Gut health in a bottle. Kombucha.

My good friend, Charlotte Devereux, runs a very important blog, In this, she writes about her mother’s terrible and tragic battle with Alzheimer’s disease. She also provides advice and research into some of the simple things we can do in our every day lives to try to stave off this dreadful disease.

Anyway, her latest post is about gut health, and the relationship between the health of our gut bacteria and our brain (I’ve written about this in the past). She asked me to contribute a recipe for kombucha (which I’ve been making for the past year or so), and here it is.

I started my own SCOBY from scratch, using these instructions, but if you can’t be bothered waiting, look on line to see if anyone has a healthy SCOBY to give away.

Charlotte’s beautiful daughter, India, with my kombucha (Photo: Jasmine Devereux Barnes)


1. Heat 2 litres of water until boiling. If you’re not using filtered water, boil water for 10 minutes to burn off any chlorine.

2. Stir in ¾ cup of plain sugar until dissolved. This seems like a lot, but don’t worry, the bacteria and yeast will eat most of this during the fermentation process. You could also use brown sugar for a more caramel flavour, but don’t use honey or artificial sweeteners. Honey has antibacterial properties, and artificial sweetener won’t provide the food needed.

3. Add 2-3 teaspoons of loose tea or 4-6 teabags. You can use black or green tea, but don’t use earl grey tea as this will kill the bacteria necessary for fermentation.

4. Brew for 4-8 minutes depending on how strong you like your tea, then strain out tea leaves, reserving the tea.

5. Leave tea to cool until room temperature (22⁰C or less).

6. Stir through 200ml of unflavoured kombucha (store bought is ok if you’re just starting, but make sure you reserve some for your next batch)

7. Pour into a sterilised jar, and using clean hands, lay the SCOBY (Symbiotic Culture Of Bacteria and Yeast) into the tea. Cover with a fine muslin cloth or paper towel and secure to keep out any fruit flies or dust. Set aside in a cool dark place and wait for the SCOBY to do its job.

8. After approximately 7 days, taste the kombucha. If it’s still very sweet, it’s not ready. Taste daily until it has the right balance of sweet and sour, and has become fizzy. This can take up to 30 days depending on the temperature of your house (it’ll take longer in winter).

9. When the kombucha tastes the way you like, pour into sealable bottles (I use home brew glass bottles with strong swing tops), and set aside for the second fermentation. This is the point where you can add flavourings. The second fermentation should take between 3 and 7 days depending on what flavours you’ve added (see below for a few ideas, but don’t be afraid to experiment). When the kombucha is very fizzy, refrigerate until you’re ready to drink.

Flavouring ideas:

You can be as creative as you like with flavourings, especially as you become more confident with the kombucha brewing process. Fruit, herbs and spices are all great additions, particularly if you’re using fruit in season.

  • Ginger and kaffir lime leaf – add a large thumb sized piece of ginger, sliced, and 4 whole kaffir lime leaves to the water with the tea at step 3. At the second fermentation (step 9) add a slice of ginger and a whole kaffir lime leaf to each bottle before adding the kombucha.
  • Berry – at the second fermentation (step 9) add a handful of mixed berries (blueberries, strawberries, blackberries, fresh or frozen) to each bottle. If using fresh, lightly crush the berries to release some of the juice. Top with kombucha and leave to ferment.
  • Plum and thyme – at the second fermentation, add plum slices to each bottle, and a sprig of fresh thyme. Top with kombucha and leave to ferment.

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