I think my favorite part of making kombucha from scratch is coming up with new flavor combinations. Some of my favorite flavors came from using up what was in my garden, freezer or pantry.

If you buy kombucha from a health shop, you can make your own scoby, provided what you're buying is high enough quality. Making your own scoby and kombucha is preferable when following a low-carb ...

For a 1 gallon batch of Kombucha, we use 4–6 tea bags which is approximately 4–6 teaspoons of loose leaf tea in 4 cups of hot water. Steep the tea at the proper temperature for 15 minutes.

Store the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it.

To make kombucha, you need a symbiotic culture of bacteria and yeast that you add to sweetened tea, to encourage fermentation. That culture is called by its acronym: Scoby.

For a berry kombucha, use 1/2 cup frozen berries and 2 oz. fresh ginger. For a limeade kombucha, use 1/2 cup fresh squeezed lemon and lime juice plus 2 oz. crystallized ginger.

Kombucha fan? You can brew it at home from scratch You’ll need a SCOBY (Symbiotic Culture of Bacteria and Yeast), which may be grown or purchased, tea and sugar — that’s it!

STEP ONE To make your scoby, shake your kombucha and pour one cup into the glass jar.

After the first week, taste the Kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the Kombucha into bottles, making sure to reserve the scoby ...