This slightly acidic, fermented drink is made from a base of tea, sugar, bacteria and yeast (also known as a scoby) and for a lot of people is their saving grace.

Originating in China about 2,000 years ago, it has grown in huge popularity within health food stores and supermarkets, by customers wanting to reap its many health benefits. 

Considering its potent antioxidants (substances that fight free radicals, reactive molecules that can damage your cells), strong antibacterial properties, ability to help increase the number of calories you burn, can help to reduce belly fat, helps improve cholesterol levels and blood sugar control, it’s no wonder this drink is becoming a staple in most people’s kitchens.

It’s best to drink about 50-100ml first thing in the morning and in the evening preferably on an empty stomach for optimum absorption.

Soo onto the recipe…
Remember that crystallised ginger I made the other day!? I’ve added the ginger syrup by-product into our home grown kombucha to give this drink even more of a kick!

How to make your own kombucha recipe coming soon!