How To Make Kombucha


How to make kombucha loulanatural

How To; Make Kombucha

I have been making Kombucha for years now. I love it so much. I even wrote a book about it so you could learn all about it and have it in your own life. Read here for my 5 Reasons to Brew Kombucha to find out why it is so great!

Kombucha is a fermented Tea. It is described as a ‘delicious sour tonic beverage’ slightly sparking and a little like apple cider. The drink is made with a SCOBY( symbiotic colony of bacteria and yeast). Also known as “The Mother” just like with Apple Cider Vinegar. It is a bit like a disc which floats on the surface as it ferments.

Magic Kombucha

Kombucha is an aerobic process so it has to float as its where the oxygen is- if it is not floating after a few days or generate a new film- sadly it may have died. Although sometimes it will sink then rise. It is best to use a wide glass vessel (no metal) that is partially filled. Your SCOBY will generate a film that is the same size and shape as your vessel. As you make more the SCOBY will get thicker and generally grow in layers that you can peel off and use to generate other batches and to share (babies!) As they have no added benefit by being thicker you can share or why not puree it into a paste and use it for a facial?!

This is how you can make it at home

Each SCOBY and brew will be different, much like Kefir. Some will be more robust than others and some may be able to brew herbal teas and adapt to other sugars. Some people have even used fruit juice. It is best to start with a more fail safe ‘tea leaf’ brew; black, green or white tea.  Then play with the herbal teas in the second fermentation.

All you need is Tea, sugar and an acidic environment. The amount of sugar is dependent on your taste. It is possible to brew a strong tea as a concentrate and then water down (also to cool it). The tea can be sweetened while still hot (as it is easier to get the sugar to dissolve) but can also be done when cold

What you will need:

Wide glass jar (I use 1.6 litre Jar)
1 litre Cooled, strong brewed tea (blackgreen or white tea
1⁄2 cup sugar (I use coconut)
Acid (either 100mls brewed Kombucha saved from last batch or 2 tbs of any vinegar) Plastic tongs (to transport the mother)
Piece of cotton or muslin/rubber band to secure)
Plastic Funnel and Glass bottle to store for drinking
Glass Jar to keep mother in (with some reserved tea)


The tea needs to be at body temperature (no hotter) mix in the sugar.
Then add 100mls Kombucha about (5-10 percent so for a litre about 50-100mls)or  2 tbs of vinegar (any kind) if you have no matured Kombucha.

Add the Mother (SCOBY)

Always cover the vessel with a light porous cloth that allows air circulation but protects from bugs and dust. Kitchen towel works well too.

Leave Vessel in a warm spot away from direct sunlight.
The length of fermentation will depend on how warm it is and how acidic you want your drink to be. Taste it every few days to see if you like it, but on average it is between 7-14 days (can be months-  when it’s really cold)

When it is to taste, take the mother out and place in a bowl to separate the layers or the ‘babies’

Reserve in some of the tea to store in the fridge (cool temp stop fermentation). Have another batch of tea ready to start again and drink tea (bottle as is either in tight sealed bottle or open bottle and store in the fridge) or bottle with fruit for the second fermentation. 

culture your life kefir:kombucha

How to make Kombucha loulanatural pin 

Stock Pot; How to make Bone Broth in your Slow cooker

stock pot Loula Natural fb

I hate waste. In Hackney, (London) all our kitchen scraps went into a composting bin on the estate. I got so used to there being no food waste in the bin and I loved the idea that our waste was then used to tend the gardens in the area even though we didnt have a garden of our own. Now in Hong Kong on the 27th floor everything goes in the bin (there is some recycling like glass, metal and paper at least!). I have been making stock for a long time now- but that food waste was really irritating me! Now I use everything!

A stock can be made from anything. A bone broth will be fortified with all the nutrients. Nourishing Traditions By Sally Fallon (and here is her book for babies and children) outlines how to make all the different stocks you can make and has a recipe for each one. It is a key component in nourishing our children and is mentioned on most sites advocating the principles of Weston A Price. I like that for me it means that all parts of the food are used that alot of the water based nutrients are saved and used and that you can harness nutrients from things like skins, peels, stones and seeds that you would otherwise throw away. Thats before you think about the minerals and gelatin from the bones are not only nutritious but also in a form that is easily absorb-able.

Here is what I do.

EVERYTHING I trim, have as leftovers, peel, core, take seeds out of gets put in a ziplock bag (which I also re-use! but you could of course use a glass box!) which goes in the freezer. Then once a week I put it all in the slow-cooker add some apple cider vinegar (about a tbs) and put it on low for 24 hours. Strain it and store it in the fridge ready to use or stored in ice cube trays/bags in the freezer.

 What can be used;

All bones (chicken, ribs, porkchops, I also keep fish skins and bones separately, prawn heads and skins for my fish stock- should be cooked first)

Egg Shells (unwashed with membrane intact- they have gone straight in the freezer)

Leftover meat, veg, rice, beans and lentils if they do not get eaten through the week for lunches

All vegetable trimmings eg; (lettuce, carrot, celery, peppers and cabbage. Almost all of my veg is organic, if it isnt then I have washed it prior to trimming it in apple cider vinegar)

All skins (for example; avocado, potato, apple, orange, lemon, lime, melon etc)

All seeds (for example cherry stones, lychee stones, melon seeds, papaya etc)

I also even sometimes add my herbal tea straining!

I also retain water from boiling veg (but that happens rarely as we mostly steam veg!)


I love using my broth to cook my rice, lentils, stews, risottos, spaghetti, stir fry and sometimes will drink it as a broth (especially if feeling run down)


What do you use yours for?

(PS- the stock looks like the picture in the beginning but after the 24 hours it is brown sludgy and sloppy! I strain it and squeeze it satisfied that all the goodness has been extracted from the foods and can now be thrown in the bin!)

Other recipes:

 Bone Broth from Kula Mama

Easy and  nourishing bone broth in the slow cooker: Our Small hours

stock pot Loula Natural pin

Yummy wake-up


Every morning I wince through my shot of Apple Cider Vinegar, this morning inspired by here and here I thought I would try something different. I add cinnamon to almost everything and the raw honey goes in the smoothie (or if I am feeling a bit run down or the kids have a sore throat it goes straight in the mouth!) so the combination is a winner for me! Further diluted this is great for kids (over 1 as it contains raw honey). Apple Cider Vinegar is also super simple to make at home- here is my recipe Apple peels and Water!


1 tall glass of filtered water

2 tsp Raw Honey

1-2 tablespoons of Raw Apple Cider Vinegar (it should still contain ‘the mother’)

1tsp Cinnamon


I whizz it up in the blender as the raw honey and cinnamon don’t dissolve too well otherwise. I add a couple of little star ice cubes cause that makes me feel like its a little bit of magic!


Why do I have a shot of Apple Cider Vinegar every morning (source)


  • Has anti-tumor potential
  • Prevents bladder stones and urinary tract infections
  • Strengthen the immune system
  • Increase stamina
  • Alleviate symptoms of arthritis and gout
  • Reduce sinus infections and sore throats
  • Balance high cholesterol
  • Improve skin conditions such as acne
  • Protect against food poisoning
  • Increase metabolism which promotes weight loss
  • Improve digestion and improve constipation
  • Prevent muscle fatigue after exercise
  • Fight allergies in both humans and animals

Apple cider vinegar contains potassium and enzymes that may produce an alkalizing effect within the body, stimulates digestion and that may relieve fatigue (something I need in the morning as I am still feeding my son!). Much better than coffee (which I dont like the taste of anyway!)


Here it is again with a whole tray of ice cubes blended it- most cooling drink ever!