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Complete Guide To Health Benefits Of Homemade Kombucha Tea

What is Kombucha?

Kombucha tea is a fermented drink which comes from a fermented bacterial culture with the same name. Kombucha is great probiotic used for a very long time.

Even in the past people have taken kombucha and they have experienced an improvement in their health.

Nowadays many consumers praise the kombucha effects and claim that strong detoxifying abilities of kombucha tea are just amazing. Drinking kombucha can be great for cleansing and vitality.

Claims, researches and nutrition

Kombucha has been consumed in many countries for a very long time. Many benefits for health have been reported based on personal observation and testimonials. In this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation.

This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.

Journal of Biological Sciences published a study where liver cells were evaluated, they were protected from oxidative injury and were able to maintain their normal physiology despite being exposed to toxins:” The results show that the Kombucha tea has protective effects against the thioacetamide induced hepatotoxicity that might be due to antioxidant activities of these plants.”

James Roche, Taoist Philosopher has written:

Professor Rudolf Kobert released his findings that showed he had few doubts that the beverage was highly effective against joint rheumatism.

In 1929, Dr E Arauner made the following announcement having considered all the latest research on the tea fungus, “In summary, one can say that the Kombucha mushroom or its extract, has proven itself as excellently prophylactic against diabetes, but especially against aging problems, such as arteriosclerosis, high blood pressure with its consequences such as dizziness, gout, hemorrhoids; for the very least it is a pleasant laxative.” Dr. Arauner also comments that doctors, biologists, and professors have confirmed that Kombucha has surprising healing properties.

Scientific exploration of the kombucha fungus commenced in the 1950s with the Moscow Bacteriological Institute.

They discovered that it was not, as initially thought, a single organism but a symbiotic colony of several bacteria and yeast with highly complex and sophisticated metabolic pathways. They isolated the following organisms:Bacterium xylinum, Bacterium xylinoides, Bacterium gluconicum, Saccharomyces ludwigii, Saccharomyces apiculatus varieties, Schizosaccaromyces pombe, Acetobacter ketogenum, Torula varieties, Pichia fermantans and other yeasts.

This group of organisms shows a distinct antibiotic effect through the presence of a usnic acid which is present in some lichens. There is also evidence that usnic acid may deactivate certain groups of viruses.

In 1961, Dr. Valentin Koehler wrote in the periodical “Medical Practice” about the medical effects of glucuronic acid and how that this natural method was giving courage to cancer patients. This sparked off a debate about the existence of the Kombucha culture and Dr. Koehler was encouraged with the results that he was observing in his patients. He considered that in the long term, Kombucha may well increase the overall performance of the immune system and boost interferon production. It seems to be that around the late 1950s and early 1960s that the scientific community became aware of the cancer healing properties of the fungus. A few years later in 1964, in the publication “Cancer diagnosis based on Blood and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic Diseases with Kombucha and Coli-Preparations”, Dr. Rudolph Sklenar of Oberhessen concludes that it is able to produce an outstanding detoxification of the organism. Additionally, the glands are revitalized and the metabolism is considerably enhanced.

For cancer patients, this detoxification process that is triggered by the ingestion of glucuronic acid is good news indeed, for many medical specialists feel that there is a direct link between the overall toxicity of the body and the potential for the onset of tumors and other malignant growths. In several of his books, Alexander Solzhenitsyn relates how he considers his cure from stomach cancer was due to the discovery of Kombucha whilst he was in prison.

Considering the acid/alkali balance of the body it has been found that humans who are free of cancer usually have a pH balance which is less than 7.5, whereas people suffering from cancer usually have a pH higher than 7.56. Kombucha will cause the blood pH to fall by increasing its acidity. The pH of the ferment is usually about 3.0. (Gastric secretions may be as low as pH 1.7.)

