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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Brewing kombucha at home is easier than you think and way too healthier. So skip the store-bought. Let’s get started with the process.
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It’s a fermented tea made with black or green tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria & Yeast). It is naturally fizzy, tangy, and full of gut-loving probiotics.
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Kombucha is rich in beneficial bacteria, antioxidants, and enzymes. It supports digestion, detox, and immune health.
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1 SCOBY (Symbiotic Culture of Bacteria & Yeast), 1 cup sugar, five black or green tea bags, 1 litre of water, a clean glass jar & a cloth to cover.
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Boil water, add tea bags and sugar, and let it cool completely. Always use clean, non-metal utensils.
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Once your tea is cool, pour it into a glass jar, gently place the SCOBY on top, and cover it with a breathable cloth.
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Store the jar in a dark, warm place for 7–10 days. Do the taste test on day 6 or 7. It should be tangy but not too sweet.
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Strain out the SCOBY, pour the kombucha into bottles, and add natural flavours like ginger, lemon, berries, or tulsi.
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It might help improve digestion, balance the gut microbiome, boost energy & immunity and reduce bloating.
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Start with an intake of 100–150 ml/day. It’s a simple daily habit for better gut health, immunity, and skin. Making it at home makes it more beneficial as there are no preservatives or additives.
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