FREE Kombucha Guide

FREE Kombucha Guide

 Table of Contents
(click to visit the page)

INTRODUCTION .................................................................................. 4
CHAPTER 1: HISTORY OF KOMBUCHA .............................................. 6
Kombucha Is Not a Mushroom, People ................................................. 11
CHAPTER 2: HEALTH BENEFITS OF KOMBUCHA .............................. 15
Kombucha and the Healing Crisis ......................................................... 17
Kombucha, Vitamins & the Rise of Nutritionism ..................................... 20
How Much Kombucha Tea to Drink ....................................................... 27
Kombucha Alleviates Stress ................................................................. 28
Kombucha & Athletes: Healthy Connection ........................................... 33
Kombucha‘s Protection Against Radiation .............................................. 34
CHAPTER 3: KOMBUCHA LIFESTYLE ................................................ 39
CHAPTER 4: HOW TO MAKE KOMBUCHA TEA .................................. 44
Principles of Batch Brewing.................................................................. 44
Principles of Continuous Brewing ......................................................... 45
Easy KT Recipe ................................................................................... 47
CHAPTER 5: CONTINUOUS BREWING .............................................. 50
Ingredients & Supplies ........................................................................ 50
Set Up ................................................................................................ 54
First Batch Recipe ............................................................................... 55
When to Add Top-Off Tea & Recipe ...................................................... 59
Continuous Brewer Maintenance .......................................................... 60
SCOBY Trimming ................................................................................. 61
Continuous Brew Kombucha FAQ ......................................................... 62
CHAPTER 6: DECANTING & FLAVORING .......................................... 64
How to Bottle Kombucha ..................................................................... 65
Burping & Exploding Bottles ................................................................ 67
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 Simple Flavoring Recipes ..................................................................... 69
CHAPTER 7: ELEMENTS OF BREWING .............................................. 70
Brewing Vessel Types .......................................................................... 70
Size and Shape of Vessel ..................................................................... 73
How to Select the Best Brewing Location .............................................. 74
Brewing Safety Tips ............................................................................ 75
Tea and Kombucha ............................................................................. 76
Teas to Avoid ...................................................................................... 85
Kombucha & Caffeine Explained ........................................................... 87
Types of Sugar for Brewing Kombucha ................................................. 90
Sugar FAQ .......................................................................................... 94
CHAPTER 8: MANAGING THE BREW ................................................. 96
I'm Leaving Town. What to do with my Continuous Brew? ..................... 96
Taking Bottled Kombucha on Vacation .................................................. 97
Batch Brewing: Going Away or Taking A Break ...................................... 98
Beginner's Techniques to Increase Carbonation .................................... 99
Advanced Techniques to Increase Carbonation.................................... 104
Fruit Fly Infestation ........................................................................... 109
Kombucha Mold ................................................................................ 110
CHAPTER 9: OTHER USES FOR KOMBUCHA & EXTRA SCOBYs .... 116
Kombucha Spa Recipes & Home Remedies ......................................... 116
Kombucha & Animals ........................................................................ 121
Kombucha in the Garden ................................................................... 122
CHAPTER 10: WELLNESS, SUSTAINABILITY & COMMUNITY ....... 123
APPENDIX
4-Page DIY Guide w/ Recipe & Pictures
Brewing Log

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 INTRODUCTION
Welcome to the wonderful world of
Kombucha!

This handbook will be your guide to

thoroughly understand Kombucha.

It covers not only batch brewing, continuous

brewing and all the how-to's, but also
Kombucha history, health benefits and lifestyle.

Hello, I am the Kombucha Mamma. I have

been brewing Kombucha for over 8 years and I LOVE
it! I first started out with the batch brewing method,
which was a good testing ground.

When I discovered how much easier & healthier

continuous brewing is, I was excited to get that going
too! Now I have 4 continuous brewing systems in
addition to my many batch brews.

You may already be an experienced brewer or perhaps this is your first time
ever hearing about Kombucha. Either way, this guide is here to help you
feel supported through the entire process.

I know that you will enjoy having fresh KT on hand. Plus

your friends and neighbors will be stopping by for their
Kombucha fix too. ;)

So let's get down to the business of brewing! If you are

using this as your guide to making Kombucha, read
Chapters 4&5 first. Then when you have a moment while
waiting for your water to boil, peruse the other chapters.

I hope you will fall in love with home brewing just as much as I have.
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 Welcome to the wonderful world
of Home Brewing Kombucha!

"If you can make a cup of tea, you can make Kombucha!"

It really is that simple. Brewing Kombucha is a

process, a dance if you will, with a living being.

Your SCOBY is alive! No, it isn't

going to turn into the blob and
eat everyone in your house.

Yes, it looks strange but that's

just because it is unfamiliar.
Kombucha brewing ebbs
and flows with the Earth's
Over time, you will grow quite
natural cycles.
comfortable with the appearance of Kombucha cultures.
Some call them mushrooms, I like to call them full moons.

To be successful at a process, first one must learn the steps. It may not
begin to feel familiar until one has brewed for a few cycles. This is normal.

Embrace the natural rhythm and trust your gut!

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 CHAPTER 1: HISTORY OF KOMBUCHA
Qin Shi Huangdi - 220 B.C.

The exact origins of Kombucha have been difficult

to trace. However, since the chief ingredient is tea,
it is purported to have originated in China. The
Chinese are legendary in their quest for longevity
elixirs and their traditional medicine highly prizes
herbs, mushrooms and all manner of natural
remedies.

As the story goes, it was formulated for the Qin Shi

Huangdi in 220 BC and was called the "Tea of
Immortality" as it conferred great health benefits to
those who drank it. The recipe was a treasured
secret and only shared amongst the inner court.
Qin Shi Huangdi united China as
the first emperor in 220 BC
Like most good legends, there are various iterations.
Here is a legend of Kombucha that was shared with me by fellow Kombucha
brewer Zhi Ru Yun (支如云) in XinJiang, China.

Legend of the Sea Treasure

In China, Kombucha has been called ―Sea Treasure‖ (海寶), ―Stomach

Treasure‖ (胃寶) and ―Sea Mushroom‖(海蘑菇). Kombucha‘s earliest origins
are in the Bohai Sea District not too far from Beijing. Stories say that it
promotes longevity and it‘s cultivation was a family secret handed down
generation to generation both in the imperial court and amongst the
common people.

As the legend goes, there was one family in Bohai that owned a grocery
and sundries shop. A shop assistant who worked there rinsed out a honey
jar into an earthen crock that once held wine. After a few days, the shop
was suddenly filled with a strange waft of a sweet and sour fragrance.

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Everyone who came to the grocery shop was attracted to the delicious
aroma but nobody could discover the source.

After a few more days, the shopkeeper ordered his assistant to sell the wine.
When the assistant opened the cover of the wine jar, he immediately cried
out, ―The sweet-sour flavor is coming from here!‖

They all rushed over to have a look, and in the earthen crock there was a
thick layer of milky white sticky film sealing the mouth of the vessel. Upon
smelling that fragrance and seeing that film, everyone praised the curiosity
saying the earthen jar had given birth to a treasure.

At that time it had just been the hottest 30 day period of the year, and the
thirsty assistant couldn‘t resist the any longer. He grabbed the dipper and in
one gulp drank the whole spoonful, wiped his mouth, not even letting a
single drop fall as every on-looker greedily salivated.

Every person in the place had half a dipperful of the delicious, sweet-tart
liquid. The shop assistant tried to remember what he‘d put in the jar –
honey, and water and then he‘d let it steep.

From that moment on, he used the same technique to make another batch
of ―vinegar.‖ The shopkeeper gained wealth and status from selling the
drink. He became known as the ―Long Life Expert.‖

Not only did they drink the juice of the vinegar but they also ate the culture
prepared cold with dressing (涼拌). After he died at the ripe old age of
more than 70 years old, his mysterious treasure was shared with the world
and made public. From that time on, it has been handed down for all to use.

Perhaps, this is what has been called the origins of the ―Sea Treasure‖. Still
to this day, families in the Bohai district use this ancient technique to
ferment their own ―vinegar‖ using their white ―vinegar moth‖ (醋蛾子).

There are also old people who eat the sticky culture in order to alleviate
stomach problems and find they also get a burst of energy.
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Continuous Brew - Method of the Ancients

The Continuous Brewing Method is akin to the

ancient way in which Kombucha was prepared for
thousands of years.

Usually it was Grandma or the wise matriarch of

the family who was the steward of the Kombucha
pot. She would lovingly tend her brewing vessel,
carefully serving the perfectly fermented elixir and
adding in more sweet tea. She knew the secrets to
keeping the SCOBY family (and her family) healthy.
The 3 vinegar tasters - each figure
The basic principle of Continuous Brew is that represents a different philosophy of
China (Buddhism, Confucianism &
Kombucha is poured from the pot and then more Taoism) and their response to the
sweet tea is added. Drink a cup, add a cup. flavor of the vinegar encapsulates
that philosophy's main belief.

In this manner, a continuous cycle is created ensuring the maximum health

benefits with minimum effort.

More about Continuous Brewing can be found in Chapter 5.

Emperor Inyoko - 414 A.D.

It is in this legend that we learn how Kombucha got its name. In Japan, the
Emperor Inyoko was very sick. A doctor from Korea, Dr. Kombu, brought
him a Manchurian Mushroom to heal him. "Cha" in Chinese means 'tea.'
Therefore the drink was called Kombu-cha or Dr. Kombu's tea.

This is a bit confusing for Japanese because there is a tisane (infusion)

brewed from the Kombu seaweed that is also called kombu-cha. It could be
that the brewed KT looked just like the kombu tea and hence derived its
name. The Japanese translation for Kombucha is ―kōcha kinoko‖ 紅茶キノコ
(lit. ―black tea mushroom.‖)

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Both the samurai of Japan and Ghenghis Khan's men are said to have
carried Kombucha with them in skin flasks. They would refresh it with sweet
tea as they continued their journey. In times of battle, they would drink the
KT to fortify themselves.

From Russia with Love

From Asia, the Kombucha culture was spread via the Silk Road in the north
to Russia and the Tea Horse Road in the south to Tibet, India and
eventually all of Europe. These trade routes and the rise of popularity of tea
were instrumental in the proliferation of the Kombucha culture.

The earliest references to Kombucha come from 19th century Russia. It

was well known in the Kargosok region of Russia that everyone there was in
excellent health. The secret was a pot of "miracle fungus" tea that was on
everyone's window sill. This further spread the popularity of the tea
throughout Europe.

By the 20th century, scientific research of the Kombucha culture had begun
and many were validating the claims of those who had been consuming it
for generations. It spread throughout all of Europe and was quite popular
until World War II. Rationing caused tea and sugar to be scarce and without
the 2 main ingredients, obviously, home brewing Kombucha fell by the
wayside.

In the 1950's, due to high levels of cancer, it became the focus of research
in Russia. Stalin was paranoid about contracting cancer and set his best
scientists on the case to discover a cure. He was introduced to Kombucha
and was taking it on a regular basis, but a couple of KGB agents, in order to
curry favor with the dictator, told Stalin that he was being poisoned. He
believed the lie and once again, the tea fell out of favor.

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Stateside Timeline

Word is the Kombucha culture made its way to the US by the 1960's. I've
heard murmurs about secretive Kombucha brewing support groups, but
details are sketchy. Especially in the 1980's, the anecdotes begin to pickup
and Kombucha's presence starts to make itself known. Around 1993,
Kombucha really starts brewing here in the US!

Folks such as Betsey Pryor, David Otto, Michael Roussin, Len Porzio, Colleen
Allen and many others begin spreading the Kombucha gospel as well as
researching the best brewing methods and health benefits. Günther Frank's
writings served as the starting point for much of the work done in the
1990's.

The mushrooms, as they came to be called, were passed around

neighborhoods and through families, and a great percentage of those who
brew in the US may be using cultures from essentially the same lineage
started by the folks listed above, though with regional adaptations of
bacteria and yeast.

One fortuitous recipient of a "magic mushroom" was Laraine Dave. Laraine

had been brewing Kombucha at home and consuming it on a regular basis
when she was diagnosed with a rare and aggressive form of cancer. She
was given no more than a year to live and yet when she returned for a
checkup, it was discovered that the cancer cells had not metastasized. Her
doctors were amazed and although she underwent surgery & chemotherapy
to remove the tumor, she credits Kombucha with helping her through the
whole process.

This is what inspired her son, GT Dave to start his own Kombucha company,
GT's Kombucha which also makes Synergy Kombucha. He dropped out of
Beverly Hills High and at 15 started his own enterprise from his bedroom.
In 1995, he sold his first case of Kombucha to Erewhon. Now 16 years later,
he is credited with singlehandedly creating the Kombucha beverage
category. This has brought the health benefits of Kombucha to millions of
drinkers all over the United States - maybe even you!
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My first Kombucha ever was a GT's Gingerade. I was intrigued and
delighted. I knew instantly that I had to learn how to make it myself. Call it
kismet!

All these years later, I'm here sharing all of the Kombucha lore and wisdom
with you. As interest in this ancient elixir has continued to grow, more
people have begun to share the Kombucha story, but there is still a lot of
misinformation on the internet about it.

My mission is to provide well-researched information about Kombucha,

health issues and the other ways in which bacteria and life intersect.

So, let's set the record straight...

Kombucha Is Not a Mushroom, People

Throughout history, Kombucha has been referred to as ―mushroom tea‖ or
mysterious ―kombucha mushrooms.‖ You might find information on the
internet about a ―Manchurian Mushroom‖ or even strange characters in
Chinese or Russian that you can‘t read!

The bacteria build the cellulose structure.

In fact, people have said to me many times, ―Oh, I‘d drink Kombucha but I
don‘t like mushrooms.‖ I smile and try not to sound like a know-it-all as I
gently break it to them that Kombucha isn‘t a mushroom at all, but rather a
Symbiotic Culture of Bacteria and Yeast, aka SCOBY.
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That‘s usually followed by a blank stare or a dirty look. Sorry! I‘m a
nerd. That's why I just had to answer the question, ―What is a mushroom,
exactly?‖

Mushrooms Are People Too?

Well, mushrooms belong to the kingdom

of organisms called Fungus. It is a
kingdom because it is completely
different from plants, animals and
bacteria. Fungi are actually more closely
related to the animal kingdom than the
plant kingdom (kombucha mushroom
people!!). The band System of a Down popularized the
saying "Kombucha Mushroom People"
in their song "Sugar."
However, while all mushrooms are fungi,
not all fungi are mushrooms (and not all fungi are Fun Guys!). Yeast are
fungi, so in that regard the Kombucha cultures, in part, belong to the same
family as mushrooms, but that doesn‘t make them a mushroom.

Yeast and mushrooms are distant cousins, not brothers. Who knows, they
might not even like each other.

Does Everybody Call Kombucha a Mushroom?

According to Wikipedia:
 In Russian, the kombucha culture is called čajnyj grib or in Cyrillic
чайный гриб (lit. ―tea mushroom‖), and the drink itself is called grib
гриб (―mushroom‖).
 In Chinese, kombucha is called hongchajun 红茶菌 (lit. ―red tea fun-
gus/mushroom‖), hongchagu 红茶菇 (―red tea mushroom‖), or cha-
meijun 茶霉菌 (―tea mold‖).
 In Japanese, the kombucha drink is known as ―kōcha kinoko‖ 紅茶キノ
コ (lit. ―black tea mushroom‖)

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The Chinese & Japanese words for mold, fun-
gus and mushroom all stem from the same
character, so it is most likely the source from
whence the initial misnomer arose. A more ac-
curate translation is likely ―red bacteria tea‖ or
even ―red mold tea.‖ Those names would be a
pretty tough sell – so I can see why ―Mu-
shroom Tea‖ might be a preferable English
translation.

Ed, the Happy Herbalist, LAc. and long time

Kombucha brewer, speculates that the term
―mushroom‖ was applied due to the legendary
health benefits that have been ascribed to all Mushroom cultivation for
kinds of mushrooms. They have long been medicinal purposes
used in traditional medicine to cure a myriad of
ailments and improve longevity.

I think there is something very powerful in this association. Mushrooms are

more closely related to the animal kingdom than the plant kingdom. There
is an element of spirituality involved in consuming the ―body‖ of another
living thing, or having that living thing create nourishment for you through
the sacrifice of its flesh.

The Kombucha starter culture differs greatly from mushrooms on many

levels (for instance, mushrooms produce spores, Kombucha culture doesn't)
that I believe the only real connection is that the mushroom misnomer has
become a legend passed down through the
generations.

In French, Kombucha is ―le champignon de

longue vie‖ (the mushroom of long life), in
Spanish, ―hongo‖ (mushroom), in German,
―teepilz‖ (tea fungus) and so it goes.

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Regardless of what you call it, Kombucha for me is all about the
symbiosis. It is about the harmony that is created when balance is achieved
across all the kingdoms: animal (human), plant (tea), fungus (yeast) and
bacteria. To quote Dr. Bronner ―All One!‖

SCOBY – Symbiotic Culture of Bacteria and Yeast

The term SCOBY was first coined by Len Porzio, author of the website
"Kombucha the Balancing Act". In the mid 1990's, he was a member of the
Original Kombucha Listserv. There was confusion as to whether Kombucha
referred to the beverage or to the mother culture. Len proposed the
acronym and it stuck all these years later.

Most commonly pronounced with a short ‗o‘ (like the ‗o‘ in the word ‗go‘)
but maybe you like to call it ―Scooby‖ after your favorite cartoon dog.

It is also known as a:
 biofilm
 pellicle
 zooglea (living skin)
 yeast mat
 near lichen

The SCOBY is a protective layer built by the bacteria – most often

Acetobacter xylinium, but could also be any of several other strains – to
prevent other non-friendly or pathogenic bacteria from entering their food
source while dually serving to reduce evaporation.

The zooglea also acts as home for a large number of yeast and bacteria.
Think of it like an apartment building – the yeast live on one floor, bacteria
on the next, and so on. They build this cellulose structure to make working
together easier.

Finally, the mat makes transferring the necessary bacteria and yeast starter
from one batch to the next extremely easy, ensuring continued propagation.

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 CHAPTER 2: HEALTH BENEFITS OF KOMBUCHA

Kombucha has been researched in many countries all over the world. Time
and again, this natural folk remedy is credited to have a host of healing
properties that may include:

 Probiotics – healthy bacteria

 Alkalize the body – balances internal pH
 Weight Loss - reduced sugar cravings
 Detoxify the liver – happy liver = happy mood
 Increase metabolism – rev your internal engine
 Improve digestion – keep your system moving
 Rebuild connective tissue – soothes arthritis, gout, asthma, more
 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

Simply put, Kombucha is an all-natural health beverage chockfull of

probiotics and other healthy amino acids. Probiotic literally means ―for life‖.
Unlike antibiotics, which kill ALL of the bacteria in your body, even the good
stuff, probiotics re-establish the natural ecology of the intestinal flora.

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Probiotics are said to boost immunity, enhance mood, fight allergies,
detoxify the body and rid the body of disease. The Kombucha benefits you
experience may vary.

However, Kombucha is NOT a panacea – it doesn’t cure ANYTHING!

It brings the body back into balance so that it may heal itself naturally. That
is how it is able to do so much – because it works with your body‘s natural
immune system.

Why Drink Kombucha Tea?

Instead of hearing from me why you should drink Kombucha Tea, I‘ll let the
Kombucha drinkers out there answer the question. People have been con-
suming Kombucha for generations because they believe it works for them.
The continued spread of Kombucha can only be attributed to people‘s suc-
cessful use of the beverage and the Kombucha benefits they perceive. Ac-
cording to Cajun Ernie, over 1000 Kombucha drinkers were surveyed and
responded with the following reasons for drinking Kombucha:

28% cited preventative maintenance. They wanted to remain healthy.

15% gave arthritis, lupus and related conditions as the reasons.
11% had digestive disorders, ulcers, IBS, constipation Crohn’s, etc.
9% were seeking relief from hypertension/high blood pressure.
7% suffered from chronic fatigue syndrome/fibromylagia.
23% listed other reasons and conditions too numerous to list here.

