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Kombucha Recipe


Kombucha Recipe

One of the recent health miracles is kambucha. As many examples in this category it’s supposed to help loosing weigth and  prevent cancer. Kombucha has a Chinese origin and is a Far East miracle spreading from Japan to the world. Name of kombucha is the combination of kombu (the name of the doctor who brought the tea from China to Japan) and cha (tea). So you can say kombucha, you can say kombu tea, but kombucha tea is not the right word.

When you say tea, it feels like a delicious beverage but unfortunately it’s not. It tastes like vinegar rather than tea itself.

Kombucha is known to be a fungus but its not. It’s a symbiotic culture of bacteria and yeast.

Kombucha Recipe

Kombucha creates a new disc at the end of each fermentation process. You can continue to combine this disc with your old disk or share it with people around you. You can purchase the first disc or obtain it from relevant Facebook groups. Actually it may not even be relevant. If you ask in any Facebook group that you are an active member of, you will probably find someone who wants to share a kombucha disc with you.

You should ferment the kombucha at room temperature. YOu should not touch the disc with metal. You can use both black or green tea.

According to the written resources kombucha is good for everything other than that. When I used it myself it helped to regulate my digestive system just for two weeks and I didn’t see any other affects of it. But probably it will change from person to person.

Enjoy the recipe…

Kombucha Recipe


  • 1,5 lt of boiling water,
  • 4 tablespoons black or green tea,
  • 2 tablespoons sugar,
  • 1 cup of kombucha,
  • 1 kombucha disc (scoby).


  1. Take water, tea and sugar in a deep bowl, stir until the sugar melts,
  2. wait until it cools down, then drain and take the water into a glass jar,
  3. Add the kambucha and kambucha disc into it,
  4. Cover and fix with a cloth and rubber band,
  5. Set aside in a cool place away from sun for 7-21 days,
  6. Drain into glass jars and set aside in the refrigerator.

Bon appetit…


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