how to make (almost sugar-free) fermented kombucha

Posted on February 25th, 2014

When I was a kid my brother Ben used to grow mushrooms and raise axolotls in his bedroom (in and around my brother Pete’s feral mess and a pile of skateboards and BMX bits). I now realise these carefully reared mushrooms were kombucha “SCOBYs” and that his pre-pubescent experiments were quite ahead of the times. Ben was like that.


The results of my first kombucha experiment: about a litre of quenchable goodness with almost zero sugar and a secondary SCOBY…which I shared with Jordy in the IQS office.

Before this all gets too weird for the unfamiliar, I’ll point out that kombucha is my latest fermenting experiment. You can catch up on some of my others here and here. And learn about why you should ferment here. Kombucha is a slightly fizzy fermented tea-based beverage. And a SCOBY (AKA a “symbiotic culture of bacteria and yeast”), or “mother”, is the starter mushroom that activates and propels the drink (by eating sugar…yes sugar!!) to become an “alive” gut-healing beverage.

In this post I’m going to cover some basics for making your first batch at home in the simplest way possible (and it is DEAD SIMPLE). I’m also giving away

10 x kombucha-making kits from Remedy Kombucha valued at $55 each.

See below for the deets. Down the track I’ll follow up with another post that goes into some more trickiness and experiments with using no fructose at all. Stay tuned.

Why drink kombucha

The stuff is brimful of probiotics and is stand-out stuff for digestive health, assisting with nutrient assimilation. I won’t go into great detail here on the other benefits ( will be covering this shortly), but studies have shown it can assist in the treatment of arthritis, depression, and heart burn, is great for liver detoxification, improves pancreas function, increases energy and can be used to treat Candida.

How to drink kombucha

Straight from the fridge. About 100ml (1/3 of a glass) a coupla times a day. First thing in the morning before breakfast is fab (I have some before heading off for exercise…beautifully energising), so is after dinner as something of a digestive chaser. I like to team it with a dash of soda/seltzer for extra fizz.

The deal with the SCOBY

These things are ugly as sin – rubbery and spongy, floating at the top of your concoction, with brown stringy bits dangling off it. They’re the “mother” culture and feed off the sugar, creating fermentation and a bunch of wonderful bacteria to boot.

How to Get a SCOBY?

Here’s the thing: you can’t make one from scratch or buy at a shop – you have to get “gifted” one.

Which just cracks me up. SCOBY swapping has become the stuff of impassioned online forums around the world. When I shared my first SCOBY it felt like I was dealing drugs in the school yard, albeit with a wholesome smugness to it. Seriously, when you share your first one (which you can do after making your first batch) I bet you get a righteous thrill from it!

1. From someone you know who already brews Kombucha. SCOBYs have a “baby” (this just gets better, doesn’t it!) every batch or two and can be peeled off, placed in a jar with some of the drink and lovingly passed on.

2. Online. In the US Cultures for Health is a good source. In Australia, try The Whole Daily, or The Good Brew, or eBay!

3. Spawn one from a pre-made kombucha, like Remedy Kombucha. I go into this below.

How much sugar is in kombucha?

Yep, it’s made with sugar, but it’s the sugar that ferments…it largely disappears and ideally you’re left with 1 per cent sugar. In a 100ml serve, that’s about 1/4 of teaspoon of sugar, or 1/8 teaspoon of fructose.

Below I’ve used a ratio of 50g (1/4 cup) per 1 litre, but I’m currently experimenting with using less and using rice malt syrup instead and will report back.

Bear in mind: most recipes call for a bit more sugar than the recipe I’m sharing. 

I spoke to Emmet, the creator at Remedy about quantities and he agrees 1/4 cup is about right to achieve a 1 per cent sugar content (which his product is). He also said this: “The sugar in the brew is eaten up pretty quickly so I would suggest a taste test after around day 4 or 5 at which stage the brew will be still be slightly sweet but with a good hint of tartness. To get down to under 10g of sugar per litre (i.e. 1%) the brew should be left until around day 7 to 10 (based on an average temperature of 24 degrees).