Ernie continues:
"These same 1000 people reported an average of 6 benefits derived from
drinking Kombucha." The most common Kombucha benefits were:

85% experienced constipation or digestive relief

83% reported a “feeling of well being”
51% claimed relief from arthritis type symptoms
32% report relief of ulcer pain & digestive problems
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 30% had better sleep patterns
28% experienced weight loss
24% reported improvement in skin conditions & tone
18% had better eyesight, less floaters & sharper vision
17% experienced reduced sugar cravings
17% reported relief from PMS symptoms
17% had lower blood pressure & lower cholesterol
16% enjoyed allergy relief
13% reported better concentration

How Kombucha Works

So if Kombucha is supposed to help with all of these health conditions and

yet it doesn't cure anything - then how does it work?

Here are a few main ways Kombucha helps the body:

 More efficient digestion

 Acts as an adaptogen
 Delivers vitamins in bioavailable micro doses
 Offers healthy low alcohol effects

In the simplest terms, Kombucha allows the body work more efficiently,
freeing up additional energy to accomplish other important body processes.

We'll talk more later about each of those beneficial effects listed above.

The benefits of Kombucha are increased over time. The longer one
consumes KT, the more health benefits are received. However, when first
beginning to drink Kombucha, some people may experience a healing crisis.

Kombucha and the Healing Crisis

Ever heard someone say ―I‘m allergic to Kombucha?‖ I suppose it‘s possible
to be allergic to Kombucha, if you are allergic to tea for example. I‘ve never

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met anyone truly allergic to tea, but I‘m sure they exist and should think
twice before consuming Kombucha.

Beyond tea, however, the concept of being allergic to Kombucha does not
exist, IMO. What those people have experienced upon first starting to drink
Kombucha is almost definitely called a ―Healing Crisis,‖ and though it can be
scary at first, this is the first wonderful step toward feeling better.

Ever heard the phrase, ―It‘s going to get worse before it gets better?‖ Well,
in some cases, that‘s true. In the case of Kombucha, what might cause a
reaction is not the drink itself but the initial effects it is having in your
system. Let me explain.

The body is like a huge filing system. Everything good or bad you‘ve ever
done, your body has a small record of that stored away in fat cells and
places like your joints and muscles. If you spent 2 years binge drinking in
college, that‘s stored somewhere inside you. Run a marathon, your body
never forgets.

Healing Crisis

Those who seek out Kombucha often do so because they feel the need for a
lifestyle change or an improvement to their diet and routine. That‘s
wonderful, but often it means the body is toxic and in need of purge. Even
if the lifestyle has not been terrible, detoxification will occur. When
Kombucha is introduced, the purging begins. Sometimes, too fast!!

It is always recommended that new drinkers start with just a few ounces of
Kombucha a day at first, along with plenty of water, and then gradually
increase the intake. In this way, the body will slowly begin to release toxins
and the water will ensure a smooth elimination process.

However, if the detoxification happens a bit too quickly, and especially if the
drinker has previous ―illnesses‖ or weaknesses (acne, prior rash, arthritis,
etc), there may be an initial and temporary return or intensification of that

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previous condition. A breakout on the face or shoulder, feeling ―itchy‖ all
over, upset stomach and loose stool are uncommon but completely
NORMAL reactions. The Kombucha has introduced pro-biotic life to a system
that needs it badly and is ready to kick all the bad stuff out and get healthy!

The informative site The Natural Path lists the following as common
symptoms of a healing crisis:

 muscle cramps or pain

 arthritic flair ups
 diarrhea
 extreme fatigue
 restlessness
 headaches
 insomnia
 sinus congestion
 fever
 skin eruptions
 strong emotions or mood swings

The good news is that these reactions are truly temporary and provide just
a bump on the road towards better health. However, cut back on, but don‘t
stop your Kombucha intake until the reaction subsides. It will likely move
from one part of the body to another and be short in duration.

You should also know that healing reactions are not exclusive to Kombucha.
On the contrary, all holisitc and naturapathic treatments induce this
detoxification process. Kombucha is simply one of the easiest to do for
yourself.

Shirley‘s Wellness Cafe provides some great guidelines for

getting through a Herxheimer Reaction (doctor speak for
healing crisis) including:

 Drink lots of pure alkaline ionized water

 Get minimal exercise daily Dr. Herxheimer
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  Lots of sunshine
 Take detoxification slowly … one step at a time
 Don‘t increase the dose of herbals
 Keep the organs of elimination (bowels, lungs, skin, kidneys) open
 Take detox baths
 Use aromatherapy oils for aches -peppermint, birch, and wintergreen
 Sweat by using exercise, saunas, baths, and herbs
 Avoid foreign chemicals and refined processed foods

As she says, ―The more toxins there are to eliminate, the sicker one is when
they come out. Generally, one will feel better when all is over and health is
restored again. Just remember, don‘t give up.‖

Kombucha, Vitamins & the Rise of Nutritionism

One of the Kombucha benefits lauded by long
time drinkers are the vitamins it contains.
However, these vitamins and other beneficial
enzymes are not present in what modern
nutritional science considers large enough doses
to be effective.

So how can Kombucha deliver benefits with

seemingly low levels of these compounds?

This is an excellent question that goes to the heart of a very important

debate about how our body uses the nutrition (and psuedo-nutrition) we
supply it with.

It involves two main concepts:

 Daily Microdoses
 Bioavailability

These concepts are critical to understanding our current American food

crisis. This topic ties in closely to the Kombucha lifestyle & philosophy.

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How Does Kombucha Stack Up To Other Beverages?
Michael Roussin‘s research homepage states that Kombucha is not ―rich in B
vitamins.‖ However, in his research he writes:

―As traditionally accepted nutritional components, such as vitamins, did not

appear to be sufficiently present to account for the reports of health benefits
attributed to Kombucha, we decided to identify some of the other unknown
constituents which did appear in the analyses.‖

That is to say, his research did in fact

detect the presence of the following
micronutrients (same thing as a
vitamin): Thiamin (B1), Riboflavin (B2),
Niacin & Niacinmide (B3), Pantothenic
Acid (B5), Pyradoxine (B6), Biotin (B7),
Folic Acid (B9), B-12, and Vitamin C.
Consuming whole foods is the best way to get
the micronutrients your body needs
The research does not quantify the
amount of vitamins per serving; merely noting their presence.

It is widely accepted that the fermentation process raises the levels of some
B vitamins while lowering others, and that different types of fermentation
produce different results.

So has anyone published findings about the quantities of those B vitamins

in Kombucha?

In fact, another study conducted 6 years later, ―Mineral and water soluble
vitamin content in the Kombucha drink‖ (Bauer-Petrovska, 2001), states
―four soluble vitamins have been determinated (sic) to have the following
concentrations;‖
vitamin B1 0.74 mg mL-1
vitamin B6 0.52 mg mL-1
vitamin B12 0.84 mg mL-1
vitamin C 1.51 mg mL-1

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What do those numbers mean? For comparison,
this site says milk contains:
vitamin B1 0.45 mg mL-1
vitamin B12 2.7 mg mL-1
vitamin C at about 1.8 mg mL-1

In a quick comparison of the only three that

match up, Kombucha wins one (B1), loses one Kombucha contains more
(B12), and comes up just shy but very respectable vitamin B1 than milk,
in the third (vitamin C). according to studies.

Milk is consistently touted as being packed with vitamins for growing

children, so it seems Kombucha stacks up alright to other foods, which is
what Kombucha is: a healthy food. It is not intended to serve as a
supplement.

And how about a quick comparison to the supposed godfather of vitamin C

beverages, orange juice? This research article from 2009 states that vitamin
C was present in store bought orange juice ―from 0.22 to 0.54 mg mL-1.‖

That would mean Kombucha contains three to six

times the vitamin C of storebought orange juice,
which sounds surprising even to me I have to say.

It's also important to note that properly fermented

unflavored homebrew Kombucha contains about 2
grams of (partially fermented & therefore ―pre- Kombucha contains about
1/10 the sugar of some
digested‖) sugar per 8 ounces, while orange juice brands of OJ.
often contains as much as 27g per cup.

(I‘m assuming PASTEURIZED orange juice was tested, which has been
robbed of much of it‘s nutritional value. Children especially should not be
given these glass shaped sugar bombs disguised as health food.)

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Controversy Regarding Supplements

These vitamin levels pale in comparison to supplement options such as a

―B12 Shot,‖ a 100mg dose you can down in 5 seconds. Or what about a
standard 250mg vitamin C pill? It seems like absolutely no contest in terms
of the dosage. But then, how much does your body use?

If other supplements are any measure, not much. Repeated studies show
they are not effective and don‘t provide benefits when taken in this form.
Some have gone so far as to link certain high dose supplements to
increased health problems and even early death. Additionally, many claim
high bioavailability but do not deliver, further confusing consumers.

The secret is, it really doesn‘t matter if Kombucha has ―tons‖ of vitamin
content. Our relationship to food and the nutrition we are meant to derive
from it has been perverted. Traditional menus implemented utilizing modern
technology offer a ticket back to natural health and a deeper understanding
of one‘s own inner workings.

Plus, Kombucha has a secret weapon on its side as always, the magic of
fermentation, which offers the second key to its effectiveness.

Modern Nutrition, Vitamins & Our Bodies

Important Note: This reflects my opinion and is not intended as medical advice. Always
consult your doctor before undertaking changes in your current health routine.
Obviously, in cases of severe deficiency, certain high quality supplements may offer
benefits to the user. This discussion primarily concerns otherwise healthy individuals.

On the one hand, many nutritionists and other highly regarded health
professionals often promote the use of supplements and vitamins in pill
form as the most efficient and, some even claim, absolute best way to
deliver micronutrients to the body. (I won‘t be linking to them.)

A growing chorus, however, including authors such as Michael Pollan,

Weston A. Price Foundation‘s Sally Fallon and nutrition experts such as Dr.
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John MacDougal (and many others) are championing the idea that foods
must be consumed in their whole forms in order for the real nutritional
benefits to be realized in the body.

What that means more specifically is that your body can‘t use isolated
vitamins nearly as well as a it can use the nutrients from healthy food that
contains those vitamins.

The Whole Is Greater Than the Sum of Its Parts

It makes sense, right? The piece of fruit you eat has all kinds of good stuff
in it that MUST be important or it wouldn‘t have evolved that way
(bioflavonoids, for example, which seem to offer a synergistic effect with
vitamin C).

Another example: whole raw milk (unpasteurized), complete with the good
bacteria to help aid your digestion, does not cause the side effects of
pasteurized.

Dr. MacDougal says:

―Whether you are scientifically minded and believe in the perfection created by
400 million years of evolution, or devoutly religious and believe in the perfection
of a Divine Creator, or both, you must believe that the world we live in is
inherently correct.

The trillions of interactions that occur between flora, fauna and Mother Earth are
purposeful and harmonious. You have also observed that man‘s interference with
Nature‘s mysterious workings usually results in unintended catastrophes.‖

It seems almost silly to consider the opposite (yet seemingly prevailing)

opinion: that eating processed foods (even healthier ones) and taking
processed supplements is a recipe for better human health than eating
fresh whole foods raised sustainably by local farmers.

How in the world could we as a society be made to believe something like

that? The answer as always is “follow the money.”
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Selling "health" pills to millions of time
crunched Americans who face constant
poisoning at the hands of their food supply
is very lucrative.

Telling people they can just pop a (vitamin)

pill and get better without changing their
behavior is very lucrative. Telling the truth
about these ideas sells fewer books and no
pills.

A side effect of selling pills that don‘t work is a perversion of the physical
and psychological relationship between nutrition and food.

These pills deliver massive doses of (lifeless) vitamins, almost none of

which is absorbed by the body and put to use. Consumers looking for
direction are confused by the FDA Food Pyramid Scheme (and now "Dinner
Plate") and it‘s ever moving goal posts, the position of which are subject to
whomever spends the most on lobbying.

Bioavailable Viatmins: A Must For the Body

The real issue here isn‘t how much of which vitamins are present in a single
serving of Kombucha, but rather in what form are they present and how
often you consume them.

Study after study after study (all pdfs) has shown that fermentation makes
essential vitamins and minerals easier for the body to absorb (bio-available).

Due to the rise of nutritionism, the ideology perpetuated by the FDA and
supported by the processed food lobbies, the constituents of whole foods
that are vital for healthy functioning of the human body have been reduced
to a small handful of nutritional components – macro & micronutrients.

Macronutrients include protein, fats and carbohydrates. Micronutrients are

the trace vitamins and minerals that are not produced by the human body,
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but are required to catalyze a host of metabolic
functions.

The main problem with this reductionist thinking is

that research still hasn‘t fully understood what
exactly it is that whole foods provide on a
nutritional level beyond just their nutrient elements.

Delivering food in pill form has been a staple of

science fiction movies, but the pharmaceutical
companies work every day to bring that reality
closer to existence. However, without all the other
A periodic table of the
parts of a food to help deliver those benefits, the micronutrients needed by the
body cannot make use of them. human body to function properly.

Everything we need to sustain our health, is here on Earth in whole food

form. As Michael Pollan points out in Omnivore‘s Dilemma, these nutrients
are found in a variety of sources (Omega 3′s are found not only in fish but
also nuts) such that they are available in every eco-system.

Instead, Americans these days, a great majority with at least some of

access to fresh foods, are generally in worse health and more susceptible to
cancer and other degenerative diseases than ever before. Add to that,
pollution and monocropping are stripping the soil of the very nutrients that
are needed, generating less nutritious food each harvest.

Small Amounts, Consumed Regularly

Vitamins available in living form from whole foods are the easiest for the
body to assimilate. By drinking small doses of Kombucha over a long period
of time, you are delivering these water soluble vitamins in a bio-available
form such that can be immediately utilized by the body. These microdoses
over a long period of time have a far more beneficial effect than any mega
dose pill or synthetic supplement can provide.

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While vitamins may not be present in significant quantity to uphold all of
the health claims made by Kombucha drinkers in a single serving, they are
present in quantities that help the body, especially when consumed over
long periods of time. The longer you drink Kombucha, the more benefits
you receive.

This has been directly reflected in the experiential data. Many drinkers
report immediate benefits such as improved digestion and hang over relief.
Other benefits take longer to manifest such as weight loss, disappearance
of gray hairs, smoothing of skin or help with arthritis and gout.

How Kombucha will work for you is based on a variety of factors, but one
thing is certain: the reason Kombucha works to deliver the nutrition your
body needs is because the micronutrients are available in living form.

How Much Kombucha Tea to Drink

Kombucha is a detoxifying agent, so introduction to your system can have
immediate and occasionally dramatic effects. For this reason, begin
Kombucha consumption slowly to minimize the likelihood of a Herxheimer
Reaction, also known as a healing crisis.

Each person's physiology (chemical makeup) is different, so listen to your

body.

START WITH:

 4oz in the morning on an empty stomach is the best way to observe

the direct effects Kombucha has on your system. Follow with water.

 If that goes well, try another 4oz serving before dinner.

 Drinking water is critical to the cleansing of toxins.

Without water, your body will reabsorb them.

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  An excellent way to enjoy the benefits of KT and flush at the
same time is to add 2oz of Kombucha to 6oz of water - just like
adding lemon to your water! This also minimizes the acetic flavor
which some find difficult to tolerate at first.

THEN:

Listen to your body. If you find you crave it, have some. Should you
experience a healing crisis (rash, headache, depression, runs, etc.), cut
back the amount you are consuming and drink more water until the
reaction subsides (usually a day or two). This is normal. As the toxins
release into your bloodstream, they may express in these symptoms.

TIPS:

 Drinking Kombucha 20 minutes prior to your meal will help to curb

your appetite. Or drink it after meals to improve digestive function.

 If you drink ―too much‖ Kombucha, you will just pee or poo it out.

 Kombucha is best consumed in small, frequent doses rather than in

large quantities.

Kombucha Alleviates Stress

Stress is incredibly powerful, causing devastating effects on the body over
time. There are many modern day stressors that affect us on a daily basis;
job, family, relationships, commute, neighbors, or even buddies are all
causes of stress.

Even if you love something, the stress from that thing can be very tough on
the body. Never fear, Kombucha is here to take the edge off!

Yes, Kombucha helps to reduce the effects of stress, however, before we

can understand how it works, first we must understand stress.
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What is Stress?

Stress is one of the body‘s valuable defense mechanisms. When a threat is

perceived, a snap decision must be made – fight or flight. Specific
chemicals & hormones (adrenaline & cortisone, if you must know) are
released to increase the heart rate, sharpen the senses and prepare the
muscles for quick action.

This is exactly what you need when surviving in the wild but for modern
man, who now confronts multiple stressors on a daily basis – most of them
non-life threatening, this over reaction is detrimental to one‘s health.
When the ―high‖ of the stress hormones fades, the body is left depleted. As
this depletion occurs several times, the body is left fatigued, mentally
muddled and depressed. It also creates a host of symptoms that adversely
affect the body.

How Does Stress Affect the Body?

The physical manifestations of stress vary from person to person. As is

demonstrated in the image below, nearly every part of the body can
experience harm from stress.

While there are prescriptions and creams for many of the symptoms of
stress, none of those treatments heal the source of the ailment. Exercise,
healthy eating habits, being with friends and relaxing in nature are excellent
ways to de-stress. Adding Kombucha to the mix can help too!

So how does Kombucha help relieve stress exactly? How about 5 ways:

1. Kombucha acts as an adaptogen.

An adaptogen is classified as an herb or plant derivative (fermented tea in

this case) and must meet these conditions: a) nontoxic, b) benefits the
entire physiology rather than a specific part, and c) normalizes and balances
the body.

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Stress can manifest in several different ways in the body.

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Ginseng, Reishi mushrooms and Ashwaganda are other adaptogenic herbs
recognized in Traditional Chinese Medicine and Auyerveda as tonics that
strengthen the human organism as a whole.

Adaptogens are also high in antioxidants which eliminate free radicals that
can cause oxidative stress ← yet another type of stress that Kombucha
protects against!

2. Kombucha calms IBS, kills ulcers & soothes eczema.

Several of the physical ailments and conditions listed above can be eased
when Kombucha is applied, either as a beverage or Kombucha cultures
applied topically (see Chapter 9).

It makes perfect sense that Kombucha helps with so many different

symptoms – asthma, IBS, eczema, yeast infection, ulcers – when you
realize that their root cause is the same – stress! Kombucha tea does not
cure any of these things, but rather brings the body back into balance so
that it may heal itself.

For example, Kombucha is known to kill h. pylori, the bacteria that cause
ulcers, on contact. (Roussin, 1995) It also regulates the digestive system
through increasing the acidity of the gut.

The skin curative properties of Kombucha come from the nanostructures of

cellulose in the SCOBY itself and the pH of the tea, which has a softening
effect.

3. Kombucha contains B Vitamins & Vitamin C known to decrease

stress.

Kombucha contains vitamins B1 (thiamine), B6 & B12 – all of which are

known to help the body fight depression, stabilize mood and improve
concentration. It also contains Vitamin C which suppresses the release of
cortisol (one of the stress hormones). Higher levels of cortisol in the blood
contribute to hypertension, depression and impaired mental clarity.
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Moreover, these vitamins in Kombucha are bio-available and in living form
making them the easiest for your body to assimilate and use. Oftentimes
the minerals in supplements are not assimilable by the body because they
lack the co-factors or other enzymes that are found in whole foods needed
to catalyze the absorption process.

4. Switching to Kombucha in the morning reduces caffeine and

sugar intake.

Many people have upgraded from coffee to Kombucha as their morning go-
to eye-opener. L-Theanine in tea counteracts the harmful effects of caffeine
(See Chapter 7). The rollercoaster ride of jittery high and then depressed
low that comes from drinking coffee and sugar is replaced with focused,
calm energy.

5. Kombucha contains low amounts of alcohol that have a

beneficial effect on the body.

Naturally occurring low levels of alcohol in Kombucha increase feelings of

well being and decrease stress. Several studies show that moderate
consumption of alcohol has many positive benefits to the body.

Kombucha normally contains between .3-2% alcohol by volume, a natural

by-product of the fermentation process.

This low level of alcohol serves a variety of health purposes, including

boosting mood and imparting a pleasant, relaxed feeling.

Alcohol has been used medicinally for millenia. In my opinion, because

Kombucha‘s alcohol levels are so low, it is the best way to consume micro
amounts of beneficial alcohol as the body receives the benefits without
getting intoxicated, requiring further detox of the liver.

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 Kombucha & Athletes: Healthy Connection
Enzymes in Kombucha help the body to
rebuild knee tissues, according to studies.

I‘ve noticed a growing number of athletes

that swear by Kombucha as part of their
daily workout routine.

