Let’s Talk Kombucha

Let’s Talk Kombucha

Kombucha, you probably know someone who swears by it. You hear good things about it, but aren’t sure what to believe. Is it a fad health drink or a helpful addition? Let’s find out.

I remember first trying kombucha. I thought to myself, “Okay, I think this is good.” Weeks later I decided, “Ooh, this is seriously delicious.” Then all of a sudden it was like *angel chorus*, “Where is can I get an IV of this stuff?”. Ok, I may be exaggerating, just a tad, but it is quite delightful.


Simply put, kombucha (kom-bo͞o-CHa) is fermented tea. It contains bacterial strains and yeast that promote healthy gut flora.

Bacteria…yum, yum, right? Don’t gag in disgust just yet.

Are the bacteria and yeast alive? YES. Are they something your body needs? YOU’D BETTER BELIEVE IT! Drinking this fizzy fermented tea is very much like eating yogurt or a taking probiotic supplement; they all contain similar organisms and benefits.

Is kombucha the ultimate, end-all source of probiotics? Nope. It doesn’t have super powers. No one food does. It’s important to consume a variety of fermented things because they all have distinct, useful types of bacteria in them.



It’s fizzy with a slight vinegar-y taste. The best thing I can (loosely) compare it to is hard cider. In case you were wondering, kombucha does contain some alcohol in trace amounts, about 0.5% when kept and stored correctly.

There are endless sweetened and flavored commercial kombuchas , but most have the same basic fizzy-vinegar trait. If you are brewing at home, the room temperature, light, and fermenting time all play a role in defining the exact taste. A shorter fermenting time will yield a sweeter, more mild beverage, and a longer one will create a stronger, more vinegar-y drink.


Today’s Dietitian outlines kombucha’s history for us. It likely got its name from the 3rd century Korean physician who brought it to Japan, although there is record of it being brewed around Asia some 600 years earlier. Over the next few hundred years, kombucha made its way around Asia, Europe, and  to the Americas much later. More recently, kombucha was and has been popular during the pre-World War II era, the 1990’s, and today.



Those tend to be debated. People cling to the lack of legitimate research that supports many of kombucha’s benefits. On the flip side, many people report better digestion, less constipation, stronger immunity, more efficient metabolic functions, supports organ health etc… while consuming kombucha.

So, the jury is still out on this one. It is ultimately up to you to decide. If you like it, want to drink it, and find it beneficial to you.


Again, this depends on who you talk to. The live cultures can cause issues for people with immune deficiencies and your stomach may regret being given an entire gallon. If you are brewing at home, you do have to know what mold looks like on your SCOBY. My what? Don’t worry. We will get to that in the next section.

As long as you drink it in reasonable amounts and look out for any possible negative side effects, kombucha is not thought to be harmful.


Why yes you can! This is where that SCOBY, or Symbiotic Culture of Bacteria and Yeast, comes in. This growth sits on the top of your tea, lives off of the sugar, and produces the frenzy of bacteria, fizz, and vinegar that we call kombucha.

Let’s be real, it is not a pretty sight. It looks like a floating mass of soggy pancakes all layered on top of each other— just the new piece of décor you were looking for! The good news is that it brews best when undisturbed and stored in a dark place. So, back of the pantry…yeah, I think so, too.

You need four things to brew kombucha: tea (usually black, but I’ve seen recipes using green, white, and oolong), sugar, water, and a SCOBY. Once its finished, you can drink it plain or flavor with fruit juice or spices. There are plenty of great recipes out there.

The process is pretty simple.

  1. Heat your water to a boil (we do gallon batches). Turn off the burner once boiling.
  2. Stir in 1 cup of sugar until completely dissolved and add the tea bags. 
  3. Let cool COMPLETELY! This is a very important step. If the tea mixture is too hot, you’ll burn or kill the SCOBY and you won’t be enjoying any kombucha.
  4. Add the cooled tea mixture to a large glass container and place the SCOBY on top of it You can have someone you know split their SCOBY in half and use it or make you own–consult a reputable internet source for instructions.
  5. Cool in a dark place and let sit for about 7 days.


Kombucha can be part of a healthy diet. If you are buying it, buy it from a trusted brand. If you are brewing it at home, do your research and brew it safely. If you like it and see benefits when drinking it, then do it. I wouldn’t go crazy and drink gallons a day, but a glass here and there is perfectly fine. Don’t forget about yogurt and other fermented foods—they want to help your digestive system, too!

DISCLOSURE: Please note these statements have not been evaluated by the Food and Drug Administration. This is for informational purposes only and is not intended to diagnose, treat, cure or prevent disease. I am not a doctor. I am simply sharing what I have learned.


2 thoughts on “Let’s Talk Kombucha”

    • Right? It is so yummy! You should definitely give it a try. After the first few batches, it’s a piece of cake.

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