Have you heard of Kombucha, the beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.
Made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance), Kombucha didn’t gain prominence in the West until recently.
In the first half of the 20th century, extensive scientific research was done on Kombucha’s health benefits in Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the kombucha, called “tea kvass” there, was the cause. So, they began a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial.
German scientists picked up on this research and continued it in their own direction. Then, with the onset of the Cold War, research and development started being diverted into other fields. It was only in the 1990s, when Kombucha first came to the U.S., that the West has done any studies on the effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.
Thanks to it’s rising commercial popularity in the last decade, the older Russian and German research has been made available in English to Westerners, and a few wide-spread anecdotal surveys have been sponsored by Kombucha manufacturers, but that’s about it. While there are limited amounts of research done on the beverage, there has been lots of research done on many of the nutrients and acids it contains in large quantities (such as B-vitamins, antioxidants, and glucaric acids).
Regardless of the “lack” of scientific evidence, the fact remains that this beverage has 2,000 plus years of tradition behind it and an ardent and addicted following.
What are the health benefits of Kombucha?
Kombucha Health Benefit #1 — Detoxification
Detoxification produces healthy livers and aides cancer prevention. One of kombucha’s greatest health benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver. Kombucha is very high in Glucaric acid, and recent studies have shown that glucaric acid helps prevent cancer. I know 2 people in my immediate circle of friends who have had cancer (pancreatic and breast) and fought it into remission without any chemo or radiation therapy. Instead, they warded it off by detoxing their lives (going 100% organic, removing chemical cleaners and agents in their home, changing their diet to be at least 80% raw or fermented, etc.) Central to the detoxification process was drinking Kombucha regularly. Even Alexander Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography, claimed that kombucha tea cured his stomach cancer during his internment in soviet labor camps. (And because of this testimony, President Reagan used Kombucha to halt the spread of his cancer in 1987. You’ll note he didn’t die until 2004, and that was from old age, NOT cancer.)
Kombucha Health Benefit #2 — Joint Care
Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis. Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and prevent arthritic pain, with relief comparable to NSAIDs and advantage over glucocorticoids. Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, while associated collagen retards and reduces wrinkles.
Kombucha Health Benefit #3 — Aids Digestion and Gut Health
Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This has a myriad of benefits such as improved digestion, fighting candida (harmful yeast) overgrowth, mental clarity, and mood stability. As such, it’s noted for reducing or eliminating the symptoms of fibromyalgia, depression, anxiety, etc.
Kombucha Health Benefit #4 — Immune Boosting
Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for boosting your immune system and energy levels.
Where can you learn more about kombucha health benefits?
Here are a few articles on the health benefits of kombucha:
http://www.kombu.de/val-gwf.htm
http://www.gaiaresearch.co.za/kombucha.html
http://www.acupuncture.com/herbs/kombucha1.htm
http://www.gokombucha.com/health_benefits.html
Are the health benefits of kombucha for real?
When I first read about the panacea of benefits, I was skeptical. How could one beverage do so many things? But then I realized that it’s not so much that the beverage does something to our bodies, like a medicine targeted at curing specific symptoms. It’s more that this beverage promotes health. It gives your body what it needs to heal itself by 1)aiding your liver in removing harmful substances, 2)promoting balance in your digestive system, and 3)being rich in health-promoting vitamins, enzymes, and acids.
The general consensus seems to be that with regular, daily consumption, you’ll notice improvement in immune system functioning and energy levels within about a week, the healing of more minor ailments within a month or so, and the healing of more radical illnesses within a year or so.
Where can I get kombucha?
You can usually find a bottle of kombucha in your local health food store, but I recommend making your own kombucha at home.
Click here to buy kombucha starter cultures.
(photo by montage_man)
Thanks for the info! I’d seen the bottled Kombucha in health food stores, but I didn’t know why it was all the rage. Anywho, when are you going to show us how to make this stuff?
I’m going to put together a picture tutorial soon. I’m also teaching myself how to edit videos so that I can put up some video tutorials on the Rebel page within the next month or so. So, stay tuned!
If you can’t wait that long, Google is a good place to find out anything.
