We've sent you an email with a link to update your password.
A password reset email has been sent to the email address on file for your account, but may take several minutes to show up in your inbox. Please wait at least 10 minutes before attempting another reset.
No account yet?
The Gut Buck Rewards Program is our way of giving back to you for putting your trust in Nourishme Organics.
Earn Gut Bucks every time you shop and use these to purchase products from our store.
Nourishme Organics ranges the highest quality Gut Health Products so you can shop with confidence whilst looking after your gut. Join the club today to enjoy the savings!
Welcome to our ultimate guide on how to make homemade kombucha! If you've been intrigued by the rising popularity of this fermented drink but are not sure where to start, you've come to the right place.
Making kombucha at home involves a fascinating fermentation process that combines yeast, bacteria, and tea to create a beverage rich in probiotics and antioxidants. The heart of this process is the symbiotic culture of bacteria and yeast, commonly known as SCOBY.
Today, we'll walk you through a simple yet detailed kombucha recipe, including tips on how to store it. So, let's dive in and start brewing your very own batch of kombucha!
Bring water to boil and add teabags or loose-leaf tea then turn off the heat and allow the tea to steep for five minutes and then remove the tea.
When the kombucha brew has cooled slightly, add the sugar and stir to dissolve.
Cool the sweetened tea to room temperature and then pour the whole brew into a glass jar.
Add the kombucha SCOBYor kombucha starter piece, along with all the starter liquid to the jar, mix, and cover the jar with a cloth and an elastic band.
Allow the tea to ferment at room temperature for up to 7 to 10 days for a new SCOBY to form (in hot weather, it ferments faster)- taste the kombucha tea when it has reached 3 days of fermenting to get a feel for what it tastes like. The kombucha tea should taste pleasantly sour and faintly sweet. The longer you leave fermentation, the more sugar ferments out and the more sour/tart the brew becomes.
When the kombucha tea has reached a taste you like and a new scoby has formed, remove the newly formed SCOBY* and 100ml of the kombucha tea to start a new batch and repeat the process.
You can drink the remaining kombucha tea straight away or refrigerate it.
If you want a fizzier kombucha drink, (also known as secondary ferment), pour the kombucha tea into a glass bottle and place a lid tightly on and leave at room temperature. After 1 to 2 days, you can drink or refrigerate.
Larger quantities of kombucha may be prepared from the second batch onwards, by increasing the ingredients proportionately.
*The newly formed SCOBY may get stuck on top of an older SCOBY, in this case, simply tear off the new SCOBY to use with the new batch.
Storage
The kombucha SCOBY can be kept refrigerated for up to two weeks in the fridge or up to two years in the freezer when you are not fermenting. The kombucha tea can be kept in the refrigerator for up to two weeks. A new SCOBY (clear film on the surface of the brew) will form as a byproduct of fermentation, usually after 5 days of fermentation. The growth of the new SCOBY may vary. It is not unusual to see rounded opaque patches and or brown jellyfish-like tentacles forming underneath the SCOBY. These rounded patches are not mould unless they have a green fuzzy growth that mould usually produces. If any mould is seen, discard the brew and commence with a fresh starter.
Mould can form on the culture if the brew is not acidic enough - usually because insufficient starter was used. It can also form because of poor hygiene. If there is any mould in your culture throw it away and do not risk drinking it.
Other factors that can spoil a culture include insufficient air or water with no minerals in it (distilled or reverse osmosis filtered). Kombucha can become spoiled with a variety of other microorganisms, depending on the environment and conditions under which it is brewed. The acidity of kombucha will normally protect against harmful microorganisms and when spoiled it will smell or taste unpleasant.
Please note that all fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.
Let customers speak for us
from 7169 reviews
Versatile product :)
Bean screens also fit Ball brand preserving jars. We are going to try them with Fowlers Vacuola jars too.
I've been using it for a few years now and definitely noticed the difference in my health in particular, my skin, hair and nails and my overall general wellbeing;
I combined a 100% organic, low FODMAP, diet with Pre & Probiotics (MegaSpore Biotic; Spore-Based Probiotics only) and, Thank God, for the first time in years my GI symptoms (SIBO & IBS) have completely subsided. My GI issues have been stable and I'm no longer in any pain or discomfort. For any one with GI symptoms you know this is huge. Great product, I highly recommend it.
Before purchasing the Complete Kombucha Durand Brewing Kit 5L I did a lot of research to learn as much as could about kombucha brewing, and continuous brewing. Unfortunately, the more I researched and read, the more confused I became about the process. So much conflicting information out there.
I had previously purchased a kefir kit from Nourishme Organics and had great success so I decided to purchase their Kombucha kit. I also purchased an additional kefir kit for my daughter and she loved it so much she purchased a Kefirco cheesemaking kit.
The kombucha kit brewing instructions are simple and my 5l batch is brewing nicely.
I required after sales support from Nourishme Organics and the response was very professional and prompt.
I am so impressed with how easy kefir and kombucha production is, I am looking forward to learning about and purchasing a Jun kombucha brewing kit next.
Thank you NE
Steve
Gold Coast
The yogurt maker is good. I can now make my own yogurt with timer and temperature. But my yogurt is not very successful as there are lots of water or whey. Today retry again and hopefully this time, my yogurt will be successful.
I absolutely love the sugar shift 💝 I have been experimenting with the capsules. The I put 1 capsule in my beetroot kavass as it sits and ferments, the kavass is taken to the next level of amazing, and I can feel it working on my digestive system. The kavass is teaming with living life and delicious.