Does it contain alcohol?

A little is produced as a by-product of the fermentation process. But because the fermenting is done in broad bowls or jars, covered with a piece of muslin or a towel only, most of it evaporates. Most ‘bucha winds up around 1 per cent booze.

Bear in mind though: if you don’t refrigerate your ‘bucha after the fermentation period, the alcohol content will increase beyond 1 per cent.

Below are a bunch of other tips you might like to run your eye over before embarking…but for the impatient, the recipe (which I’ve based on one Kate at The Holistic Nutritionist shared with me; she also gave me my first SCOBY):

Almost Sugar-free Kombucha

  • 1 litre pure, filtered water (note: most recipes advise not using tap as the chlorine can kill the SCOBY. I personally use tap and have not had issues.)
  • ¼ cup organic sugar (normal or raw is fine)
  • 2 organic black tea bags (many say non-organic tea just doesn’t work as well)
  • ½ cup pre-made kombucha (from a previous batch or a commercial one in a bottle…see below)
  • 1 SCOBY

Bring water and sugar to a boil in a medium saucepan. Remove from heat, add tea bags, cover and allow to steep for 15 minutes. Remove tea bags and allow liquid to cool to around body temperature. Pour into a glass or ceramic container (which you’ve sterilised with boiling water).

The container needs to be broad (not a narrow jar) to allow plenty of contact with oxygen. I use a ceramic mixing bowl.

Add pre-made kombucha (the liquid needs to be quite cool so you don’t kill bacteria) and then gently place the SCOBY on top (it may sink to bottom, this is OK, says my mate Kate). Cover the container with a towel or muslin. I use a sports towel and secure it with an elastic band. You can use a clean tea towel with pegs…or…be creative!).

Allow to sit for 7-10 days (7 will be plenty in warm weather).

The temperature needs to be around 24C…if it’s cool where you live, stick the bowl on the top of the fridge.

At the end of 7-10 days, a “baby” SCOBY will have formed on top of the liquid, the mother underneath. Remove both SCOBYs and store them in a glass container with a little kombucha. Or use one to start a new batch straight away.

Pour the kombucha liquid into a glass jar or bottle and refrigerate.

Some creepy SCOBY questions answered:

* It’s not unusual for the SCOBY to float at the top, bottom, or even sideways.

* The new SCOBY might cling to the mother or separate.

* The brown stringy bits floating beneath the SCOBY? All good. Some people strain. I don’t.

* It might be a little fizzy, a lot or not at all.

* Don’t wash any of your equipment with soap. Soap will kill the bacteria and yeasts in the SCOBY and will render it useless. Sterilise instead with boiling water.

* Black tea works best. Green tea can work too once you have a robust SCOBY. Avoid any teas that contain oils, like earl grey or flavoured teas.

• Avoid prolonged contact with metal…cooking the solution in a pot is fine, but don’t ferment or store it in a metal container.

• If your brew starts to smell cheesy or rotten or really vile, something has gone wrong. BUT!! If there’s no signs of mould on the SCOBY itself, chuck out the liquid but keep the SCOBY and start again. If you do see signs of mould, chuck the SCOBY too.

• A SCOBY can last for months, but if it becomes black, it’s a sign it’s ready for retirement. Put it to rest.

How to make a SCOBY from a bottle of kombucha

If you can’t find a gifter, buy a bottle of the stuff from a health food store. Ensure it hasn’t been pasteurised, filtered or chemically treated, contains no more than 1 per cent sugar and isn’t from overseas.

Emmet from Remedy Kombucha explains: All you need to do is make your brew as per above using one 330ml bottle of our original kombuchas (not the flavoured versions) as the feeder. Use a 3L jar as a minimum because kombucha can struggle in small containers. (Work on a total volume – including feeder – of about 2.5L as you don’t want to fill the jar right to the top.) Base your tea and sugar quantities on the full brew size including feeder. A SCOBY will start to develop over a couple of days, and get stronger as it goes. You might need to make a few batches before the SCOBY gets to full strength. Alternatively, you can also make a SCOBY by pouring a bottle or two of our original kombucha into an open-mouthed container, cover and then leave for three to four days in a warm room (i.e. around 24 degrees).

