What is Kombucha?

So what exactly is kombucha? Kombucha (pronounced come-boo-cha) is a living health drink made by fermenting tea and sugar with the kombucha culture. It has been around for hundreds of years. If you are concerned that it is made with sugar, you needn’t be. The sugar is consumed by the culture leaving you with a delicious, tart drink. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It’s not what you would imagine fermented tea to taste like. Kombucha is an amazing drink. Sales have grown to be over 600 million dollars, and this was all done strictly by word of mouth. I have watched it grow and grow.  I’ve also witnessed the major soda beverage companies start to lose their credibility and hit a 30-year low in sales as people wake up to how much harm drinking large amounts of soda pop can cause.

Kombucha's Powerful Probiotic

Kombucha has a powerful probiotic which is actually a probiotic yeast  called  Saccharomyces boulardii. S Boulardii is  a good probiotic yeast – we need not only good bacteria, but good yeasts as well to keep us in balance.  S. boulardii is unrelated to the yeast Candida albicans and other Candida species, and is one of the most researched probiotics and  is used as the number one probiotic used in hospitals worldwide.  S. boulardii is absent from the natural gut since it is a transient yeast that passes through the intestines after ingestion. If taken every day, it achieves a steady stream in the colon within 3 days and is cleared from the stools 2–5 days later.1  It does not attach to the mucosal cell lining, but works its magic on you as it moves through the gastrointestinal tract. When S. boulardii is present, it inhibits toxins from binding to intestinal receptors and steals the metabolites it needs to survive. Thus many pathogens pass out of the body unable to survive in the presence of this powerful probiotic. They even found that other pathogen strains like E. coli, Salmonella typhimurium, and S. typhi adhere to the surface of S. boulardii, thus preventing them from attaching to the mucosal lining and passing through the body rendering them harmless. This powerful drink has many benefits, see below!

Kombucha Benefits

    • Kombucha has antibiotic-resistant probiotic yeast: In addition to the good bacteria in kombucha there is a special probiotic yeast called Saccharomyces Boulardii (S. boulardii) that is resistant to antibiotics, which makes it incredibly useful for maintaining a healthy gut when treating an illness with antibiotics.2
    • Kombucha protects the stomach lining: It neutralizes toxins produced by harmful pathogens and sends out a signal to the body to reduce inflammation that can lead to a number of negative health outcomes. The probiotic in kombucha (S. boulardii) can also act as a decoy to harmful pathogens. It attracts and binds with the pathogens, keeping them from attaching to the intestinal wall and doing damage. 3
    • Kombucha reduces joint pain: Kombucha contains acetic acid, which not only helps stabilize blood sugar but also contains an analgesic (pain reliever) and anti-arthritic compounds which help remove toxins that may have accumulated in joints causing pain and inflammation. Other compounds in kombucha include Mucoitin sulfate, Heparin and hyaluronic acid, these help provide lubrication and protection to existing joint tissue.  4
    • Kombucha assists the liver in detoxification: Kombucha is full of glucuronic acid, which plays a part in one of the body’s most important detoxification processes: glucuronidation, a process in which glucuronic acid binds to toxins and transforms them so they can be easily eliminated by the kidneys. The liver produces this substance naturally, but sometimes the body can’t keep up with the number of pollutants that it comes into contact with. The extra glucuronic acid in kombucha basically helps make up the difference. 5
    • Kombucha helps your kidneys: Kombucha may help kidneys eliminate environmental pollutants.  Every day, your kidneys process about 200 quarts of blood to remove and eliminate chemicals and toxins.  Calcium builds up in the blood tissues and can cause calcification throughout the body, which can cause calcification in the kidneys (aka kidney stones). Kombucha has been used to prevent the kidneys from forming kidney stones by helping to purify and remove toxins. 6,7
    • Kombucha alleviates constipation and diarrhea:The probiotic in kombucha, S. boulardii, is actually being used to treat all sorts of bowel disorders including Clostridium difficile, acute diarrhea, antibiotic-associated diarrhea, some parasitic forms of diarrhea, and other gastrointestinal disorders. It also has a record of helping reduce the symptoms of irritable bowel syndrome (IBS).8
    • Kombucha – Preventive effects on heart, weight, cholesterol, and blood glucose. There is a new study on kombucha, published in the Journal of Food and Science.9 The research was carried out to understand the preventive effect of kombucha on heart weight, blood glucose, total protein, lipid profile and cardiac markers in rats with heart damage. They found that kombucha tea significantly decreased cholesterol, triglycerides, LDL and VLDL while increasing the levels of HDL. Similarly, a decrease in leakage of cardiac markers from the myocardium was also observed. When I posted this on my Facebook page, several people commented that their cholesterol levels had gone down, and quite significantly, since they started to drink kombucha.