They have discovered that not only does Kombucha boost their energy
levels during performance, it also helps their bodies recover more quickly
post-workout.

Kombucha & Joint Health: Why It Works

The reasons for Kombucha‘s powerful assistance to joint health are a matter
of debate among respected researchers all over the world.

The common wisdom, backed up by many lab studies, is that properly

brewed Kombucha contains a number of specific substances that can
directly improve joint health, most importantly Glucuronic acid (also
responsible for Kombucha‘s powerful detoxification properties), Chondroitin
sulphate, Mucoitin sulfate, Heparin, Hyaluronic acid and the incredible
Glucosamine.

These enzymes are believed to be responsible for helping the body to

rebuild tissue, especially in the knees.

Michael Roussin (1995) has this to say

―… Analysis of Kombucha under these conditions indicated a total absence of

polysaccharides or mucopolysaccharides in solution… It was, however, curious that
after two days the neutralized Kombucha became somewhat gelatinous… This may
indicate the presence of the building blocks responsible for the formation of the
mucopolysaccharides of the polysaccharide colony from the Kombucha solution.
(Authors Note: This is an important finding, as many Kombucha drinkers have

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expressed increased joint flexibility and decreased joint pain. We can theorize from this
―gelatinous‖ conversion of the Kombucha chemical constituents, that the building
blocks are present in Kombucha for the body to be able to repair or replace joint
cartilage and fluids.)‖

What‘s that say? Basically that Kombucha is busy building SCOBYs in your
knees! How awesome is that?

It is well known that Glucosamine does wonders for joint health in general
and for arthritis sufferers specifically. As the survey from earlier shows, 51%
of regular Kombucha drinkers reported relief from arthritis type symptoms.

Cajun Ernie raves over the help Kombucha gave him in battling Arthritis
issues. Other joint issues such as Gout have been reported to improve with
Kombucha consumption and there are testimonials all over the web.

Kombucha’s Protection Against Radiation

When tragedy strikes, as it did in Japan in 2011, people
are forced to confront questions they never thought to
ask before.

In this case, there are serious questions about radiation,

its effects on the body and how to protect oneself in
both the short and long term, provoking an
unnecessary run on iodine pills.

There is a growing chorus in favor of eating fermented and macrobiotic

foods and drinking Kombucha to help protect against radiation. But is there
any basis that the health benefits of Kombucha extend into this arena?

At least 3 studies from the last few years indicate that YES, Kombucha can
help reduce the negative effects of radiation exposure in humans. Let's
delve into the anecdotes, legends and science behind this assertion.

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Anecdotes

For decades, doctors and alternative health professionals have been

recommending Kombucha to their patients. Though most cancer
organizations do not endorse the use of Kombucha Tea as a specific
treatment option, they miss the point of Kombucha‘s benefits, specifically as
a daily tonic to assist disease prevention and other natural body processes.

German doctor Rudolph Sklenar famously claimed success using Kombucha

to treat cancer (among many other diseases in early stages). Today,
alternative treatments often involve adding Kombucha to the daily routine.

Relatedly, some people claim Kombucha alleviates or prevents

chemotherapy sickness due to reduction in absorbed radiation. This
assertion is the most relevant to the current question: Can Kombucha
protect the body against harmful radiation?

25 years ago, Russian residents near the town of Chernobyl suffered

through the worst nuclear accident in human history. The effects of the
radiation released on the local population (and the entire world) have been
debated ever since, with some early studies claiming only isolated health
problems associated with the accident.

However, recent studies have more accurately captured the horrific, long-
term effects on the health of plants and animals both in the region and all
over the world with the dramatic release of radiation, linking nearly 1 million
deaths worldwide to the explosion at Chernobyl. Surprised? Not exactly.

Legends of Kombucha

Russia serves as backdrop for one of the most famous Legends of

Kombucha. (Note: I call these ―Legends‖ not because I think they are false
but because they come to us largely without proof, in a modern day sense.)

The Russians, concerned with an increase in cancer rates post WWII,

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launched a full scale investigation. While increased pollution from
industrialization was determined the likely culprit, there were two regions
that were discovered to be nearly cancer free.

Upon further study, it was determined that the people of these regions (the
Solikamsk & Berezniki districts) had been drinking Tea Kvass (Kombucha)
ever since the Czar had introduced it hundreds of years before.

Respected Kombucha author (and e-mail buddy) Günther Frank elaborates

on another Russian legend:

―It is well documented that there are pockets of

people, who are centenarians, clustered not only
in the mountainous Caucasia‘s where they are
most celebrated, but also in outer rural areas like
Yakutia in Siberia, or the Poltaya District of the
Ukraine, as well as Tibet and Spain…
...There is an area in Russia called Kargasok [ED:
The Russians call it Tea Kvass.
One of Kombucha‘s many other names is
―Kargasok Tea.‖], where the people are a dairy and vegetable-eating
populace who cherish family ideals and traditions.

They are a hearty outdoor folk who work hard as carpenters, bookkeepers,
and farmers who usually live well over 100. These Elders are revered, as
active and valued members of society and family…the Russian centenarians
attribute their longevity not only to their work habits, but also to the Yeast
Enzyme Tea which has been in their diet for hundreds of years.

Nobel-Prize winning Russian author Alexander Solzhenitsyn writes in his

book ―Cancer Ward‖ that Kombucha Tea cured his stomach cancer during
his internment in Soviet labor camps. (Some claim he meant Chaga,
however Günther Frank‘s book states that Solzhenitsyn confirmed it was
Kombucha in interviews after he defected to the U.S. in 1974.)

It is rumored that upon hearing of this remedy, President Ronald Regan

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began drinking Kombucha Tea and was cured of his own cancer.

Recent Scientific Studies

Again, just because the above legends have no scientific evidence to back
them up does not mean I believe them to be false. On the contrary, I find
collective wisdom to be just as important as scientific evidence. When both
science and tradition point to the same answer, I am most satisfied.

Have you heard the rumor that there have never been studies about
Kombucha done on people? Well, that‘s incorrect. Two of the three studies
quoted here used humans as subjects.

Study #1

Detoxification is at the heart of Kombucha‘s powerful benefits to the body.

It has long been established that Kombucha Tea helps detoxify the liver &
kidneys. However it has also been discovered that Kombucha can provide
preemptive protection against environmental pollutants such as TCE
(Trichloroethylene) for example, a common ground water contaminant. This
2009 study (pdf) demonstrated that Kombucha Tea ―repair(s) damage
caused by environmental pollutants such as TCE and may be beneficial to
people who deal with these chemicals.‖

Study #2

That makes these recent studies on Kombucha and radiation all the more
exciting. For example, this study (2008 – pdf)
focused on rats that were exposed to Cadmium
Chloride & Gamma Radiation (very bad).
Kombucha Tea was administered to the rats
before exposure.

When they were injected with the Cadmium

Chloride or dosed with radiation (or both), rats Gamma Radiation is the
most invasive and harmful type.
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consuming a steady diet of Kombucha Tea absorbed lower levels of toxins
than those who were not. The report‘s conclusion states:

"According to the results obtained in the present study, it appears that KT (Kombucha
Tea) ferment administration to rats would decrease the toxicity associated with
oxidative stress and thereby reducing the damage induced by exposure to cadmium
and/or radiation."

Study #3

Also, the following study (2010- pdf) looked for chromosomal aberrations
(CAs) caused by radiation as they are considered to be the main culprit
behind many forms of Cancer. According to the science, Kombucha does
provide a ―radioprotective effect against ionizing radiation.‖

It‘s important to note that increased dosages provided increased protection.

Here is their conclusion:

―(T)he results of the present study clearly confirmed that g – radiation induces CAs
formation in human lymphocyte cells. But, supplementation with KM – tea (Kombucha
Mushroom Tea) can protects (sic) against g – radiation toxicity, by reduction effects of
free radicals. Therefore, antioxidant role of KM–tea may be used as a ‗genotoxicity–
limiting agent‘ to reduce environmental effects of radioactive agents in the near future.‖

Let‘s translate that very important finding into plain English:

Bad radiation causes your chromosomes to go haywire.

Daily Kombucha consumption limits these effects.

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 CHAPTER 3: KOMBUCHA LIFESTYLE
Kombucha has a way of growing on you, in you, all around you, literally. It
has certainly had a profound effect on my life in many ways. I've discovered
that Kombucha is a gateway to a healthier lifestyle. No matter where you
are in your health journey, Kombucha can provide support.

Kombucha is a gateway to:

 Reclaiming Health
 Understanding Process
 Fermented Foods
 Empowerment
 Infinite Abundance
 Trusting your Gut!

We've touched on the health benefits of Kombucha in the previous chapter.

Now let's go more in depth with items listed above.

Understanding Process

As previously mentioned, Kombucha is a dance, a process. In the current

state of American culture is such that the consumer cannot afford to sit
back and trust the government to protect its citizens. We have to educate
ourselves or fall prey to the constant drone of advertising that bombards
our psyches on a daily basis.

Got an ache? Have this symptom? Pop a pill! Want to be skinnier? Look
younger? Plastic surgery! Want to eat healthy food? Lose weight? Drink diet
soda! Our consumer culture has the cure to everything that ails us.The
problem is, oftentimes the cure is worse than the disease.

The message that is lost in all this noise is that good things come to those
who wait. There is great value in realizing that the time, effort, energy and
love that you put into a process, along with a little patience, will be

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rewarded. The process of brewing Kombucha is simple and yields many
benefits. Engaging in this process provides tangible and visible proof that
good things do come to those who wait.

Fermented Foods

Why Choose Kombucha over other Fermented Foods? Well, first of all, you
don't have to! Choose to incorporate multiple fermented foods into your diet
for optimum benefits.

Here's why Kombucha should be the "star" of your fermented cast of

characters:

1. Most Versatile
Kombucha can be enjoyed at any time of day. Before, during or after
meals. Plus, it can be flavored with almost anything - from sour to
sweet to savory and more. Anyway you want it!

2. Easiest to Make
Set it and forget it. Literally as easy as making tea.

3. Least Expensive
Kombucha can be made for about .05 cents a serving. Compared to
what you spend in the store, that's a significant savings.

We have become afraid of cooking. Processed foods that you pop in the
microwave have eliminated many steps and in the process, confidence.

When Kombucha brewing becomes second nature, that confidence returns

and the idea of creating other fermented foods becomes exciting; an
adventure to be relished rather than a burdensome chore.

Empowerment

The cultural brainwashing through traditional media outlets has made us

soft and weak. Humans are tough, resilient and adaptable. We have been
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sold a bill of goods that says feeling pain is unnecessary, undesirable. We
should never have to feel discomfort – here take a pill, drink some coffee,
eat some chocolate, watch TV. All of these are means of avoiding that
which we need to confront – our feelings of disconnectedness, our feelings
that something isn‘t right with this world, our feelings that our bodies are
sick and need to be healed.

Mastering the simple process of brewing Kombucha leads to feelings of

empowerment. The ebb and flow reminds us that we are a part of nature
and the cycles that all of nature tunes into. In the winter, Kombucha likes to
hibernate. In summer, Kombucha thrives. Confidence in the kitchen returns
as familiarity and knowledge replace fear and mistrust.

Infinite Abundance

Kombucha is always making more of itself. It co-evolved with humans in

order to support us through life. It is a hearty organism (has to be to
survive with us!) that is always making more of itself. Try this experiment -
leave a glass of Kombucha on the counter for a couple of days. When you
check the glass, you will see that a new SCOBY is starting to form.

As you return to your Kombucha pot week after week, you are rewarded
with a new culture. Bearing witness to this phenomenon becomes a
powerful testament of the infinite abundance all around us.

Trust Your Gut

Drinking Kombucha is an opportunity to invite healthy organisms into the

internal eco-system also known as the microbiome. As science delves
deeper into the mechanics of our innermost world, they discover vast
universes hitherto unarticulated. Their discoveries further validate that
which has already been understood on a cellular level. Without the proper
types of bacteria populating our guts, our health suffers.

The enteric system (from esophagus to colon) is our second brain. Evolved
from the same tissue as the brain in our heads, it has its own ability to
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sense, feel, remember and react.

These are our "gut feelings." This is an entire system of intelligence that is
just beginning to be understood in scientific terms. This intelligence is our
heritage; it has been passed down to us from mother's breast and our
natural environment from the second we emerge from the womb.
Kombucha provides a means of reconnecting to this innate wisdom.

BACTERIA

While in the womb, the body floats in

amniotic fluid, weightless and sterile. As
the baby passes through the birth canal,
it is instantly colonized with bacteria.
These bacteria play a crucial role in the
development of the immune system,
digestive tract and cognitive functioning.
In fact, bacteria outnumber human cells
9 to 1. We are more bacteria than we
are human! Only 1/10th of our cells are human

The antagonistic attitude toward all bacteria, this so called ―germ warfare‖
began in the 19th century. At that time, hygiene was not well understood
and people were susceptible to all types of infection and illness due to
unsanitary habits and living conditions.

Louis Pasteur made several important discoveries, most notably,

pasteurization – the use of high temperatures to kill bacteria. This
undoubtedly saved many people from harmful illness, but it led to the
misunderstanding that all bacteria were dangerous and needed to be
eradicated. Louis ultimately recanted this notion on his deathbed.

But it was too late, the war on germs had begun and it hasn‘t stopped. It
has increased and with the ubiquitous use of hand sanitizers and constant
antibiotic prescriptions, the problem has worsened.

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The WHO reports that due to the over prescription of antibiotics the world
over, superbugs are on the rise. Populating the gut with ―good‖ bacteria
prevents contamination by harmful bacteria.

Good bacteria are often referred to as probiotics. They protect the enteric
system in several ways. They line the walls of the intestines which prevent
―bad‖ bacteria from having a place to land. They also build the mucosal
lining and they release immunoglobulins which boost immunity.

When too much processed food is consumed, the bacterial environment of

the microbiome also changes. Due to the high amount of sugar in
processed foods, sugar loving bacteria find a happy home. Once they take
up residence, they send signals to the body demanding more sugar in order
to reproduce. This leads to candida overgrowth and other auto-immune
problems as the body is out of balance.

By incorporating ―good‖ bacteria (found in ALL fermented foods) into your

diet, the ―bad‖ bacteria gradually are forced out. Fermented foods have
been consumed by humans since the beginning. It was the earliest form of
food preservation. The refrigerator has only been around for the last couple
of hundred years, prior to that, people relied on fermentation to preserve
the harvest for consumption during the winter and other fallow months.

Good bacteria also return the body to a more alkaline pH. Disease thrives in
an acidic environment. Cancer tumors LOVE sugar! If you had the power to
prevent cancer, you would, right? As The sugar bugs are forced out,
cravings decrease – in fact, you may find that most processed foods don‘t
taste good at all. And the body regains its natural instincts and ability to
―tell‖ you which foods are most nourishing.

Drinking Kombucha, making Kombucha at home – or kefir, or sauerkraut, or

sour dough bread, or …the list goes on and on, all contribute to recolonizing
the body with the good stuff, restoring balance and allowing the immune
system to function properly. This is empowers you in a simple and
inexpensive way to take control of your health!

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 CHAPTER 4: HOW TO MAKE KOMBUCHA TEA

There are 2 methods to brew Kombucha. I use both of them for different
purposes. While many people start with the batch brew method, most
brewers find that continuous brewing is the easiest way to maintain your
culture long term.

Continuous Brew vs. Batch Brew Method

In the batch brewing method, you brew a bunch of sweet
tea and combine with a little bit of delicious starter liquid, a
super sweet 9/1 solution. (90% sweet tea to 10% starter
liquid) After 1-2 weeks, the SCOBY and starter liquid work
very hard to transform the 90% sweet tea into Kombucha.

Continuous Brew makes it much easier. When you've used

about 25% of the CB Kombucha, just refill the brewer
with sweet tea. No mess & no contaminating the SCOBY.

75% of your brewer will be mature Kombucha and SCOBY,

this time a powerful 3/1 concentration in favor of the
Kombucha. It will take only a day or two to transform that
relatively small amount of sweet tea into healthful
Kombucha.

How much you are consuming dictates how often you need
to top off your system. It really is the easiest method!

Principles of Batch Brewing

Batch Brewing is normally done in containers that are 1-gallon or less.
Nutrient solution is made, the culture is added and then allowed to ferment
for its brewing cycle.

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Then, when the KT is ready, the culture along with the new layer are
removed along with a cup of fermented KT to act as starter liquid for the
next batch. The entire rest of the vessel is decanted into bottles where
flavors may be added and the process is repeated.

Principles of Continuous Brewing

Continuous Brewing (CB) is the method of the ancients. The brewing vessel
size is typically larger as the majority of the KT is left in the vessel in order
to gain the maximum benefit.

Once the initial brew has fermented, then 25-30% of the KT is removed or
drunk and a fresh batch of nutrient solution is added to the top.

The spigot on most Continuous Brewers greatly reduces the mess and effort
of Batch Brewing. The cycle becomes "drink a cup-add a cup."

100

90

80

70

60

Sweet Tea 50

Fermented KT 40

30

20

10

Batch Brew Method CB Method

By retaining a larger amount of fermented KT as the starter liquid, what

normally takes 5-10 days in the batch brewing method now takes only 2-3

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days for the sweet tea to turn into KT.

This shortens the brewing cycle and reduces the amount of handling of the
culture which minimizes risk of contamination.

There is another added benefit to CB - more healthful acids are expressed

in the fermentation process both at the 15 day mark and again at 30 days.
In a Batch Brew, the KT would most likely be way too sour to be enjoyable
at either of those times.

However, with the CB method, because not all of the KT is removed, you
receive the benefits while tempering the flavor with the fresh sweet tea.

Continuous Brewing is covered in further detail in Chapter 5.

Kombucha Brewing Process

Whichever way you brew Kombucha, you will likely find that it is a
pleasurable experience. To ensure success, first read all of the directions
prior to starting your first brewing session. None of the steps are difficult,
but they must be done in the proper order and at the proper time. Then,
while you are brewing, refer back to this manual to stay on track.

Let this be a fun ritual, a time to unwind and engage your body and let your
mind relax. Put on some music or enjoy the silence, tune into your
environment and do your dance!

If after reading this chapter, you find you still have questions, join the
Kombucha KommUnity online. Read the forums, post questions and enjoy
geeking out on a fun hobby - Kombucha brewing!

The illustrated DIY Guide is attached as an appendix. For easy step-by-step

instructions, refer to this guide. The subsequent chapters will discuss
several elements of the brewing process in further detail. Below is the basic
recipe for brewing any batch of Kombucha.

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 Easy KT Recipe
If you can make a cup of tea, you can make Kombucha!
This is the standard recipe for 1 gallon.
Scale up or down depending on the size of your vessel.

Ingredients & Supplies

 1 Cup Organic Sugar – white sugar=ok but only ―cane sugar.‖
 4-6 Bags Tea - for loose leaf, 1 bag of tea = 1 tsp.
 Starter Culture – SCOBY.
 1-2 Cups Starter Liquid – retain from top of previous batch or
substitute distilled vinegar.
 Purified Water – Spring, distilled, filtered or boiled. If not available,
Allow the chlorine to evaporate out of your water by leaving it for 24
hours.
 Tea Kettle – or pot to boil the water.
 Brewing Vessel – glass, stainless steel or oak – you can use food grade
plastic, but what with BPA‘s, I prefer glass (more details in Chapter 7)
 Cloth Cover & Rubber band – NO CHEESECLOTH! Weave is too loose.

Steps
 Heat 8 cups of water. (half gallon)
When water is just starting to boil, turn it off.
 Add hot water & tea bags to brewing vessel. Make sure vessel IS NOT
COLD or it may crack!
 Steep for 5-10 minutes
 Remove tea bags. Compost or reuse.
 Add sugar and stir to dissolve.
Stir in positive vibes, dreams, hopes and healing wishes.
 Fill vessel (leave 2-3 inches from the top for) with purified cold water.
The cold water will bring down the temperature of the solution quickly.
Test the temperature with a thermometer (or your finger). DO NOT put
the SCOBY in until it is lukewarm (body temp or below).
 Add SCOBY and starter liquid.
Put the SCOBY in too soon, it dies. Wait for the right temp.

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  Cover with cloth cover and secure with a rubber band.
Tight weave cover. NO CHEESECLOTH.
 Put away in a warm, dark place. Do not disturb for 7 days.
Patience, Grasshopper.
 After 7 days, insert straw beneath the SCOBY to take a sip.
If too tart, then next time shorten your brewing cycle.
If too sweet, allow to brew for a few more days, checking once a day.