How to win a Kombucha starter kit:

1. Add a comment below explaining why you’d like a kit.

2. Add your details to this list .

Winners will be announced Tuesday March 3. This giveaway is open nationwide across Australia.

Each kit will include a 4L glass jar, organic tea blend, organic sugar, feeder, mother, muslin cloth and instructions.

 Any further questions? Any tips you want to share? Please do…this ‘bucha making caper is such a lovely communal thing.


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  • Nat

    Where did you get those lovely jars with the floral lids Sarah? I am seriously coveting them :)


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  • B

    I read this for the first time today. What a great way to reduce waste, the probiotics that I am currently using are in a box and a foil pack!


  • Ania

    Hi Sarah
    Did you already tested rice malt syrup ? How many spoons did you added to 1 litter of kombucha brew. I just got all the ingredients and I am itching to try it out :-)


  • Stephanie

    For all the Type 1 Diabetics out there, just a word of caution: the carb count is still high enough that a shot of insulin may be required. I’ve found that my blood sugar readings can go quite high if I don’t bolus for Kombucha.


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  • Heather Wilson

    Hi! I recently found your site and am enjoying getting to know you. I’ve been making my own kombucha for years and my recipe is quite similar to yours. (And I use tap water too… SCOBY has never failed me yet!) The main difference is that I put the flavor I want with the black tea bags and sugar in the boiling water. My current fave is 1 cranberry, 1 elderflower and 1 hibiscus per 4 black tea bags. May have to try some of your varieties. ‘booch on!


  • Anna

    Hi Sarah I have just found you, and how happy I am that I did. I have been living with Hashis for years and have never been more informed than reading about your journey. Thank you so much. I really think I need to detox and would love to explore more now on kombutcha, as I think I need this. It would be probaby life changing to win the starter kit so here’s hoping. Once again thank you.


  • andrea

    I’d like a kit because I want to own a scoby pet before I die…


  • Elena Girina

    Hi Sara, I love kombucha. Want to know how you go with using less sugar and using rice malt syrup instead? Thanks! :)


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  • Isabella

    I’m just wondering what brand of black tea you used? I am a tea freak, but I never drink black tea so I want to make sure I buy the right one haha.


  • KB

    Hi Sarah, thank you for your Kombucha kit, I tried it straight away and the results were great, I loved it! I brewed my Kombucha for 10 days and then put it in a sealed bottle in the fridge, I still have some left but its grown what almost looks like another “mother” in it or some sort of lumpy fungi…is this normal?? Also, how should I be storing my “mother” that I saved if I dont get around to brewing the next batch straight away? Anybodys advice would be appreciated! :-)


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  • Jennifer

    I know its a bit late but I reallllyyyy want a starter kit!! I am hoping kombucha will help with my health.


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  • Rachelle

    Can I use green tea or does it have to be black? I don’t know anyone that makes this stuff. How do I get a scoby?? Thank you


  • kimmarie

    Hi Sarah ! Thank you for sharing all the great information !! I would love to win a kit ! I was in a bad accident in 2003 with my husband .we were almost killed. I have disabling chronic pain and now my digestion problems , constipation ect.I am trying to eat healthy .I know this would help me ! :)


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  • Shellie

    Hi Sarah is this still a valid ‘give away’ or has it finished??? I would love to win a kit if it is still ongoing :) Do you know where I can buy one in Perth (just in case I dont win :(


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  • Emma B

    Is Kombucha risky for someone with a suppressed immune system? Have always wanted to try it, but a bit nervous.


  • Kathy Coster Telford

    I have been on alot of medication for the last 6 years due to a car accident. I gained 20kg and am now in the process of weaning off all meds and trying to regain my health. I love kombucha and would really love to start making my own to save money and pay it forward to others interested in brewing.