From my own self experiments on my own body, I have found kombucha to be of great benefit to certain afflictions. Check out the 7 Reasons I have kombucha every day. Kombucha is fun to make and I  can show you how. I encourage you to discover the power that fermented foods can bring to your life. You can literally drink a bottle of kombucha and feel it lift your sense of well-being. It makes you feel great.

What's In Kombucha

Bacteria and Yeasts

  • L. Bacillus Coagulans
  • L. Saccharomyces Boulardii
  • L. Gluconacetobacter
  • Zygosaccharomyces kombuchaensis
  • Brettanomyces
  • Acetobacter xylinum
  • Gluconobacter

Beneficial Compounds

  • Polyphenols — antioxidant and detoxifier
  • Glucronic Acid — detoxification and transports nutrients and bioavailability
  • Vitamins — B1, B2, B6, B12, and C10
  • Acetic Acid — prevents pathogenic bacteria and fungus
  • Amino acids — leucine and isoleucine

Go get some!

Where to Find Kombucha

Grocery stores or health food stores sell many different brands of kombucha, and they are delicious! Generally speaking, they aren’t near as strong as homemade kombucha.  You’ll also have lots of cultures to share with your friends. You just need a culture, which can last forever if you take care of it, and some tea and sugar. That’s why I recommend that you get a kombucha starter and make it yourself!  Plus it’s cheaper to make it in the long run, because you’ll have an endless supply of kombucha.

If you live in the USA, you can purchase my personal Live Kombucha Starter from my store. Otherwise, you might try checking one of these websites.

Learn How to Make Kombucha

Kombucha is fun and easy to make! I put together some easy instructions on making kombucha, check it out!

Click to Learn How to Make Kombucha


151 Responses to "What is Kombucha?"
  1. Hi Donna~
    I’ve been making my own Kombucha for about a year now. It’s been going very well until recently. My kombucha just smells and tastes bad. I’ve even made sure I don’t use any of the bad tasting kombucha as a starter for the next batch. Each consecutive batch still tastes awful. I thought maybe it wasn’t fermented enough so I let it ferment even longer and it was very fizzy but still had this awful taste. Has my SCOBY gone bad?

  2. I’m 7 weeks pregnant and working myself to one cup of kefir daily (at 3/4 cup now). And was wondering, would starting kombucha be safe right now or should I wait till after baby born? I drank some last night (first time really (about 2 to 3 oz) and did not feel a thing. Just curious your thoughts on what you would do in this case.

  3. Hi Donna!! I bought a brew belt awhile back and am just now needing to use it (since my kombucha fermenting has REALLY slowed down with the colder temps here). I’m not sure how to use it, though. The package says not to use it in glass but that’s what I ferment my kombucha in (I use a gallon jar). It’s also a lot bigger around than the jar. How do I go about this? Thanks!!

  4. Hi Donna! I am so new at this and should have read up more prior to embarking on making kombucha. My first brew turned out fine with a thin scoby on top due to the chilliness inside our home here in PA. So I left the new scoby in with the original one along with 2 C starter tea for my next batch. Well the only thing I did differently this time was to move the jar several times. I see no new scoby formed on top and it’s been 5 days now. The tea itself tastes like the first batch that I bottled after 6 days. I now know after reading several of your replies that I need a warming belt. If the glass container which I use says not for hot liquids, will the belt be safe to use? And, if no new scoby forms, for my next batch should I use the ones I have and not move it and keep it warmer? Will this still make good kombucha?

    • The scoby is not forming becuase you moved it a lot or it is cool but just use the other one to make another batch. The taste is most important and if it taste tart and not sweet its done. The brew belts work on glass for me very well.