SCOBY Hotel

The Kombucha SCOBY is always making more of itself with each new batch.
I like to leave 2-3 cultures together but then it is time to move the bottom
culture to your SCOBY Hotel. The SCOBY Hotel is an important tool in every
homebrewer's arsenal.

WHY HAVE A SCOBY HOTEL?

 Your culture gets infested with fruit flies, vinegar eels, mold
 Your friend wants to make Kombucha too
 To experiment with different teas, roiboos, yerba mate, raw honey, etc
 You are going on vacation and can‘t brew KT on your regular schedule

HOW TO MAKE A SCOBY HOTEL:

1. Grab a clean jar – at least a quart size or bigger
2. Put an extra SCOBY in the jar
3. Cover with Kombucha Tea
4. Hide in the back cupboard

STORING YOUR SCOBY HOTEL:

You can cover this jar in a couple of different ways:
a. With a cloth cover; the liquid will evaporate more quickly and you
will need to check it more frequently.

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 b. With a screw on lid; it‘s ok if this lid is metal, provided it doesn‘t
come in contact with the KT in the jar. This will cause the liquid to
evaporate more slowly.

Whenever you encounter any problems with your brewing process, use a
SCOBY from your Hotel. It‘s great to have a couple, three of them hanging
out, just in case.

From time to time, make sure there is enough liquid in the jar and refresh
with unflavored Kombucha Tea when it starts to get low. That‘s it! The
SCOBYs will just hang out in the pool until you need them!

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 CHAPTER 5: CONTINUOUS BREWING

Continuous Brewing is about finding a balance with your Kombucha. Where

the batch method is more regimented and scientific in terms of steps, CB is
like a dance. Drinking daily from your brewer will allow you to become in
tune with your flavors and intensity and adjust accordingly.

It is a process, one that requires a certain amount of patience and surrend-

er. Whether you are a "touchy-feely" type or not, there is no denying you
are inviting living organisms into your body, so finding symbiosis with your
Kombucha is an important long term goal.

Ingredients & Supplies

1. SCOBY – Symbiotic Culture of Bacteria and Yeast – also known as a
―mother.‖ You will want to have at least two 6-inch diameter cultures
(about 5 oz. by weight)

2. Starter Liquid – At least 1 cup per gallon. Use the size of your
brewing vessel to determine how much you will need.

My standard 2.5 gallon vessel will require 2 gallons of sweet tea,

which means 2 cups of starter liquid. If you do not have ample
starter liquid, you may used distilled vinegar as a substitute.

The other .5 gallon is comprised of the starter liquid, culture & some
space left at the top of the vessel for the culture to breathe & grow.

3. Purified Water – Chlorine kills ALL bacteria, even good bacteria in

our culture, so chlorinated water MUST NOT be used to make KT.

Methods for de-chlorinating include:

 Allow a pot of water to sit out for 24 hours. the chlorine will
evaporate, leaving cleaner water.
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  Boil the water for 5 minutes at a brisk boil, then allow to cool to
room temperature (so as not to harm the yeast!)

 BEST OPTION – use a water filter, such as an home under-sink

system, a Brita pitcher, or spring water.

4. Tea – I always recommend using organic, fair-trade (when available)

loose leaf tea because it reduces waste (no tea bags, staples, extra
packaging to throw away) and provides the maximum health benefits
as no harmful pesticide residues will end up in your Kombucha. (To
know which tea is best for Kombucha, see Chapter 7)

You can use decaffeinated tea. See the box below to learn how to
avoid the chemical process by decaffeinating your tea naturally.

How To Naturally Decaffeinate Tea

A. Steep tea in near boiling water for 30-45 seconds.

B. Discard the liquid.

C. Use the same tea leaves to brew your Kombucha

according to the recipe provided.
 Caffeine reduction ranges from 50% - 75%.

 Commercially decaffeinated tea is usually done so via a

chemical process.

 Tea loses some anti-oxidant properties even through

natural decaffeination.

 Additional caffeine will be removed through the Kombucha

fermentation process.

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5. Mesh Tea Ball or Muslin Tea Bags – When using loose leaf tea, you
may elect to use either a tea ball or muslin bag to keep the tea leaves
from getting into the nutrient solution. They are both easy to clean
and last a long time.

 Mesh Tea Ball - The tea ball's large capacity allows for
expansion of the tea leaves, however some bits of tea leaf may
get loose and end up in your Kombucha (note that they may end
up on the surface of your SCOBY – it's not mold, just a tea leaf!)

 Muslin Tea Bags - These 100% cotton bags are great for any
loose leaf tea – be it for making Kombucha or using with the
included sipping tea. The bags are easy to clean and use again
and again. They also hold finer particles better than the tea ball.

How To Clean A Reusable Muslin Bag

A. Empty the tea from the filter bag once it has

cooled. Check out the Forums on the KommUnity for
great ideas as to how to use your old tea. Compost or
make potpourri.

B. Rinse the filter bag with warm tap water; rinse

both the inside and outside. Do not use soap.

C. The tea bags will darken over time due to the

tannins in the tea; this is a natural process of
seasoning the filter bags.

D. Hang to air dry (sunlight provides an extra

freshening effect).

 From time to time, throw them in the laundry for a more

thorough cleaning.

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6. Pot, Tea Kettle, Electric Tea Kettle, the Sun – Anything to heat
the water to make the tea. You can also make sun tea if you like. I find
the electric kettle to be the most efficient means.

7. Cloth Cover & Rubber Band – Kombucha needs oxygen to ferment

properly. You can use a large rubber band or twine, but make sure it is
both a tight weave and securely fastened to prevent fruit fly infestation.

8. Continuous Brewing Vessel – At a minimum, it should hold 5

quarts. The best vessels are made of glass, porcelain or stainless steel.
Make sure it has a spigot for easy removal of the KT. The spigot must
be made of plastic (no metal!) and not contain a metal screw.

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 Set Up
Select the location for your Continuous Brewing Station. I recommend
housing it on a kitchen counter or any place that is warm, has good airflow
and is conveniently located.

If your brewing vessel is opaque, it can be placed in sunlight. If it is

transparent, it should be kept in a dark, yet well ventilated location or
draped with a large cloth to prevent sunlight from damaging the culture.

1. Attach the Spigot. The washers are beveled on one side and flat on
the other. Place one washer flat side toward the spigot - you may have
to wiggle it on - make sure it is all the way on. Insert the spigot into
the hole in the brewer. Wiggle the second washer flat side toward the
brewer into place. Screw the plastic nut on tight so that both washers
are flush against the brewer thus ensuring a tight seal.

 YOU MUST TEST TO CONFIRM THE SPIGOT IS LEAKPROOF

BEFORE ADDING YOUR KOMBUCHA. To do this, fill it with enough
water to cover the spigot and leave it for a few hours to make sure that
there isn't any leakage around the spigot. If there is, unscrew it, re-
adjust the plastic washers and tighten. Test again.

2. Assemble the Crock Stand according to the included instruction

sheet. Phillips head screwdriver required. The stand has adjustable
feet for use on uneven surfaces.

3. Sanitize/Cure the Brewer. Curing sets the proper pH for the

brewing environment as well as cleans away any foreign substances or
debris ahead of introducing our culture.

Pour some distilled vinegar (never raw) into the brewer and swish it
around to coat every part of the vessel. Dump out the remaining liquid.

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 First Batch Recipe
This is an adaptation of the 1-gallon recipe. Depending on the size of your
vessel, scale it up. For example, if your brewer is 2.5 gallons, then double
the recipe.

Directions for subsequent batches of ―top-off‖ tea follow below. Extra

nutrient solution may be stored in the fridge for about 1 week.

While sanitation is important, don't go overboard - we don't want to harm

the good bacteria that are housed in the SCOBY. Avoid anti-bacterial soap
and chlorinated water.

 Best Option - use distilled vinegar to rinse your fingers before

touching the culture.

Before You Start...

 Brewing Kombucha is a process, a

dance if you will. At first it will take a little
getting used to all of the steps and doing
them in the correct order. After a few cycles,
you will find your own rhythm.

 I like to put on relaxing music, light

some candles and get into my Kombucha
―brew groove.‖ Most important is to have
fun!

Read the directions completely at least one time through so that you
know what you will need to have ready. Here we go...

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 Directions - First Batch

1. Boil 1 Gallon (that's 4 Quarts....okay, 16 cups!) of purified water in a

large pot. When the water just starts to a boil...

2. Add the tea to the pot. Again scale the tea depending on the size
of your vessel. For a 1 gallon vessel it is 3-5 tsps – multiply the
number you use by the size of your vessel. For a 2.5 gallon vessel, it
would be 6-10 tsps.

3. Remove from (or just turn off) burner.

4. Steep for 5-10 minutes. Set a timer and do something else.

5. Remove spent tea leaves.

6. Add sugar to your tea. 1 cup per gallon = 2 cups for a 2.5 gallon sized
vessel.

7. Stir mixture with a spoon until sugar is completely dissolved.

8. Pour the tea & sugar mixture (aka nutrient solution or sweet tea) into
the Brewer.

9. Fill the brewer about ¾ the way with purified water. Leave a
couple of inches of space from the top of the brewer for the culture to
breathe & grow. Test the water with your hand to make sure that it
is below body temperature, aka lukewarm.

10. Add the SCOBYs and starter liquid.

11. Supercharge with 25x Kombucha Concentrate. (optional)

12. Cover with a 100% cotton cloth, secure with a rubber band.

13. Allow to ferment for 8-10 days. When you are ready to try it,
pour yourself a sip from the spigot. Taste once a day until the flavor

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is just the right mix of sour and sweet for you. Then you are ready to
either decant into bottles and flavor or just tap yourself a glass
whenever you'd like to have a refreshing “booch break!”

Ways to Enjoy Kombucha:

a. Straight Up - ice mellows the flavor.

b. Mixed with Juice/Soda/Water - add a

splash or mix it half and half, especially good
for batches that taste too tart.

c. Mixed with Alcohol - alleviates symptoms

associated with hangovers, detoxifies the
liver and flavors well with spirits.

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 Quick Tips

 Allow the sweet tea mixture to cool to the right temp

before adding it to the brewing vessel and then adding
the SCOBYs. If it's too hot, they will die instantly. Yeast is
sensitive to heat and you need them to survive – they are
the ―Y‖ in SCOBY!

 Don't fill the brewing crock all the way to the top,
leave room for the culture to grow. I usually fill to the top
of the wide part of the vessel. It narrows near the neck
of the brewer – leave that space free as breathing room.

 When you begin brewing, let the brewing crock sit

undisturbed for at least 8 days before sneaking a
peek. After that time, you may notice white spots or a
gelatinous substance forming on the top layer of the
liquid. This is the new SCOBY that‘s beginning to form. If
you see brown spots or globs, relax, these are the yeast
strands, not mold.

 You may start to sip at Day 7, but leave it covered!

 Mold is extremely rare when making Kombucha,

but especially if using the Continuous Brewing method.
Mold will appear fuzzy and gray, black or blue, similar to
bread mold. Other bumps, spots, and holes are likely
caused by gas trying to escape by pushing through the
SCOBY, which is perfectly normal. (See Chapter 8 for more on
mold.)

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 When to Add Top-Off Tea
& Top-Off Tea Recipe
When to make and add ―top-off‖ tea is up to you. The longer you
ferment booch, the less sugar it contains and the tarter the flavor.

After a few uses or if you've decanted into bottles, remove the cloth cover
and observe how much liquid remains inside the Brewer. When the liquid is
about 6 inches below the neck of the vessel (where it narrows), then it is
time to add more nutrient solution.

This is the recipe for 1-gallon of Nutrient Solution. Scale according to

your needs.

1. Boil 1 quart (4 cups) of purified water.

2. Remove from heat.

3. Add 4-5 organic tea bags (4-5 tsp of loose leaf tea) and allow to
steep 5-10 minutes.

4. Remove the tea bags and stir in 1 cup of sugar until dissolved.

5. Add 3 quarts of purified water; this should bring the temperature

of the water down to lukewarm (test with hand).

 Extra solution can be stored in an airtight container in the fridge

for up to a week. Then, whenever you have emptied about 25% of
the Kombucha from your Brewer, add more top off tea. Allow 1-3
days to fully convert – taste each day.

 The more times the process is repeated, the more

instinctual it will become. You will immediately recognize when
you need to add tea, how much and how long it will take to reach
the flavor you like. Be observant of temperature and seasonal
changes as it will ebb and flow.
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 Continuous Brewer Maintenance
You can leave your cultures in your brewer for long time. More cultures will
form OR the original culture may grow extremely thick. I recommend
cleaning your Continuous Brewer 2x a year or once every 4 months,
though you could probably go a full year without issue.

1. With clean hands (no soap, use vinegar please), remove your
cultures to a sterilized glass container or cookie sheet (see
SCOBY TRIMMING on the next page). Set aside 5 cups of the KT to
be used as starter for the new batch and to protect the culture while
out of its natural environment. Cover the SCOBY and the liquid with
cloth covers to protect from fruit flies.

2. Drain the remaining liquid from the Brewing Crock - Either pour
the KT into bottles or, if there isn't much liquid left, dump out the
dregs where the spent (dead) yeast collect.

3. Sterilize the Brewing Vessel with distilled vinegar. Remove all of

the ooglie bits and brown strands to keep your brew in balance.

4. Remove the spigot and run under hot water. You may find
pieces of Kombucha culture lodged inside as it will grow wherever it
can get access to oxygen. Simply pull them out and toss.

5. Replace the spigot and make sure it is securely fastened. Test

for leaks.

6. Brew a fresh batch of nutrient solution per the instructions listed

above.

7. Add the culture (trim first, see below) and starter liquid.

8. Cover and wait 8 days!

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 SCOBY Trimming
Eventually, your mother culture inside your Continuous
Brewer will grow too large for your vessel to
accommodate. Instead of waiting for that to happen,
it's best to give your culture a "hair-cut" while you
already have it out for brewer maintenance.

The culture may be heavy and a bit difficult to handle.

Use both hands to remove it from the vessel, allow it to
fully drain all the liquid back into your brew, then place
in a large bowl, or if that's too small, use a cookie sheet
with wax paper or plastic wrap (I put kitchen towels
underneath for stability and soak-up duty).

Start by removing the oldest layers, which will be

found on the bottom side of the culture. They will
be darker in color due to prolonged exposure to
the tannins in the tea. You may be able to pull layers
right off the bottom of the culture.

If the layers don't peel apart easily, trim the culture

with sanitized scissors. After the bottom brown
layers have been removed, trim around the edges until
it is about two-thirds to one half its previous size,
depending on your needs.

You can gift the remaining pieces of culture to friends

so they can brew their own, you can use them to brew
in other containers or you can add them to your
SCOBY Hotel. The brown layers should be composted
or used in the garden.

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 Continuous Brew Kombucha FAQ
At what point does this pot of sweet tea turn into Kombucha?

It is technically defined as Kombucha once it reaches the pH of 3.0. At

this level, it has a natural, anti-microbial layer that protects it from
harmful pathogens. However, it may drop to this level far before you are
ready to drink it due to the amount of sugar present. Depending on
your personal preferences, you may like the taste of Kombucha at 7 days,
or 10 days, or more! It is up to you and what your body tells you is the
right flavor for you.

How do I use pH strips to test the brew?

As mentioned above, the nutrient solution technically becomes

Kombucha when the pH level drops to 3.0. Ideal pH for KT is 3.0-2.5.
Pour a small amount of KT onto the strip to activate it. Then compare to
the color chart to determine the correct pH. Once it crosses that
threshold, taste it. Then, use your palate as your guide to tell you when
the Kombucha is ready.

What if my Kombucha is too vinegary after 8 days?

If you find the flavor of the Kombucha to be more tart than you prefer,
you can add it to juice, sparkling water, or add an ice-cube. If it is still
too sour, then drain off 1 gallon of the tea and set aside to use for
household cleaning, hair tonic or to give to your pet (small doses with
food).

Then, make a fresh batch of nutrient solution and add it to your vessel.
Taste immediately and note the flavor. Now, taste it every day until you
find the right balance of sweet and tart.

What if my Kombucha is too sweet after 8 days?

Continue to allow it to ferment. Taste it on a daily basis until it has the

flavor you are looking for. The longer it ferments, the less sugar it will
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 contain. This is perfect for diabetics or others who wish to control their
sugar intake.

The Kombucha tastes delicious – now what do I do?

You have 2 options.

1. Drink from the tap. Pour a fresh glass in the morning or

whenever you need a ―booch break‖. Flavor by adding juice.

2. Decant into bottles. I recommend starting with 4-6-16oz

bottles at a time. You can add flavoring agents to the bottles.
(See Chapter 6 for detailed instructions)

Once you have a fully mature brew, pour the flavorings into the bottle,
and then place the bottle under the spigot of the brewer. Fill the bottle
up to almost the very top so that little air is left. Screw on the cap tightly
to seal in the carbonation. Leave out of the fridge for 2-3 days in a dark
place.

This is the Secondary Fermentation stage. During this time, the

flavorings that you have added, especially fruit juices or anything with
natural sugar, will re-activate the yeast and produce additional
carbonation and flavor. Additional alcohol may be created, bringing your
average glass of booch to somewhere between .8% - 2% ABV. Use
herbs as flavoring instead to avoid this side-effect. It is also possible to
enhance this process to create champagne or beer like flavors.

After a couple of days, taste and if the flavor is to your liking, move to
the fridge to maintain. If you are like me, your booch might not even
make it to the fridge. It will continue to ferment in the bottle and
keeping it cold will slow that process. Monitor and burp the bottles as
necessary.

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 CHAPTER 6: DECANTING & FLAVORING

Bottling is one of the most enjoyable stages of the

Kombucha process. Flavoring your Kombucha (my
favorite part!) becomes possible plus carbonation can be
increased.

And of course, bottles make carrying your booch around

much easier than lugging around a gallon jar or
Homebrew bottles Continuous Brewer.
flavored with rose petals
(left) and blueberries.
Here are some of the most common questions and
topics about bottling Kombucha.

Why bottle Kombucha?

Kombucha tastes great straight from the jar or

Continuous Brew, especially over ice.

When the brew has reached the flavor you like, the
best way to maintain that flavor long term is to Carefully pour into the bottle
bottle and store your Kombucha in the refrigerator, with a funnel.
(aka Fermentation Slowing Device). Bottling also
allows you to start a new batch while saving some Kombucha to drink for
later.

One of Kombucha‘s secret superpowers is how flexible a beverage it is,

adapting well to many flavors. The possibilities are endless with the addition
of countless fruit, herbs, veggies, mushrooms and just about anything you
can dream up.

Even better, any beneficial elements present in your flavorings will be

passed on to you through the Kombucha. Moreover, with a few tricks,
bottling your Kombucha presents an opportunity to boost the bubbles to try
to mimic your favorite commercial brand.

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 How to Bottle Kombucha
Bottling Kombucha is a simple process.

In short:

1. Insert a funnel into the bottle neck.

2. Add flavors (optional).

3. Carefully pour fermented KT in the bottle.

4. Cap.

5. Wait 1-4 days.

6. Enjoy.

If you have a Continuous Brewer, simply hold your bottle under the spigot
and use the tap, no funnel required.

Types of Bottles to Use

I recommend using recycled glass bottles or jars with a tight fitting, non-
metal lid (if possible). Wine or champagne bottles work as well, with the
added benefit that if too much carbonation builds up, the cork will pop out
before it explodes the bottle. Messy though! Flip top bottles are very
popular and look fantastic, but can be pricey.

Plastic is an option. The bottle will harden and swell due to the
accumulation of CO2. While Kombucha is tested as safe to use with food
grade plastic, plastic bottles should be used only once during the flavoring
stage and then recycled.

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Flavoring Kombucha

Use your imagination! I recommend using fresh fruit

when it is in season, whole or pressed ginger, or fresh
herbs (rosemary, thyme & sage are nice).

If your Kombucha is too tart to drink, then add garlic

and spices to create a healthy vinegar that may be
used in marinades or salad dressings.

In the winter, use dried fruit, jam or juice to achieve your fruity flavors.
Dried herbs and spices may also be used at anytime.

A little bit of flavoring goes a long way with Kombucha. A good rule of
thumb is about ¼ -½ tsp of flavor per 16oz bottle. For more intense flavor,
increase the amount used. Experiment and discover your preference.