KristenM
I’ve heard of it, and tried it. It tastes very bitter (most would say terrible), but I like something like this first thing in the morning regardless. Just gets the system humming. Great website btw!
When I’ve made it without any frills, it tastes like the best beverage I’ve ever tasted in my life.
It puts champagne to shame! Really.
If it is allowed to ferment too long, then it could taste a little bitter. The secret is to bottle it and refrigerate it when the taste is optimal.
Once you brew your own you wont say it’s bitter. It’s like sparkling cider only healthier, You can add fruit juice to flavor just before drinking or double ferment. Kombucha Camp is another site. I use a continuous brewing method to keep it fresh. I also switch up the flavors by using white tea, red, yerba, with the additional batches. I love this stuff and the energy you get it great.
Happy Brewing
Well, the good news is that kombucha doesn’t have to taste bitter! I double ferment mine with fruit juice, and it comes out sweet, effervescent, and mildly tangy.
Thanks for the website kudos!
Double fermenting, Well here is what I do and it is a rave where ever I share it. I brew my kombucha as directed. Then during the bottling process I do this: I cut thre to four piece of raw ginger per bottle, then I add rasberry perserves, place one bag of my favorite tea (we like Hazelnut)Place it in a dark corner of the cabinet, let it sit two to three days, Put it in the refrigerator for 2 days. Yummie
Hi, Can you give me an exact recipe. Do you mean one tea bag per bottle and how much raspberry preserve do you put in? I love the sound of this recipe.
Thanks for sharing. (>:
The last batch I made was super vinegar-y! Any reason? I think I waited to long to bottle it and feel I will have to toss it since I can’t handle it (even with fruit in it). Maybe it was not enough sugar, like my previous batch, which was delicious!
You don’t have to toss it. Just add some sweetened tea to it until it taste the way you like it.
I make kombucha on and off. Right now I’m in the off mode since going on vacation last summer, but this is a good reminder to get started again. Kombucha shouldn’t taste bitter, but rather a bit tart, sort of like diluted apple cider vinegar and cider mixed perhaps. I enjoy it, but I suppose it is an acquired taste. But I honestly never have noticed any particular health benefit from it, though I do have flare-ups of discomfort now and then from osteoarthritis in my neck.
I would like to know more about the double fermentation process, because I like the commercial ginger flavor, but can’t seem to find any directions on how to ferment it again with the ginger.
Yes, that’s a good way to describe the flavor. It’s kinda like a cross between apple cider vinegar, sweetened tea, and beer. It’s obviously hard to describe!
My mom drinks kombucha for her arthritis. She drinks it each evening and notices immediate effects that last through the night. Often, the people who drink it for therapeutic purposes usually drink it as their ONLY beverage, so they’re drinking almost a gallon a day!
I’m interested in its probiotic components. I’ve been on antibiotics for the past 2 weeks so I could use a good detox. Would Kombucha do the trick or should I try something like kefir or a probiotic tablet?
TrailGrrl
Hard call. I honestly don’t know which is more probiotic between kefir or kombucha. I’d guess kefir, but I may be wrong. Then again, kombucha has the added benefit of detoxing your body, too, which could help you get over what ever is ailing you.
-KristenM
Both are good probiotics, but Kombucha allows the B group vitamins to be digested a lot more easily. I’m unsure of the Kefir advantages I just know it breaks down the lactose so people who are dairy intolerant can drink it too.
As promised, I’m reading all your back posts. I have a question about kombucha. I’m not to a stage in my life where I can make my own, so I buy mine. It has what I refer to as “floaty stuff” in it. I know that it’s part of the mushroom culture; but I still do not like it in my mouth. My question is, do I need to ingest the floaty stuff to get all the benefits of kombucha? Can I strain that stuff off?
Spinner — sorry it took me so long to respond. I didn’t notice your post until just now!
The short answer is no, you don’t need to ingest the floaty stuff. Some of it maybe a growing scoby culture (the part that’s clear and gelatinous feeling), but MOST of it is actually dead yeast cells that string together (these are the long, thin dark strands that sink towards the bottom). Drinking the culture or the dead yeast causes no harm, but b/c it’s such a turn-off most people choose to strain that stuff out.