Kombucha tea health benefits
Kombucha tea is rich in polyphenols and because of that, it could be probably good against various liver diseases where oxidative stress plays a crucial role. The antioxidant ability of this tea counteracts free radicals that create problems in a digestive system.
Due to its high levels of probiotics and enzymes kombucha supports healthy digestion. There has been extensive research conducted to test its ability to prevent and heal stomach ulcers and leaky gut. It is no surprise that it can be as effective as prescription drugs for heartburn and ulcers.
The ability of this tea to revitalize people has been attributed to the formation of iron which is released from tea during fermentation. Iron helps to increase blood hemoglobin. It is also reported that the fermentation process induces the synthesis of the B complex of vitamins and folic acid (Roche, 1998). It also has little caffeine and with good amounts of vitamin B and vitamin C it can energize our body. Vitamin C found in kombucha is good in protection against cell damage, tumors and inflammatory diseases of the immune system.
In general, the fermentation process produces lots of healthy substances like; cholineacetylcholine, good lactic acid (L+) which is great for cleansing the bowels. The breakdown of glycogen causes lactic acid to accumulate in muscle tissues. Blood, muscle and the stomach contain lactic acid which improves blood circulation and prevents constipation and decay in the bowels.
Some old research from the 1970s and 1980s suggested that glucuronic acid is the main component of kombucha tea. Glucuronic acid is used by the liver for detoxification. That process could help against rheumatism and arthritis. Dr. Veronika Carstens in 1987, recommends Kombucha in a series called “Help from Nature – My Remedies Against Cancer” with the words: “Kombucha detoxifies the organism and enhances the metabolism; this improves the defense capacity.”
According to James Roche arthritis and gout are considered to be conditions which may be explained by the accumulation of toxins in the body. When a sufferer of these conditions starts to drink Kombucha on a daily basis, these toxins are dissolved and excreted by the kidneys by virtue of the fact that they couple with glucuronic acid to form soluble glucuronides or paired glucuronic acid.
Peter Theiss from Germany’s Institute for Research of New Therapy Methods for Chronic Diseases and Immunology claims that kombucha contains many valuable substances for the immune system and has an antibiotic effect, which has been proven to act against viruses and fungi.

Kombucha Health Risks & Side Effects

how to make kombuchaIf the fermentation process is properly handled most people should not have any side effects.

There are some people who have experienced allergic reactions and digestive problems while there are those who have had toxic reactions and developed acidosis. Digestive problems include stomach upset and allergic reactions.

There have been some cases of jaundice which is linked with kombucha.

Other side effects are more serious although rare. Acidic content of this tea can lead to metabolic acidosis which can cause a stroke.

Some consumers have reported buzzed feeling  due to alcohol content in some brands, so you need to consume it with caution.

The amount in home-brewed kombucha tea fermented for 10 days should be low, usually around 0,5%.

12 Kombucha Health Benefits List

12 kombucha health benefits infographic


Kombucha Homemade  Tea Recipe

Below is a common procedure used for the preparation of kombucha.  You should try to avoid contaminating your kombucha tea. Your supplies and containers must be clean and sterile.  It is advisable to be safe and make sure your hands are clean.

How to make your own Kombucha Tea
According to Günther W. Frank, it is ideal if you start with two liters. When it has grown big enough and reproduced itself, you can then produce larger portions of this beverage. Make tea in an ordinary way. For one liter of water, use two teaspoons full of black or green tea in boiled water.

You can also use tea bags. Leave the tea to soak for at least fifteen minutes. Green tea is a similar plant as black tea and it is distinguished mainly on how it is processed and not fermented. It is known that green tea prevents the growth of cancer, therefore, it is suggested to use it for kombucha beverage. If you do not want to use black or green tea, you can use herbal tea.Strain off tea leaves through a sieve or remove tea bags from water. Add 70 to 100 grams of white sugar per liter of water in filtered infusion before it cools.

Stir tea so that sweetener will dissolve totally. 1 tablespoon of it is 20 grams. Leave sugared tea to cool down to a temperature that is not higher than 20 to 25 degrees centigrade which is around 68 to 77 Fahrenheit. Culture dies when placed in hot nutrient solution. After the tea has cooled to room temperature, pour your mixture into a glass or a stainless steel container. Glass is most preferred. Metal containers and other types of stainless steel should not be sued since acids formed might react with metal.

You can also choose to use a high-grade synthetic material such as PE. Cider or wine is kept in containers of this food grade material. However, you need to avoid containers that are made of polyvinyl chloride or polystyrene. When preparing your first kombucha drink, add the liquid you have with culture. On later batches, store enough drink to add about one tenth of that quantity to your new batch as a starter liquid. Put live bacteria in the liquid.

Wrap the mouth of the container for fermentation with a woven fabric, paper towel or a light cloth to keep out fruit flies, plant spores, dust and other pollutants. Tie it down with a large rubber band to make sure that fruit flies cannot get in. It is vital for a cloth to be porous enough to allow air to circulate so that culture can breathe but not so porous that small flies can get in and lay their eggs.The brewing process should continue for eight to twelve days depending on temperature.

