat” you find useful in winter? I see a lot of mixed reviews from pet owners including a concern about weight on the mat. In Maine, we have a long winter and it would be nice to have a consistent heat source for my kombucha brewing fetish. Thanks a lot. God bless!

  53. I’ve recently subscribed to your blog and have been DEVOURING your posts. Thank you so much for all the time and research you put into each one; I am learning so much! Do you have a local (LA) source for mushrooms? I saw the online one in your resources section but I know sometime you can get them locally from those who have been culturing for a while and have extras. Maybe at one of the farmer’s markets? I haven’t seen them there but you never know.

  54. Hi, I am making kombucha and it isn’t enough for the demand here at my house. If I double the recipe and use the old culture in a new jar, would that work?

    1. Yes, but I’d recommend peeling it apart (if it’s grown multiple layers) to have a SCOBY for each jar. If it hasn’t grown multiple layers yet, you can cut it in half to have one for each jar. The SCOBYs will grow to fit the container over the next brew or two. My first batch of kombucha was made with a SCOBY the size of a finger!

  55. Okay, got a SCOBY from someone, making my first batch. I have a two gallon jar, and only making a gallon, will the extra air space matter?

  56. Can you brew it until its completely sugar free or “unsweetened”? If so, how long should it take? I can’t eat sugar for health reasons and I find that a lot of (purchased) kombucha is way too sweet.

  57. Does anyone know what can be added to it to give it a “Cola” flavor? I’ve bought cola flavored kombucha in the store, but I would love to make my own! Thanks!!

  58. Hi
    I am a first timer at making Kombucha. The recipe is six litres of water with a 1/3 cup sugar to every 1&1/2litres of water. This seems like a lot of sugar! asked about cutting this amount down and was told fermentation wouldn’t happen if I did. I am now wondering if this is a healthy drink due to high sugar content

  59. Pingback: Really Amazing Women | How to Make Kombucha
  60. Pingback: How To Make Kombucha Tea | Recipe
  61. I’m a kombucha virgin – have NEVER tried it before, but am so curious as I hear so many great things about it. I’m working on losing weight, dropping my level of cholesterol and blood sugar. I noticed this contains sugar – should I stay away from this as I’m trying to lower my blood sugar level and lose weight?

  62. Use Kombucha as not only is it harmless, but it’s so effective in availing the necessary metabolic enzymes to manage your cholesterol and boost your body immunity! So no regrets!

  63. Hi all, can organic stevia be used or organic unrefined sugar ? Also rooibos organic tea – can this be used. Has any one had results with menopause using this drink?

    1. No, you have to use sugar but you can use organic unrefined sugar. I have never tried with rooibos. You could try – not sure if it will work. I think the kobucha likes the black tea so I don’t know…

  64. Hi

    Would you mind sharing where the proof about the fluoride in kombucha is? I have never heard or read of this. I don't want to disbelieve you but would still like to know where the knowledge comes from.

    Kind regards
    Christel

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