[...] Kombucha — the fizzy, mildy sweet and tart, health drink that works wonders detoxing our bodies. [...]
[...] SCOBY Monday, February 02nd, 2009 | Author: KristenM | Kombucha, the effervescent and tangy health drink made from fermenting sweetened tea, is my family’s favorite beverage. We drink about 2 [...]
Kristen, I love your info and got it from doing a google search after hearing about Kombucha on a raw milk forum. Any information on diabetics drinking Kombucha? Thanks, Sherrie
Diabetics can brew their Kombucha longer…like 21 days. It may taste pretty sour, but has all the benefits.
Hi Kristen
Your site is awesome and has been fun to visit – I will be back often!
A wonderful friend of mine just priority mailed me a SCOBY -I just got a giant chuckle from the (ever so complicated – lol!) instructions for “growing your own” at a whopping investment of $3.50 plus or minus a teabag. Wish I’d have seen that sooner!
My question is, & sorry if I just didn’t spot it yet – what to strain the finished tea with, incl to those stringies out? Hopefully there’s something fairly un-messy as I’m not too coordinated with large amts of liquid – & my EZ strainers are all metal
Thanks !
Terri
I’m nursing a 3 month old baby right now. I’ve been aware of kombucha for a while, but I’m hesitant to drink it because of its detoxifying effects. Will the toxins by body expels be present in breast milk?
Thanks for such an informative site.
Rachel
Did you ever get an answer re: nursing?? I also have an infant (4 month old) and would like to drink Kombucha… I tried it yesterday & fell in love with it but don’t want to hurt my little guy…
Allisa & Rachel –
Thanks for asking! I went ahead and wrote an article on the subject. You can read it here:
http://www.foodrenegade.com/is-kombucha-safe-when-pregnant-or-nursing/
Kristen,
Great article and website. Thanks for making all this information available to us. I used to cultured my own Kombucha tea in the early 1990′s and enjoyed drinking it. I would like to start brewing it again. Where can I get the starter/ Scoby? Could you mail me a Scoby? I’ll cover all the shipping expense. Please write to me directly by e-mail and I will provide you with my home info.
Be well and thanks,
Carlos
Thanks for this post and the links! I just ordered my first scoby and am looking forward to my first brew.
Catherine
Hi, I am really helped by your kombucha growing information.
I had heard i could grow my own scoby and did that . I started it up late august and now have a thickness of maybe 1/8 inch, really uneven looking, thing, floating in my tea jar.
Can I decant the liquid from underneath it, either plain, or into jars of juice for a second fermentation?
Then if that is what I do, do I next refill the jar with a new batch of cooled black tea with the scoby on top?
and will it then grow a baby scoby on top of the one from before?
I really enjoy this.
When you wrote that you grew your scoby in 1 cup of sweetend tea, do you get a small circumference scoby?
and the little scobys that grew from the double fermentation………where did you put them next?
I have so many questions, sorry!
Meredith
Very informative and interesting article. I have been brewing Kombucha for several months now. I use Dragonwell green tea brewed at a fairly high concentration in one gallon jars. I have only recently gotten the secondary fermentation down and end up with a nice, tart and very fizzy brew. I have recycled some Synergy kombucha 16 oz. bottles which I put my tea from my one gallon jars in. There is something about the tanginess/fizziness combination that I really like. I find myself almost craving kombucha at times. I have a very fine stainless steel sieve I got from the kitchen implement section of Walmart. It is perfect for straining out the dead culture strands and mini scobys. In my secondary fermentation I do wind up with little gelatinous scobys which sometimes are saveable for use as starters. I strain these out before I drink an individual 16 oz. bottle I’ve brewed. I definitely wind up with more culture “particulate stuff” than I ever found in the Synergy brand drinks, which I consumed a large number of before I started brewing my own tea. (Glad I saved the bottles). Brewing a really great healthy drink like Kombucha is downright fun! My parents use to make their own beer, which I thought was pretty nasty tasting, not to mention it had no appreciable health benefits whatsoever. Thanks for you helpful site!