Can I flavor in anything other than the bottle?

Sure. If you have extra brewing jars, you can flavor right in the jar. First,
remove your culture to either a new batch of sweet tea (don‘t forget at
least a cup of starter liquid – 2 is better – from the top of the current batch)
or to your SCOBY Hotel, then add your flavors and screw on the lid.

Bottle Conditioning

Bottle conditioning is the term used in other brewing industries to describe

what happens to the ferment while in the bottle. I generally recommend
leaving your bottles or jars at room temperature for 1-4 days for maximum
flavor. Taste daily until the desired flavor is reached, then move to the fridge
to preserve this flavor.

Weather will affect the speed of flavoring as your brew will be more active
in warmer months.

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 Burping & Exploding Bottles
When flavoring Kombucha in the bottle, and sometimes
even without adding flavoring, there is a chance that
active Kombucha bottles may explode due to excessive
CO2 build up. This can obviously be a major safety
hazard if not prepared for appropriately.

While explosions are rare, new brewers should be

particularly aware and cautious. "Burping" bottles is a
recommended step when you are leaving your KT out of
the fridge. To do so, slowly unscrew the cap, allow the
CO2 to escape, then tightly recap. This will prevent
excess CO2 from causing your bottles to explode.

To be safe, bottles may be stored in a separate box,

cupboard or cooler to prevent damage or harm and to
contain the mess should an explosion occur. When first
starting out, bottles ought to be burped on a daily basis.

Shelf Life

Although the fermentation process will continue in the bottle, even with a
tight lid, Kombucha never technically ―goes bad‖ or spoils. The pH of the KT
is low enough that it inhibits the growth of other microorganisms.

Kombucha has an indefinite shelf life. Commercial brands are required by

law to have an expiration date stamped on them. If you come across a
bottle past its date, you may be able to consume it, however depending on
how old it is, the flavor may become unpalatable.

I‘ve had bottles of KT age 3-6 months, some more than a year. It definitely
changes the flavor. Sometimes the results are good, but often it just tastes
kind of old and limp is the best I can describe.
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Many people (including me) enjoy the taste of Kombucha at room
temperature. Using caution, you may keep your bottles at room
temperature indefinitely.

Filtering the Brew

Some people prefer to filter out the brown

strands (spent yeast). Adding cheesecloth or a
funnel with a strainer to the process makes it
easy remove them, otherwise bottle as usual.

I do not filter my brew so that the maximum

amount of culture remains in the KT, keeping it
alive. However, I generally out pour the last bit
Close up of brown yeast strands of brown dregs from the bottom of the bottle.
mixing with rose petal flavorings in
the neck of a Kombucha bottle.
Some people drink the yeast as they are a great
source of B vitamins (think brewer‘s yeast).

Ooglies

It is near impossible to prevent your Kombucha culture from continuing to

grow, even without oxygen. Keeping the bottles in the fridge will slow the
growth of new culture, but it won‘t necessarily prevent it from occurring.
It‘s just part of the miracle of Kombucha that it is always making more of
itself!

You can drink the ooglies. Many people believe that the most concentrated
form of the healthful acids is present in the culture itself. I treat an ooglie in
my glass or bottle as an oyster shooter; open wide and swallow whole. Gulp!

It isn‘t required to eat the ooglie, so if you find it not to your liking, simply
dump down the drain or into your compost pile.

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 Simple Flavoring Recipes
Here are a few of the recipes that I've grown to enjoy. This is one of the
most fun elements of brewing Kombucha. Let you imagination go wild!
Experiment with amounts of flavoring, mix and match or pick a favorite and
go with that.

Summer Breeze
-pinch chamomile flowers
-pinch lavender flowers

Pink Lemonade
-fresh strawberries (add more for more berry flavor)
-pinch hibiscus flowers
-sprig of thyme
-fresh lemon juice

Tibetan Delight
-2 pinches goji berries
-fresh ginger, finely chopped

Peachy Keen
-fresh peach
-pinch chai spice

Jade Dragon
-tsp/tbsp greens (chlorophyl, E3 Live, spirulina, etc)
-pinch cayenne
-fresh ginger

Elderflower (as a tisane or just the flowers), Rose Petals, Vanilla Bean, any
fruit and even veggies & herbs can be combined in a myriad of ways to
please your palate. Moreover, the health benefits of the flavorings will be
passed on to you through the booch.

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 CHAPTER 7: ELEMENTS OF BREWING
Brewing Kombucha is a process as mentioned earlier. There are many
elements and factors that play a role in the development of your culture
and Kombucha tea. Some of the factors are within our control. The more
you know about them, the better your instincts become.

Brewing Vessel Types

The brewing vessel is your Kombucha mushroom‘s home! It is important to
select the proper vessel to avoid contaminating your Kombucha Tea.
Kombucha is such a wonderful detoxifyer that it will also detox whatever
environment it is placed into. That is why it is so important to choose the
best material to protect yourself and the culture!

Best Materials for Kombucha Brewing Vessels

Glass Jar or Bowl

This is the ideal medium for brewing Kombucha. It is

simple to source and relatively inexpensive.

I‘ve used recycled gallon sized pickle jars for years

and have been very pleased with them. Size matters.
It is best to stick to uncolored glass.

Jars can often be found at the thrift store, on

Freecycle or ask your favorite bartender if they can
save a jar for you.

Glass bowls also work and can be found for

relatively cheap ($5-10) at a Target or similar type
of store. I use Anchor Hocking bowls.

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Porcelain

There are several types of porcelain brewers that are

acceptable. Avoid ceramic vases or pottery pieces that
you may find at a thrift store as they may have glazes
on them that could contain lead.

All Kombucha Kamp brewers are certified lead free.

Stainless Steel

While metal is not an acceptable material in which to brew

Kombucha Tea, stainless steel works because it is non-
ferrous (no iron). It is also used by the beer and wine
brewing industries due to its ability to not leach.

Wood Barrel

Vinegar (an acetic acid ferment like Kombucha,

hence the taste similarities) has traditionally been
brewed in oak, as are wine and beer.

The bacteria and yeast will seep into the porous

wood and find a happy home there.

Acceptable Vessels for Brewing Kombucha

Food Grade Plastic 1 & 2

Roussin‘s research showed that fermenting

Kombucha in food grade plastic 1 & 2 DID NOT
cause toxins to contaminate the Kombucha Tea.

Many commercial brewers also brew in plastic,

although I personally don‘t advise it as I don't use it.
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 Never Ferment Kombucha in These Types of Vessels
 Metal

Metals other than stainless steel can contain

elements that could poison you.

Never use aluminum, cast iron or any other type

of metal vessel to brew Kombucha.

 Crystal

Crystal is traditionally made with lead.

Therefore, it CANNOT be used to ferment
Kombucha. It will give you lead poisoning.

If you aren‘t certain, you can always procure

a home lead testing kit to double check the
safety of that vessel.

The brewing vessel is your Kombucha

mushroom‘s home! It is important to select the proper vessel to avoid
contaminating your Kombucha Tea.

 Antique/Old/Damaged Vessels

Old glass vessels may look neat but be wary of glazes, chips, or other
potential leeching hazards. If you are unsure at all, even if it's not crystal,
it's best to go with a new, food safe piece of glass.

While modern porcelain containers are excellent, as mentioned before,

remember that many older vessels may be coated with a lead based
glaze. Take extra caution.

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 Size and Shape of Vessel
There is a bit of physics that goes into brewing Kombucha. The culture will
always grow to the size of the vessel – meaning that whatever size your
starting SCOBY is, the new culture will always grow so that it completely
seals off the aperture of the vessel. However, the surface area of the vessel
is also important to consider.

Less depth, more surface area =

shorter brew time

More depth, less surface area =

longer brew time

Gallon sized glass jars are more tall and less wide. Therefore the surface
area covered by the SCOBY is less than the depth of the vessel. This will
result in a slower fermentation process since less surface area to depth is
covered.

A gallon sized glass bowl has a much different shape than the jar. Due to
the difference in surface area vs depth, if you ferment in this type of vessel,
the Kombucha will ferment faster because there is more surface area to
depth covered.

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 How to Select the Best Brewing Location
There are 5 factors to consider:

 The ideal temperature for brewing Kombucha is between 72-84

degrees F (23-28 degrees C).
 Kombucha requires oxygen to thrive.
 Keep out of direct sunlight. Bacteria do not like direct light,
preferring a darker, dryer environment.
 While fermenting, Kombucha does not like to be disturbed, so it
should be placed out of the way.
 Kombucha does not mix well with strong smells, flowering
plants or greasy food preparation.

If you examine these factors, they will lead you to a quality custom brewing
location in your home.

Good ideas:
 An upper shelf in a pantry or kitchen closet.
 An open cupboard.
 On top of your kitchen cupboards.

Bad Ideas:
 Under the Sink. (No No No! Mold!)
 In a cupboard with the door closed. (No airflow, thin SCOBYs)

About Continuous Brew Location

 As the Continuous Brewer is opaque, sunlight is not an issue, un-

less it will be shining directly into the opening of the brewer.

 To take full advantage of the convenience of CB, it is important

to find a location from which both the spigot and removable cover can
be easy accessed.

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 Brewing Safety Tips

DO’s DON’T's
DO – Sanitize the brewing DON’T – Use chlorine. It kills
location & supplies prior bacteria & we ♥ the bacteria in our
to use. SCOBYs!
DO – Rinse hands with
filtered water or vinegar
DON’T – Use soap. See above.
before handling the
SCOBY.
DO – Select glass,
DON’T – Select plastic, crystal or
stainless steel or oak as a
leaded ceramic as a brewing vessel.
brewing vessel.
DO – Brew with filtered
DON’T – Brew with tap water.
water.
DO – Brew with organic,
DON’T – Brew with stevia, raw
fair trade sugar & tea
honey or herbal teas.
whenever possible.
DO – Cover with a cotton DON’T – Cover w/cheesecloth. The
cloth cover or coffee filter weave is too loose and will allow
w/rubber band. fruit flies to get in.
DON’T – Store in direct sunlight, in
DO – Select a shady, warm
a closed cupboard or in a cool
location w/good airflow.
location.
DO – Give the culture 7 DON’T – Disturb the vessel. Too
days to ferment and much movement causes the culture
develop. to not form properly.
DO – Pull new starter DON’T – Pull new starter liquid
liquid from the top of the from the bottom of the batch.
previous batch. Yeast will overpower your brew.
DON’T – Store more than 1 or 2
DO – Make a SCOBY Hotel. extra SCOBYs in your brewing
vessel. The brew will be vinegary.
DO – Throw away any DON’T – Try to salvage a moldy
batch that gets mold. batch.

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 Tea and Kombucha
What to Use and What to Avoid

Tea is THE MOST POPULAR beverage in the world. We drink more tea than
all other beverages combined including soft drinks, coffee and alcohol. So, it
makes perfect sense that one of the chief ingredients of Kombucha is tea.

But, what is tea? We hear about green tea, chamomile tea, peppermint tea,
genmaicha, rooibos, honeybush and Lipton‘s tea to name a few. Perhaps
any plant that is soaked in hot water to create a beverage can be called tea?
It may seem that way, and for day-to-day conversation there‘s nothing
wrong with that definition.

However, many “teas” do not contain what Kombucha needs to

brew successfully, especially over time. Moreover, some plants may
harm your culture and retard the formation of healthful elements in your
homebrew.

Let‘s take a closer look at the best types of tea for long term brewing of
Kombucha.

What is tea?

The Latin name for the tea plant is Camellia

sinensis. All types of tea – white, black, green,
oolong, and post-fermented teas (such as pu-erh)
etc. are derived from the same plant.

The different types are primarily determined by

how they are processed.

Traditionally, Kombucha has been brewed with

black tea (known as ―red tea‖ in China, named for
the color of the resulting brewed liquid rather than Camellia sinensis provides
the color of the leaves themselves). nitrogen to the SCOBY

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Research has shown that green tea produces the healthiest looking culture.
The most common recipe for brewing Kombucha includes a combination of
green & black tea.

Each type of tea has been shown to demonstrate specific healing properties
which Kombucha‘s fermentation process helps to unlock. With Kombucha‘s
help, the polyphenols & anti-oxidants become more bio-available, meaning
they are easier for your body to absorb. Once again, Kombucha works with
nature‘s own systems to improve their efficiency. Symbiosis defined.

Why tea?

Tea contains several nutrients and compounds that feed the Kombucha
culture. Along with the sugar, it is the main fuel source for the
SCOBY. When you brew Kombucha with herbal infusions (also called
tisanes), you may get a delicious, healthy fermented beverage, but over
time, due to the lack of necessary nutrients, the culture will atrophy and
eventually die.

That isn‘t to say that advanced brewers shouldn‘t

make herbal ―kombucha,‖ but in order to protect
the health of your culture it is recommended to
either add some actual tea to your herbs or
alternate batches with the tea plant to
reinvigorate the culture. Beginners are advised
to stick to tea until you have enough large
healthy cultures in your SCOBY Hotel to brew
experimental batches. Courtesy NatalieDee.com

I have four criteria for purchasing tea: loose leaf, bulk, organic, Fair Trade
(whenever possible). Loose leaf & bulk means less less packaging (more
green) and less expensive (more green). I make the personal choice to pay
out some of those savings to select organic and Fair Trade. I value knowing
that pesticides won‘t be passed on to me and that the laborers were paid a
living wage for their work. The more often I make conscious choices, the
more impact I have in creating an ethical global society.
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Here is a short breakdown of the different types of tea that are included in
my special Kombucha tea blend. I select each one for a combination of its
healing properties and flavor profile.

White Tea

Specifically, organic white peony tea (白牡丹茶). White tea is harvested

from the youngest, most delicate buds & leaves which are covered in fine
white hairs and located at the top of the tea plant.

Once picked, they are allowed to

lightly wither in the sun and then
are gently dried to prevent further
enzymatic oxidation (meaning to
turn darker from exposure to the
air, kind of like an apple with a bite
taken out of it).

This gentle drying process protects

the delicate flavor of the tea and
ensures that the highest amount of
White Peony - notice the white hairs anti-oxidants are present in the
beverage as well as the highest
amount of caffeine.

White tea produces a milder tasting Kombucha that is high in catechins.

Here are just some of the health benefits associated with drinking white tea
(it‘s a pretty impressive list!):

 reduces atherosclerotic plaques

 reduces carcinogens and eliminates free radicals
 reduces risk of stroke, heart failure, cancer (including tumor formation),
diabetes
 protects the skin from damage caused by UV light

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 Black Tea

Black tea has a long history with

Kombucha. As we learned in Chapter
2, the literal translation of the
Chinese word for Kombucha – 紅茶菌
– is ―red tea bacteria.‖

Though it was once thought that

black tea didn‘t contain nearly the
benefits of green tea, it has been
discovered that despite a longer
oxidization process, it is very healthy.
Black Tea leaves = "red tea" in Chinese

Black tea is higher in purines which aid blood circulation and encourage
warming properties. I blend in more black tea during the winter to
compensate for cooler temperatures. Women especially may experience
poor circulation in their extremities and drinking Kombucha made with black
tea can improve that condition.

Some other health benefits of black tea are:

 improves beneficial intestinal microflora
 provides immunity against intestinal disorders
 prevents tooth decay due to fluorine
 normalizes blood pressure

No wonder Kombucha has such a host of healing

properties. It is made from a beverage that
already has amazing health benefits.

Then Kombucha makes it easier for the body to

absorb those benefits through the magic of
fermentation and a little colony of special bacteria
Tea was first discovered
and yeast, which end up producing a bunch of
by the Chinese emperor vitamins and enzymes that weren‘t there before as
Shennong in 2737 BCE well. Bonus!
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 Green Tea

Green tea is unfermented and

delicately processed using sunlight,
heating & rolling, which releases its
essence. It is rich in catechin
polyphenols, particularly
epigallocatechin gallate (EGCG).

Here are some of the healing

properties attributed to EGCG:

 inhibits the growth of cancer cells without harming healthy tissue

 lowers LDL cholesterol levels
 naturally anti-bacterial
 boosts immunity

Kombucha cultures LOVE green tea and grow thick, healthy

SCOBYs. According to Michael Roussin‘s research, green tea turns
Kombucha more sour in a shorter period of time making it an ideal tea for
those who prefer a shorter brewing cycle.

**Bonus Definition – flush – tea is harvested 2 times per year. Each harvest is called a
flush. The leaves from the first flush in Spring have a different flavor and quality than
those of the second flush in Summer. Some types of tea also have an Autumnal flush.

Pu-erh Tea

Pu-erh tea leaves are pressed into "cakes" and allowed to ferment in
underground caves. It is a "living" tea due to the natural microbial activity
from the fermentation process.

Pu-erh is a member of the tea family (camellia sinensis). An ancient 1700-

year old tea tree lives in the mountains of Yunnan, the province in China
where Pu-erh County, the namesake of the tea, is located.

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The locals have closely guarded their secrets in producing this highly prized
tea that can range in price from a few dollars to thousands per ounce. It
undergoes a special fermentation process which imbues specific healing
properties i.e. lowering cholesterol and aiding weight loss. It is known as a
―living‖ tea because the natural microbes present on the tea leaves at the
time of picking are allowed to ferment the leaves in what is known as post-
fermentation.

Located on the ―茶馬古道‖ (Chámă

Gŭdaò – tea horse ancient road),
which served as an export road for
horses from Tibet to China and tea
from China to the Tibetans, Indians
& beyond, Pu-erh County was a key
stop along the path. Tibetans had
little to no vegetables in their diet
and the nutrients from the tea, which
they soak in butter and drink to this
day, helped fill that nutrition gap.

The road took traders through treacherous terrain, crossing deep gorges on
rope bridges and was seldom undertaken alone. Several outposts cropped
up along the way to service the traders. The 茶馬古道 was at its height in
the Song Dynasty (宋朝 960-1279) when 2000 or more travelers a day
would carry over 7500 tons of tea out of China. Quite an amazing feat when
you consider they did all this on foot! Besides tea, culture and Buddhism
also spread in both directions thus influencing the philosophical
development of future generations of Chinese thinkers.

The process to creating the finest pu-erh tea is shrouded in mystery. To this
day, many of the famous pu-erh tea plantations closely guard their
techniques for cultivating this uniquely fermented tea. One legend states
that monks took to burying their tea cakes to prevent them from being
stolen by marauders. When they came back to uncover the tea, they
discovered that it had undergone a transformation into what we now know

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as pu-erh tea. It was often pressed into lucky shapes such melons,
mushrooms or in the shape of coins which made it easy to use as
currency. To this day, decades old pu-erhs are highly prized and treated as
investments similar to investing in fine French wines of a particular year.

The flavor of pu-erh tea is much more mild and fragrant than its
appearance would seem to suggest. The first time I tried it, I was expecting
a more robust flavor but was pleasantly surprised by its natural
sweetness. Add some pu-erh to your tea blend to increase the body‘s ability
to deal with fatty foods, lower cholesterol and to help lose weight.

In China, pu-erh is considered a medicinal tea and only drunk when

required by one‘s physical state of health. This makes it a great companion
to the Kombucha‘s natural healing properties.

YERBA MATE

I first discovered Yerba Mate when David Karr,

one of the founders of Guayaki shared with me
the ritual of the gourd. I walked up to the booth
and though the place was packed with curious
restauranteurs eager to gobble up or gulp any
sample set before them, David spotted a
kindred soul (I‘m sure of it!) and passed on the
ritual of drinking yerba mate.

Yerba is the Argentinian variant for the Spanish

Gourds are often word ―hierba‖ meaning grass or herb. Mate
carved with intricate comes from the Quechuan word for the gourd
designs and are
out of which the yerba is drunk, mati; literally,
prized possessions.
―herb cup.‖ Now, I share this gift with you!

The ritual starts when the cerbador (server) prepares the yerba mate to be
drunk. First, a portion of dried stems and leaves are added to the gourd
with some cold water to protect the nutrients and prevent scalding. When
the mate has absorbed the water, then hot water (not boiling) is poured in
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the gourd. The cerbador will usually drink the first 1-2 rounds of ―washings‖
to make sure the temperature is right and that it is running smoothly. Plus it
gives them the energy to play host!