  • Elsie

    Would this low sugar content as described in this article be the same for Kombucha from a continuous brew vessel. Ie drawing off/ add 1 litre of sugar and tea every 2 days? Thanks.


  • Amber

    Great recipe. I have been giving away scobies on gumtree for free and refer each recipient to this recipe.


  • Simone

    Hi I accidentally forgot to add my sugar! It’s been brewing for 7 days now
    What should I do? Desperately need to save this batch!


  • mrsdancy

    Hi im brewing my own for health reasons (family of 6 w/lots of autoimmune problems). Im using a plain organic raw black tea brew) its the 5th day and it has a fizz around the top and a little brown jelly stringing piece (about the size of a dime). Wondering if its working slowly or should I start over??


  • Hana

    Hi, can someone please recommend a site to buy organic white sugar and organic black tea, in bulk? Thanks


  • agb

    I’m a bit of a sauerkraut fiend and like to share it’s benefits with my friends as often as I can. Since discovering kombucha, I have been nagging them to get onboard and delight in the benefits. Sadly no luck.

    I’d love to win a starter kit so that I can brew my own kombucha, share it with my long suffering friends and let them see how awesome it is (and secretly say ‘i told you so’).


  • Arlene B

    OMG, am I overdosing? I drink one of those growler bottles a day, maybe two. I am totally addicted! I had never tasted it before, but read about it, ordered a Scoby online, and the rest is history. I now have 4 gallon jars going, behind my Bunn coffee maker (which stays warm all the time). I let it ferment 7 days. I do wonder, though, if I am consuming too much sugar. I use 1C organic raw sugar per gallon. Do you think I am overusing the sugar? Sorry, I don’t convert to metric very well (one of those dumb Americans, what can I say). I am using 3 Lipton Family size bags and 2 single serving green tea per gallon. Also, is there a lot of caffeine in it? Maybe this is why I am having trouble sleeping lately!


  • Buffy

    My friends and I have some heart burn so wanted to find a recipe to make it as drank some and it worked well. I would love to have a starter kit to begin the process.


  • Leah

    I just followed this recipe, but I got given 2 SCOBY’s from a friend. Should I double the mixture? Make 2 batches? I just chucked them both in the one litre and now I’m worried. I could just take one out and throw it away cos I don’t really need 2 batches?? Thanks :)


  • Carl

    I have suffered with Iritable Bowel Syndrome for years. Last year I had a bad head injury and since then a lack of zest and energy from the medication I have to take. I find it hard lacking energy as I have always been a very active person. I great friend gave me a sample of Kombucha, OMG I so need this in my life. That short period of settled stomach and energy boost was amazing.


  • Star

    Thanks for the post Sarah. I recently received a scoby from my brother-in-law, and have been brewing for about a month. He also taught me that to make an extra fizzy drink, grab a smaller bottle (say 300-400mL), and fill it to about 10% with fruit juice. When your kombucha has brewed for 8-12 days siphon it into the bottle, filling it to the top. Pop on a cap and let it brew for another 5-8 days. The mother in the bottle continue to feed on the fruit juice and gets very fizzy – just like beer or soda. Chill before drinking :-)


  • Maddie

    I love kombucha! I have been having serious troubles balancing my stomach after a bad bout of food poisoning but this tea has been so helpful!
    I attempted my own at home without success but would love to have another go at making a batch


  • Matt

    Have just tasted my first remedy kombucha and really enjoyed it
    After reading I quit sugar some 6-8 weeks ago we have virtually been sugar free since and feel great
    I would love to be able to add home made kombucha to our lifestyle as we continue our sugar free lifestyle


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  • Miranda Chamberlain

    I want to make this to scare my partner into thinking I am going a little bit mad (he already thinks I’m a bit crazy doing the IQS 8WP) and then have him taste it!!! :)


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  • Wendy Doyle

    I would love a starter kit. I have hypothyroidism, and am still struggling to find what works. The medicine I use is not working, I am struggling with my doctor to get in to see a specialist so I have begun doing what I can on my own. I have been gluten, soy and dairy free for several months now. I have recently given up sugar (thank you for all of your help with that). I have had stomach problems for years as well. I am desperate to be healthy. I have 4 children that I am struggling to keep up with. This illness has changed the way I mother my children, and it breaks my heart. I am willing to put the work in, I am now just seeking things I can do to get me there…on the road to healthy. Thank you.