Sincerely, Stephen S. Platt
Allen, Texas.
Hello and thatnks so much for this site! I have grown my first mushroom and am going to add it to the Tea right now. my question is with the liquid that is left in the mother jar its says to use 1/2 of that what do you do with the rest? Can one drink it?
Thanks
Peace,
Heidi
After reading several articles and comments here on Food Renegade I decided to try to make my own SCOBY. So, about 2 weeks ago I set a batch using some green tea, sugar, and Braggs unfiltered, raw, organic vinegar. I was in despair thinking that I had done something wrong. It seemed that nothing was happening. Then a couple days ago I checked and lo and behold there was a film forming on top of the mixture! I just looked this morning and it seems to be coming along nicely. It is still just a film so far but I’m willing to leave it until it is thick enough to use.
Thanks to everyone who posted their experiences with making a kombucha mother.
Help… I live in a small apt. so i only have a mini fridge.. Does the finished kombucha need 2 be refrigerated?
You’ll need to refrigerate it if you don’t want it to keep fermenting. If you’re going to put a tight lid on the container, you *definitely* need the fermentation to slow down or you’ll wind up with a mess.
best website I have come across thus far. This is my first go at making Kombucha. One of my customers gave me a start complete w/ the jar, mushroom, and tea so now I am starting my second batch and it is sooooo much better than even the best of what the stores have to offer! I hope my batch can do his justice
I have 1/2 gallon canning jars what porportions should I use when making Kombucha?Is Kombucha Tea safe to drink if you have low bone density?
Does anyone know if the capsules are as effective as the tea? I found a bottle that has 1000 Mg KOMBUCHA (Fungus Japonicus) per serving and you’re supposed to take 2 capsules a day.
Purchase at our own risk.
I ask just one question: if you are drinking Kombucha for the probiotics, which are living things, how can they be delivered in a dry product?
The answer: They cannot.
From the studies that I’ve heard of the answer is no to the dried Kombucha having any therapeutic value. I imagine it’s like most living foods though. Eating them dried is like eating the shadow of the former food.
It should taste tangy, kinda like lemon squash with a slight effervescence. Or a wine.
Never tried the capsules, but any pro-biotic in pill form is never going to be as good as having it freshly made. Why would you pay $$$ for capsules when you can make it for almost nothing?
Some tips:
* Keep everything CLEAN! Do not get sloppy, your health is worth more than that!
* Ferment in glass, the acidic nature of the liquid wears away metal and even ceramics
* That little pancake is a by-product, not a cause of the fermentation. It just makes things a little quicker
* All of that liquid is usable, always leave a little behind to maintain acidity. This prevents molds and other nasties growing.
* You can leave it outside but it will ferment quickly, the good news is that you will probably drink it all before it starts tasting like vinegar.
* A little vinegar is good for you!
* Don’t touch the pancake, why do people do that? You risk contamination. Let it sink to the bottom when pouring in new tea. It’s safe down there. It will prevent mold growing on the surface!
* CLEAN! ALWAYS!
you can get a scoby on ebay for under 10.00 I used to drink KT in the early 90s but lost the mother and just quit for way too long. Have started drinking again started 1-1-11 and my skin is allready getting clearer.
You don’t need to buy a scoby. Just buy a bottle of raw Kombuca and add it to one quart of (cooled) tea made with two tea bags and 1/4 c. sugar or honey. In about a week or more, depending on the temprature, a scoby will grow on top. This is how I got started at least three years ago. I have two jars working and drink about a half gallon a week.
So if I follow your suggestion: do i just cover the container with a colth top?
I’m new to making kombucha and found this post wonderfully informative and encouraging. Thanks!