Then, the mate is offered to each friend with the bombilla (metal straw)
facing the recipient. The cerbador looks the receipient in the eyes as they
exchange the gourd. Only when the drinker has had their fill of mate will
they then say gracias (thank you.) After each mate has been drunk, the
cerbador adds a fresh supply of hot water and shares it with the next in the
circle of friends. The mate can be brewed several times, making it ideal for
sharing with others. As they say, ―We share the gourd, not the beverage.‖

I was immediately taken with this ritual. It is so much about building

community and connecting to others in a positive and sharing way. Friends
gather to enjoy the mati and conversate about all manner of topics – a
habit many people have lost thanks to the boob tube. There is an additional
bonus to this communal sharing of the bombilla and mate; inoculation due
to shared saliva. Basically, by swapping spit with friends, each person is
inoculated to different viruses thereby building immunity. In our
germophobic society, that might seem gross, but it is theorized that even
kissing developed in order to spread germs and boost immunity.

My favorite part of this ceremony is when you look into each other's eyes.
So often these days, people avoid direct eye contact. Part of building
community, is also building a safe place for that community to exist.
Looking each other in the eye, sharing the same gourd and engaging in
stimulating conversation is the perfect way to expand your circle of trust.

Yerba mate‘s benefits extend beyond the ritual to the plant itself. Ilex
paraguariensis, the Latin name for Yerba Mate, is a species of holly tree
native to subtropical South America in northeastern Argentina, Bolivia,
Uruguay, Paraguay and southern Brazil. Mate has as much caffeine as
coffee but its nutritional profile offsets the typical crash experienced by
most coffee drinkers. The energy is focused without jitters nor the caffeine
crash of coffee.

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According to a study at the University of Illinois – Champaign Urbana (quick
fact – my alma mater!), ―Yerba maté tea-based beverages contained the
largest antioxidant and poly-phenol content among tea-based and non-tea-
based drink in a recent study published in the Comprehensive Reviews in
Food Science and Food Safety. This contributes to the functionality of the
beverage, which has been shown to include anti-inflammatory and low-
density lipoprotein (LDL) cholesterol-lowering properties that help aid in the
prevention of diabetes and heart disease.‖

I include Yerba Mate into Hannah‘s Special Blend because I like the slightly
smoky flavor and increased energy boost that it provides. Experiment for
yourself and see!

ROOIBOS

Pronounced ―roy-boss‖, Rooibos (literally

―red bush‖ in Afrikaans) has been popular
for generations in its native Southern
Africa. The plant is used to make an herbal
tisane called rooibos tea, bush tea, red
bush tea, South African red tea, or red tea.

Naturally free from caffeine and having a

pleasantly sweet taste has boosted its
popularity worldwide. It is also purported
to help calm colicky babies and soothe skin
Rooibos is naturally caffeine free and slightly
afflictions when applied topically. sweet plus its high in flavanoids.

Traditionally drunk by the Khoikhoi people of the South African Bush, this
red bush herbal infusion nearly faded into extinction due to the dwindling
tribe and environmental factors. In the late 18th century, botanist Carl
Thunberg re-discovered it, but it wasn‘t until the early 20th century when
Benjamin Ginsburg developed a method for fermenting the leaves similar to
the traditional process for fermenting (or as we know from the previous
post ―oxidization‖) Keemun tea from China.

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I enjoy the deep, smoky flavor of Rooibos in my Kombucha, but I use it
sparingly in combination with other teas, otherwise, I find that the flavor
may be too overpowering. In Hannah‘s Special Blend, it gives a hint of
sweetness and depth. Its pretty red leaves glint among the green, black
and white of the other teas.

All of these teas and tisanes, in their seemingly unlimited varieties, have
been shown to make healthy, delicious Kombucha and SCOBYs. Mix them
and match them for a flavor combination you enjoy.

However, there are some teas to be avoided when making Kombucha.

Teas to Avoid
 Flavored teas such as Red Zinger or Chai – these are often
flavored using essential oils that may damage the culture. There are
varying opinions about Earl Gray as it contains oil of bergamot but
several people have brewed Kombucha with it successfully. You may
not want to use it as your main tea but it adds nice flavor and body.

 Herbal infusions – as mentioned previously, these do not technically

contain any Camellia sinensis. Some herbal infusions with high levels
of volatile oils will retard the culture‘s growth as they have a
bacteriacidal effect (kill bacteria).

 Strongly smokey teas such as Lapsang Souchong – while they

won‘t technically damage the Kombucha, the flavor is considered a
poor match by most brewers.

Of course, now that I said don‘t use these teas, everyone will want to use
these teas and the comments will fill with people who have used them
successfully.

That‘s one of the beautiful things about Kombucha: Experimentation!

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Although Kombucha thrives best in a nutrient solution of straight tea and
sugar, the advanced brewer is highly encouraged to experiment by using
other herbal infusions to ferment the culture.

One of the many benefits to this type of experimentation is that you receive
far great health benefits from herbs that have been ―pre-digested‖ through
the fermentation process with the Kombucha culture.

Basically, Kombucha grabs the healthful elements (polyphenols, sterols,

anti-oxidants, etc) and starts breaking them down into a form that is more
bio-available; that is, easier for the human body to absorb and make use of
immediately.

Try these types of experiments once you have a stash of

back-up cultures in your SCOBY Hotel.

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 Kombucha & Caffeine Explained
Caffeine, often called America‘s favorite drug, can
have negative effects on the body and the nervous
system. Yet significant amounts of this
pharmacological agent occur naturally in the 2 most
popular beverages in the world (besides water), tea
and coffee. Large doses are added to soft drinks and
even bottled water.

Like many good, naturally occurring substances found Caffeine is very addictive
when over consumed.
in nature, commercial production has perverted our
relationship with caffeine, leaving us addicted or scared or both.

It is my opinion that because caffeine is present in these plants in the

natural world (it acts as a natural pesticide), and we have been drawn to
consume this substance for all of recorded history, it must provide
something of benefit to our bodies beyond simple alertness.

While the health benefits of tea have been well documented, science is still
debating caffeine‘s health benefits, including the potential to prevent
Alzheimer‘s and Parkinson‘s, and we have certainly seen study after study
that contradict what came before. Many sources I respect warn against any
caffeine consumption but I still believe that, in moderate amounts and
when consumed as a whole food, most naturally occurring substances are
harmless to beneficial.

As Kombucha is made from tea (Camellia sinensis), it contains caffeine.

However, the amount of caffeine present in a glass of Kombucha will vary
widely, as should be expected. After all, Kombucha recipes vary endlessly
and several factors such as type/quality of tea, steep time and fermentation
cycle & temperature must be accounted for.

Still it is clear that properly fermented Kombucha contains only small

amounts of caffeine and, even more importantly, we can control the amount
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of caffeine present through some very simple choices and techniques.
Perhaps most exciting is learning that the caffeine present in Kombucha is
paired with a natural amino acid that slows it‘s absorption into the
bloodstream, l-theanine, with great side benefits.

What is caffeine?

Caffeine (C8H10N4O2) …was first isolated by the

German chemist Friedrich Ferdinand Runge in
1819 (and)…In humans, it stimulates the central
nervous system, heart rate, and respiration, has
psychotropic (mood altering) properties, and acts
as a mild diuretic…A normal dose of caffeine is
generally considered to be 100 mg, which is
roughly the amount found in a cup of coffee.

However, more than half of all American adults

consume more than 300 mg of caffeine every day, Refined caffeine.
which makes it America‘s most popular drug.

L-Theanine: Tea’s Relaxation Effect

An important distinction has been made between caffeine in tea and

caffeine in coffee. Tea has been observed to create a calming effect on the
drinker, as opposed to coffee which tends to raise anxiety. These
contradictions piqued the interest of researchers who have been studying
caffeine‘s effects on the body for over 100 years.

Studies have found that tea contains an anxiety reducer called l-theanine
which acts ―antagonistically against the stimulatory effects of caffeine,‖
producing a calming effect 30-40 minutes after ingestion.

It does this by stimulating alpha brainwaves, which calms the mind in a way
similar to mediation, and by ticking up the body‘s production of dopamine
and serotonin (yes please), resulting in improved memory and learning
ability in addition to relaxation.
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Further studies show that when taken together L-theanine and caffeine
improved ―cognitive performance and mood.‖ It is also speculated that poly-
phenols present in the tea not only deliver health benefits but mitigate
negative effects that caffeine may have when consumed alone.

How Much Caffeine Is In A Glass Of Kombucha?

Kombucha is generally considered to have about ⅓ the amount of caffeine

as the tea it is made with, so for example black tea, which might have 30-
80mg of caffeine per cup may yield a glass of Kombucha with 10-25mg of
caffeine. Green tea Kombucha might have just 2-3mg of caffeine. The range
is extremely broad!

Can I Make Decaffeinated Kombucha?

For most healthy people, the small amounts of caffeine in

Kombucha are no problem and may provide benefits.

If you fall into the category of those most sensitive to

caffeine, there are simple ways to control, reduce and
even eliminate the caffeine in your Kombucha.
Perhaps you are
However, you should avoid most store bought
sensitive to caffeine?
decaffeinated teas as they have been treated with a
chemical process (even ―naturally decaffeinated‖ ones) which leaves them
damaged and covered in toxic residues.

Check chapter 5 for a tip to naturally decaffeinate your tea.

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 Types of Sugar for Brewing Kombucha
Sugar is truly a wondrous, misunderstood building block of life. It is nature‘s
gasoline: real, honest and pure energy, and when delivered in an easily
digestible form, incredibly efficient!

Sugar is one of the main ingredients in brewing Kombucha Tea. These days,
we are hyper-aware of sugar and consider it to be ―bad.‖ However, as you
know from drinking Kombucha, the sugar is clearly not for YOU but rather it
is a fuel source for the SCOBY.

One thing I have noticed is that as my Kombucha consumption became

more regular, my sugar cravings have decreased. At the same time, the
―sour‖ taste of the Booch has dissipated and became more natural to my
palate.

This is because Kombucha gradually alkalizes the body. These days, my

sugar cravings are entirely mental. Once I have dessert in front of me, I
rarely eat more than a few bites. The spirit is willing, but the flesh is
*strong* and doesn‘t want anything to do with that insulin spike. This is
one of the greatest Kombucha benefits I have experienced.

That is why misgivings about Kombucha and sugar are mostly misguided.
Without the sugar, there is no fermentation, and without fermentation,
there‘s no good stuff to feed your body.

According to Wikipedia, sugar is a term for a class of...

"...edible crystalline carbohydrates, mainly sucrose, lactose, and fructose

characterized by a sweet flavor. In food, sugar almost exclusively refers to
sucrose, which primarily comes from sugar cane and sugar beet. Other
sugars are used in industrial food preparation, but are usually known by
more specific names—glucose, fructose or fruit sugar, high fructose corn
syrup, etc."

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 CANE SUGAR

Cane sugar is the most common type of

sugar that is used for brewing Kombucha.
Most people use ―plain white sugar‖ – you
want to make sure the package says ―cane
sugar‖ on it or you are most likely using GMO
Beet Sugar.

Cane sugar has been used by humans for

Sugar cane is a grass that over 5000 years. It is most likely what has
originated in India. been used to feed Kombucha cultures for
centuries!

That is why it is the best food for your

SCOBY. The yeast easily converts the sugar into
alcohol (step 1 of the fermentation process).

I always use organic, evaporated cane juice in

order to avoid adding harmful chemicals from
the bleaching process to my brew. I source mine
from my local co-op in bulk. That being said,
thousands of people use plain old white sugar to
make their Kombucha.
The color of sugar
Evaporated Cane Juice and brown sugar have is determined by
higher levels of calcium, magnesium, how much molasses
is left after processing.
potassium and iron. These healthful elements
are passed on to the Kombucha drinker.

BONUS FACTOID: Sugar cane originated in India and the English word
for sugar comes via Arabic ‫ﺱﻙﺭ‬sukkar from Sanskrit शर्करा sharkara.

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 MOLASSES

Molasses is a by-product of sugar cane

processing. It contains more iron, calcium,
potassium and magnesium than table sugar.

It may take the SCOBY a bit longer to break

down the components of molasses before it
gets to the sucrose, but the resultant brew
will contain the extra minerals.
Molasses is high in iron
It can be substituted for sugar in a 1:1 ratio.

HONEY

YES! You can use honey to brew

Kombucha. However, if you want to use raw
honey, do it as an experimental batch with a
SCOBY from your hotel as it does contain its
own colony of bacteria that could adversely
affect the culture over time.

Honey is a natural preservative To use honey, substitute 7/8 of a cup of

honey for every 1 cup of sugar.

AGAVE

Agave is a natural sweetener that has recently

risen in popularity.

It is possible to use agave in the Kombucha

brewing process.

It may yield a more sour brew so you could cut

it to 1/2 cup of agave syrup per gallon batch. Agave is used in
tequila production
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92
 STEVIA & XYLITOL

Stevia and Xylitol are plant based sugars and as

such are NOT FERMENTABLE. They are not
recommended to use in Kombucha brewing. The
only batches I made with stevia ended up with
mold. If you have had a different experience with
stevia, I‘d love to hear about it!
Stevia comes from the
Other Sugars to Avoid leaves of a plant
 Lactose – Kombucha is not lacto-
fermentable.
 High Fructose Corn Syrup -Must I explain? Your body can‘t even
break this stuff down.
 Any Artificial Sweetener – I have heard some crazy ideas: Erithritol,
Aspertame, Sucralose, Saccharin?! Someone asked if they can use
Mountain Dew as starter. No. No you cannot.

BONUS FACTOID: High Fructose Corn Syrup caused a higher incidence of obeseity
and metabolic diseases in rats than sugar (sucrose) in a study done by Princeton.

What Do I Use?

As I've mentioned before, I use organic, evaporated cane juice. That is the
type of sugar included in my kits. Again, the sugar is NOT FOR YOU!! You
might think that you are helping yourself by not adding all of the sugar the
recipe calls for, in fact you are starving your culture.

There are lots of other types of sweeteners not listed here that can be used
in brewing Kombucha – brown rice syrup, glucose, sorbital, etc.

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 Sugar FAQ

Do I have to use sugar? I never consume sugar so it puts

me off Kombucha. Why so much sugar?

I completely understand the aversion to sugar. However, the sugar in

Kombucha is for the culture to consume, not for you.

When done fermenting, there will be about 1-2 grams per 8 ounce glass of
unflavored Kombucha. By contrast, an 8 ouce glass of orange juice has
about 24g of sugar. Even natural carrot juices have 13g per 8 ounces.
If fermented longer, say for 2 weeks, sugar levels in Kombucha are even
lower - Recommended for diabetics and others with low sugar tolerance.

Why does Kombucha need so much sugar?

Without sugar, Kombucha cannot ferment. Sucrose is the most easy to

digest by the yeasts; they consume the sugar and put out CO2 (carbon
dioxide, i.e. the bubbles in your booch) & ethanol (alcohol). Which is nice.

BONUS FACTOID: Then, as part of the symbiosis, the bacteria consume the ethanol
and express the healthy amino acids, trace vitamins and minerals.

Do I have to add all of the sugar?

Yes. The recipe is 1 cup per gallon. Too little inhibits the brew‘s normal
development; no SCOBY, no acetic acid. Too much and the yeasts either:

a. ―flush‖ and overrun the bacteria

or
b. fall completely asleep and do nothing.

Can multiple types of sugar be combined into one Kombucha brew?

Absolutely! Just as with tea blends, sugar blends can add flavor and depth
to your brew. Have fun and experiment!

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Organic? Fair Trade? Do these things matter?

Not to the Kombucha. Only to me. I make these (slightly more expensive)
choices for my physical and mental health. However, no one should ever put
off brewing Kombucha for fear of expense. Lipton tea bags and plain white
sugar will get the job done just fine.

What if I forget to add the sugar? Can I add it after with-

out harming the SCOBY?

Yes. If it has only been a few hours to a day, remove the SCOBY, add the
sugar to the brew, stir and then return the SCOBY to your vessel. The sugar
will be consumed by the yeast eventually, but the process may take a few
extra days.

The science is confusing. What are fructose, sucrose & glu-

cose?

 Sucrose (C12H22O11) = Regular Table Sugar = Fructose + Glucose

 Fructose (C6H12O6) = Natural Fruit Sugar
 Glucose (C6H12O6) = The most commonly used energy source in the
biological world. Also known as dextrose.

Kombucha fermentation breaks down sucrose into fructose and glucose

which feed the yeast which feeds the bacteria which feeds you. Awesome!

Is there a way to test how much sugar is left in my brew?

Sure you can use a hydrometer to measure both the sugar and the alcohol
content of your brew.

Or, if you want something a bit easier, you can try an Accuvin residual sugar
test.

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 CHAPTER 8: MANAGING THE BREW
I'm Leaving Town.
What to do with my Continuous Brew?
Not sure what to do with your Continuous Brew? You have 3 options.

 Do nothing. When you return, taste your Kombucha and decide if it's
still drinkable. If not, drain some off and add sweet tea to refill. Allow
1-4 days for your system to "brew and recover." The older the KT
inside, the faster the fresh brew will be complete.

Or...

 Before leaving, bottle your Kombucha and preserve it for later.

Leave about 33%, in the brewer, filling bottles with the rest (flavoring
optional). The liquid remaining in the brewer will ferment while you
are away and be ready to use as powerful starter for the new batch
when you return. The sweet tea recipe is always the same ratio, just
adjust according to the volume needed to refill the brewer.

Or...

 If you will be gone between 1-2 weeks, you could drain nearly
the entire brewer, leaving ½ a gallon of Mature KT and the SCOBY
inside, then brew a fresh batch that will be ready when you return.
Typically a Continuous Brew requires between 10-14 days to reach full
maturity.

This is one of my favorite things about Continuous Brew. It is so flexible

and convenient for busy people who have trouble maintaining a consistent
brewing schedule.

No matter how sour that Kombucha is in your brewer, you are never more
than a few days away from a full batch of perfectly balanced Kombucha.
How awesome is that?
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 Taking Bottled Kombucha on Vacation
If you've got a road trip planned for Summer vacation (or the holiday
season, or Spring Break, or...), here's how to bring the booch along:

The Right Bottle

 Best: Swing Top Bottles

 Good: Reused commercial Kombucha or
juice bottles (no metal lids)
 Tip: Always keep them upright! Kombuca is
slippery and will leak.

Pack It Smart

Pack your bottles in a cooler, no ice needed. A Recycled Grolsch bottles

strong cardboard box could be used. provide swingtop quality results
for a recycled price.

Should an incident occur (i.e. explosion, leak), it will be contained to one

area and clean up will be a breeze. Store upright for best results.

Burp the Booch

Check on your bottles from time to time to make sure that none of them
are leaking. To prevent the buildup of too much CO2, burp your bottles; that
is, open the top to release the air pressure.
Check out chapter 6 for more on burping bottles for safety.

Bring 25X Kombucha Concentrate Instead

Perfect for travelling, especially on planes or internationally,

to support normal probiotic routine. I bring it with me
anytime I go overseas and put 2-3 droppers in a glass of
water or juice. It's also easy to carry around town to use
anytime. Available in the Kombucha Kamp store.

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 Batch Brewing: Going Away or Taking A Break
Got a long trip planned? Or perhaps just taking a break from brewing?
Storing your SCOBYs or bottled booch is easy and safe, no fridge required.

As long as a SCOBY is covered in mature Kombucha or sweet tea solution

(which it will turn into Kombucha), it will be happy. A cloth cover or a lid are
both fine but avoid metal lids that could rust and contaminate the culture.

Just leave the culture hanging out in enough liquid so that when you come
home it isn‘t all dried out. A fresh batch could be brewed and left to
ferment. It is safe to brew KT for as long a cycle as you like.

If the flavor isn't to your liking when you return, use it as hair tonic, facial
toner, cleaning fluid or vinegar for salad dressing. Or just super powerful
starter for your next batch brew.

Just Say No: To the Fridge

Again, NEVER PUT YOUR KOMBUCHA CULTURE IN THE

FRIDGE! Yes, I put that in all caps so I‘d be sure that you
saw it. I know, we are totally conditioned to put things in the
fridge so that they don‘t go bad. Let me tell you a little
secret about Kombucha: It NEVER goes bad.
Keep your culture
Because of its naturally low pH, it has an antimicrobial barrier
out of the fridge.
that protects it from being invaded by harmful pathogens.
There is only one stage with greater potential for contamination and that is
within the first few days the brewing cycle before the pH drops to 3.0.

