How to make your own kombucha at home


how to make kombucha at home by lean confidentiality

My sister Faye introduced me to her friend Shalene Bain about a year ago and got carried away with her and how she created NoSH BoDY. Shalene grew up in a very spiritual household and with an Indian mother who practiced holistic wellness. She is very involved in Eastern medicine, but her husband is a plastic surgeon and is very involved in Western medicine. This is so interesting to me!

Anyway, I started using her products a lot when I got pregnant because they are all natural. She is the founder NoSH BoDY is natural, organic, suitable for the country, sustainable, for children and approved by doctors.

Of all her products, my favorite apricot tooth apricot, but I also love it baby soap opera.

Anyway, Shalene has been on the blog before, but today she came back and told us all about DIY kombucha. Shalene will explain it all step by step and break it down to make everything easy for us. I mean, it’s easy – I did it!

Welcome to Shalene Bain of NoSH BoDY Skinny confidential


I recently had dinner with the family of my best friend Faye and brought with me a few SCOBYs for her and her sister Lauryn. These unusual-looking things have caused a lot of laughter and great jokes, as most people are extremely alien. But what most people don’t know is that IT SHOULD be in their lives.


For those scratching their heads saying what the hell SCOBY is, it’s live symbiotic culture of bacteria & Y.East that can make some delicious drinks that help cleanse the body and intestines, also promotes wellness and overall health, and helps in losing weight and keeping your body under control.

Fermentation is a chemical process in which carbohydrates (such as sugar or starch) are converted to alcohol or acid, but if performed properly, vinegar will not be drunk or drunk.

There are a million different ways to make kombucha and jun (which is like kombucha, but with green tea and honey), but I use a simple method and it makes an amazing beverage that even my 7-year-old loves!

Rich in antioxidants, vitamin B and folic acid, kombucha has existed in China since 220 BC. This is not a fad “here today, gone tomorrow”. It is a long process of making generations.

I love sharing this with my kids and conveying great ways I can take care of myself and others, especially when it comes to guts. There is so much going on in the body here. If you have poor gut health, it will be very difficult to get your body balanced and harmonious.


As I begin the process of making my kombucha & jun, I have a clean, blank 1 gallon jar and brew 8 cups of fresh tea. If you use tea bags, use about 8 bags.

Soak them in boiling water for 10 minutes until you get a nice color of tea, then add 1 cup of sweetener while still hot. I do all this in the jar I work in, unless I use a French press to make tea. In this case I would just add about 6-8 cups of fresh French pressed tea to a gallon glass jar and add 1 cup of my sweetener (depending on which type coordinates the type of tea – * sugar for kombucha, raw honey for June *).

Add fresh distilled or purified water to the jar leaving enough space to add your SCOBY (I’ll get to the details of SCOBY below) and 2 cups of tea from an older batch of already made or placed tea, this is your “tea to start” it helps kombucha or jun to start the fermentation process. This gives your tea an easy start in the process.

To make my own kombucha & jun, it’s almost the same procedure. Kombucha is black tea and sugar, and June is green tea and honey. There are different SCOBYies for everyone, but I’ve changed the sex of SCOBY before and it’s not a very difficult process.


You can get it simple starter packs on Amazon. Some even come with pots and gauze, SCOBY and starter tea. So I actually got my first SCOBY and they play every time you make a series. Now, thousands of SCOBYies later, I’ve brewed so many delicious teas. I also went to my local store where they cook fresh kombucha and jun and I always asked a lot of questions and tried their delicious creations. So I recommend you look up to see if you have a local place where you can get SCOBY and tea.

The ultimate refuge is that you can make something by pouring a bottle of kombucha from the store into your tea, and it should make SCOBY. In the end you will produce a good strong SCOBY. If he didn’t make it, then it wasn’t a real kombucha.

People always tell me they don’t like kombucha or jun because they got them from a bottle that was something in the store and they always like my fresh kombucha and jun. Yes, there is a huge difference between a home and a purchased store!