When room temperature is high, a process of fermentation will be faster. The time frame above is given only as a guide. Kombucha culture requires a warm and quiet place and it should not be moved at any point. The temperature of tea should not fall below twenty degrees centigrade. An ideal temperature is a seventy-four to eighty-five degrees Fahrenheit.

Light is not important as a culture also works in a dark place. Bacteria may be ruined when it is exposed to clear sunlight. Half light is better. During fermentation, sugar will be broken down by yeast and then changed into a gas and other organic acids and compounds. The combination of these processes is what gives kombucha tea its characteristic flavor.

The infusion is first sweet but that sweetness disappears as sweetener breaks down. At the same time, an acid flavor will start to develop as a result of activities of the bacteria so there will be a transition from sweetness to sourness. If you prefer to get a slightly sweet drink, stop fermenting early. For a dry or an acidic flavor, you should continue it for longer.

When tea will have reached its ideal acid degree of around 2.7 to 3.2 pH, depending on an individual, remove culture and clean your hands. Clean it under cold or warm water. Fill new tea into a jar and then add immediately. You need to get the right temperature of tea.

homemade kombucha health benefits
Pour beverage into bottles which are filled to the brim. You should keep at least ten percent as a starter for your next batch. Tightly close all bottles. It is however not necessary to strain fermented beverage through a cloth. Some amount of sediment is normal. It is the growth of yeast which produces gas that aerates the drink. This is said to have some positive effects on humans.
To get maximum satisfaction from this drink, you should allow it to ferment for a few more days after being bottles. The activity of bacteria is halted since bottling excludes air while yeast continues to work. If a bottle is tightly secured, gas produces by yeast activities will not escape thus production of an effervescent drink. A few days in the bottle is enough although your drink can still remain for months. Do not worry as the yeast will stop production of gas at some point. It is recommended to keep this beverage in a cool place.
The tea has a pleasant taste. It is sparkling, slightly sour and quite refreshing. You can take three glasses a day. One glass should be taken on an empty stomach in the morning and a second glass after a meal during the day and last glass a few hours before going to the bed. When you begin new fermentation process, do not forget to add new tea at least one-tenth of the liquid from a cultivation that has already fermented. Some recipes refer to this as one cup.
A standard measuring cup that is used in recipes is based on eight fluid ounces which equal one cup. An alternative metric measure is eight ounces which is two hundred and fifty ml.These are some important things to take note of when preparing this drink. Sometimes culture floats on the surface while sometimes it sinks to the bottom of liquid both of which are okay. When it sinks to the bottom, a new culture will start to grow on the surface. Kombucha requires some time to reproduce itself.
It begins with a thin and filmy layer. The longer you leave it in place, the thicker a new culture will begin to grow. If you have issues growing new kombucha which sometimes occur when a place is too cold during winter, you might try this. Since growing of the new culture needs a lot of time, you need to separate it from a preparation of the beverage that you want to drink. Allow new bacteria which is on surface of the liquid three to five weeks to grow.
Kombucha culture grows and covers the surface of the tea completely. As it grows on a surface of tea, it thickens a lot. Thick culture will be composed of superimposed layers that are easy to separate. These layers can be peeled off one from each other and they can then be used as an independent unit for production of the beverage. In case culture sinks to the bottom of your vessel, a new one will start to form on the surface of the tea.
This way, each culture will keep propagating itself until it starts to turn to a dark brown color. When it is dark and dirty brown, discard it and replace with one of its offspring. This unique culture is going to give you, your family and friends with a continuous supply of kombucha tea at a low-cost. Once you have brewed kombucha, you can try to add different flavors by infusing it with herbs or fruits.


As seen above, those are some benefits, side effects, and method of preparing kombucha.

If you decide to buy in the stores or online shops (make sure you are dealing with a genuine site), look for raw and low in alcohol kombucha.

Researches and references

American Cancer Society. Kombucha Tea. Available at: Accessed April 9, 2014.,%20Kombucha,%20and%20health.pdf
Determination and characterization of the anti-microbial activity of the fermented tea Kombucha
C.J. Greenwalt, R.A. Ledford, and K.H. Steinkraus
Department of Food Science Cornell University
Ithaca, New York 14853
book “Kombucha Rediscovered!” by health consultant Klaus Kaufmann
How to make your own Kombucha Tea by Günther W. Frank
James Roche, Taoist Philosopher Protection Status