  5. Is the kombucha still good and potent if i didn’t ferment the fruit in an air tight container? Is that a way to make it less fizzy? How long can i keep the fruit in there?

  6. I read somewhere on you site that when taking a break from kombucha (I know why would anyone want to do that, but I’m the only one drinking it :)), that it’s fine to leave the scoby sit out on your counter in a covered jar until ready to make more. I did this with a scoby and a little bit of tea. Two weeks later, I made another batch with that scoby and I have wonderful brew. My question: as long as I am getting a new scoby each time I make a batch, then that means my scoby used to start the enxt batch was healthy and that all the usual vitamins/minerals and probiotics are just as plentiful as they were before I put them to rest for a couple of weeks. I guess what I’m saying is… I didn’t kill it!????

  7. I am having a hard time finding the right rhythm to successfully make Continous Brew Kombucha. I think once the temp in my house is more consistent with cooler weather coming I’ll be able to master it. MY QUESTION IS: Since several times my brew turned a little too vinegary, I’m wondering if the health benefits are still there… specfically, what happens to the beneficial bacteria? Is there any in vinegar? What about vitamin/mineral content as with Kombucha? Thanks so much!

  8. Hello,
    I bought a scoby from your site and the first few times I made kombucha, it was completed after a week as I used a heating belt and a new scoby was formed. However now after one week, the kombucha tastes vinegary like it is done, but a new scoby is not forming. Any idea what is wrong or is this ok?

  9. Hi Donna:

    When I boil my water to make tea in a stainless steel pot, is that a problem. It sits in the pot to cool over night.

  10. I am reading so much mixed info on the safety of Kombucha. I started brewing my own and love it but now am a bit concerned with all I am reading. I read about it causing acidosis and even death! We used to drink water kefir regularly and my toddler loved that. Is Kombucha safe for kids?? I gave some to my 3 year old and she loved it but then I read you should not even consider giving it to kids under 4. Thankfully nothing happened to her.

  11. I was curious if you have to separate out the scobys. Can you just leave them all in there after each brew? Do you have to get rid of one? Thank you 🙂

  12. Could you speak to the mold issue when making kombucha? The first couple of batches I made using your SCOBY was fine… now some of my batches smell moldy. I read on another site that SOME molds can be extremely hazardous… if your kombucha has mold… throw it out! Which I’ve done 🙁 I read a couple of your replies regarding mold and you don’t seem at all concerned about mold. How do I know if a mold is “hazardous” or not? Even if I don’t see mold, which I don’t, but my kombucha smells funky, not at all like the first batches but moldy… should I discard? Thanks!

      • I had green mold on my Scoby’s a while ago. Being in doubt what to do with it, I left the Scoby’s and a bit of the tea in the jar for a while, and then decided to give it another try and see what would happen. Since then i’ve already made several new batches of Kombucha where i don’t see any mold anymore. Which I’m suprised about, and i’m drinking the kombucha now because it seems fine. A woman from a health food shop told me that the Scoby probably just ate the mold and got on with it.
        So, does that mean that my Scoby and Kombucha is healthy, or should I still be careful?

  13. Hi Donna, I loved listening to your story. God is good!

    I am currently doing a 4 month mercury chelation using Orthoplex Chelatox. I still have 4 amalgam fillings though. I have just started drinking milk kefir and kombucha. Do you think it is OK health wise to drink these while on the chelation, or could this create problems with the mercury detox?



  14. Do the various cultures (kefir, kombucha, cultured veg, sourdough) need to be kept separate from each other (in other parts of the house) to avoid “cross-pollination” (for want of a better descriptor) of the bacterias. I read this on another site so have been keeping my kombucha in the laundry but it’s cold in there (it’s winter here in Australia) so it takes a long time to ferment. I haven’t seen that you do this but just wanted to be sure that it’s OK to keep everything in my (not huge) kitchen.

  15. My tea has no fizz after six days although it has lost most of its sweetness.I used mint tea,black tea ,green tea could mint be cause?Also a scum is developing on top with some green mold- not a hint of vinegar or fizz in test just straight up tea flavor???

    • My scoby is at bottom but scum on top appears forming into a scoby maybe? U mentioned kombucha forming?wouldn’t scoby be forming on bottom with original scoby ..confused ????

