I drink homemade kombucha in the morning when I start my day and also at the end of the evening before I turn in. It is very easy to make at home at a cost that is much less expensive than buying it at the store and with a better quality. I strongly believe in the health benefits. Before drinking, I add fresh fruit and goldenrod honey from my beehives to enjoy some variety in flavors.

Homemade kombucha contains active cultures and offers a probiotic benefit, unlike commercially produced kombucha which may be pasteurized. You get to select the tea that you brew to make it, you select the water source, and you gauge the fermentation time to get the flavor that you enjoy the most. Your options to experiment and adapt are limitless.

I ferment a gallon at a time and usually have an extra scoby every 2 or 3 weeks. This is a strong, active scoby accompanied by starter kombucha that will get you on your path to making your own.

My scoby came from my parents' scoby (theirs has been going strong for decades). Never frozen or dehydrated, and safely shipped to you in a mason jar which you can reuse. I strive to employ recyclable materials whenever possible, even composting the tea leaves I use to brew.