{"id":489,"date":"2026-03-07T16:41:16","date_gmt":"2026-03-07T16:41:16","guid":{"rendered":"http:\/\/naturalheritagefarm.ca\/?p=489"},"modified":"2026-03-07T16:41:16","modified_gmt":"2026-03-07T16:41:16","slug":"making-kombucha","status":"publish","type":"post","link":"https:\/\/naturalheritagefarm.ca\/index.php\/2026\/03\/07\/making-kombucha\/","title":{"rendered":"Making Kombucha"},"content":{"rendered":"<div class=\"_n_h3\">\n<div class=\"conductorContent\" tabindex=\"-1\">\n<div id=\"primaryContainer\" class=\"_n_e\">\n<div class=\"conductorContent\" tabindex=\"-1\">\n<div class=\"_n_O\">\n<div class=\"_n_S\">\n<div class=\"_n_S\">\n<div class=\"_n_S\">\n<div class=\"_n_T\">\n<div class=\"allowTextSelection\">\n<div class=\"conductorContent\">\n<div class=\"_mcp_H2 _mcp_K2\">\n<div class=\"_mcp_I2 _mcp_K2 customScrollBar scrollContainer _mcp_M2\">\n<div class=\"_mcp_X2\" tabindex=\"-1\">\n<div class=\"_mcp_51 ms-border-color-neutralLight\">\n<div class=\"_mcp_61 ms-bg-color-white\">\n<div class=\"_mcp_r1 ms-border-color-themeTertiary\">\n<div class=\"_mcp_U1\">\n<div dropzone=\"string:text\/plain\">\n<div class=\"_z_41 ms-bg-color-white\">\n<div tabindex=\"-1\">\n<div class=\"allowTextSelection ConsumerCED _mcp_V1 customScrollBar ms-bg-color-white ms-font-color-black owa-font-compose\" dir=\"ltr\" tabindex=\"0\" contenteditable=\"true\" spellcheck=\"true\">\n<div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-497 aligncenter\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/Blog-Photos-3-300x296.jpg\" alt=\"\" width=\"300\" height=\"296\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/Blog-Photos-3-300x296.jpg 300w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/Blog-Photos-3.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Kombucha is one of our favorite drinks.&nbsp; Not only does it taste good, it is good for you! &nbsp;I am far from an expert on the topic, but want to share the information that I have learned.&nbsp;<\/p>\n<p><strong><u>What is kombucha?<\/u><\/strong><\/p>\n<p>Kombucha is a fermented beverage made using tea, sugar &amp; a SCOBY. &nbsp;It contains b-vitamins, antioxidants, probiotics &amp; beneficial acids.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>What is a SCOBY?<\/strong><\/span><\/p>\n<p>SCOBY is an acronym for symbiotic culture of bacteria and yeast. &nbsp;It is a mass of beneficial bacteria and yeast that work together to ferment sweet tea. &nbsp;A SCOBY is also called a &#8220;mother&#8221;. &nbsp;As the &#8220;mother&#8221; works to ferment the sweet tea, a new &#8220;baby&#8221; SCOBY will form a layer on top to protect the brew.<\/p>\n<figure id=\"attachment_512\" aria-describedby=\"caption-attachment-512\" style=\"width: 225px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-512 size-medium\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6224-2-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6224-2-225x300.jpg 225w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6224-2-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-512\" class=\"wp-caption-text\">The &#8220;mother&#8221; and &#8220;baby&#8221; SCOBYs<\/figcaption><\/figure>\n<p><strong><u>What are the benefits of kombucha?<\/u><\/strong><\/p>\n<p>Though kombucha has been around for thousands of years, there have been few studies done on the benefits of it.<\/p>\n<p>Many claims have been made that it:<\/p>\n<ul>\n<li>Improves digestion<\/li>\n<li>Boosts energy<\/li>\n<li>Strengthens the immune system<\/li>\n<li>Detoxifies the body<\/li>\n<\/ul>\n<p>We personally feel better when we drink it, and know others who swear by it as well.<\/p>\n<p>Kombucha is widely available in health food stores and grocery stores, but it is pretty pricey ($4-6 per bottle).&nbsp; A better way to get all the benefits without the steep price tag is to make your own.&nbsp;<\/p>\n<p>I will admit, I was a little scared and overwhelmed with the thought of brewing my own, but after I took the plunge, I realized how easy it really is!&nbsp;<\/p>\n<p>When we made the move to the farm, I left my brew and my SCOBY hotel (storage for extra SCOBYs) on a shelf in my parents\u2019 basement for a couple months.&nbsp; Though the brew had definitely gone too long for us to drink it (after a long fermentation, the brew turns to vinegar), it worked great as a starter for my next batch when we got settled and my SCOBYs also survived. &nbsp;The vinegar can also be used as a replacement for other vinegars in recipes such as salad dressings or for cleaning.&nbsp;<\/p>\n<p>After the initial fermentation that typically takes 7-10 days, you can bottle the kombucha and drink it as is, or what we prefer, is to bottle it with some fruit (or fruit juice) for a 2nd&nbsp;ferment (2-7 days), which creates a fizzy pop-like beverage.<\/p>\n<p><strong><u>What you need:<\/u><\/strong><\/p>\n<\/div>\n<div>\n<p>For one gallon of kombucha:<\/p>\n<ul>\n<ul>\n<li>8 tea bags (I use organic green tea)<\/li>\n<li>1 cup of sugar (I use organic cane sugar)<\/li>\n<li>1 gallon size glass jar<\/li>\n<li>1 SCOBY<\/li>\n<li>1 cup of starter tea (kombucha from a previous batch)<\/li>\n<li>Cover for the jar and elastic band (I use a thin dish cloth; I used to use cheesecloth, but after doing more research,&nbsp;I realized that kombucha can attract fruit flies and they can still get into the brew through the cheesecloth)<\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>What you do:<\/strong><\/span><\/p>\n<\/div>\n<div>\n<p>The first step is to prepare the sweet tea.&nbsp; I bring 1 gallon of water to a boil and then remove from the heat and stir in 1 cup of organic cane sugar until it is dissolved.&nbsp; Then I add in my 8 tea bags.&nbsp; After the tea has steeped for as long as indicated in the package, I remove the tea bags and let the tea cool completely.&nbsp; This step is extremely important, as it can kill your SCOBY if it is too hot.