        • Thanx Donna it was a scoby forming after all in spite of green mint tea-a bit of fizz now but not overly so? Ongoing learning process I’m starting a nu batch with newly formed scoby and will also do a batch off first scoby using gt original as starter base!!!what say u??

  16. Hi Donna,

    my scoby has been in the fridge for a while now. I just made a fresh batch of kombucha yesterday the same way i’ve been making it for years- following your recipe. my scoby sunk to the bottom. this happened on my last batch and it never fermented. i had to end up throwing the whole batch out. I’ve heard that it COULD still ferment if the scoby is on the bottom but i’ve not experienced that. is it possible that my scoby’s are sad and tired since they’ve been stored in the fridge for a good while? Thanks for your help.

    • Yes, it most likely is this. Did you add starter tea as well? it won’t ferment properly without it. The starter tea is most important and if that is really old too you will need some new starter tea and scoby.

  17. Hi Donna, I brewed a 1 gallon batch of kombucha bottled and set aside for second ferment. Approx 5 days. Then I put them in the fridge. The first bottle I opened was fantastic! Great tart taste and super fizzy. The next 2 were flat. Can I take the remaining bottles out of the fridge and leave them at room temp for a few more days to get some carbonation or is it unsafe or just too late? Thank you.

  18. Donna, I have been making Kombucha for several months now & all my scobies look and smell good. Something strange happened, though. One of them completely turned white-not just cloudy. It was made from a Chinese green tea, Dragon Well. During the first week of fermentation, it seemed like there there wasn’t anything going on. Now we have lots of bubbles around the scoby. Any ideas on this topic? Has this happened to you, and what did you do? Thank you for your expertise.

  19. Hi Donna,
    I have been making Kombucha for about 4 weeks now. my last batch came out of the first fermentation very fizzy/bubbly. I didn’t expect to see carbonation until the second ferment. Was that fizziness a problem? Is it indicative of something bad?

  20. help! I’m a bit lost concerning my Kombucha making.

    I think my first try at making kombucha was a fluke. I just finished the 2nd batch (I followed your advice and put in 2 cultures as I doubled the batch). the Kombucha came out okay but I’m not certain what you mean when you say:

    “place the culture on a plate. It will have reproduced itself this time and the new culture will be on top. Gently separate with your hands.”

    I have 2 possibilities:
    1. there is this thin film of scum on top of the liquid. is that the new culture? or do I discard this?
    2. the 2 cultures that are like jelly pancakes (the old cultures) are these what you are referring to? Do I separate them in half, thickness wise or what?

    I’m not sure exactly which or what I’m saving? I would appreciate your further input. thank you

  21. I just started to make my second batch ever of Kombucha but this time I’m doubling, instead of 3 qts I’m making 6 qts. I purchased a 2nd culture and have added 2 cultures to the batch. However when i placed the cultures in the brew, the new one floated on top while my old one I saved from the first batch sank to the bottom. is this okay or is something wrong?. Tks.

      • Hi i just started brewing, i started my own mother scoby, and on my second patch, had 3 baby scobys from the mother is that normal? Also will
        i have a baby scoby every time? If so what do I do with them, if i dont need that many? Thank you

  22. I tried making kombucha for the first time and it came out well. thank you for the guidance I found via your site. I want to start a second batch but have a question. since I’m making for my wife and I, as well as my daughter and her two kids and my friend as well, making it 3 qts at a time isn’t a large enough batch. Can I double the batch (6 or 7 qts at a time and still use the same amount of culture as for 3 qts? I know you can do this when making yogurt, as we make yogurt ourselves: as long as you have a bit of starter, you can make as much yogurt as you want with that starter. Can you do the same when making kombucha?

  23. I love GT kombucha and finally got the courage to try making my own at home (I’ve been making the other 2 members of the Trilogy for some time now with great success). It has cultured on top of the fridge for about 9 days, so I bottled some with a little pomegranate juice and put it in the fridge. I inspected the scoby and it is quite thin (not as thick and lovely as yours was when I received it!) and it looked blotchy. I took about a 1 tblsp. taste of and it tasted lovely – just like GT’s plain kombucha – sort of like cider. I’m thinking that the scoby is thin because my jar is large and square? But moreover, why am I afraid to drink this? I am worried that the baby may be bad for some reason. It doesn’t look as smooth and pretty as yours did, Donna. Could you look at my pictures in the links above and tell me if they look OK? Is 9 days long enough to ferment, even when it’s a little cool in the house? Thanks for your help!

