Mireille's Journey To Health


Kombucha – Guest Post From Everything After Coffee

I love browsing health food stores!  I walk down the aisles slowly, and I look at EVERYTHING!  I think it’s so neat and I just want to take it all in.  A few years ago I was browsing a health food store and I bought my very first Kombucha drink.  It’s a probiotic drink made by fermenting tea.  I loved it, and since then, I’ve bought many, many more.  I’ve known for quite some time that they can be made at home and cost so, so much less to make.  Somehow, I’ve always found it intimidating. 


My very first kombucha.

Well, as I was scrolling through blogs the other day.  I discovered EverythingAfterCoffeShe has an easy to follow recipe for kombucha.  I messaged her and asked if I could share it with you all, and she said yes!  So, I’m very excited to share this recipe with you, and I would encourage you to click over to EverythingAfterCoffee and check out her many, many other awesome recipes and posts. She has a great blog, and I totally recommend it.  Alright, here is her Kombucha recipe:

Kombucha Brewing

Kombucha at Home

Making your own kombucha is not as hard as it may seem. With the help of some slimy science, you too can have delicious, carbonated tea with health benefits (some believe), including improved digestion and strengthening the immune system. As much as we adore our local kombucha suppliers, we thought we would try our hand at a batch. (Important note!: Please be sure to brew in very sanitary conditions. Improper preparation could lead to contamination by possibly harmful bacteria.)

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Active SCOBY (Mother)
4 bags or 1 tablespoon black or green tea — Try to avoid any flavored teas; you can add your own flavors later!
Raw sugar
6 cups filtered water
Starter tea or distilled white vinegar (Tip: You can even use store-bought kombucha for starter tea)


1. Boil water and steep tea for 30 minutes. Add sugar.

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2. Let the tea cool to 68-85° and strain the loose tea or remove tea bags.

Komboucha Brewing

4. Add 1/4 cup of starter tea along with the active SCOBY to the freshly brewed tea. If you would like to add any spices or fruit, add them into the tea. Make sure they are underneath the SCOBY.

Kombucha Brewing

Komboucha Brewing

5. Cover container with paper towel to let the tea breathe while it ferments. Let tea sit and maintain 68-85°, out of direct sunlight, for 7-14 days or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.

Komboucha Brewing

6. While the tea ferments, a second starter SCOBY will grow. Once the taste is to your liking, remove the SCOBYs and 1 cup of tea to become your starter tea for your next batch.

Komboucha Brewing

Note: If you don’t plan on making your next batch right away, keep your SCOBYs covered in the refrigerator.

Thank you again, EverythingAfterCoffee for sharing your recipe with us!


2 comments on “Kombucha – Guest Post From Everything After Coffee

  1. Pingback: A Glimpse Of My Healthy Eating Pages – Breakfast to Dinner, Snacks to Deserts, Everything Between! | Mireille's Journey To Health

  2. Pingback: Road Trip Prep – Part 2 | Mireille's Journey To Health

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