Fruity Kombucha

If you haven’t heard of kombucha yet then it’s time to say hello to this gut-loving, fermented beverage as it’s about to change your life (and your gut)… Kombucha is sugary tea fermented into a carbonated gut-healthy drink full of probiotics with the help of a scoby! Making your own kombucha may take a little time but it’s cost-effective and a great way to really get to know your food!

You can grow your own scoby or use one from an existing unpasteurised, neutral-flavoured shop-bought bottle of kombucha. SCOBY = ‘symbiotic culture of bacteria and yeast’, very similar to the ‘Mother’ found in ACV!


What you’ll need:

  • 3L water
  • 1 cup raw granulated sugar
  • 8 bags organic black tea bags
  • 2 cups starter tea with SCOBY (you’ll need two scoby’s for two jars)
  • 2 2L jars with cloth and rubber band
  • 2 cups organic strawberries


  1. Boil the water, remove from heat and add the sugar until it dissolves.
  2. Drop in the tea and allow it to soak until the water has cooled down, this usually takes a couple of hours.
  3. Once cooled down, remove and strain the tea bags. Add starter tea to the mixture and divide the mixture into two jars. Slide the scobys into each jar.
  4. To ensure nothing nasty gets into the jar, cover it with a cheesecloth and secure it with a rubber band (exposing it to air allows the fermentation process to take place).
  5. Ferment the kombucha for 7-10 days at room temperature and out of direct sunlight. After a week, taste the kombucha and test its level of sweetness and tartness. When it’s at your desired taste it’s ready to infuse!
  6. Remove the scoby from the jar and set aside. Measure out your starter tea for the next batch of kombucha.
  7. Add strawberries to the jar and allow to infuse for another day or two.
  8. When ready, strain into bottles and allow 1 to 3 days for the kombucha to carbonate. Then your kombucha is ready to drink!