  • Megan

    My friend first gave me kombucha last year to educate me on gut health. I’d really love to make some for myself and to impress my friend, of course


  • Carolyn Bodfish

    I would love to win a kit.
    I want to make and then share or pay forward to others..
    This would be a wonderful forever giving gift..
    Thankyou for the chance..


  • Marina

    Hi Sara,
    Thanks for the great and simple info on making kombucha. Would love to win the kombucha pack it would be great if i could learn to make it myself ☺☺


  • Deb Chandler

    Thanks for the info Sarah, I’d have loved to win this as I sometimes get IBS and think this would be great. Guess I’ll have to head to the health food store and see if I can get some through them.


  • Robyn

    I’ve just discovered kombucha and I’m loving it. Great for my boys too who have allergies. But it’s so expensive and I would love to try and make it myself.


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  • Melanie Hughes

    Sarah, can I ask is the feeder the juice that you put aside to add to a new batch with a scoby? please and


  • Mani

    Anyone……I live in Australia (Kingscliff) I would like to start making Kombucha with Rice Malt….I see most of these posts are a year past are there any results and anyone in Australia willing to share some starter? Much appreciated. Mani


  • M

    Very nice article. I can wait to start my own. Would love a starter kit if still available. Thanks!


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  • Elise Kaddatz

    Just wondering if you can have kombucha and rice malt syrup on the candida diet


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  • Jennifer

    Hi everyone! I’m new on the Kombucha loving train and I was curious about a couple of things. First – how did the rice malt syrup experiment go??? I can’t find the post about it anywhere and I’m interested to know if it works, how much to use of RMS as a substitute for the sugar and if the whole sugar amount can be substituted. I have read that the mix needs to contain at least a small amount of fructose for the acid to be created, so definitely interested in those results. Also I was wondering if I can re-purpose the bottles I have been buying my kombucha in from the store for keeping my finished product in the fridge and how long it will stay good for once I’ve made it. I’m a little bit addicted at the moment so I can’t imagine a litre will last more than a couple of days but just in case 😉. Also where do you put your mix to ferment, we only have a small house and being in Perth and coming into summer it will be hot! Would a closet/kitchen cupboard be ok so it’s dark and won’t get too hot? So many questions, but this is my first time out of the fermenting gates so I’m a bit overwhelmed by the idea. Thanks!


  • Jennifer

    Hi everyone! I’m new on the Kombucha love train and I was curious about a couple of things. First – how did the rice malt syrup experiment go??? I can’t find the post about it anywhere and I’m interested to know if it works, how much to use of RMS as a substitute for the sugar and if the whole sugar amount can be substituted. I have read that the mix needs to contain at least a small amount of fructose for the acid to be created, so definitely interested in those results. Also I was wondering if I can re-purpose the bottles I have been buying my kombucha in from the store for keeping my finished product in the fridge and how long it will stay good for once I’ve made it. I’m a little bit addicted at the moment so I can’t imagine a litre will last more than a couple of days but just in case 😉. Also where do you put your mix to ferment, we only have a small house and being in Perth and coming into summer it will be hot! Would a closet/kitchen cupboard be ok so it’s dark and won’t get too hot? So many questions, but this is my first time out of the fermenting gates so I’m a bit overwhelmed by the idea. Thanks!


  • Nicole Robinson

    hi there, would you be interested in parting with a scoby for the benefit of a newly converted kombucha drinker?


    Gina Reply:

    Hey Nicole! Sure – I have 2 ready to go! :) Email me at and we’ll figure out the details.


  • Shirley Giles

    Hi Sarah. Received your book simplicious for Chrissy from a bff. I must say I can’t stop reading it. I have bouts of feeling so great and then I slip up and indulge in too much sugar or the wrong foods can’t wait to start cooking up some of your receipes and using your ideas and tips. Would really love to start on the kombucha trail and fix my gut up for good and start just eating real food and steer clear of the processed rubbish. Thank you Shirley.


