Komboucha, Kefir & oodles of Probiotics



  • 6-7 tablespoons of  sugar (I use organic raw cane sugar) per litre of filtered water
  • 1 scoby
  • 1-2 organic tea bags per litre of water
  • 2-3 litres of water
  • cup of starter tea from a previous batch

Twenty years ago I was breeding scobies, or Komboucha babies. I shared them with anyone who wanted to sample the delights of this probiotic rich beverage. I remember it giving me lots of energy, and feeling really well on it.

Why did I stop brewing it? I have no idea!

But I recently recalled this amazing drink and decided to search for a scoby producer after watching a video (remind me to tell you about ‘The Truth About Cancer’) about enzymes and probiotics being really good for people with cancer.

I had no idea how to find someone like I used to be who had a scoby to share… so I surfed the web and ordered a baby from this site:  http://www.kefirshop.co.uk/

I was really impressed with the outcome.

I’ve since brewed 4 or 5 batches of Komboucha and I’m getting pretty good at it again, if I say so myself!

Back then it was the done thing to share the scobies, now you have to buy them online for £9.50. I was only too happy to pay to get my own tea started once more.

How to make the Tea
  • Add sugar to the water and boil until dissolved. Keep the lid on the pan.
  • Turn off the heat and add tea bags for 10-15 mins
  • Remove tea bags
  • Leave to cool until luke-warm
  • Pour liquid into the container
  • Add the scoby and a cup of starter tea from previous batch
  • Cover with muslin
  • Place in a warm, quiet spot for 7-14 days to ferment
  • Keep out of direct sunlight, away from cigarette smoke or other smoke, plants or mildew
  • Best temperatures are between 23 and 30 degrees centigrade

I find that the best place is on top of my fridge to ferment the tea. You can start tasting it after 7 days…

  • Remove the cultures and bottle the tea
  • Start all over again!

What is Komboucha?

Komboucha is a fermented probiotic drink, made from tea, sugar, scoby and a cup of komboucha as a starter.
SCOBY is an acronym for:
S – symbiotic
C – colony
O – of
B – bacteria &
Y – yeast
The sugar is used up in the process, there will be very little, if any in the final product. (I will talk about sugar another time!) It’s brewed, or fermented over 7-31 days. The final product is naturally carbonated making it a fizzy and tasty drink.
What are the Health Benefits?
  • Probiotics – healthy bacteria
  • Alkalize the body – balances internal pH
  • Detoxify the liver – happy liver = happy mood
  • Increase metabolism – rev your internal engine
  • Improve digestion – keep your system moving
  • Rebuild connective tissue – helps with arthritis, gout, asthma, rheumatism
  • Cancer prevention
  • Alleviate constipation
  • Boost energy – helps with chronic fatigue
  • Reduce blood pressure
  • Relieve headaches & migraines
  • Reduce kidney stones
  • High in antioxidants – destroy free-radicals that cause cancer
  • High in polyphenols
  • Improve eyesight
  • Heal excema – can be applied topically to soften the skin
  • Prevent artheriosclerosis
  • Speed healing of ulcers – kills h.pylori on contact
  • Help clear up candida & yeast infections
  • Aid healthy cell regeneration
  • Reduce gray hair
  • Lower glucose levels – prevents spiking from eating

If you live locally to Plymouth I am happy to share a scoby with some starter tea, along with instructions for a donation. Contact me here



So I thought in for a penny, in for a pound and decided to order some kefir grains at the same time. I’ve had a bit of a nightmare trying to feed the grains with almond milk but it seems they only like cow’s milk, goats milk or sheep’s milk. At present I’m using organic cow’s milk, but will look at alternatives when the grains are nice and ripe again.

To read about Kefir try this link: http://www.kefir.net/what-is-kefir/

Sources of reference:

List of benefits provided by Kombucha Kamp.


3 thoughts on “Komboucha, Kefir & oodles of Probiotics

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