October 17, 2017

Kombucha 101


Disclaimer: This blog is for informational purposes only. It is not medical advice, nor is it intended to replace the advice or attention of health care professionals. Consult your physician before beginning or making changes in your diet, for diagnosis and treatment of injuries and illness, and for advice regarding interactions with other prescribed medications. These claims have not been evaluated by the FDA. Therapeutic Grace makes no formal claims about Kombucha, but reflects the wide-range of professional and personal opinions regarding Kombucha’s health enhancing properties.


What is Kombucha?

Kombucha is a natural carbonated, probiotic, nutrient-rich tonic that helps bring the body into a natural balance.  Kombucha is a living food and it works on the same premise as most fermented foods such as kefir, sauerkraut, sourdough, etc.   When the body becomes balanced, it supports the immune system to function at an optimum level.


What are the benefits of drinking Kombucha?

  • Supports liver detoxification by bonding to toxins to be eliminated
  • Controls appetite and increases metabolism
  • Helps to balance pH
  • Improves digestion
  • Increases energy, aids in improving moods (helps alleviate anxiety and depression)
  • Reduces Candida (yeast)
  • Reduces headaches and migraines
  • Is known to kill h. pylori on contact
  • Stabilizes most gut issues
  • Relieves joint pain and increases flexibility


When Kombucha is made with love and charged with Reiki, it is even more beneficial on an energetic level.


How to I make Kombucha?

You will need a one gallon glass jar, ¼-1 cup of sugar, 6+ tea bags of personal choice, pure water, 1 SKOBY (plus 1 cup of starter Kombucha) See picture left, starter SKOBY and Kombucha.

Boil about 6 cups of water, add tea bags and steep for about 15 minutes.  Remove bags.  Add sugar (personal taste, typically between ¼ -1 cup of sugar is recommended) and dissolve.  Add the tea to a gallon glass jar and fill with pure water (not town tap water).  Be sure the mixture is cooled to room temperature, then add the SCOBY and the starter Kombucha.  Cover with a cloth (coffee filter works wonderfully) and secure with an elastic band.  Say a prayer, add Reiki or intentions to the Kombucha.  Store in a cool, dark place out of direct sunlight – NEVER in the fridge and do not disturb for 5-7 days.


In 5-7 days, taste your Kombucha.  If you like the strength or taste, begin the bottling process.  If you want it stronger leave and check daily until it is to your liking.


How do I bottle my Kombucha?

Remove the SCOBY with about 1 cup of Kombucha and place in a glass jar with a cloth cover secured with an elastic band and store in a dark place until needed for your next batch. Always use a wooden spoon, never metal.


If you want to flavor your Kombucha, add your flavor to the gallon jar. Let it sit in the fridge for 2-3 days.  Apples, pears, and ginger are great flavors to add.  You can also boil ginger and steep with your tea bags as you start the process for a richer flavor.

Bottle off your Kombucha when you are happy with your taste and flavor. If there is debris, you may filter it off, or leave it settled in the bottom of the gallon jar. Be sure to use glass bottles, and store in the fridge.  Mason jars work perfectly for this. (In picture left, recycled store bought Kombucha bottles)


How much Kombucha should I drink?

It is best to drink Kombucha on an empty stomach, ideally first thing in the morning.  About 4-8oz daily.  Drink plenty of water as it will help you to effectively remove toxins from the body. One gallon of Kombucha will last about 7-9 days if consumed 4-8oz/day.


Important things to remember:

  • Consult a health practitioner if you have any questions or concerns.
  • Always wash your hands and surfaces to be sure you are working in a clean environment.
  • Use pure or filtered water. Chlorinated water may affect the health of your SKOBY.
  • Do NOT brew in ceramic (unless certified food grade), lead crystal or metal (other than stainless steel) as it will leach toxins into your Kombucha which could cause you physical harm. Food grade plastic is acceptable, but not recommended. Glass is best preferred.
  • It is recommended that you use wooden utensils while handling the SKOBY, not metal, plastic or rubber.

Consuming Kombucha while pregnant or nursing is not recommended


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