    • The main reason this happens is because of temperature. If your house isn’t warm enough and you don’t have a brew belt your scoby won’t get thick. Try getting a brew belt or heating pad and you will get a thicker scoby . Its ok and safe to drink so no worries.

  24. I brewed my first batch of Kombucha and it turned out great! It formed a baby scoby. Will this baby scoby ferment okay by itself when using the recipe from your book? Or do I need to reduce the recipe? How many times can you use the same scoby?

    • You should get a new scoby each time you make a new pot of kombucha. You can use the baby scoby along with the starter tea, which is the most important thing to add to your tea. You can reuse a scoby many many times but it is best to use the newest one that you get each week.

  25. I started brewing my first batch of kombucha a week ago and this morning my husband picked the jar up and moved it around thinking it was honey. I know. men. What are the chances of it not growing?

  26. I am extremely sensitive to sugar and cannot eat anything sweet, including fruit. I have tried Kombucha and like it but am afraid of the sugar (I get migraines from it). Is there a way to make sure the sugar is gone before drinking it and anything I can add to make it taste better besides fruit?

    • Kombucha turns to vinegar if it is over fermented. It will not taste sweet it will tastes tart and then you will know the sugar is removed. Don’t had the fruit just drink the plain version which is really delicious and easier. It is not necessary to add a flavor.

  27. Started a batch of Kombucha and then our heater went out, so it was around 64 degrees for 1-2 days. How do I know if mold, etc. is present? Also, what is the alcoholic content of a typical 7-day ferment? Thanks!!

    • You will see hairy mold but this is really ok if it got cold it justs means it will take longer. i am not sure of the alcoholic content on day seven it depends how cold your house is and how it ferments but it is minimal at best and no worries. It about the same as orange juice which isn’
      t much.

    • It will still be fine even if the temp dropped and you will see mold that is hairy and then you will know. I am not sure what the exact alcoholic content would be on day 7 every bodies ferments a little different but is very minimal and similar to orange juice.

      • Got another question…but about kefir. I ordered grains online, then later got some from my mom. They are different…the ones I ordered have grown a TON but the are long and sort of roll up. The others from my mom are in little roundish clumps and seem a little more firm. Is this ok? One better than the other?

  28. Hi Donna, I have ulcers and the store bought kombucha seemed to aggravate it. Is there anyway I can brew it at home so that it is not as “potent” and still get some health benefits? Although I did experience that ‘good feeling’ with it…. at the same time… I felt like it was going to burn a whole through my stomach. I would love to be able to drink this stuff somehow. I just started making my own kefir and it does not bother my ulcers at all… I love it. Thank you for writing your book & sharing your experiences!

    • I was making kombucha last year but ended up with stomach issues. I quit but continued with kefir and cultured veg. Last week I bought a bottle of kombucha and only drank a max of 4 ounces a day and seemed ok with it. I think maybe I was drinking to much when making it. Will I benefit from only 4 ounces a day? Also, I am curious what your input is on vitamin supplements. I take a B-12, vitamin D, fish oil and occasionally calcium. I am wondering if I really need these supplements if I am eating kefir and cultured veg and possibly going back to kombucha. Just curious what you do.

      • You will get benefits from 4 ounces a day and I would take your fish oil because you need the omega 3’s and a good source of calcium is important too unless your drinking a lot of kefir.

  29. I ferment my kombucha 2-3 day inially. Any longer it taste like vinegar. Is this normal? My house temp is between 73-76 degrees right now. Is this too quick to get the benefits. I also 2nd ferment for 1 day. It is sooo bubbly. I just want to make sure this is normal.

  30. Hi Donna! I tried to 2nd ferment my kombucha with fruit… it has been 5 days, and still no carbonation. How much fruit, or fruit juice per ratio of kombucha do I use?

  31. I love Kombucha—to me it’s like rocket fuel lol.
    It lifts my mood and gives me an extra energy boost-not to mention all the other good things it provides you with.
    if you have never tried making it please give it a go…this from a novice who now ferments veggies etc as well.
    A big thank you to Donna for all the info on this site couldn’t have done it without you.
    I eagerly await your book release in November over in Scotland,UK.

