Search the Community

Hi! Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey. I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary! I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up! We will all learn together!

Hello! Im starting whole 30 today for the month of June with a couple of friends. I did it last year as well, but I’m excited to try it again to feel great especially as the summer is starting. I was so frustrated this morning because on auto pilot this morning I had probably less than half a teaspoon of a sip of coffee with cream. So annoying. I will make sure to do the Whole30 through the morning of July 1st though so It is a complete 30 days. Anyways, on to my questions: Kombucha: a friend of mine is giving me a scoby this weekend so I want to start making my own kombucha. I read the Whole30 article and also a Facebook post with instructions, but just need a clarification: it says to use real sugar. What sugar would you recommend? Just the typical sugar you use to bake with from the grocery store? Also, a question about tea. Is Dunkin Donuts unsweetened black iced tea compliant? How about black Lipton tea? Seeds: I saw under the post of chia and flax seeds it said they were allowed unlike botanical family seeds which are not allowed like legumes. I couldn’t find anything about what those botanical family seeds are online. I thought all seeds were allowed? Thanks for your help!

Hi, I was wondering If I could have this homemade kombucha from Green House Juicery that has 6g of sugar, but lists cane sugar as an ingredient. It is in no way sweet. In fact this kombucha is spicy and really helps me when I have an upset stomach. with that being said I know sugar is not allowed, but all kombucha has sugar and GT's Synergy (that doesn't list its sugar) is compliant with 12-14g of sugar. I believe this brand lists it just to be safe, and it is what the probiotic feeds off of. I also believe Canadian label laws are much more strict than the states.

Hello! I have several food allergies and sensitivities I was diagnosed with several years ago. I have done one Whole30 in the past and now I am about to start the 30 day Autoimmune plan from “Practical Paleo”. The only issue is that I am very sensitive to fungus, like can’t even have mold-derived antibiotics or yeasts sensitive! So my question is how do I replace the nutrients and “good bugs” mushrooms and fermented foods? I love the support on here! Thanks!

Is Nash’s kombucha compliant?

I know GT kombucha is compliant which I am so thankful for; however, I’m wondering if I shouldn’t drink it anymore. I was never a candy/sweet eater, but I certainly enjoyed the sweet taste of sugar coffee or the fruits in my diet. If I find that I’m craving something sweet, I drink kombucha or reach for a piece of fruit. I don’t go over board. One drink/piece of fruit is simply enough to kick that craving for the taste of something sweet with a meal. With this in mind, I’m concerned that this habit is only reinforcing my desire for some form of sugar throughout the day (even if it’s compliant, like a piece of fruit). I’m on day 4. Should I eliminate anything “sweet” for a while?

One of my local grocery stores has a brand of kombucha from a very local company on tap. Lots of different flavors, but no labels because you bring your own growler or buy one of theirs. On the website for this kombucha, they list all of the ingredients starting with their base recipe, which includes sugar. None of the other flavors list sugar, and they state plainly on the website that they don't use any added sugar after fermentation. Is this out because of the sugar listed in the base recipe? Or it it compliant? http://bareculture.com/nutritional-information-2/

Can I have unity kombucha beer. It is made like normal kombucha but fermented to 8% alcohol but the alcohol is the byproduct of fermentation and there is no added sugar.

Has anyone ever had this brand? I tried their goji berry yesterday thinking all kombucha was safe, then I read a thread on here that some brands add sugar during the second fermentation process. I took it upon myself to email high country and ask, and they said it was proprietary information and good luck. I'm tempted to never drink the brand again just because of the email lol, but I wasn't sure if anyone else knew anything about it. It's probably the best kombucha I've had...which probably means it has sugar in the second fermentation lol. Also, if it isn't compliant do I have to start my Whole 90 all over again?

I am "attempting" my very first Whole30, being wholly compliant, at least I hope so :-/ Here's my delimma...I'm making my way through my Whole30 book and just read about Kombucha which floored me! I don't know why I thought any Kombucha was okay but...I did. I realized that on both day 1 and day 2, I drank a more "affordable" brand (a Central Market brand) that listed organic cane sugar on the label. I didn't think anything of it until I read my Whole30 book. Here's my question...does this mean I have to start over???? Please say no, Please say no, PALEEEASE say no!!! If you only knew how many attempts I've made to do a whole30 :-(

I bought two SCOBY and a pack of water kefir grains a few months ago and have a continuous brewer going with my SCOBY and am continually changing over my water kefir so I have kombucha and water kefir available most of the time.... I think I'm addicted to the kombucha! Is there such a thing as overconsuming kombucha? I've notice having diahrrea the last few days so I'm assuming it's the increased booch as I've been having about an 18oz cup twice a day this week. Will my tummy adjust to the probiotics or is there a limit to how much kombucha and water kefir an adult should have a day???

Belgium forbids any medicine based on kombucha as it might cause serious damage to the liver. Dangerous fungi (aspergillus) have been found in kombucha. How is this compliant with whole30? Currently I'm finishing day 8 of my 1st whole30 - feel great - minimal side effects so far - fingers crossed

I saw one post where someone asked what there was to drink other than water, but I couldn't find it again, so I thought I'd post what I drink during the day. (organic decaf) coffee with (homemade) coconut milk - in the morning decaf tea (plain or with coconut milk - I really miss sugar in my tea!) water sparkling water - I love the slim cans of Perrier with grapefruit or lime flavor (no sweeteners), almost feels like soda kombucha - only a little occasionally when I am missing my pre-dinner glass of wine (yes, I checked the label for added sugar) broth ginger tea - I make it with fresh ginger: slice it and boil for 30 minutes or so in a pot of water. Good hot or cold! Very refreshing and good for a troubled tummy.

