The best recipes for champagne of life or kombucha! Try them out

Have you heard of him? About this amazing healthy and versatile drink that has been known for almost 2,000 years?

Yes or no. Still, you have to try these kombucha recipes. They are really fantastic. The recipes for this drink are simple, well described and you will find a lot of ways to achieve a successful end. At the same time, you will learn how to flavor this healthy drink to make it even better than the best!

I hope that I have enticed you enough and you will start making it right away!

Homemade kombucha

Here is a complete description, including tips on how to make a fermented drink at home. Making your own sweetened healthy drink is so easy and most of all fun!

What will we need

  1. 3½ 3 liters of water
  2. 250 g sugar (raw white sugar or cane sugar)
  3. 8 tea bags or 4 tablespoons of loose tea (black, green or white)
  4. Kombucha

For seasoning

  1. 200 ml of juice
  2. 300 g of chopped fruit
  3. 4 tablespoons fresh herbs (or spices)


  1. Let’s prepare the base of the sweet tea
  2. Bring 1 liter of water to a boil in a saucepan
  3. Add the sugar and stir until the sugar dissolves
  4. We remove the pot from the stove and add the tea (if we are using loose tea, we put it in the infuser ball first)
  5. Let it sit for at least 10 minutes to infuse the tea (although it is also good to let the tea sit for several hours). We’ll take the tea out before we continue
  6. To make kombucha, add sugar to the water in the medium saucepan
  7. Then add the sweet tea base to the sugar water and let it infuse for at least 10 minutes or several hours
  8. Pour the sweet tea into the container and add the remaining 2 1/2 liters of water
  9. Before adding the prepared kombucha, we check the diluted sweet mixture to make sure it has cooled sufficiently
  10. Mix the prepared kombucha into the diluted sweet tea
  11. Cover the glass with a double layer of fabric and secure it with a rubber band
  12. The tea towel allows air to flow in and out of the container, which is essential for fermentation, but the thick fabric and tight elastic will prevent dust and insects from entering
  13. Place the jar somewhere out of direct sunlight and at a constant room temperature
  14. Ideally, we want to have the jar where we can check it frequently over the next week or two. Total darkness is not necessary, we just make sure it is not exposed to direct sunlight
  15. Kombucha ferments best between 21 and 25 degrees (higher temperatures cause faster fermentation and lower temperatures slow down fermentation)
  16. We let the kombucha ferment for 7 to 14 days, or until it starts to taste good to us
  17. I recommend fermenting kombucha for at least 7 days, but there really is no minimum or maximum time. We will start tasting kombucha after a few days (just pour a little into a glass)
  18. In the first few days of fermentation, kombucha will taste very sweet – like sweetened tea – but will gradually become more sour and vinegary the longer it ferments. A vinegar aroma will also begin to spread around the glass. This is a sign of healthy fermentation
  19. We continue to taste every few days until we like it. As soon as we taste it, it’s ready
  20. Move the jar to the worktop where there will be room to work
  21. Nearby we have a bowl, a measuring cup for liquids, several clean glass or plastic bottles and a small funnel
  22. With clean hands, reach into the kombucha glass and grab all the new layers that have formed and transfer them to the bowl
  23. We will check it in transit to make sure there are no signs of mold
  24. Divide the resulting kombucha into the prepared bottles
  25. If we want, we add a little juice, chopped fruit, fresh herbs or spices to each bottle for flavoring
  26. Close each bottle tightly
  27. We place closed bottles of kombucha somewhere out of direct sunlight and at room temperature for 1 to 5 days so that they have time to saturate
  28. We check it every day by opening one of the bottles. When we hear a soft crack and see bubbles flowing to the surface after we open it, everything is ready
  29. Put all the bottles in the fridge and drink them within two weeks
  30. We do not leave kombucha bottles unrefrigerated for more than 5 days – otherwise there is a risk that too much carbon dioxide will accumulate inside and the bottles may burst

Key points for a successful kombucha
Kombucha ferments best between 21 and 25 degrees (higher temperatures cause faster fermentation and lower temperatures slow down fermentation), complete darkness is not necessary

We ferment kombucha for 7 to 14 days

In the first days of fermentation, kombucha will taste very sweet, the longer the fermentation process, the more sour and vinegary it will become

We do not leave kombucha bottles unrefrigerated for more than 5 days – otherwise there is a risk that too much carbon dioxide will accumulate inside and the bottles may burst

Open kombucha bottles slowly and carefully over the sink. Oversaturated bottles sometimes explode when opened and make a mess! Use all bottles within two weeks. Kombucha will continue to ferment very slowly even in the fridge, and you may notice that it gradually changes flavor over time.

Fermented healthy green or black tea drink full of vitamins.

Healthy fermented tea drink

Learn with us how to easily prepare this kombucha recipe. It’s so simple, and in addition, in the tips, you will find how to taste it so that it reaches absolute perfection.