&nbsp; I usually make my tea in the evening and put a lid on it to cool over night.<\/p>\n<p>Make sure your hands are very clean!&nbsp; Pour the cooled sweet tea into a very clean 1 gallon glass jar, leaving a couple inches of room at the top.&nbsp; Add the 1 cup of starter from your previous batch, then place your SCOBY on top.&nbsp; It may float or sink, either is fine, as a new SCOBY will eventually grow on top to protect your brew.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-515 aligncenter\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6228-1-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6228-1-225x300.jpg 225w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6228-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>Cover the brew with your cloth and secure with an elastic band.<\/p>\n<p>Move the jar to a warm corner of your kitchen, out of direct sunlight, where it won\u2019t be disturbed.&nbsp; I put mine on a shelf in the pantry.&nbsp; If your room is a bit cooler, it will take longer for fermentation to occur.&nbsp; You also want to make sure that if you are fermenting other things (kefir, saurkraut, etc) that you keep the kombucha a few feet away to prevent cross-contamination of the cultures.<\/p>\n<p>Let the brew sit for 7-10 days. &nbsp;You can start to taste it on day 7 and each day after to determine when it is ready.&nbsp; You will be able to tell because it will be more tart than sweet. &nbsp;By tasting it every day you will be able to notice the change.&nbsp;<\/p>\n<figure id=\"attachment_511\" aria-describedby=\"caption-attachment-511\" style=\"width: 225px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-511\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6220-2-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6220-2-225x300.jpg 225w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6220-2-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-511\" class=\"wp-caption-text\">The finished product has 2 SCOBYs and lots of yeast.<\/figcaption><\/figure>\n<p>Always make sure you keep 1 cup of from your previous batch as a starter for the next batch.<\/p>\n<p>Once it is ready, you can pour it into mason jars or bottles and put in the fridge to drink as is or do 2nd ferment.&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>2nd Ferment<\/strong><\/span><\/p>\n<p>By doing a 2nd ferment, you can turn your kombucha into a fizzy, pop-like beverage. &nbsp;I do this in mason jars, but have heard you can use flip top bottles to get even more fizz. &nbsp;<\/p>\n<p>All you have to do is pour the fruit into the jars (I use 1\/4 cup for a pint and 1\/2 cup for a quart) and then fill them up with kombucha, leaving a bit of space at the top. &nbsp;Then, screw the lid on tight and leave sit on the counter for 2-7 days until it has as much fizz as you would like. &nbsp;Remove the fruit with a clean stainless steel spoon or nylon strainer, as plastic or other metals can react negatively with the kombucha. &nbsp;The nylon strainer that I use can be found&nbsp;<a href=\"https:\/\/www.amazon.ca\/HIC-Nylon-Mesh-Strainer-5-5-Inch\/dp\/B0042X9XAO\/ref=sr_1_1?ie=UTF8&amp;qid=1489702703&amp;sr=8-1&amp;keywords=nylon+strainer\">here<\/a>. &nbsp;Once the fruit has been removed, place the lids back on the jars and move to fridge. &nbsp;The fruit can be used in smoothies, as yogurt topping, in fruit snacks, or even as a treat for your chickens. &nbsp;I just use whatever fruit I have in the fridge or freezer. Some of our favorite flavors are Saskatoon &amp; raspberry. &nbsp;Fresh picked berries in the summer time are best!&nbsp;<\/p>\n<\/div>\n<div>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-513\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6225-1-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6225-1-225x300.jpg 225w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6225-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/>&nbsp; &nbsp; &nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-516\" src=\"http:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6229-1-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6229-1-225x300.jpg 225w, https:\/\/naturalheritagefarm.ca\/wp-content\/uploads\/2017\/03\/IMG_6229-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<\/div>\n<div>\n<p>Have you made made kombucha? What is your favorite flavour?<\/p>\n<\/div>\n<div>\n<p>If you have any questions, make sure to leave a comment below!<\/p>\n<\/div>\n<div>\n<p>-Cassandra<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>[yumprint-recipe id=&#8217;3&#8242;]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kombucha is one of our favorite drinks.&nbsp; Not only does it taste good, it is good for you! &nbsp;I am far from an expert on the topic, but want to share the information that I have learned.&nbsp; What is kombucha? Kombucha is a fermented beverage made using tea, sugar &amp; a SCOBY. &nbsp;It contains b-vitamins, <a class=\"read-more\" href=\"https:\/\/naturalheritagefarm.ca\/index.php\/2026\/03\/07\/making-kombucha\/\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-489","post","type-post","status-publish","format-standard","hentry","category-in-the-kitchen"],"_links":{"self":[{"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/posts\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/comments?post=489"}],"version-history":[{"count":9,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":522,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/posts\/489\/revisions\/522"}],"wp:attachment":[{"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/media?parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/categories?post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/naturalheritagefarm.ca\/index.php\/wp-json\/wp\/v2\/tags?post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}