I started drinking Kombucha early in my health and fitness journey - bottled & store bought as a wholesome alternative to sodas or juices. Even through this drink has been around for thousands of years the market has recently exploded and there are thousands of brands and flavours to enjoy and they are great - I still drink them often. 

Now I know all the amazing health benefits of kombucha (probiotics)! I like to make my own as whenever you make something yourself, you tend to get a higher quality product and more value for money. I enjoy the home made stuff a little more as it has a stronger taste and not so diluted like the store stuff and it is fun to experiment flavours with. 

What you need

• A Large 3.5L Jar (to let the kombucha ferment in) I got mine from Kmart for $8. It was in the decoration section. 
• A funnel 
• A muslin cloth - again Kmart 
• 1 x large rubber band / or string
• 3 x glass 1L bottles - I got mine from the supermarket
• 8 x black tea bags or green works too.
• 1 cup sugar (don't worry the scoby will eat the sugar)
• A scoby 
• 2 cups of kombucha - from someone elses or store bought. 
• Fruit to taste (in second fermentation - optional)

Once you have the stuff, it's really easy to make. The hardest part will be getting a socby. I got mine of a friend who got hers off someone on a town trading Facebook page. Put the word out there that you want a scoby and someone will know someone who can share theirs with you. Just remember to return the favour and pass yours on! 

The first step is.. 

1. Bring 3L of water to boil in a large pot then add the sugar and tea bags - let brew until the water cools completely. The reason for this is you do not want to put the scoby in hot water or put boiling water into a glass jar. It will crack. 
2. Once the sweet tea has cooled you can add it to your large glass jar with the scoby, 2 cups of kombucha as a "starter".
3. Cover the glass jar with a muslin cloth or cheesecloth (something similar to prevent things dropping into the jar). Make sure the fabric is breathable, then tie the fabric down with a rubber band or string. 
4. Let ferment for 7-9 days in a room temperature about 21'C (or 70'F).
   7 days will be a little sweeter than 9 days. It is up to your preference in flavour.

7-9 days later... 

1. Now you must take the scoby and 2 cups of kombucha and put aside in a bowl to start your next batch with. You will notice the scoby grew another layer on top. You can give this to a friend or throw in the bin or make double yourself next time. 
2. Now I use a funnel with the muslin cloth inside and drain the kombucha through into a glass bottle. Leave some room at the top if you want to favour it. You will notice gunky stuff will stick to the cloth as you drain it. Sometimes you will need to rinse this half way through. 
   Note: It helps to pour from the jar into a "pourer bowl" - just because it is so big and heavy it is easy to make a mess. Breaking it up into sections helps.
   The draining process removes the "floaties" I personally do not mind them but if you are
3. Now you have plain Kombucha! Congratulations! Store in the fridge and enjoy!

If you want flavoured Kombucha, your not done.. 

1. Hopefully you left a little room at the top of your glass bottles - if not. Drink away. You need about 1/2 a cup at the top so you can add your fruit.
2. Choose your flavour and add it to the bottles.
   A: 1/2 Frozen berries - My favourite is boysenberry or raspberry. Berries also give it a magical colour.
   B: Fresh Lemon Juice - You can also add honey and fresh ginger to this and it is delicious. 
   C: 2-3 Feijoas, diced - This is my boyfriends favourite, however it is very seasonal. 
   D: Diced Apple - You can also add cinnamon. 
   
   Note: There are so many options when it comes to fruit flavours, I find frozen fruit the easiest to do. Another way you can add flavour is to brew some different flavoured tea bags with the original brew.. There are many orange teas, raspberry teas, ginger teas ect to experiment with. Just try to keep your flavours on theme. Eg, blood orange tea, then add orange or orange juice in the second fermentation. 
3. Leave the fruit to ferment for 1-2 days then refrigerate. You can either leave the fruit in or take it out and strain again like the first time, depends how long you will leave it in the fridge for.