What will we need

  1. 2 green tea bags (or 2 teaspoons loose tea)
  2. 2 black tea bags (or 2 teaspoons of loose tea)
  3. 100-200 g granulated sugar (to taste)
  4. Kombucha
  5. 100-200 ml of kombucha liquid


  1. Pour 2 liters of boiled water into the saucepan, add tea bags and sugar (depending on how sweet or bitter we like our tea)
  2. Stir everything to dissolve the sugar and let the tea infuse for 6-10 minutes
  3. We take out the tea bags and throw them away without squeezing them back into the infused tea
  4. Let the tea cool completely before pouring it into a large glass jar with a volume of 2.5 to 3 liters
  5. Add the kombucha and some of the liquid it contains
  6. We cover the glass with a thin towel so that the kombucha can “breathe” and secure it with a rubber band
  7. Let it ferment for one to two weeks at room temperature out of direct sunlight
  8. We don’t even put it in the closet, because air circulation is important
  9. After the first week, we taste the kombucha daily, the longer we leave it, the more sour the taste will be
  10. When we are ready, we pour the kombucha into the bottles
  11. Kombucha is ready to drink immediately, or we can start a “secondary fermentation” by adding fruit, herbs and spices to the liquid and letting it sit for a few more days before drinking
  12. It can last up to three months in the fridge.
A delicious healthy fermented tea drink with additional flavors.

Lemon and ginger kombucha
Add the zest and juice of 1 lemon and 1-2 teaspoons of grated ginger to 750 ml of kombucha and mix well. Pour into a bottle and close. Leave for two to four days at room temperature, tasting daily, until it reaches the desired level of carbonation and flavor. Strain and cool before serving.

Kombucha with forest fruits
Add a handful of chopped strawberries, blueberries or mashed raspberries to 750ml of kombucha and mix well. Pour into a bottle and close. Leave for two to four days at room temperature, tasting daily, until it reaches the desired level of carbonation and flavor. Strain and cool before serving.

Mango Kombucha
Divide the sliced ​​mango into bottles and then pour into the fermented kombucha bottles. Leave about 3 centimeters of space above the cap in each bottle. Close the bottles. Store kombucha in bottles at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to infuse.

What is a medicinal mushroom: kombucha

Kombucha is a sparkling sweet and sour drink made from tea. Many people say it helps alleviate or prevent a variety of health problems, from hair loss to cancer and AIDS. There is little scientific evidence to support these claims, but some components of the drink may be good for us.

Kombucha has been around for almost 2,000 years. It was first brewed in China and then spread to Japan and Russia. It became popular in Europe at the beginning of the 20th century. Sales are on the rise because of its reputation as a healthy and energy drink.

Health benefits of kombucha


Proponents say it aids digestion, rids the body of toxins and boosts energy.

It is also said to strengthen the immune system, help you lose weight, eliminate high blood pressure and heart disease, and prevent cancer.

But there is not much evidence to support these claims.

Claims for kombucha’s ability to improve digestion come from the fact that fermentation creates probiotics. Probiotics help with diarrhea and irritable bowel syndrome and can even boost your immune system.

When kombucha is made from green tea, it also has certain benefits. This includes the presence of compounds that act as antioxidants to protect your cells from damage. Green tea can also help you burn fat and protect you from heart disease.

Animal studies show that the drink lowers cholesterol and blood sugar, among other things.

1. Kombucha is a potential source of probiotics

2. Kombucha can help burn fat

3. Kombucha contains antioxidants

4. Kombucha can kill bacteria

5. Kombucha may reduce the risk of heart disease

6. Kombucha can help manage diabetes

7. Kombucha may help protect against cancer

To support health, it is also good to reach for so-called smoothie drinks. They are mixed pieces of fresh or frozen fruit or vegetables. Their main advantage is that they are ready immediately and you don’t have to wait for them to go through the fermentation process. So you can enjoy them until the homemade kombucha is finished!
Try our recipes for fruit smoothies or for smoothies with vegetables , everyone will choose.

Negative effects

Making kombucha means growing bacteria in the liquid you drink. Many of the bacteria are considered probiotics, but if not properly prepared, harmful bacteria or fungi can grow in the liquid.

Since the mid-1990s, several cases of illness and at least one death have been reported in people who drank kombucha. The illness included liver problems, lactic acid build-up in the body, allergic reactions and nausea.

Some organizations do not recommend drinking kombucha due to the risk of poisoning and little evidence of its benefits.

But other organizations say kombucha is safe when prepared properly. If you make it at home, experts recommend using glass, stainless steel or plastic containers. Keep everything hygienic, including your hands.

Where to buy kombucha

Nowadays, kombucha can be bought at any health food store, or even ordered from online health food stores or pharmacies.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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