So, after your kombucha makes a new baby (SCOBY), take it and use it for juniors (green tea and honey drink). After a few series the gender reassignment will be completed and you can use it for June. Although it changes sex, it is still very good and can be used. If you are not an expert in kombucha, you would never know the difference in taste.

Once you make a SCOBY with the new sex, you’ll need to place them separately – one for kombucha and one for jun.

Once you make your series …

… Cover with gauze or other breathable cloth and rubber band to prevent fruit flies from staying out. This will allow the process to begin. It has to breathe, because once again it is a living organism and you have to keep the cultures alive to ferment.

Store in a dark place, kombucha likes a warmer climate of 72-80 degrees F. June is more around 65-70 F. I keep mine in the same room, I usually know June will be a week or so versus 2 weeks for kombucha. You can buy moderate stickers that go on the side, but when you do this a few times, you simply learn how to evaluate the process.

Don’t be afraid if you see your SCOBY sideways. And she will make a baby every time, which is great! It’s hard for him to grow mold, and creating his own kombucha is hard to mess up. You just have to be patient and let it do its thing.

This is not always a nice procedure. To be honest, it looks like a weird scientific experiment.

The great thing is that it is fat free! Kombucha tea also contains acetic acid, lactic acid and good bacteria. SCORE and sugar and caffeine eat up both SCOBY.


After the tea has completed the fermentation process, strain the SCOBY and other loosen the SCOBY pieces and transfer them to an airtight container. I use glass bottles with top lids.

You can add your own taste at this point. I prefer plain kombucha and jun, but sometimes I will add dried chamomile or lavender. Some people like a kombucha & beef flavored fruit or vanilla bean can be good.

You can make detox tea with turmeric, cayenne, apple cider vinegar and ginger root. Whatever you add, let it stand for a few more days. This will add bubbles and carbonation. You will need to burp the boat daily. This means that you release air or you will get too much gas. I’ve been doing this for a few days. Then I either strain the pieces of flavor I added and then put them in the fridge. When cool, it is ready to drink.

Sometimes I add aromas to make a delicious mocktail. I will pour a fresh glass and add fresh sliced ​​jalapeño, mint or basil for a fun drink. The sky is the limit…

Kombucha and jun are made from a living organism and are great for helping cleanse the gut and detoxify the body.

As I mentioned before, add your taut SCOBY to a glass jar with a tight lid. Each time add 2 cups of the fermentation you make to get your “tea to start”. This will help you speed up each new match.

You will make a SCOBY baby every time you ferment. It’s so exciting that you created life! You can give SCOBYs to friends and family, you can combine them and put them in your dog’s food or put them in plants to feed them as well.

Wash hands thoroughly before handling SCOBY. I put apple cider vinegar on my hands so as not to kill or damage the good bacteria.

So make a delicious drink!

One thing I don’t like to spend is, so I’ll leave you with a DIY recipe for skin care.

Do it yourself SCOBY face mask:

SCOBY is SO SO SO good for the skin. It acts as a natural astringent so it is like a mild kombucha bark, removing dead skin cells and leaving the skin comfortable and soft. At the same time it is very gentle on the skin.

So take SCOBY which is no longer good for making kombucha (when it is very dark brown). It’s hard to throw them away after you’ve nurtured, fed and raised them, but when it’s time, it’s time.

Connect your SCOBY to aloe,, Vitamin E and some almond oil to help tie him up. You can also use a small amount rose water. I personally like to add kaolin clay tome or even a little activated carbon to cleanse the pores more deeply. PH will create a mild acid peel that removes blemished skin, and the cellulose structure creates nano-structures that help fill in fine lines and wrinkles on the skin.

You could work your whole body, but it’s like having thick baby food on your skin, but it’s really good for your skin, making you look fresh because it regenerates skin cells. It’s a nice low pH balance.

Enjoy this little DIY from NoSH BoDY and enjoy your kombucha!


I hope you all liked this post and are now cooking your own kombucha. What are your favorite flavors?

Be sure to follow Shalene @noshbodyco to look at all of her amazing, natural, sophisticated products.


x, lauryn


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