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Easy Homemade Kombucha

Last Saturday here in Paris, Texas was the first day our local Farmer’s Market was open. I have been waiting for this for quite a long time. I discussed in my monthly newsletter I sent out last week the benefits of buying local and organic and so naturally this got me excited to go purchase some of my own. If you would like to receive FREE monthly newsletters from me including tips on healthy living and healthy recipes, sign-up to be added to my list here.

It was the perfect Saturday for their grand opening. It was sunny and beautiful and such a great day to get out and be amongst other people who are behind all of the things I believe in when it comes to healthy responsibly grown food. It is a much more pleasant experience than shopping at our local Kroger or Walmart, not to mention cheaper as well! No taxes, and I purchased 2 dozen organic eggs for a TOTAL of $3 instead of $4.99/dozen at Kroger and Walmart!! You can’t beat that. I got home to cook them for breakfast and the yolks were so bright and yellow compared to the pale yellow you get from commercially raised chickens. The color of the yolk tells you a lot about how healthy the chickens were. The deeper the yellow, the higher in nutrients.

On my list of things to buy last Saturday included, farm fresh organic eggs, some leafy greens and fresh organic fruit. To my surprise, and even more my husband’s surprise, I came home with all of this and a SCOBY (symbiotic combination of bacteria and yeast) to make my own Kombucha at home. He has been so gracious and accepting of all the new things I have been  learning about and experimenting with on him over the past two years ever since I started to pursue my certification as a Holistic Nutrition Consultant. I just knew he was going to think I was crazy for this one. If you have never heard of this, it literally is a living bacteria. Here is what it looks like.


I bought this for $3 from a local lady at the Farmer’s Market, but I have also read that you can make your own. I have not done this, but if you would like to try, here is a link on how you would make one yourself. Good luck if you are bold enough to grow your own!

Once you have your own SCOBY, there is no need to ever purchase another one unless yours goes bad. Because it is a living bacteria, it will continue to grow and reproduce. When they reproduce, they usually separate naturally in your KOMBUCHA liquid, but you may have to pull them apart by hand. You can do a couple of different things with extra SCOBY’s. You can give them away to friends and family who are interested in making their own KOMBUCHA, or you can start doubling up on your batches of Kombucha that you make per week. Another option is to make your SCOBY into candy. Believe it or not these are actually really good! The lady I bought my SCOBY from had some samples of her homemade SCOBY candy and they were delicious.

Enough about SCOBY’s..What the Heck is Kombucha anyway??

To explain simply, Kombucha is fermented sweet tea. It works wonders on detoxifying our body as well as improving our joint health, gut health and immune system. Because it is naturally fermented with a live colony of bacteria and yeast, Kombucha is a probiotic beverage.

Here are a few articles that go into further detail of the many health benefits of Kombucha :

You can buy Kombucha at your local health food store, but unfortunately is is quite pricy. To compare the cost between buying it or making it at home I’ve broken it down simply here.

Ready to Make Your Own??

Here is the Simply Basic Kombucha Recipe that the kind lady at the Farmer’s Market gave to me.


1 gallon water (16 cups)

6 tea bags (green, black, or oolong) Do not use herbal tea or Orange Pekoe tea

1 cup (more or less) sugar. (Don’t fear. The sugar added to this recipe is simply food for the yeast)

1 cup of Kombucha+Scoby ( The Kombucha is what your SCOBY should be sitting in that you either made yourself, purchased from someone or were given by someone.  A SCOBY always is in at least a 1/2-1 Cup old Kombucha to keep it alive)


Bring water to a boil and boil for 1 minute. Remove from heat and immediately stir in sugar and add tea bags.

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Allow tea to steep for at least 20-30 minutes. Allow water to cool (no warmer than 98 degrees, about room temperature) before adding your SCOBY/Kombucha mixture. This can take up to two hours. Pour tea into a large 1 gallon glass or food grade ceramic container. Do not use plastic or metal because SCOBY’s do not like these and will not brew as well.

Add the SCOBY/Kombucha mixture. Cover with a cloth that will keep fruit flies out but still allow air in, and allow to ferment for 1-2 weeks. Ideally it should ferment in temperatures between 70-90 degress. Warmer temperatures result in a quicker fermentation while cooler temps take longer. Keep it out of direct sunlight.



After 5-7 days have passed, take your SCOBY out of the liquid and place it in a glass jar. Pour at least 1 cup of your freshly brewed Kombucha over the SCOBY and cover the jar with a cheescloth or coffee filter to keep fruit flies out and secure it tightly.  Place the jar in a dark place somewhere in your house until you are ready to make another batch of Kombucha. If you know you will not be making another batch for at least a month, reserve some extra Kombucha to pour over the SCOBY so that it does not dry out.

Pour the rest of the Kombucha into individual glass jars, put a lid on them and place in the refrigerator. Mason jars will work perfectly for this or old pickle jars.

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You are now done unless you want to go an extra step and flavor your Kombucha. This really makes it delicious if you are willing to wait a couple of extra days!

Until next time, Eat well, Sweat often and Love always! Have a great weekend ya’ll!


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