Case study: Self: Two thanksgivings ago I woke up limping for no reason, and the next day my elbow had developed tendinitis. I had to stop rock climbing entirely, and could only practice a seriously modified yoga, with a 90 degree arm bend in anything supported by my upper body, and nothing remotely torquing the knee. It turned out to be caused by a serious gluten intolerance that leaves me unable to consume any grains (yea, even the non-gluten ones) without setting off an autoimmune reaction that targets my joint cartilage primarily on my left body. I began to heal quickly after finally eliminating rice from my diet, the last grain holdout, but I only reached about 80% previous joint stability and strength. A month after starting to regularly brew and consume my own kombucha I noticed a striking .lack. of unpleasant sensation in my knee even after intense activity. Another month and I’m climbing harder than I did before and can do about anything I want in my yoga practice. I’m quite certain that it is kombucha that has made the difference since I’ve done nothing else differently outside of my already very clean diet, and have increased the intensity of my exercise regimen. Previously I rode a roller coaster of pain abatement and recursion. Past improvements were much shorter in duration and eroded far faster, changing with the days. I’ve been drinking a wine glass worth of kombucha two or three times a day before meals for about two and a half months and I’ve experienced only shadows of my previous difficulties even after accidental gluten exposure. It works wonders and I love it.
Oh, and I started my scobie from the last quarter inch of dregs from two store bought kombucha bottles that I dribbled into my sugar-tea. I forgot to cross my fingers, but it grew nonetheless.
Hey, Will,
Thanks for sharing your experience. Your story of joint pain set off alarms for me since my left knee has been paining me for several months for no apparent reason. I know Iʻve become sensitive to wheat over the years so now seems like a good time to go gluten-free and add kombucha.
Iʻll cross my fingers
Hi Will: I have gluten issues too, and I swear drinking kombucha regularly for the last year has allowed me to reintroduce the gluten-free grains. Like you I lived in constant pain, and it has gone away. I am so much more resilient now with my daily ingestion of green tea kombucha. FYI, I also drink water kefir and I think this may help too.
(On a side note, I’ve also noticed that the more kombucha I drink, the more youthful my skin is!)
You can get them pretty much for free from someone in your area. I give them away, and there is a link on my blog to find others like me almost everywhere in the world, same with kefir grains
i would like to get a scoby from someone to start my own kambucha again,theres a lot of cancer and i have diabetes and high blood pressure now,i lost all my scobies when we moved and i want to get the kefir started too,id be willing to pay for shipping!!!i love scobies!!!and as long as i made kefir for my mom her stomach didnt get upset…i can be reached also at aimee jean clark on facebook just message me..thanx good website aimee clark
Hi, LUV your site! I have always had a question about Kombucha that maybe you can help me with. Everywhere it says Kombucha has been around for thousands of years. My question is, what was used to ferment prior to the creation of refined sugar (which has not been around that long)? Honey? Thanks!
Of course the medical community will continue to depress any good that is based on a healthy product that seems to be wildly popular and they will probably not do any research unless they can make money on it. They would rather have us be unhealthy and continue to milk us for every penny using their meds which always have side affects and thus continues an endless cycle to the doctors office and more meds to combat the affects of the other drugs used. People need to wake up and start leading a healthier lifestyle eating unprocessed ,organic and natural high nutrient foods and being active before problems begin.
Amen from another Deb!
Great article and I loved reading all of the comments and testimonials of how Kombucha has been healing people! I can’t imagine life without it at this point.
I didn’t see anyone mention this yet so I wanted to toss out a warning to any would be Kombucha consumers. Certain brands of Kombucha (EX: Kombucha Wonder Drink and Carpe Diem, made by Red Bull) are tempting to customers due to lower price points, or more mild taste however these are PASTEURIZED products! The entire point of pasteurization is to kill any living bacteria, which is usually a good thing, but in the case of Kombucha it kills all of the probitoics. These companies do this to ensure the culture won’t continue to ferment thus making it easier and cheaper to transport and store as it doesn’t need to be refrigerated and cannot become alcoholic if mishandled. Some could question the integrity or competency of a company that would market the health benefits of a probiotic living tea in which they have killed all of the probiotics.
Drink raw, drink local!
Mike
Thank you for a wonderful post! I should have known that it was so easy, but *seeing* it really helps to connect the dots (visual learner here).
So, after reading all of the comments, I have a couple questions, being fairly new to fermenting anything in general.
- What do you do with the thick stuff that grows on top? Pitch it, or is that now your new starter?
- To make the next batch, do I just pour some already brewed kombucha into a new glass, or…? I can’t quite make the picture in my mind of what the follow on steps are for perpetuating the culture.
