How to brew Kombucha

Although kombucha didn’t appear on the shelves of health food stores until the 1990s, humans have been producing this fermented tea for more than 2,000 years. Legend holds that this mystical brew was first consumed by Emperor Qin Shi Huang in ancient China, one of the first civilisations to recognise the health benefits of kombucha. 

Often referred to as “mushroom tea”, homemade kombucha is fermented by a colony of bacteria and yeast, which react to form a mushroom-like mass on top of the tea. Once fermented, kombucha becomes slightly effervescent, with a vinegary smell and tart taste. 

Health Benefits of drinking kombucha include:

  • Detoxification
  • Improved Digestion
  • Energy Enhancement
  • Enhanced Athletic Performance
  • A rich source of Probiotics

Here’s the recipe below to brew your own version of the “tea of life”:


1 litre pure, filtered water (note: most recipes advise not using tap as the chlorine can kill the SCOBY. I personally use tap and have not had issues.)

¼ cup organic sugar (I use raw sugar)

2 organic tea bags (many say non-organic tea just doesn’t work as well)

½ cup pre-made kombucha (best from a previous batch or if you need, from a commercial one in a bottle)



  1. Bring water and sugar to a boil in a saucepan.
  2. Remove from heat, add tea bags, then cover and allow to steep for 15 minutes.
  3. Remove tea bags and allow liquid to cool to around body temperature.
  4. Pour into a your dispenser.
  5. Ferment for 10 days


Where do you get a scoby from?

Well, you have to be gifted a scoby. Suggest to send a message out to your friends or Facebook community page, and ask the question 🙂

More info here:

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