  • Richard

    Thanks for the write-up. Recently started making Milk Kefir, which is only partially accepted by my household. Have been reading Sador’s book, and your latest – and hoping Kombucha may be the trick to start my family on a gut-healthy lifestyle.


  • Janine

    Hi there! I haven’t made Kombucha but have been making the elusive Jun Tea. It thrives on honey which people may find can be more expensive but a friend of mine sells raw honey for $6 per kilo! Winning!
    My burning question is, and I have googled relentlessly to satisfy this question with out resolution…. If I don’t do the 2nd fermentation will it have almost no alcoholic content but still be brimming with probiotic goodness???!


  • claudia price

    a newbie to fermenting, needing all the help i can get, a starter kit for me would be more than perfect..:)


  • maria

    I need to avoid sugar due to a history of celiac/ chronic fatigue, etc. For people like me, is it best to drink kombucha when it has become vinegary?


  • maria

    I add a tablespoon of ginger juice (made by putting ginger through a juicer) to each glass of kombucha. This makes a very nice ginger ale.


  • Dianne Rowe Taylor

    I would like the starter kit because based on the information you have shared plus other research I’ve done I feel Kombucha will improve my health. Thank you.


  • Alison

    Hello, has anyone had any experience with the baby scoby growing across the entire surface of their jar? In my case I’m using a large glass mixing bowl so the baby is enormous.


  • rachel

    I’m really enjoying IQS 8 week program & have been feeling so much more energised. I’m not very inventive without the help of new recipes and would love to win the kit to start making kombucha. Looking forward to trying my sauerkraut (my German friend says the dark cabbage is referred to as blaurkraut there) which is smelling great.


  • Tracey Rungie

    Hi Sarah, I’d never heard of this before & am very curious to try it and see what improvements in my health I see. I’m currently doing your IQS 8 week program & loving it, and am feeling so good & am very motivated to continue. I see this as a lifestyle change, not just something I’m doing for 8 weeks. I’m 51 years of age and it’s time I put myself & my health first for a change, instead of always my family and others. Would be very grateful to win one of these kits. I’ve added my details to the list from the link above. Thanks Tracey x


  • Melanie S

    Ergh. Have just turned 50 and arthritis has arrived in my hands. I read that kombucha can help with this. I’m too young so will try anything to keep it that way!


  • Sav

    Hi Gina,
    As a newbie to Kombucha, would love to get a scoby to start my own brew going. Could I ask if your generous offer to share a scoby still on?.


    Gina Reply:

    Hey Sav, no worries – I always have a spare few to give to a good home :). I’m in St Kilda; you can send me a message at and we’ll arrange the details. Brewing your own is so easy, tastes great and is super cheap too! :)


  • Sandi Feller

    Hi Sarah and fellow fermenters, found your site whilst looking for information on sugar content of kombucha, as I’m just reading a couple of books by. David Gillespie, namely “Sweet. Poison ” and “Big Fat Lies”. I would like to know if it’s possible to make kombucha (and also water kefir) just using dextrose powder from the brew shop? Has anyone tried this? Since sugar is half glucose and half fructose (the destructive sugar), presumably a ferment made just with glucose (aka dextrose), should be better. Comments, please. And anyone who wants a scoby who lives near Ravenshoe is more than welcome to get one from me.


  • Kale Rey Rey

    I want to start a recovery. I have dealt with eating disorders for a long while and would like to finally kick them into the past. I would like a kit to help me in my new journey of loving my body and giving it the most beneficial, nutricious, mindful things possible.


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  • Anna

    Great article Sarah!

    Note for SCOBY buyers, I wouldn’t recommend The Good Brew as they do not package their product adequately and it leaks everywhere in the mail.