Hi Everyone! I saw on the master listing that we *could* have GT's Kombucha, but looking at the flavors that I used to have such as the passionberry, guava, etc. I wasn't sure if it was allowed, seeing that it has residual sugar in it and being unsure of whether this was added after the fact. So, I emailed GT's Kombucha and here is the response I got: Hello, Kerith :-) Thanks for your reaching out with your inquiry! As you may already know, the main ingredient in all of our products is made with organic black tea, organic green tea, organic evaporated cane juice and a Kombucha culture (also known as a "mushroom" or SCOBY = symbiotic colony of beneficial bacteria and yeast). The living organism breaks down and converts the sugar and caffeine for 30 days (which is essentially a fermentation process), cultivating an elixir naturally rich in probiotics, organic acids, essential enzymes and other nutrients. The finished product is tangy, tart, slightly effervescent, low in residual sugar (2 grams per 8-ounce serving) and residual caffeine (between 8 milligrams and 14 milligrams per serving). We never add more sugar or any other sweetener after cultivation for flavor, only organic unsweetened ingredients. Hope this information helps! Peace & blessings, Karla First, what a sweet response. Second, can I get a heck yes it's allowed for Whole30, or a no, no, no steer clear? I wasn't sure because an initial ingredient is evaporated cane sugar. I'm hoping it would help with some, um, GI stuff! Thanks, friends.

I bought my first bottle of kombucha last week, and I really liked it! I don't really like strong drinks, so I was pouring out a little bit each night after dinner and then filling my glass the rest of the way with seltzer water. My only question is how to mix the culture evenly throughout the drink - it seemed to be all at the bottom, so I shook it, and learned that kombucha is carbonated, lol. Any suggestions for making sure I don't end up with the whole culture at the bottom by the end of the week?

My wonderful hubby gave me an early Valentines gift yesterday.....drumroll...... A CASE of Gingerade Kombucha from Whole Foods! After my happy dance, I popped one open, poured into my wine glass and sipped. The result: totally flat tasting. No fun bubbles, no light refreshing ginger taste, just flat/old tasting kombucha. I've only bought the bottles individually and have never had a problem. Have you guys experienced this? Is the rest of the case going to be like this? Maybe it's just me... I am sick and maybe my taste buds were off?? Either way, kinda disappointing!

I make a lot of home-fermented foods: kimchi, water kefir, kombucha, and beet kvass Beet kvass being compliant is a no-brainer, its just beets, water and salt. Here is where i have gotten confused- In theory, kombucha and water kefir are very similar. They both are ferments using a sweetened liquid as a medium yielding a pro-biotic beverage. Kombucha is apparently ok. (I let mine go 3 weeks on the primary ferment) Coconut water kefir is ok ( i could make this, but the perk of homemade is that it's dirt cheap to make, buying coconut water negates that) I read the entire 'can i have' board. The only mention of water kefir is from a mod saying that the grains should be shelved for the 30 days, and to abstain. I don't mind being told 'no'. I just want to understand the logic of why one is ok and not the other. I planned on holding off for a couple of weeks anyway, my goal is to lean out and I'm not sure how a glass of kefir will affect that. My kombucha won't be ready for another two weeks and the kvass another three. I just came off a course of antibiotics for bronchitis and I am newly pregnant so I want to get some probiotics in me soon. Thanks

Hello all! I have had a continuous brew for a few weeks now and have two questions. 1. I am not sure how long to ferment. They say to keep tasting until you like it but I want to be sure that all the sugar is gone. My container holds about two gallons and I add in about 2 quarts of fresh tea/succanot each week. Then, doing a second ferment trying to get bubbles. It tastes super tart when I decant it for the second ferment and then after the second ferment as well. But, sometimes it taste like pure vinegar. So, just curious if any of you do continuous brew and what your method is. 2. At first, I was getting carbonation during my first ferment and now, I can't even get it with the second ferment in sealed containers. Any help here? Thank you!!c

Ok I've been seeing people talk about kombucha all over this forum, and I have never tried it. I bought a small bottle of the the other day at Sprouts (the ginger kind), but it's sitting in my fridge and I haven't cracked it open yet. I'm scared (why, I don't know). But I could really use something like this to help with my evening wine cravings, maybe this will do the trick. I just read through the "It's alive" thread however, and got excited because this might be something that would be fun to try. My husband is an avid homebrewer (beer), so we have all the equipment, and we could brew together!! But I should probably taste it first. What does it taste like? I have the ginger flavor, will it taste like a ginger beer, or nothing like it at all? I know I should just crack open the bottle already but I'm curious what I should expect.

Hi all, Can anyone tell me if Go!Kombucha which is available in the uk is Whole 30 compliant? You can't get synergy Dave's GT over here (or at least I haven't found it I had it while in the states this year and loved it). Sugars and Carbs are 4.8 per 100.... Ang

Hi everyone. Today is day 1 for me. I've been eating mostly in a W30 fashion for the last year and a half except that I cooked with butter, had the occasional half spoonful of ice cream, bowl of miso soup or glass of wine. I had a soft start yesterday and was pleased with kombucha so am optimistic. I also plan to make some kefir with coconut milk and water grains. I think there will be two main challenges: wine and dining out. For wine, I think kombucha and other types of teas (plus the kefir, if I'm successful) will be able to fill the void (at least for 30 days). As to dining out, today at lunch I opted not to go for sushi for fear of miso soup. What do others do when they go out for sushi? Green tea and sashimi? Or is the best option when dining out mussels, or a bunless burger over greens? What about bbq? Too much sugar? Thank you. Homer