Kombucha, a daily healthy habit

Kombucha is a fermented tea beverage that has gained popularity due to its potential health benefits. While scientific research on kombucha is still limited, it is believed to offer several advantages. Here are some potential benefits associated with consuming kombucha:

  • Probiotics: Kombucha is produced through the fermentation of tea by a symbiotic culture of bacteria and yeast (SCOBY). As a result, it contains beneficial bacteria and yeast, which can act as probiotics. Probiotics support a healthy gut microbiome, aid digestion, and may enhance immune function.
  • Antioxidants: Kombucha contains antioxidants, such as polyphenols, which can help neutralize harmful free radicals in the body. Antioxidants have been associated with a reduced risk of chronic diseases like heart disease and cancer.
  • Detoxification: The fermentation process in kombucha produces certain compounds that may support the body’s natural detoxification processes. For example, it can help to break down toxins and support liver function.
  • Improved digestion: Some people find that consuming kombucha improves their digestion and alleviates symptoms like bloating and gas. The presence of probiotics and enzymes in kombucha may contribute to better gut health and digestion.
  • Potential immune support: The probiotics and antioxidants in kombucha may help support the immune system, making it more resilient against infections and illnesses.
  • Weight management: Some studies suggest that kombucha may aid in weight management. It is believed that kombucha’s probiotics and acetic acid content may help regulate metabolism and promote a healthy weight.
  • Joint health: Kombucha contains glucosamines, which are compounds that support joint health and reduce joint pain. Glucosamines are naturally present in the tea leaves and can be released during fermentation.
  • Mental well-being: While more research is needed, some anecdotal evidence suggests that kombucha consumption may positively impact mental health. Some individuals report improved mood, increased energy, and reduced anxiety after including kombucha in their diet.

Making kombucha at home is a fun and rewarding process. Here’s a basic guide to help you make your own kombucha:

  • Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 3.5 litres of filtered water
  • 8-10 bags of black or green tea (regular tea, not flavoured)
  • 200-250 grams of granulated sugar
  • 240 ml of mature kombucha (from a previous batch or store-bought)


  • Glass jar or fermentation vessel (1 gallon or larger)
  • Breathable cloth or coffee filter
  • Rubber band or string
  • Wooden or plastic spoon (avoid metal)
  • pH test strips (optional)
  • Bottles with airtight lids for bottling (glass or plastic)
  • Funnel (optional)


  • Cleanliness: Make sure all your equipment is clean to avoid contamination.
  • Prepare sweet tea: Boil 3.5 litres of filtered water and add the tea bags. Let the tea steep for 10-15 minutes. Remove the tea bags and add the sugar. Stir well to dissolve the sugar. Allow the sweet tea to cool completely to room temperature.
  • Prepare the fermentation vessel: Pour the cooled sweet tea into the glass jar or fermentation vessel.
  • Add the SCOBY: Carefully slide the SCOBY into the jar along with the mature kombucha. The SCOBY might float or sink, both are okay. It may also have brown strands attached to it, which are normal.
  • Cover and ferment: Cover the jar with a breathable cloth or coffee filter, securing it with a rubber band or string. This allows airflow while preventing insects and dust from entering. Place the jar in a warm, well-ventilated area away from direct sunlight.
  • Fermentation time: The fermentation time can vary depending on factors like temperature and personal preference. Generally, it takes 7-14 days. Taste the kombucha after 7 days to check for desired flavour. If it’s too sweet, continue fermenting until it reaches the desired tartness.
  • Check pH levels (optional): If you want to monitor the acidity of your kombucha, you can use pH test strips. Kombucha is typically ready when it reaches a pH of around 3.0-3.5.
  • Bottle the kombucha: Once the kombucha is ready, carefully remove the SCOBY and set it aside with some of the liquid for your next batch. Pour the remaining kombucha into bottles, leaving a little space at the top. You can use a funnel to make it easier. Optionally, you can add fruit, herbs, or flavourings to the bottles for a second fermentation.
  • Second fermentation (optional): If you want carbonation in your kombucha, seal the bottles with airtight lids and let them sit at room temperature for 1-5 days. This will create natural carbonation. Keep an eye on the carbonation level to avoid over-pressurisation, as it can cause the bottles to burst.
  • Refrigerate and enjoy: After the second fermentation or bottling, refrigerate the kombucha to slow down the fermentation process. It will continue to develop flavour but at a much slower rate. Enjoy your homemade kombucha within a few weeks for the best taste.

Remember, making kombucha involves live cultures, so cleanliness is essential throughout the process. With practice, you can experiment with different teas, flavours, and fermentation times to find your preferred taste.

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