T Nation

Anyone Brew Their Own Kombucha?


#1

I just ordered a Kombucha starter kit and will be starting my own brew next week.

Anyone else brew this stuff? I’ve decided to get into it because a bottle of Kombucha sells for $3-$6 and it’s great probiotic source!


#2

Yes.

Get a well ventilated area. Fruit flies can be problematic.


#3

LA Beast has a great YouTube video on kombucha. Check it out!


#4

Kombucha is not a great probiotic source it is a piss poor one in comparison to both water and milk Kefir. I would suggest water kefir if you want something to drink through out the day. I make a lemonade out of it.


#5

Water is a probiotic source? Where did you hear kombucha is a terrible probiotic source?

I try to keep dairy to a minimum otherwise I’d get on kefir, but I’m currently eating kimchi regularly and taking probiotic pill


#6

I have made my own kombucha. It comes out well.

Suggestions:

Use ginger juice/Lemon juice as the main additive.
Look into “continuous brew” kits, which allow you to bottle it without shutting it down and re-starting.


#7

x2.

My wife and I brewed our own kombucha for about a year, but after a couple batches that we had to toss because of fruit flies, we eventually gave up. We did like having our own ready-to-drink in the kitchen because, as you noted, buying at Whole Foods or another equivalent tends to be very expensive. Now we just allow ourselves a bottle or two per week as a treat.

He’s referring to “water kefir” - since you’re an immigrant, I understand that speaking American is hard for you, but try reading the sentence twice next time.


#8

I’m all about the Kefir with protein shakes.


#9

It’s not piss poor bacteria.

It’s different. Having both is has more benefits then just having one.


#10

It is not that they are weaker or something just the amount and strains available are no where near that of kefir. I myself stick to water kefir but, milk kefir is far superior.

That said I will admit to thinking the Kombucha is way over hyped up.


#11

Do you guys eat the fungal/bacterial body or mother that forms, or is that used for further culturing?


#12

Squats are better for you than bench, so I’m going to assume you don’t bench and think everyone who does is stupid.


#13

Along with gluten free everything, it’s the darling of the market right now. Remember cholesterol free olive oil?!?!

It is a good alternative to dairy base probiotics. Along with other fermented foods.


#14

When we were brewing, we always just used it to make more kombucha.

If the mother got too big, sometimes we would hack off a piece, put in a jar and store in the fridge so we had a backup SCOBY (which came in handy when we lost a batch to fruit flies), but we never ate a piece of the mother.


#15

It seems like that is where all of the good stuff would be! Might be a little unpleasant for our western tastes and textures. Some Chinese restaurants like to make soup with certain slime and jelly fungi.


#16

How do you guys like to flavor your kombucha?

I’m in my 3rd batch had no problems, no fruit flies.


#17

Glad to hear you’ve dodged the fruit-fly bullet thus far.

I would recommend taking some of your “mother” and putting in a separate jarful of kombucha in the fridge; this way you have a backup to re-start yourself in case your main batch does get fruit flies.

As for flavoring, when I was home-brewing, I added some flavors once I bottled for the second fermentation; usually just by adding a small amount of mashed fruit or fruit juice to the jar. I never tried anything savory or spicy, like ginger or cayenne; I stuck to flavors like lemon and berries.


#18

ginger is probably the best additive I have found to Kombucha so long as you add sugar or another fruit.