How to Make Kombucha Tea an Natural Fermented Probiotic – Elixir of Your Health and Beauty

People from one generation to the other have been intrigued by the power of this mixture. Kombucha have been a big part of health regiment for many in Russia, China and Europe. It is an invigorating beverage that ferments but yet carbonates. This tea is very easy to make and you can take it once every day.

Health Benefits of Kombucha

This natural refreshment is filled with crucial minerals, amino acids and probiotics. While antibiotics kill your body microorganisms, probiotics simply reverses things back to natural and aids your intestines. Probiotics have been proven to strengthen immunity, calm hypersensitivities, enhance state of mind, disinfect and detoxify the body.

But we would like to note that Kombucha itself is not the cure, it mainly brings the body back to how it should be naturally. That is how this drink gives all its numerous health benefits; it restores the body’s ability to heal itself.

The Health Benefits of Kombucha

  • Liver detoxification
  • PH level regulation
  • Digestion boosting
  • Metabolism increase
  • Antioxidant effects
  • Clearing of Candida and yeast Infection
  • Energy increase
  • Treatment of skin disorders
  • Kidney stones reduction
  • Lowering of glucose level
  • Cell regeneration


How to Make Kombucha Tea


  1. Organic Sugar (1 cup)
  2. Organic white, green or black Teabags (4-6)
  3. Kombucha Starter Culture – Symbiotic Culture of Bacteria and Yeast (SCOBY)
  4. Starter liquid from another Kombucha tea (1 cup)
  5. A glass jar for brewing
  6. Cover cloth
  7. Rubber band


  • Heat about 4 cups of water
  • Once hot enough, steep the teabags in it for ten to twenty minutes
  • Allow the tea to cool to room temperature
  • Then put tea inside a jar
  • Add the starter fluid and SCOBY
  • Cover it firmly with the cover and rubber band
  • Store in a dark place for 7 days
  • Taste the Kombucha tea after seven days to see if it’s too sweet or too sharp. If you leave it for too long, it becomes too sharp and if you take it too soon, it will be too sweet. Just find a balance with what tastes best for you
  • At this point, the tea is ready and you can take it anyhow as you want
  • Store it in the fridge unless you want to take some small containers of it back for second brewing to make it more effervescent.

Note That:

If you would like to season your Kombucha, you can use frozen or fresh organic products, honey, ginger or herbs like lavender rose.

If you can’t find a SCOBY, you can use your own properly fermented Kombucha, and blend some sugar and tea with it. It will make a SCOBY frame on top.

Also, if you find it difficult to lay hands on Kombucha, you can make do with tea and sugar. Leave it to brew for a while; after some time, a SCOBY frame will appear on top of the tea.


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