    I’m on my second home made batch of this and I must say it was super easy! Does have a weird taste. I usually drink 1/2 cup mixed with one packet of Stevia, a dash of cinnamon, and a dash of ginger. Makes it way more palatable. I’m still getting used to the scoby disc in the mason jar when I open my fridge though. My husband really got weirded out before he knew what it was!! lol


  • RayneSaltair

    I suffer from IBS and am disabled because of it. I would love to win a kit and see if it helps, if it does I will most def link back to this page on my Facebook to help others.


  • Betty Arsenijevic

    Hi Julie – I don’t know where you live – but if you can find dandelions in the wild or in parks pick the green leaves and make salad. Eat it daily for up to 6 months – you may be diabetic free. I met 2 people from Bosnia who were insulin dependent – and during the last Balkan war they were left without insulin and food and all they had was dandelion leaves – and inadvertently in this sad story – these two individuals cured themselves of their Type I diabetes – came to Canada and this is how I met them.


    Betty Arsenijevic Reply:

    Use cold pressed olive oil and squeeze a lemon for your dandelion salad. Chop up the dandelion leaves and bon apetit :).


  • Emilie Smith

    I love Kombucha and my next step is to try it with Dextrose since it doesn’t contain any fructose I think that might be a better option (and far cheaper in the long term than using rice malt syrup).


  • Daisy

    Interesting abt not getting a scoby out of store bought brew. I made mine out of store bought brew and it was lemonade flavored and it is very robust and healthy. Guess I got blessed. Now I have 4 in a very short time. Nobody around me drinks buch, let alone makes it, so I guess the birds will have good digestions.


  • Aja Reid

    Can I double or even triple the recipe so that I have 2-3 liters brewing in the one container?


  • Cinnamon Spice

    Is organic Rapadura good to use instead of processed sugar?


  • Colleen Grove

    Hi Sarah,I am crazy about kombucha and I started brewing my own a year ago. I am following an LCHF lifestyle and have lost 42kgs so far. I have about 10kgs to go but have stalled the past year. I have also struggled to get into ketosis. This past week I managed to get into ketosis and then started testing one by one starting with my milk kefir; it didn’t affect my ketosis; water kefir also didnt but the moment I drank some of my 2F hibiscus tea kombucha it kicked me out of ketosis. I make it according to your recipe with minimum sugar, in fact I go slightly lower with the sugar than you do. I do however put 30ml strawberry puree and ginger bug into each bottle then allow it to ferment a further 4 days on the counter (it is winter here now). Could it be the 2F that is making the carbs high enough to kick me out? I am quite gutted. I love my KT. Thanks.


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  • Emily English

    Hi Sarah, I was just wondering why you only ferment yours for 7 -10 days, but the Remedy Kombucha bottle says they allow their’s to ferment for 30? Does it make a difference if you are making a bigger batch? I am using a 5L jar (so multiplied this recipe by 4). Thanks :)


  • Bett Goldie

    I would like a kit to see if it helps with my digestive problems


  • ColeClan

    Hi Sarah I would love a starter kit. My kids and I recently attended the Cronulla International Womens Surfing festival and caught up with the team from Remedy Kombucha. After watching a recent documentary on ABC, and quitting sugar I am keen to explore more gut busting and especially get the kids involved. I would love a starter kit to begin our journey and especially after meeting the team and trying all the different flavours. The kids especially liked the apple crisp.


  • Bianca Lilly

    I’m new to the Kombucha way of life and must admit, I’ve developed a slight obsession. A starter kit would be the perfect way to feed this obsession and get my kids onto it as well, I know they’d love to be apart of making our own.


  • Ara

    I brew delicious Kombucha in large batches of 1.5 gallon every week. I use a large stain-less steel pot and have gorgeous scobies about 10 inches across, about 2mm for each week they brew (then they go to the hotel). I start with a cup of sugar for the 6 quarts and usually brew for 7 days, although Winter has forced me to wait a couple of days longer. If I wait further, the Kombucha is less sweeet and tastes more and more like vinegar (my son likes that, but I don’t).

    My desperate question: Is the sweet Kombucha after a week really only about 1% sugar? How can I find out?