Kombucha is an invigorating fermented live beverage resembling cider or champagne in taste and consistency, but with healing properties hidden behind its sourish bubbles. Each batch is started off by an organism known as a “tea mushroom”, also called SCOBY (Symbiotic Colony of Bacteria and Yeast), which releases enzymes beneficial for human bodies over time.

After your tea has fermented to your satisfaction, remove the SCOBY and mix in sweeter tea from teabags. Funnel into bottles designed for fermentation (these can be purchased here); any airtight seal will do just fine as long as the seal remains airtight. Some brewers also opt for secondary fermentation with chopped fruit before placing their creations into storage in the fridge.

When creating kombucha, using high quality organic tea is of utmost importance. Black tea is the most commonly used variety; however, some brewers prefer green or pu-erh tea as alternative sources of anti-oxidants. Other tea varieties such as rooibos can also be used, although its anti-oxidant content is less powerful.

Some people enjoy adding whole fruit to the secondary fermentation of their kombucha for added freshness and fruity notes. You can simply chop up and add fruit directly to the jar with your kombucha, or transfer to a new 1-gallon jar, add chopped fruit, strain it before bottling.

As your kombucha ferments, you may notice a thin film of yeast forming on its surface. This is natural and does not need to be removed, though some brewers prefer doing so in order to maintain an attractive appearance for longer.

Finding the ideal balance of sweetness and acidity in your kombucha beverage is key for creating delicious beverages. The longer kombucha ferments, the more vinegary/acidic it becomes. Too acidic may upset the stomach while too sweet may fail to provide desired health benefits.

Once you find a kombucha you like, it is advisable to keep making batches regularly. Kombucha lasts months when properly stored; for optimal results make a batch every other week and store in your refrigerator – this ensures a constant supply of healthy probiotic-rich kombucha which you may otherwise miss out on due to busy lives or schedules. Kombucha can be found in juices and smoothies alike and also works great as an alternative or replacement to plain water or soda; just ensure it has been bottled at low enough pH levels in its packaging to preserve its integrity!