  32. My homemade kombucha seems to keep coming out sweetly vinegary. Not sure if it’s right. Definitely doesn’t taste like gt dave’s lol. What is the 2nd ferment? Is this just after you bottle it? Thanks!

  33. Hello,

    just wondering if one can develop aluminium toxicity drinking kombucha? This is because tea does contain high amounts of aluminium. Has anyone noticed neurological symptoms drinking Kombucha? I have only seen these symptoms in heavy tea drinkers.


    Zeitschrift für Lebensmitteluntersuchung und -Forschung A
    August 1997, Volume 205, Issue 2, pp 170-173
    Availability of aluminium from tea and coffee

    Mario Müller,
    M. Anke,
    Heike Illing-Günther

  34. HI Donna, I am just wondering if you know if drinking kombucha is safe when you have fillings that contain mercury? i have heard it can leach out the mercury and displace it elsewhere in the body.


    • I get this question a lot and I have had mercury fillings and drank tons of kombucha and did fine. The benefits are many and I am not positively sure what happens when you drink kombucha and have amalgam filling. That being said when I don’t drink kombucha I struggle and don’t do as well.

  35. I have Rheumatoid Arthritis and I am on some anti-inflamitory meds. Does the Kombucha Tea interfer with Meds. Also what about cultured Veggies and Kiefer?

  36. I read your comment about drinking kombucha when pregnant…my question is this…I’m trying to get pregnant right now. I’ve been drinking Kombucha for about 2 weeks. While I’m trying should I stop drinking it? I would definately say I’m not in the ‘been drinking kombucha for a while’ category, but am enjoying the health benefits from it.
    Just curious as to your thoughts…

    • If it were me I would keep drinking it. Having good bacteria to give to your baby and especially before you get pregnant is a good thing. My opinion.

  37. I’m back with another question! I now have a beautiful, homegrown scoby, but I haven’t yet consumed any of the ferment because I wanted to have a large batch before I started dipping into it (so I can have some available frequently). I thus purchased a larger jar to hold it in, but I only filled 3/4 full because I didn’t want to affect the pH too much. That said, I’m wondering if it would be any harm to add more tea solution before it has finished its new cycle. There is a new baby growing on top of the old scoby, and I don’t want to disturb it. Will that disturb it?

      • Sounds good. Is there any way to predict how many days it will take for it to be ready? I’d like to take a little each day and add a little each day. Not sure if that’s possible.

  38. Hi Donna,

    So I recently just grew my own tiny scoby right in the small bottle of raw store-boought kombucha. It looked great, and it was strong enough to be picked up with a fork after only a week! This surprised me, since most online resources said 2-3 weeks if growing from scratch. Yesterday I transferred the little scoby into a bigger jar and added more tea mixture and there’s already a solid looking layer there tonight!

    Is it normal for it to grow this fast?

    It looks healthy, but I am concerned about potential mold growth; should I occasionally push it into the liquid to better protect the top?


      • Yes, I brewed up some sugary pu-erh and added it to half the store-bought bottle (I drank the other half). This is how my miniature scoby formed. I then transferred it with all its liquid to a larger jar and the following day there was a new skin. I just checked it and I’ve got a new scoby 1/8th of an inch thick. I just can’t believe it’s grown this fast! When it is ready to drink?

  39. I drink GT’s kombucha and have successfully made several batches of my own. I can tolerate about a third of a bottle of GT’s a day, but do not tolerate my homemade brew at all. It seems to be an issue with sugar. Any ideas of how to make my kombucha more like GT’s brand?

  40. I spoke to my health food store about kambucha to try and get a starter culter going. They do have raw kambucha to purchase, but she said that most health food stores don’t want to take a chance selling it to culture as terrible things could happen if done wrong. She mentioned some pretty bad things. Is there a guide to what to watch for to make sure things are safe? I’m sure mostly all experiences are as good as mentioned but the bad experience could be dangerous. any help would be great.

  41. I have been making kombucha for a few months now and still have not had a baby scoby form. It is a little slimy on top but not a scoby like the other one that floats on the bottom. Am I doing something wrong?

