Brewing Kombucha at home is more than just making a drink—it’s a ritual of self-care. Every step of the process connects you to nature and the wisdom of living foods. The refreshing, slightly tart flavor is just the beginning: the true charm lies in observing the transformation that happens inside the jar, day after day. 🌿
Traditional Kombucha Recipe
- Boil 1 liter of water and add 2 tablespoons of black or green tea.
- Add 100 g of sugar and stir until completely dissolved.
- Let the tea cool down to room temperature.
- Transfer the sweetened tea to a glass container, add the SCOBY (Symbiotic Culture of Bacteria and Yeast) and 200 ml of already fermented Kombucha (to activate the process).
- Cover the container with a clean cloth and a rubber band, and let it ferment for 7 to 15 days in an airy spot, protected from direct sunlight.
- Taste the drink—the longer it ferments, the more acidic and less sweet it will become.
- Remove the SCOBY, set aside a portion of the tea for your next batch, and bottle the rest.
- For the second fermentation, add fruits, ginger, or herbs and let it rest for another 2 to 3 days.
⚠️ Important Cautions:
Kombucha is a living beverage—and, like any organism, it requires care and hygiene. Use glass utensils, filtered water, and avoid metals. People with low immunity, gastritis, or alcohol sensitivity should consume it in moderation.
✨ Brew with love, observe the fermentation, and discover the pleasure of creating a natural drink, full of energy and vitality. After tasting your Kombucha, you’ll want to come back to prepare new combinations! 🫶💫
🔔 Take care of yourself responsibly!
Before trying any tips from this post—such as exercises or herbal teas—be sure to consult a doctor, nutritionist, or qualified health professional. Your body is unique, and taking the right precautions is the first step to a healthy life.
