Kombucha for Immunity 🍵💪 | DIY Immune-Boosting Fermented Tea Recipe
Kombucha has been around for thousands of years, but it’s recently become a superstar in the health and wellness world. I first discovered Kombucha about 15 years ago, long before it became trendy. A friend shared that drinking Kombucha along with an apple cider vinegar tonic had helped him recover from MRSA. Curious, I started exploring Kombucha and quickly learned it’s a medicinal beverage packed with probiotics and other health benefits. While you can buy Kombucha in stores, making it at home is simple, cost-effective, and allows you to customize flavors.
How I Started Brewing Kombucha
At first, I bought Kombucha daily from the only shop in town. It got expensive quickly, so I bought it by the case—but even then, the cost added up. That’s when I decided to make my own. I started with a SCOBY (symbiotic culture of bacteria and yeast), black tea, and sugar. After a few weeks, my SCOBY was ready, and my Kombucha journey began. Since then, I’ve brewed countless batches in various flavors and taught many people how to make their own. Home-brewing lets you control sugar content, taste, and cost—making one gallon at home is equivalent to buying eight store-bought bottles!
How Kombucha Works
Kombucha is made from tea, sugar, and a SCOBY. The SCOBY feeds on the sugar, fermenting the tea into a probiotic-rich beverage. Probiotics support gut health, which is essential for a strong immune system. My favorite recipe, Immune Boosting Kombucha, includes green tea and rooibos tea for an antioxidant-rich, immune-supporting drink. I also infuse it with herbs inspired by my immune support tonics.
Immune Boosting Kombucha Recipe (1 Gallon)
Ingredients:
13–14 cups water
1 cup organic sugar
3 green tea bags (or 1/4 cup loose leaves)
5 rooibos tea bags (or 1/2 cup loose leaves)
SCOBY
2 cups starter liquid (from a previous batch)
Supplies:
Brewing glass jar
Cloth cover & rubber band
Directions:
Boil water, then steep tea for 10–20 minutes.
Stir in sugar and let tea cool completely.
Pour cooled tea into your brewing jar, add SCOBY and starter liquid.
Cover with cloth and secure with a rubber band.
Place in a dark, undisturbed spot for 7 days.
Taste with a straw or spoon—too sweet? Let ferment a few more days; too bitter? It fermented too long.
Second Fermentation: Flavor & Fizz
Remove SCOBY from finished Kombucha.
Add elderberries, a cinnamon stick, and a pinch of stevia to glass bottles (flip-top style recommended).
Pour Kombucha over herbs and seal.
Store away from sunlight for at least 2 days. The longer it ferments, the fizzier it becomes.
Experiment with other herbs like echinacea, chamomile, holy basil, or mint for unique flavors.
Making your own Kombucha is fun, cost-effective, and a natural way to support your immune system. Try this recipe and share how it works for you—let’s stay healthy together!
Cheers to your wellness,
💚 Alex