- How do you drink it? Pour straight from the fermenting jar, or do I need to transfer it to a storage jar before refrigerating?
- Can I ferment it using a clean canning jar and covering it with the bpa-free platic jar lids, or does it need air flow through the towel to ferment?
Sorry for the no-doubt obvious questions that are still a mystery to this newbie, but I am so thankful for anyone who can draw me a step-by-step picture. I have some serious arthritis, and if kombucha does even half of what yall are saying, well…I’d be forever grateful.
Blessings,
Jenn
Nevermind! All of my questions above, I found an answer to here:
http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/
Thank you so much!
What’s the recommended amount to drink per day?
It is recommended to first start with a small volume of Kombucha. Since there is such detoxifying benefits. The goal is to work up to 150 ml (wine glass size) three times a day.
I very much like the taste of kombucha. I make other fermented stuff in my kitchen too: cultured vegetables, beet kvass, and coconut kefir. I have chronic hepatitis c and am always tinkering with my diet. I’ve had hep maybe as long as 43 years, and thankfully my liver is in great shape and my blood tests always come back ‘perfect’ as my specialist says, though I continue to have a high viral load, which is supposedly not meaningful, especially in relation to all the good results.
I just started making kombucha a couple months ago, and like it very much, as I said. I just read that people with hep shouldn’t drink kombucha, because of alcohol content, because of other reasons I can’t remember.
Wondering if you have any thoughts on kombucha and hep c in particular.
thanks!
Such a great article, Kristen! Truly appreciate the research you pour into your articles. I just sent some people your way today to read this post and your post on how to grow your own scoby from a bottle of raw kombucha. I’m in the process of finally brewing my own Kombucha. A friend gave me a scoby and I posted about it (with pix) on my FB wall today, which started a great conversation among some who haven’t heard about it, so I pointed them to you to learn more! Thanks again! Many blessings, Kelly
I love your blog and really enjoy the weekly e-mails! I have a kombucha question. I’d like to give a few bottles to my parents and their neighbor. I’m not sure what medications they take (but I know my parents for sure take daily prescription meds) and I have heard about drug interactions. What information would be good to give them? Their neighbor is newly in love with ACV and I thought he might enjoy some of my kombucha.
I have been making it for a month or so, inspired by your blog. 
2 Questions:
1. I don’t want to make it myself. Can I buy this ready to drink at Trader Joes or Whole Foods?
2. Is this safe to drink when you are pregnant?
thanks!
i bought some for the first time last week at my local Giant grocery store (synergy grape chia)
love the taste and texture
raw chia seeds and concord grape juice
however i dont think i would try to make it myself
I never tried this, i prefer tea since it has many health benefits of tea which you can personally take advantage of.
I’ve been seeing a dermatologist for the last couple of years. Allergies were the main culprit but I found the bigger problem to be inflammation. It appears ailments are very interconnected! He put me on probiotics and gave his seal of approval to drinking Kombucha daily. Really a blessing that I happen to like the flavor!
I had some of this tea years ago and then forgot about it. But I was on holiday recently – had some digestive issues, tummy upset and was lunching at a wonderfully organic/raw cafe which had all things that would make your system sing…and I asked if they had something that would be gentle to my tummy?…they offered a prepared bottle of Kombucha tea infused with Lemon Myrtle…and yes it seemed to give me relief…I could feel it doing me good as soon as some hours later. Grateful for such things
I call my own brew ‘Combo-Chai’ – as I am using a Chai-spiced teabag or two , to spice up the other tea bags; it works well!
We swear by our home brew – and add it to practically all our salads and vegie dishes as an organic marinade!
I used it for raw olives, fresh from the tree, and it brings out the unique olive oil aroma, and makes olives last for months, without me having to pickle them in salt! I also found that raw strawberries, soaked in Combo-Chai, taste divine the day after!
We are now mostly raw foodists and have developed the Y Diet. Please visit our website to download the ‘Color Manifestoas a free e book!
I haven’t tried kombucha yet. I have heard that there are possible side effects and adverse reactions due to bacteria. I think this may be from unsanitary conditions in the first place. At any rate, I’m curious to try it.
