Kombucha is a fermented drink that has been around for centuries made with tea, sugar, bacteria and yeast.

This beverage called the “Immortal Health Elixir” by the ancient Chinese is attributed to several health benefits.

Kombucha is a powerful antibacterial agent because of the type of bacteria found in it.  Drinking the live cultures actually destroys bad bacteria responsible for infections.

We love to drink Kombucha, it support a healthy gut, it’s loaded with vitamins B, it has a good source of antioxidants, probiotics and glucaric acid AND it’s an healthy alternative to sodas and other junk drinks.

That’s my pink (strawberries Kombucha). Read bellow how to make it yourself.


Benefit of Kombucha

  • Liver detoxification
  • Improved pancreas function
  • Increased energy
  • Better digestion
  • Improved mood (helps with anxiety/depression)
  • Reducing Candida (yeast)
  • Helps nutrient assimilation


What you need to make Kombucha

  • a starter Culture (also known as a SCOBY, or Symbiotic Colony of Bacteria and Yeast, or mother)
  • green or black tea. See picture bellow.
  • white sugar (substitutes sugar like stevia and xylitol do not work, because the sugar is the food for the bacteria).

How to make Kombucha

  1. Prepare green or black tea and combine the sugar until dissolved in a glass jar.
  2. Cool the mixture to 68-85ÂșF and remove the tea bags (or strain the loose tea leaves).
  3. Add an active kombucha SCOBY with some starter liquid from a previous batch to the tea. If the SCOBY is not the same size as the container, don’t worry, it will grow to fill the container as it ferments.
  4. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band (to protect it from insect falling in).
  5. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste. I like to keep mine fermenting  for more or less 2 weeks. I would taste it and if it’s too sweet, I would give it more days to ferment.
  6. Once at your taste, pour finished kombucha off the top of the jar into airtight jars or bottles for consuming.
  7. Add fresh or frozen fruits to flavor or enjoin plain. I love ginger/lime, or strawberries, or blueberries but you can really add anything once the SCOBY is taken away. Do not add fruits or juice in the jar with the SCOBY, it would kill it !
  8. Cover tightly and let sit an additional 1-2 days until carbonated.
  9. Store in the refrigerator in airtight containers.

Good nutrition is about looking better, feeling better, perform better, live better and just be better overall.

Audrey Meyer

My goal is to encourage women and men of all ages and fitness levels to improve their quality of life because everyone deserves to achieve his/her personal fitness and health goal.