I have been following Donna for about year since I started making my own Kombucha. I have her first cookbook and am now learning to culture more of my food as well. After drinking Kombucha for about 4-5 months, I looked down at my hands one day and realized almost all of my liver spots were gone and they still are. Liver spots really are an indication of an unhealthy liver. And, just look at how healthy Donna looks. She looks amazing!

Kombucha Recipe I Use

3 Quarts filtered water. It must be filtered or it will kill the SCOBY.
1 Cup Organic Cane Sugar (I use Florida Crystals from Walmart)
1 Cup Kombucha (if you don’t already have premade Kombucha you can use store bought Kombucha  – Just make sure it is not pasteurized. It must be raw Kombucha.)
1 Kombucha SCOBY (Don’t have one. Learn how to make one here.!)
2 Organic black tea bags
2 Organic green tea bags
Or can use 4 of either type or other suggestions from the video.

These amounts will fill a 1-gallon jar to a level that is just prior to where the jar starts curving in. I use 3 Quarts and 1-2 cups of water. Then I add the starter Kombucha to the jar before I pour in the tea. This way I can get a little more tea by pushing the line up to above where the curve starts. Some of the tea will naturally evaporate. By adding tea to about an inch above the curve of the jar, you will get a bit more Kombucha. You can experiment and see what works best for your jars.

As Donna mentioned in the video, you must use filtered water. I have a Katadyn gravity filter which I really love. It’s done wonders for my water over the years. I’ve used it for about 15 years now. Once, when I had well water, the well water got muddy but after going through the Katadyn it was crystal clear and drinkable again. To learn more about my water filter setup, check out this post.

So, now back to brewing Kombucha!

I keep 3 gallons brewing at all times and drink one or two 14 oz. bottles daily. I absolutely love the stuff. I feel better than I have in many years. I believe that drinking Kombucha is the #1 most helpful thing I’ve ever done for my health as it has multiple benefits and can help heal your body.

If you live in a climate that gets cold (below 65-70) in the winter, you will also need a way to keep your jars warm without leaving the heat turned up! 75 to 85 degrees is good for brewing Kombucha in about 8-10 days. Any lower and the fermentation time goes way up. I have used the heating belt that Donna shows in the video and it seems that the brewing time is still a bit longer in the winter.