I’m curious but a little scared to try it, I saw it at a local healthfood place, you have to admit it is frightening lol!
I need some advise on a brand and flavor to try, I am not ready to venture out and make my own at this point.
Thanks!
Kristen-I am curious about your mom’s progress with this. I am looking to heal my rheumatoid arthritis. You said this could heal ailments, I wanted to know if this could help me. Thanks!
Hi, my mother’s friend has pancreatic cancer and is going through chemotherapy, is it okay for her to drink kombucha?
I LOVE kombucha! I am currently trying to cut down on alcohol consumption and lead generally a healthier lifestyle, so this drink is a big help. Not only does it have powerful detox and health benefits, but kombucha is a great substitute for beer, wine, etc. when socializing! Its something to sip on thats not water or soda, its fizzy and looks funny, and comes in all kinds of colora and flavors! Great conversation starter
In response to Kims blurb about being scared to try kombucha… i reccommend GT Dave’s brand, its like the most mainstream one ive seen so you can probably find it places. I know Wegmans supermarkets carry them if theres one of those near you. Mild taste and not chunky or slimy like it may look. Try different brands though, and find out what you like! Good luck and have fun with it
Someone else uses their lovely wine glasses to drink their kombucha in!
I drink *everything* in my wine glasses (well, aside from hot beverages like tea).
how much kombucha do you think would be the right amount for children? I’ve been limiting them to 8 oz. a day because of concern that the residual caffeine and sugar will harm their teeth and behavior. We brew our own 1 week- 10 days old, then often double ferment with fruit juice for 48 hours.
also here’s a reference you might want- kombucha helps control blood sugar levels!
http://www.ncbi.nlm.nih.gov/pubmed/22591682
Just trying to find info about the amount of kombucha one should drink daily. I’ve been told it shouldn’t be more than 12 oz/day. Any truth to that rumor? I produce my own kombucha and am apt to drink it several times a day.
Thanks
I have a question… My sister-in-law has had her internals removed due to a screw up on the doctors end & now get her “life source” nutrition in something called TPN which is inserted via a”port” to her bloodstream. withou it she will die. The TPN is destroying her liver & could shut down her kidneys as well. My question is : Could the tea help repair some of the damage that is being done to the organs she has, i.e… liver, kidney…?
I remember my mom making her own kombucha when I was a kid and being thoroughly freaked out by the process, not to mention the taste! A decade or so later and I drink it several times a week, it’s truly a wonderful elixer.
Reed’s Ginger Brew /Virgil’s Root Beer has started a line with 8 flavors. It is the best tasting. My favorite is Kombucha with cocnut water, and lime.
Thank You for all of your Comments, They have been very encourageing. I drink Synergy 95% Kombucha,the cranberry flavour, when I can find the 100% Kombucha,that is what I buy. I do not make my own.
I suffer with Kidney stones, I was told the Kombucha drink will help.
Thank You again.
thanks for sharing this information, a German friend of mine introduced me to Kombucha tea over 20 years ago, we used to brew it while at University together. Experimented with many different types of tea to find the best flavor. We also used to experiment with hydrogen therapy – drinking small doses of hydrogen peroxide (two or three drops per gls of water).
I have only been thinking lately of brewing more Kombucha – I need to find where to get it in Australia,
cheers
Justin
I am interested in adding kombucha to my daily diet but I have concerns because I had a kidney transplant and I am on immunosuppresants. Can you give me some feedback on whether or not it’s advisable.
I am sixty years old and am always getting compliments on my wrinkle-free skin. Didn’t think about it too much, my mother (90) also had beautiful skin. She began using kombucha when I was 18 and I incorporated it off and on throughout my life. Really, I know that the glucaric acid is very good for your skin. Doing this over a lifetime, I can attest that I am pill-free and healthy, very few sick days. I have always made the basic brew with green tea bags, then stored the batch in the fridge when I liked the taste. I might mix it with fruit juices; however I never brewed it with anything other than green tea and white sugar.
I have introduced lots of people to this brew, never thought it would go ballistic! Missed my opportunity years ago!