  42. i’ve been making kombucha for about four months but had to take a break. It’s been about three weeks and now i’m ready to resume making it. I stored my scoby and starter tea in a jar with a lid on it and placed it in the refrigerator. now i’m thinking that wasn’t the right thing to do. Have I hurt my beautiful scoby that i’ve bonded with so well?

  43. My kombucha is moving very slowly as compared to times before. We keep our house thermostat at 68 and I am wondering if that is why. Is it too cool? so now I am also wondering if I should put my gallon jug in front of the heat vent.

    • Just a helpful tip for those winter months. If you have room in your water-heater closet, stash your brew in there. It’s dark and stays nice and warm. In my old apartment, I put up a little shelf in the water heater closet for my yogurt, it worked beautifully! 😉 Just be careful of the water and gas/electric lines.

  44. I recently drank a bottle of Synergy kombucha and had a horrible reaction to it. fever, headache, fatigue. was in bed for 2 days. I am allergic to mold. any connection? I absolutely LOVE it and want to drink it – but really don’t want to go through that again.

    • That sounds like a detox reaction. Have you had kombucha before? I would try it again but drink a small amount. You could have been coming down with something and it co en sided with drinking it.

  45. Does the finished kombucha have caffeine (from the tea used)? i am trying to determine if the benefits from kombucha outweigh the negative affects of caffeine, when healing adrenal fatigue. currently i am making and drinking my own water kefir, but i would like the additional benefit of the different nutrients offered by kombucha. FYI the all-caps is not me, must be the way my browser is reading this web form. thank you for sharing so much great info with all of us!

    • It does reduce some of the caffeine but not all of it. I am super sensitive to caffeine and use green tea to make kombucha with and never have had a problem. I would like to tell you that kombucha with all its B vitamins has been a great help personally with adrenals. Adrenals need vitamin c and b’s to heal and there are a lot in kombucha. You might want to read my blog how I healed my seasonal allergies under wellness on my site. adrenals need a lot of help. ~ Donna

  46. I keep meaning to ask, is it safe to start drinking Kombucha when pregnant? Probably a silly question…just didn’t want to detox my baby away…ha…

    • If you have not been drinking it and are pregnant I would wait till after the baby is born, because of the strong detox effect.If you have been drinking it then you are fine to keep consuming it.

      • Thanks for getting back to me about that! Is there a way to store a scoby until then? I have a jar of kombucha fermenting right now but still have seven months to go…

          • Wonderful! so i could just switch it out every month?
            Hubby hasn’t tried it yet; I’m betting he won’t like it, but maybe he will and I can just keep making it for him throughout my pregnancy 🙂

          • Donna, my kombucha has a thick layer of “skin” on the top. Like how homemade pudding gets a skin on top after cooking it? Is this normal? The mother has sunk to the bottom and I was expecting the “baby” to look just like the mother, but could this whole layer be the baby??

  47. can one make kombucha only using green caffeinated tea? have you done this? do the scoby’s get ruined in the process?

    thanks donna!

  48. I’ve been having probelms with the 2nd ferment. I don’t get hardly any to zero bubble or it’s the other way, kombucha will come shooting out of the bottle. I will say that it’s when I add vegetable juice (that I juice) that I’m not getting the bubbles. I’m more a bubble person. I do like your book.

    • Kombucha makes it bubbly by eating out the sugar and then converting it to Co2 with the good yeast in kombucha. Vegetable juice doesn’t have as much sugar. Try adding more vegetable juice. Also make sure your kombucha that you make as the base is slightly sweet when you second ferment. This will give it some sugars to ferment with your veggie juice.

      • I noticed too that it depends on what kind of jar/bottle you’re using on the second fermentation. I found mason jars (anything with a wider mouth) yielded much less carbonation. An actual pop/beer bottle, with a neck, made the boocha way fizzier.
        Hope that helps some!

  49. I seem to be gaining weight from Kombucha, is this possible, I drink 2 – 4 glasses a day and do eat less. I make my own and most are made up before the 14 days because I like the drink a little sweeter. Can this be why I am gaining weight?

    • If it is still sweet, you are getting sugar that has not been consumed by the good yeasts and bacteria. Let you brew go longer till it is no longer sweet but not to vinegary.