When placed in the fridge, bacteria and yeast slow down, eventually
hibernating completely. Depending on how long they sleep, reviving them is
difficult. Initial brews from these zombie SCOBYs are lifeless and sour.
Weeks or months of wasted brews may be required to recover. Instead,
leave SCOBYs at room temperature, allowing your colony to thrive.

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 Beginner's Techniques to Increase Carbonation
One of the most common questions homebrewers have is how to get more
carbonation (i.e. fun bubbles) in their Kombucha. Yes, bubbles are fun, and
there is something inherently exciting about seeing a fizzy glass of iced
Kombucha froth over the edge as you pour.

Bubbles add flavor and texture, scientists

say. It emphasizes the ―living‖ energy of
the drink, and because it‘s natural, it feels
and tastes different than CO2 that is
added. Let‘s get the basics down before
we dive into the solutions.

What is Carbonation?

When CO2 (Carbon Dioxide) dissolves into a liquid and is kept under some
pressure, carbonation results. When that pressure is released, so are the
bubbles, and that brings the lip tickles.

What causes Carbonation?

As always, there are the natural and the man-made versions. ―Forced
carbonation‖ involves mechanically adding Carbon Dioxide while a liquid is
under pressure. Natural carbonation requires only the magic of
fermentation and a closed container.

But wait! Kombucha is fermented in an open container, uses a cloth cover

and requires air circulation. How can CO2 build up? The answer is your
SCOBY. As it grows on top, it makes an airtight seal to the sides of the
brewing vessel, trapping the newly created gasses inside.

Have you noticed your SCOBY developing a lot of holes or bumps? If so,
that is the CO2 (and other gasses) trying to escape. Totally normal.

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Kombucha Carbonation: What to Expect?

So why isn‘t your

Kombucha bubbly? Let‘s
talk about expectations.

Most people have

experienced carbonation
in two forms: soft drinks
and beer.

In both cases, almost all

the products sold on shelves undergo what is called a forced carbonation
process, where CO2 is literally forced into the beverage and kept under
pressure to maintain the effect.

Beer is usually somewhat naturally carbonated but rarely goes to shelf

without a boost, usually of the forced carb variety. Modern day commercial
sodas have zero natural carbonation, and anyone who has ever accidentally
sipped a flat soda knows they are undrinkable without bubbles.

What‘s important is that in both cases, the carbonation produces artificial

bubbling when poured, and if you pay closer attention, you will be able to
tell the difference.

Artificial bubbles tend to be

more uniform, stick to the side
of the glass and do not tend to
―interlace‖ each other.

They also dissipate more quickly,

are more ―aggressive‖ in the
mouth and have a much ―harder‖
taste to them.

Natural carbonation, even when it causes the bottle to explode on opening,

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delivers softer bubbles that tickle rather than burn and look a little more
soap-like.

All this is to say that when some complain about their homebrew not being
―fizzy enough,‖ it may just be a matter of perspective. When I pour a glass,
sometimes it fizzes up and sometimes it just bubbles along the side of the
glass.

A little carbonation can go a long way, especially if one is not expecting

their Kombucha to look like a Coke when it‘s poured.

Try being more sensitive to the bubbles that are present and you may find
your Kombucha is plenty carbonated just as it is.

But I Want More Carbonation! Help!

Okay, okay. I‘ve given you the background info and warned you to really be
present with your Kombucha and think about if the bubbles are already
doing what they are supposed to do. Now it‘s time for the tips.

These tips are the easy ways to get carbonation, so I‘m labeling them as
―Beginner.‖ The truth is, these are the only techniques I use on a
regular basis. More ―Advanced‖ techniques for increasing carbonation are
in the next section. Again, any brewing level can attempt any of these tricks,
but the advanced level ones require a more adventurous brewer.

Secondary Fermentation

The easiest ways to get additional bubbles are during the bottling process.
Whether you are using the Batch Brew method or the Continuous Brew
method, you must bottle your booch to make it effervescent. During this
bottling period, the beverage will undergo a period called ―secondary
fermentation.‖

Depending on the conditions, either a little or a lot of fizz will be created,

and you may even have an exploding (yes exploding!) bottle problem on
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your hand if you don‘t monitor them well! As part of this stage, there are 3
tricks to employ. You can use one, 2 or all 3 techniques.

The common requirement for all of these methods is: You must have a tight
cap for your bottles. Reusable bottles are GREAT, but often the caps do not
hold bubbles in well.

If you are still unable to get the fizz you want after trying these techniques,
try better bottles. You can look for Italian made locking swing top bottles or
buy a few Grolsch, enjoy the beer and then reuse those.

A. Fill Your Bottles Completely – Like all the way to the top, leaving
just a centimeter or two of space. By reducing the amount of oxygen
present in the bottle, more Carbon Dioxide is dissolved into the
Kombucha. This stage is also known as the anaerobic fermentation
stage, meaning ―without air.‖

In your Continuous Brew or Batch Brew, the fermentation was aerobic

(although, under the SCOBY there‘s a bit of anaerobic happening also,
but I digress). Now we are starving the liquid of oxygen, which
induces a different type of action among the yeast and bacteria, which
then produces more bubbles, among other things.

B. Add A Little Sugar – What? Sugar? Yes! Sugar is what sparks yeast
the most, and the yeast are responsible for the bubbles. You can use a
1/2 teaspoon of plain white sugar per 12oz bottle, and that‘s what
many beers do to create carbonation, but Kombucha mixes much more
symbiotically with pieces of or pureed fruit and juice or other natural
sugar sources, and the resulting bubbles can be quite explosive.
Frozen, fresh or dried fruit all work well and spark both the flavor and
fizz of many of my favorite recipes.

Another fine choice is fresh ginger, cut into centimeter sized blocks or
grated (freeze first to make this easier). Of course fresh ginger is
extremely healthful, goes great with lemon juice or any fruit and tends
to produce a spicy, more aggressive fizz. 8-10 very small pieces is
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 what I use for a quart sized container, but find your own taste
preference. You will see that the Kombucha literally sucks all the life
out of these little pieces of organic material, usually leaving them
blanched of color and limp.

Bonus Tip: The most powerful fizz inducer might be

Strawberry Puree! My advice: open over the sink.

C. Leave Them Out of the Fridge – Once you‘ve got that Kombucha all
bottled up tight with very little air (flavorings optional), it‘s time to sock
it away somewhere dark and warm if possible. We are no longer
concerned with airflow. In fact, the less the better, so in a cupboard or
any other enclosed space is just fine; avoid sunlight. How long you
leave them out is up to you.

The more flavorings you have added, the more closely you need to
monitor your bottles, potentially burping them to prevent an accident.
Give them at least 2-3 days, then you can move them to cold storage
if you like. Mine rarely go into the fridge and continue to ferment in
the bottle. I enjoy the deep flavoring.

Those are the basics. Tried these and still not getting any fizz? The
following Advanced Techniques may require changing your brewing style.
They aren't difficult but require attention to detail to monitor your progress.

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 Advanced Techniques to Increase Carbonation
These methods are intended for the more experienced Kombucha brewer
and even then only for those who have extra cultures to experiment with.
Use one method at a time to experience how each works and to avoid over
yeasting your brew.

First though, to understand what we want to accomplish, let‘s take the

opportunity to more deeply explore the yeast/bacteria symbiotic relationship.

The Yeast/Bacteria Relationship

The bacteria and yeast in the starter culture work in

symbiosis to transform tea and sugar into fermented
Kombucha tea. The yeast consume the sugar and
create ethanol (alcohol) and carbon dioxide (our fizz
factor!), then the bacteria consume the ethanol and
convert it into healthy amino acids.

The balance between the yeast and bacteria can be a

delicate one. If there is too much yeast in the brew, it can cause the
bacteria to struggle; the other way around and your brew has little to no
fizz. As always in life, strive for the ideal balance for optimum results.

Symptoms of an unbalanced Kombucha brew that may need a yeast

boost:
 Kombucha sours slowly or takes too long to reach the desired tartness
 Little SCOBY growth
 Lack of carbonation

What is Yeast?

Yeasts are single celled organisms that have been used in baking and
fermentation for thousands of years. They belong to the kingdom Fungi
(see chapter 2 for a full explanation).

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Each Kombucha culture has its own variety of
bacteria and yeast; though all of them will have
acetobacter and saccharomyces, the exact
composition may vary.

Some of the common strains of yeast in the culture

include: Saccharomycodes ludwigii, Notice the buds coming
Saccharomycodes apiculatus, Schizosaccharomyces off of the S.cerevisiae
pombe, Zygosaccharomyes & Saccharomyces yeast bodies? This is
how they reproduce.
cerevisiae.

Bonus Factoid: ―Saccharomyces‖ derives from Latinized Greek – saccharo- ―sugar-‖

and myces ―fungus‖. Cerevisiae is from Latin and means ―of beer.‖ Cerveza anyone?

The yeast are the brown strands or strings that you find floating attached to
the culture or collecting at the bottom of the jar. They thrive at lukewarm to
mildly warm temperatures, which is why the tea solution must cool prior to
adding the culture. Too hot and they die off. Yeast release CO2 and ethanol.
It is the CO2 that causes bread to rise and gives beer and Kombucha
natural fizz. Roll up your sleeves and let‘s go yeasting!

Warning: Remember, Kombucha bottles may explode if left unattended. Kombucha

CO2 can build up quickly, especially with these techniques. Bottles must be monitored
and burped, and it is recommended that one takes extra care when using these
techniques as the increase in yeast activity can be significant. Store your secondary
ferment bottles in a cooler, box or small enclosed cupboard to prevent damage.

Yeast Manipulation Techniques for Increasing Carbonation

A. Take Starter Liquid From the Bottom

Yeast is distributed throughout the Kombucha, whether visible or not. Once

the yeast have done their job, they collect at the bottom of the brewing
vessel and may join together, forming the brown strings you see in the
photo.

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Normally, in order to preserve a healthy
balance of bacteria & yeast, the starter
liquid is pulled from the top. This
ensures that we don‘t over yeast the
brew (a lesson I learned the hard way).

On the other hand, if we are looking to

boost our yeast quotient, the best place
to find them is hanging out towards the
bottom.
Yeast strands are brown
1. Pull 2 cups yeastie starter liquid and collect at the bottom
of your brewing vessel
from the bottom of the brewing
vessel.
2. Use 1 less cup of water when brewing to accommodate the extra
starter liquid. Add the extra yeastie starter last (as usual).
3. Cover and if possible place near a source of warmth (heating mat,
warm stove, in a crock pot on low, etc) to keep the yeast active.
**More carbonation should appear within 1-2 brewing cycles.

B. Increase the Amount of Tea

The additional caffeine present in the tea will stimulate yeast rather than
allowing them to take their normal rest cycle. Add an extra teaspoon or two
(1-2 tea bags) of green or black tea to achieve the desired result.

Green tea has been noted for its ability to boost carbonation but my
experience has shown me that the culture prefers a variety of teas to thrive
– so don‘t be afraid to mix it up.

C. 2-Stage Fermentation

This technique is described by Len Porzio of Kombucha Balance. I have

never tried this method because I go with the flow – sometimes my brew is
super bubbly and other times it is more flat and I‘m cool with that.

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Len is a muy respected Kombuchero, so let‘s see how his method works:

1. Filter the fermented KT with a cheesecloth into a plastic bottle (a 2

Liter soda bottle works great for this) – you don‘t want to prevent all
of the yeast from getting through, this is just to remove the ooglies.
2. Fill the 2-liter bottle all way to the rim with the KT.
3. Gently squeeze the bottle to remove excess air before capping.
4. Allow the bottles to remain at room temperature.
5. Check the amount of carbon dioxide pressure building up by squeezing
the bottle. You want it to feel hard, like a basketball. This process
usually takes 1-2 days but may take longer if yeasts are lacking.
6. Once your bottles are hard, transfer them to the fridge to deactivate
the yeast (go dormant) and reduce the amount of pressure that has
built up.
7. After a couple of days in the fridge, gently pour the liquid into glass
bottles. You should notice fizzy bubbles as you pour, but do not pour
so fast that it froths in the bottle.
8. Take care not to allow the spent yeast that has collected on the
bottom to enter the bottles. Discard the spent yeast.

Len sez: ―Don‘t Forget to fill your bottles up to the rim & sample your brew when
pouring from plastic to glass- if too tart, add some sugar or agave to mellow the flavor.‖

D. Preventing the Crabtree Effect

The Crabtree Effect is not an overpriced soap store or a bad 70′s action
picture. In fact, The Crabtree Effect is a normal part of the Kombucha
brewing process. It occurs when an excess amount of glucose (sugar) is
introduced too quickly to the yeast.

Much like a typical family after Thanksgiving dinner, the yeast fall into a
―food coma‖ and stop reproducing. Usually, this is great as it allows the
bacteria to kick into gear and maintain balance. However, if we want the
yeast to keep working (and creating more bubbles), we need to prevent
The Crabtree Effect from occurring.

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To prevent your yeast from passing out on the job, gradually add the
normal amount of sugar over the course of three days. This allows the
yeast the chance to keep up with the amount of glucose present in the
nutrient solution.

Measurements based on 1 cup of sugar per gallon of nutrient solution, scale

to fit your needs:
 Day 1, add 15% of the sugar = 2-1/2 tablespoons
 Day 2, add 30% = 1/3 cup
 Day 3, add the remaining 55% = 1/2 cup + 1 tablespoon

Now you‘ve got loads of tips and tricks to try next time you are feeling like
your brew is falling flat.

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 Fruit Fly Infestation

Fruit flies may become a problem.

They are also known as vinegar flies
and they LOVE Kombucha.

They love it so much that you can

make an easy fruit fly trap using KT.

How to Make a Fruit Fly Trap

1. Add some mature KT to a dish

2. Add a drop of soap

3. Place near your brewing vessel

4. Watch fruit flies fall in and not fly out!

 The change in surface tension caused by the soap

prevents them from escaping the KT bath.

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 Kombucha Mold
Mold! Argggghhhhh! The word alone strikes terror into the heart of any
newbie Kombucha brewer.

Yet this fear is mostly unfounded as moldy Kombucha is

extremely rare. In 8 years of brewing, I have encountered
it only ONCE.

It was plainly obvious and, yes, disheartening for a

moment. Nobody likes to fail and the sight of that fuzzy
blue mess was intimidating. Yeck.
Circles of mold
dot the top If there is one mold warning I urge you to take seriously,
of a SCOBY it‘s this one:

 NEVER ATTEMPT TO SALVAGE A MOLDY CULTURE.

If you have determined it is contaminated, THROW IT AWAY. Start over

with a new one, and employ the tips below to avoid mold in the future.

However, before throwing that culture away, make sure it is mold.

Oftentimes a newbie will mistake normal SCOBY formation or a stray tea
leaf lodged in the SCOBY as mold. Feeling frustrated, they destroy a
perfectly good culture out of ignorance.

To avoid such a tragedy, lean down and take a closer look at MOLD (but
don‘t inhale!)

What is mold?

"Molds (or moulds) are fungi that grow in the form of multicellular filaments called
hyphae. In contrast, microscopic fungi that grow as single cells are called yeasts. A
connected network of these tubular branching hyphae has multiple, genetically
identical nuclei and is considered a single organism, referred to as a colony.

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Molds do not form a specific taxonomic or phylogenetic grouping, but can be found in
the divisions Zygomycota, Deuteromycota and Ascomycota. Some molds cause disease
or food spoilage, others play an important role in biodegradation or in the production
of various foods, beverages, antibiotics and enzymes."
~Wikipedia

Obviously then, Kombucha is somewhat related to mold. Single cell mold is

called yeast, which of course is the ‗Y‘ in SCOBY. A literal translation of the
Chinese characters for Kombucha could be ―red mold tea.‖

However, the type of mold we are discussing here is definitely to be avoided.

The most typical types of mold that may infest a Kombucha culture are the
same as those you would find on bread or fruit or other decaying food
items. While not deadly, they do produce an off-taste and can cause allergic
reactions or sickness.

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What do you notice about these pics of mold? What color is the mold?
Where is the mold located? What texture is the mold?

Almost all Kombucha mold is:

 blue or black and fuzzy
 located on top of the culture – not under it nor embedded in a
layer
 looks exactly like the type you have seen your whole life

Trust your instincts. If you have any question or doubt, you can always
submit a photo on the KommUnity Forum or Kombucha Kamp Facebook
Group for an opinion.

But my SCOBY looks funny!

Just because it is not moldy doesn‘t mean your SCOBY will form in a perfect
smooth pancake. The shape and color of your newly growing cultures is not
necessarily indicative of the quality of your brew. Odd looking cultures can
make a fantastic tasting Kombucha, and great looking ones can fail.

Depending on many factors, SCOBY formation can be quite unusual looking

yet completely normal. Sort of like people. (Kombucha and people are very
similar in many ways. Don‘t get me started.)

Here are some photos of normal SCOBY formation and yeastie bits.

Yeast strands are brown and sometimes clumpy

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 Early SCOBY formation takes a variety of shapes - note the
white color of the many dots they will gradually all connect

The culture forms unevenly, some parts are more opaque than others while the layer forms

The new SCOBY growth is still translucent

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 Click here to see more photos of
developing cultures and moldy cultures
submitted by readers

To the untrained eye, these odd looking formations can seem startling at
first, but over time, they become the familiar process of new SCOBY growth.

This is why I instruct newbies not to look at

or disturb their Kombucha for at least 7 days.

Why does mold occur in the first place?

To better understand, let‘s review the brewing process. The standard recipe
for Kombucha calls for a 90% nutrient solution of sweet tea and 10%
Mature KT starter liquid. The starter liquid is the key to protecting the
culture from mold.

This mature Kombucha Tea has a pH of 3.0-2.5, low enough to create a

natural anti-microbial barrier which inhibits the growth of any foreign micro-
organisms. The starter liquid acts as a protective layer until the entire sweet
tea mixture is converted to young Kombucha (about 3 days), defined as
when the mixture‘s pH drops to 3.0 or below. It is only during that
approximately 3-day period that there is the potential for mold to grow.

Mold spores are not visible to the human eye and can lay dormant or
survive in extreme conditions. That is why it is impossible to simply wash
off the culture in water or vinegar.

Once again: if you do end up with mold, get rid of your culture, toss
the tea and start over fresh from your SCOBY Hotel.

How can I prevent mold?

If you find you are getting mold repeatedly, there is something in the
environment that is contributing to the problem. Is your water clean? If you
aren‘t sure, boil it without a lid for 10 minutes.
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Some other causes for mold include cross-pollination from house plants,
cigarette smoke, excessive humidity and cold temperatures (keep your
cultures out of the fridge! And use a heating system during colder times of
the year).

Tips to prevent mold from recurring:

 Use starter liquid from your SCOBY Hotel (or any very old KT)
 If you don‘t have strong starter liquid, use more of your regular starter
per batch or
 Sprinkle 1-2 tablespoons of distilled vinegar on top of the brew
 Use a heating pad or other warming method during cold months
 Remove house plants from the vicinity
 Make sure there is plenty of air flow – open the cupboard or move to a
counter top
 Do not expose to cigarette smoke

Over time you will discover that mold is very rare and easy to spot. There is
definitely no need to fear mold – or new SCOBY formation. The more you
observe your culture, the more you will understand its unique process.

At some point in your brewing process, you are going to want to create a
SCOBY Hotel. This vacation spot for your SCOBYs is the perfect place to
relax until need arises. (See Chapter 4 to learn how to make a SCOBY Hotel.)

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 CHAPTER 9: OTHER USES FOR KOMBUCHA
& EXTRA SCOBYs

One of Kombucha‘s many gifts is that of self-

perpetuation. You can literally make a LIFETIME
supply from one culture, if it is properly cared for. At
first, this is a miraculous delight for the homebrewer,
but after a few cycles, it can seem like you are in
trouble with Tribbles.

One big mother! Many people are loath to simply toss the extra
cultures, rightfully acknowledging that the SCOBY is
a living organism with its own consciousness and intelligence.

The great news is that this is a win-win situation. Science has barely begun
to grasp the full scope of Kombucha‘s usefulness from functional beverage,
to household cleaner, to skin & hair care product to vegan leather substitute.

This flexibility gives the homebrewer an excellent opportunity to experiment.

Instead of dreading what to do with those extra cultures – I‘ve included
some great tips for other ways to use them.

