It’s known, by different names, on every continent; legions of devoted drinkers dish out nearly $5 for each 16 ounce bottle; and many improbable persons reap it’s health benefits from their very own kitchens.
What is it about Kombucha tea that people around the world are willing to go to such lengths to obtain it? It was known in the alternative health crowd a generation ago, but today it is going mainstream. Plenty of everyday people brew their own kombucha. Among those I know are an electrical engineer, a police officer, and a heavy equipment operator. Each has a unique testimony and commitment to the homemade tonic.
In early 2005 a friend had read about the health benefits of kombucha tea. One day she served me a small glass of GT’s Original. I drank it politely and remarked, “it’s good,” which it was. But, I thought, surely I could live the rest of my life without this wildly expensive beverage.
Yet, about a week later I was craving kombucha. It’s flavor? I was indifferent and now I was craving it? I was puzzled, but every time I gave into the craving (and paid the $5!) I felt more deeply satisfied. Looking back, I know that I was not craving the refreshingly sour zip or the sweet sparkle, my body was craving the nourishment.
The B-vitamins 1, 2, 3, 6, and 12, folic acid, l-lactic acid, usnic acid, and glucuronic acid have been identified within Kombucha tea. These nutrients help to support the body’s natural detoxification process. They also seem to be the precise nutrients used up by the by the body in times of stress, immune response, and non-ideal diet.  It’s no wonder that folks are increasingly drawn to this so-called panacea tea. In reality, there is no panacea in this tea, only nutritional support that helps you to be well.
Here I will offer my own recipe of the basic kombucha brewing technique described by Betsy Pryor in her book Kombucha Phenomenon (this technique is also described by Sally Fallon Morell’s kombucha recipe in the cookbook Nourishing Traditions). This method ensures the most health promoting properties within the finished tea. It also ensures that the baby kombucha s.c.o.b.y.s are able to produce all of the health promoting nutrients in future batches.
I’ve broken the process into 5 simple steps. In the first step the sweet tea is made. Then, the kombucha mushroom is added. Next, the jar or bowl is tightly covered (to protect the tea from dust and insects). In the fourth step, the tea ferments and you wait about a week. Finally, the tea is bottled and refrigerated. Your own cool, refreshing, and inexpensive tonic will be waiting for you, in your very own kitchen!
More details in the 5-Step Kombucha Recipe.
 Betsy Pryor and Sanford Holst, Kombucha Phenomenon: The Miracle Health Tea (Sherman Oaks: Sierra Sunrise Publishing), 130.
 James F. Balch and Phyllis A Balch, Prescription for Nutritional Healing: Second Edition (Garden City Park: Avery Publishing Group), 496.
 James F. Balch and Phyllis A Balch, Prescription for Nutritional Healing: Second Edition (Garden City Park: Avery Publishing Group), 496, 17, 557.