Kombucha Spa Recipes & Home Remedies

They say beauty is only skin deep. But when it comes to Kombucha, not
only can it help your skin from the inside through improved digestion and
the removal of impurities, but it can also be used topically.

The culture pulls circulation to the surface of the skin which regenerates the
skin cells. The pH of the culture acts as a mild and all natural acid peel
which sloughs dead skin cells and leaves the skin feeling soft and smooth.

 Warning: You may notice redness on your skin but it will quickly fade.
If you are sensitive, always test first on a small section of skin.
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Here are some easy recipes you can try at home.

Simple SCOBY Face Mask

 1 SCOBY culture
 some fermented KT

1. Place SCOBY and just enough KT to create a paste (about

1/4-1/2 cup depending on the size of your culture) in the blender
and pulse until smooth. A raw egg or almond oil may be added to
act as a binder.

2. Apply to face – it will have a chunky, applesauce type texture to it

so it may not go on evenly – that‘s ok.

3. Allow to remain on face 5-15 minutes, then wash off.

 I find its best when I can lay down and relax for
these few minutes while the masque is on my face.

 If you like, you may also add Aloe Vera, Vitamin E oil and essential oil
(just a few drops for fragrance) for added benefits.
Experiment until you find your perfect recipe.

Kombucha Clay Masque

 kaolin clay
 fermented KT

1. Mix together the clay and KT until

you‘ve formed a paste.

2. Apply to the face and allow to dry.

Taking time to relax while

3. Rinse. doing your face mask
rejuvenates the mind & the body.

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Whole SCOBY

 SCOBY

1. Place an entire culture directly on your face (no it will not

suck your brains out!).

2. Sit still.

 The hardcore version of the paste acid peel supposedly creates nano-
structures which help to fill in fine lines and wrinkles on your face.

 Keep a towel handy to catch the drips. Lying prone will prevent the culture
from slipping off.

 You could store this same culture in a separate jar just for your facial
regimen, otherwise compost after use – do NOT use cultures that have
been on your face to brew Kombucha.

Facial Toner

 fermented KT
 essential oils

1. Combine fermented KT & a few

drops of essential oil in a glass jar.

2. Apply with a cotton ball.

3. Store in a cool, dark location.

 For best results, make small batches.

Tightens skin and shrinks pores.

 Adding a cup or two of KT & essential oils to your bath not only softens the
skin, but removes soap scum from the tub.

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Hair Tonic

 fermented KT
 fresh herbs – rosemary, mint
 To help control dandruff, add 1- 2 drops of tea tree oil (optional)

1. Add fresh herbs to a bottle or jar.

2. Cover with well fermented KT (no sugar residue in your hair).

3. Allow to sit for 3-5 days.

4. Use as the last rinse before leaving the shower.

5. Squeeze excess from hair but allow it to remain in the hair.

 The smell will quickly fade when it dries.

 Comb hair through to remove tangles.

 Leaves hair soft and shiny and prevents excess oil.

Living Band-Aids

In addition to cultivating beauty, the

Kombucha culture has many other
topical uses. Biofilms are not new and
have a wide range of applications from
medicinal bandages, replacement blood
veins, speaker diaphragms and more.

BASYC is one such biofilm that is being

tested and manufactured for such These nanostructures help
purposes. They have isolated an the skin to rebuild

acetobacter xylinium strain – one of the bacteria native to the Kombucha

culture – to create this biofilm.

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The pH of the culture inhibits the growth of harmful organisms. Moreover,
the bacteria send out microfibrils, which are filament strands that link up
with other bacteria, creating a nano-structure that thickens over time.

 Use pieces of the Kombucha culture topically to speed healing

of cuts, burns and other wounds. Cut a piece to size and hold in place
with a bandage wrap. It will sting a bit, much like iodine.

 Apply KT or SCOBY to warts or moles. Many report they fall off or

fade away within a few treatments.

 Place culture directly on the scalp to calm dandruff or cradle cap.

Vegan Sushi?

Increasing the amount of cellulose in your diet can

help ease elimination and improve colon health.

In many parts of the world, the culture itself is

considered a delicacy of the most concentrated
form and is consumed in small pieces.

With the oceans being poisoned by plastic, healthy fish

supplies are running low. Save a fish, eat a SCOBY!
The rubbery texture of the SCOBY, it is actually quite
similar in texture to raw squid.

 If you don‘t want to eat it straight, try adding a piece to

your smoothie.

 In the Philippines, the SCOBY is marinated in sugar

water until it becomes like a gumdrop.

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 Kombucha & Animals
Kombucha may help to restore balance to your pet‘s digestive system.
Especially after being administered anti-biotics, Kombucha can rebalance
healthy flora in your pet‘s gut. But remember, they aren‘t people and the
dosage isn‘t going to be the same. For smaller pets, keep the portion size
small (1-2 teaspoons), once a day.

I give my dog Sydney a splash of Kombucha from the

Continuous Brewer every morning with her food. Though
she sometimes snorts at the first smell of the booch, she
always finishes her breakfast!

I wouldn‘t recommend Kombucha be poured over dry

food or it will just clump up and your dog (or cat or
bunny or horse…) might not eat it. Only wet food or a
wet/dry mix.

As an alternative, for those who only serve dry food to

their pets, try adding Booch to their water dish, again 1-2
teaspoons for smaller animals, 1-2 ounces for larger ones,
once a day. Some animals sensitive to smell might
hesitate to drink first. If so, simply reduce the dosage
until they are comfortable with the flavor, then gradually
increase.

Since beginning daily consumption, Sydney's bowel movements are more

consistent and much easier for me to clean up. Her coat, which has
improved over time, has grown even shinier and glossier since adding
Kombucha to her daily routine. She has fewer fleas in the summer months.

In fact, if your pet has any skin ailments or external evidence of fleas, use
Kombucha in a spray bottle to apply directly to the affected area. It should
soothe some of the pain as well as drive away fleas as they do not like the
pH levels.

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Also, if your pets are dirty, grab that same spray bottle, fill it with a
Kombucha/water mix (and a drop of tea tree oil if you want – but just 1
small drop!), get yourself a rag and give them a few sprays. Use the rag to
wipe them clean and you will see the dirt come off very nicely.

Not only that, because Kombucha is anti-microbial, it prevents that ―wet-

dog‖ odor from taking hold, instead leaving your dog smelling fresh. And
just like human hair, Kombucha will soften your pet‘s fur whether you spray
it on or feed it to them.

If you want to get really creative, some dogs enjoy a chewie treat made
from a dehydrated SCOBY. Simply dry out an old SCOBY that you were
ready to retire anyway, then smear it in peanut butter or some other
delicious substance and watch the dog go nuts on it. The texture of the
dried out culture is like pliable leather.

I guess it should be no surprise that Kombucha can be a healthy addition to

your pet‘s life. However, just like with humans, Kombucha is a detoxifier, so
keep the servings very small, especially at first, and observe how your pet
reacts to the Kombucha treatment.

Kombucha in the Garden

pH is a measure of the concentration of hydrogen ions. The higher amount
of hydrogen ions present, the more acid the pH. Soil acidity affects a plant‘s
ability to absorb necessary nutrients.

 Many plants thrive in more acidic soil environments. Grind up or

coarsely chop a SCOBY and add it to your soil mix.

 Adding extra SCOBYs to the compost pile is a great way to return

the culture to the earth. I throw them in my worm bin and boy, do I
have a lot of happy worms! =) I use the worm tea to nourish my
garden.

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 CHAPTER 10: WELLNESS, SUSTAINABILITY &
COMMUNITY
That pretty much covers what you need to know about safe, delicious
Kombucha Brewing. Allow me, here at the end, to offer you a broader view
of the adventure you are embarking upon.

While the FDA doesn't support any claims made about Kombucha, or any
food for that matter, many people report receiving several health benefits
from drinking Kombucha. Let your body be the judge. When you drink it,
how do you feel?

Science and scientific research are valuable tools for understanding our
universe. However, our over-dependence on them has clouded our ability to
trust our instincts. For me, drinking Kombucha is a way of reconnecting with
the body on a cellular level. I listen to the brain in my gut. I observe the
physical sensations – warmth in the belly, movement in my intestines, or
relief from a headache. I invite you to take more notice of your body – how
consuming, not just Kombucha, but everything that you are putting into
your body makes you feel.

Brewing Kombucha at home boosts wellness. For me, Kombucha is

more than a health beverage or a latest trend. It is a symbolic and literal
connection with the natural world. We need bacteria to survive. They tell
our cells how to behave and when there aren't enough of them in our body,
our body goes rogue and starts attacking itself.

There has been a huge rise in auto-immune disease and allergies. These
are most directly due to the huge change our diet has undergone in just a
few short decades. The amount of processed food, the lack of nutrients, the
additives, the preservatives, the colorings and all the rest have robbed our
bodies of its health. Kombucha is simply one of the MANY traditional
fermented foods that humans have been consuming since time immemorial
that has allowed us to flourish – even when we were living in the dirt! In
the trees! In caves!

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Now, we live in our carefully controlled environments, and heck, I'm not
ready to move out to a hut but I am ready to find any way possible to
include those nourishing foods back into my life to regain balance.

I am no "food saint.‖ I drink Coke and eat hamburgers from time to time,
too (albeit grass fed beef and raw milk cheese as much as possible: that's
another topic all together). The Kombucha helps to keep everything running
smoothly instead of gumming up the works. It keeps those bad foods in
check and my diet has gradually changed as those foods don't ―feel good‖
to me. This has also reduced my sugar cravings and helped me maintain a
healthy weight. I get loads of compliments on my skin and seldom have
blemishes.

Enough about me – how about you?? Keep a little journal to note your
observations. Then share them with the KommUnity or drop me a private
note. Life is quite a journey and Kombucha is here to help.

By ridding your body of toxins naturally, you allow it to function at its

optimal level thereby reducing the need for pharmaceuticals and other
artificial chemicals. That's good for your health, the environment and your
pocketbook!

Brewing Kombucha at home is sustainable. When you purchase

Kombucha from the store, you are purchasing a great product, but you are
also bringing home extra bottles, many of which simply end up in the
recycling bin (or garbage dump!)

However, when you have fresh KT on tap, you can grab any glass that you
already have on hand, thereby producing less waste. Also, when you
purchase your supplies in bulk, rather than individual packages, you reduce
the amount of waste you produce.

Unlike most disposable products in our consumer culture, Kombucha is self-

perpetuating. All you have to do is care for it properly and it will give you a
lifetime supply of KT! Think of all that abundance you have at your finger
tips. Think of what other things could flourish under your loving touch.
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Learning the process of Kombucha is also empowering. Much of our
traditional connection to the food supply has been eroded in the name of
convenience. Our lack of time to do anything other than work has robbed
us of more than just that time – it has robbed us of our connection to the
earth – to our family farmers – to our cultural diversity. We are in the habit
of purchasing ready-made products and oftentimes the idea of having to
make things for ourselves is a burdensome chore. Those preparations,
those ways in which we care for ourselves, can provide much satisfaction.

Brewing Kombucha at home fosters community. Because it is always

making more of itself, it becomes easy to share it with friends and family.
As we reap the benefits of drinking Kombucha, we naturally want to reach
out and share it with others who are in need of healing.

Like the bacteria and yeast that come together in symbiosis to form the
culture, we too must find a way to bridge our differences and form a loving
and sustainable community – not just with other human beings, but will all
of the organisms on our beautiful planet. Our current practices are hurting
that which gives us life. Only we can make the changes needed.

I sometimes feel overwhelmed by things that are going WRONG in our

society. While I may be frustrated that the government or corporations
aren't doing enough, at least I can control my own behavior. I know that by
making the changes I can in my own life, I'm at least taking a step in the
right direction. Soon, those steps become easy and I'm ready to incorporate
another change.

Here's an example – I wanted to stop using plastic bags. I didn't want to

take them from the supermarket or store. At first, the times when I would
forget to bring my own grocery bag, I would say to myself ―Oh well, I
forgot, guess I'll take a bag just this time.‖

But wait. Who forgot the bag? I did. So why am I putting the mistake on
someone (everyone) else by using an unsustainable bag? Instead, I began
to take responsibility for my actions and purchased a reusable bag to use
for that trip home from the store.
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Soon, I had so many reusable bags, that it was easy to remember. Or, if I
forgot, I would buy less and carry it all in my hands. Now I almost never
forget to have a bag with me, and there's always one in my purse! I give
away reusable bags to friends.

That's just one small example, but making that small change cost me very
little and altered my habits forever. I have found that doing the right thing
is often very easy if you know what to do. If we all make enough of these
changes, we can have a real impact.

So what does this have to do with Kombucha? I believe that Kombucha

itself, in combination with the process of brewing and the experience of
making your own, offers a means for empowerment at a time when many
are feeling disempowered.

By brewing your own healthy beverage, you are taking command of your
well-being and your environment. You are declaring your desire for a
different choice than the ones offered. You are registering your vote for a
more conscious world.

And moving forward, our society must learn to foster those 3 elements
without looking for help from the government or corporations: wellness,
sustainability and community. Brewing your own Kombucha contributes
toward all three.

That's what I believe anyway. If you've gotten this far, here's guessing you
have at least some of the same beliefs. So, if you'd like to meet other
home-brewers just like you from all over the world – join us at the
KommUnity!

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 Legal Disclaimer
The products and the claims made about specific products on or through this content have not been
evaluated by the United States Food and Drug Administration and are not approved to diagnose, treat,
cure or prevent disease. Use at your own risk. Kombucha Kamp is not liable or responsible for use or
misuse. These contents are for entertainment purposes only. If you experience any indication of an
allergic relation please seek medical attention.

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 presents
DIY Kombucha!
Kombucha has been made for thousands of years by people all over the world because it is
easy to prepare and offers immediate and long term benefits to the regular drinker. The
ingredients are inexpensive and the process is simple and sustainable, however care should
be taken anytime food is prepared at home. Follow these directions to brewing success.

This is the standard recipe for 1 gallon.

Scale up or down depending on the size of your vessel.

Supplies

1 Cup Organic Sugar – white sugar is fine but use
only “cane sugar” to avoid GMOs

4-6 Bags Tea – for loose leaf, 1 bag of tea = 1 tsp

Starter Culture – SCOBY

1 Cup Starter Liquid – retain from top of previous
batch or substitute distilled vinegar

Purified Water – if not available, evaporate the
chlorine out of water by leaving it out for 24 hours

Tea Kettle – or pot to boil the water

Brewing Vessel – glass, stainless steel or oak – food
grade plastic is an option but not recommended

Cloth Cover – no cheesecloth! The weave is too
loose and will allow fruit flies in your brew

Rubber Band

Thermometer (optional)

Funnel (not needed until bottling stage)

First Task: Make the Sweet Tea Solution

This feeds the Kombucha culture and

transforms into delicious Kombucha.

1. Boil 4 cups of water.

2. Add hot water & tea bags to brewing vessel.
3. Steep 5-10 minutes.
4. Remove tea bags. Squeeze out remaining tea juice.
5. Add sugar and stir to dissolve.
FREE Kombucha Guide
6. Fill vessel ¾ full with purified cold water – this
will bring down the temperature of the tea.
7. If the mixture is now below body temperature,
proceed. Use a finger if no thermometer is
available. If it's still too warm, wait until it cools
before moving to the next step. This protects the
health of the bacteria and yeast.

Second Task: Add the Kombucha Culture

Cure hands with filtered water or distilled
vinegar before touching SCOBY.

1. Add SCOBY. Then add starter liquid right after the

SCOBY to protect the brew.
2. Cover with cotton cloth, secure with rubber band.
Paper towels or coffee filters may also be used.
3. Say a prayer, send good vibes, commune with
your culture (optional but recommended).
4. Set in a warm, airy location out of direct sunlight
& away from aromatic or greasy food preparation.

Third Task: Kombucha Brew Begins - Do Nothing

1. Do not disturb for 7 days.

2. Don’t do it.
3. Just wait.
4. It will be hard.

Fourth Task: Taste & Perfect the Kombucha Brew

1. After 7 days, gently insert a straw beneath the
SCOBY and take a sip. Too tart? Reduce your
brewing cycle next time. Too sweet? Taste each
day until it reaches optimum flavor.
2. Properly brewed Kombucha has a slightly sharp
(acidic) apple cider, not sweet taste.
3. Brewing cycles normally range between 7 days &
2 weeks, varying greatly by temperature.
4. A couple of cycles may be required to discover the
exact taste and timing of the brew. Be patient.
FREE Kombucha Guide
 Fifth Task: Bottling & Flavoring Time

1. With clean hands, remove both cultures (the new

baby culture that formed and the original mother
Kombucha culture) and place in a clean bowl.
2. Ladle or pour 2 cups of liquid from the top of the
brew over the cultures. This will serve as starter
liquid for the next batch.
3. Cover cultures with the cotton cloth and set
aside for the next brew, preferably after bottling.

4. Find clean, suitable bottles with tight fitting

lids. Recycled bottles are fine, but avoid metal
lids that may corrode. Flip tops are nice.
5. If flavoring the Kombucha, place fruit/juice
/flowers/whatever(!) directly into the bottles.
A little goes a long way. Experiment for fun.
6. Place bottles in the sink.

7. Insert a funnel in your first bottle and ladle or

pour the Kombucha.
8. Fill to the top for increased carbonation. Repeat
for the other bottles, but don’t drink the brown
yeast dregs at the bottom, just dump the last 1-2
inches down the drain.
9. You may choose to strain the brew of culture or
yeast bits, though it is not necessary.

10. Screw the lids on and set aside 1-3 days, burping the
bottles to release carbonation and prevent explosions.
11. Move bottles to the fridge as they reach the desired
carbonation/flavor. This stops the secondary
fermentation occurring due to sugar in flavorings.
* ginger, strawberry & blueberry provide great flavor &
fizz but also fast CO2 build up. Use caution! Bottles can
overflow when opened or even explode during secondary
fermentation if not tended. Store in a box, empty
cupboard or cooler to minimize mess & danger.

Repeat for the next batch, and adjust the process as necessary.
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 Safety Tips

DO’s DON’T's
DO – Sanitize the brewing location & DON’T – Use chlorine. It kills bacteria & we ♥
supplies prior to use. the bacteria in our SCOBYs!
DO – Rinse hands with filtered water or
DON’T – Use soap. See above.
vinegar before handling the SCOBY.
DO – Select glass, stainless steel or oak as DON’T – Select plastic, crystal or leaded ceramic
a brewing vessel. as a brewing vessel.

DO – Brew with filtered water. DON’T – Brew with tap water.

DO – Brew with organic, fair trade sugar & DON’T – Brew with stevia, raw honey or herbal
tea whenever possible. teas.
DO – Cover with a cotton cloth cover or DON’T – Cover w/cheesecloth. The weave is too
coffee filter w/rubber band. loose and will allow fruit flies to get in.
DO – Select a shaded, warm location DON’T – Store in direct sunlight, in a closed
w/good airflow. cupboard or in a cool location.
DO – Give the culture 7 days to ferment DON’T – Disturb the vessel. Too much movement
and develop. causes the culture to not form properly.
DO – Pull new starter liquid from the top of DON’T – Pull new starter liquid from the bottom
the previous batch. of the batch. Yeast will overpower your brew.
DON’T – Store more than 1 or 2 extra SCOBYs in
DO – Make a SCOBY Hotel.
your brewing vessel. The brew will be vinegary.

DO – Throw away any batch that gets mold. DON’T – Try to salvage a moldy batch.

Quick FAQ
How much Kombucha should I drink?
It is recommended to start off with 4oz in the morning and evening. Monitor the body's
response and drink lots of water to help flush toxins. Increase intake as desired.

Does Kombucha contain caffeine and/or sugar?

Both caffeine and sugar are consumed by the Kombucha culture during fermentation. Final
content depends on the ingredients and brewing cycle, but on average Kombucha contains
only a few grams of sugar and a few milligrams of caffeine per 4oz serving.

What kind of tea is best with Kombucha?

Nearly any kind of tea or herbal infusion can brew a successful Kombucha batch, but for
long term health of the culture, a mix of green and black tea is best.

More Kombucha FAQ, Health Benefits, History & How-To's

+ the Free E-Book

Secrets of Kombucha Mushroom Tea

at KombuchaKamp.com FREE Kombucha Guide
 FREE Kombucha Guide
Kombucha Brewing Log
Brew Date Recipe Notes (type of tea/sugar) Harvest Date Observations (pH, taste, etc) Flavor Notes Observations