4 Reasons You Need To Start Drinking Kombucha

Kombucha has been making its rounds recently, but this fermented tea has actually been around for over two thousand years—originating from Ancient China—and ever since, it has been dubbed the “immortal health elixir.” With extraordinary health benefits like combating degenerative diseases, boosting immunity, and preventing grey hair, it’s easy to see why kombucha has been bestowed this prestigious title.

This ancient formula is essentially just black tea and sugar fermented by a colony of bacteria and yeast, also known as SCOBY (symbiotic colony of bacteria and yeast). The fermentation process carbonizes the tea, producing vinegar, probiotics, vitamins, enzymes, and a small amount of booze!  All of these nutrients and by-products provide remarkable health benefits.

Why should you start drinking kombucha?

  1.  Flushes out toxic waste. Kombucha’s various enzymes and probiotics help in promoting detoxification, which is essential in maintaining a healthy liver. The enzymes and bacterial acids produced by the probiotics also help the pancreas, which is responsible for producing digestive enzymes. One particular acid, called glucaric acid, found in kombucha has been shown by recent studies to prevent and combat cancer.
  1.  Promotes gut health. As kombucha is fermented by SCOBY, it is naturally a probiotic drink, which not only aids detoxification, but also supports the digestive system by restoring gut flora, and fights harmful yeast and bacteria by repopulating helpful bacteria. If you suffer from various stomach conditions like ulcers, GERD, acid reflux, kombucha has been proven to be as effective as certain drugs like Prilosec.
  1.  Helps with joint problems. Kombucha is also very high in glucosamines, which aids in the production of synovial joint fluids. Boosting this particular fluid can help not only heal joint injuries, but also prevent arthritis and degenerative joint problems by preserving collagen. Collagen protection also means healthy skin, hair, and nails!
  1.  Boosts the immune system. Antioxidants mean strong immune systems! Kombucha’s antioxidant prowess is 100% times higher than that of vitamin C and 25% higher than vitamin E. A particular antioxidant called D-Saccharic acid 1,4-lactone, a derivative of the glucaric acid, is believed to be one of the main secret powers behind this ancient potion. It plays a crucial role in maintaining a strong immune system by preventing cell damage, healing various inflammations, and decreasing or killing tumour cells.


Make your own kombucha at home.

This recipe makes about one gallon of kombucha.


  • 3 ½ litres Of water
  • 1 cup sugar
  • 8 bags black tea
  • 2 cups starter tea or brewed vinegar
  • 1 SCOBY


  • 1 big pot
  • 1-gallon glass jar
  • Woven cloth or any similar material to cover the jar
  • 1 funnel

How to prepare:

  1. Pour the water into the pot and bring to a boil. Remove from heat then add the sugar. Stir until dissolved. Add the tea bags (not the starter tea yet) and allow it to steep for a couple hours or until the water has cooled.
  1. Remove the teabags and add the starter tea or brewed vinegar. By using a starter tea or vinegar, the tea becomes acidic and makes it less habitable for harmful bacteria.
  1. Transfer the tea to a large jar and add in the SCOBY. Use a woven cloth to cover the jar then seal it tightly with a string or a rubber band. Then leave it for at least a week! Make sure the jar is stored at room temperature and in a shady area.
  1. Remove the SCOBY then enjoy! Many prefer to transfer it into separate bottles and let it carbonate further. Kombucha also tastes great chilled, but it is important to note that refrigeration will cease the fermentation and carbonation, so make sure it is perfect and to your liking before you refrigerate it.


Because kombucha is a fermented drink, it does take quite some time for it to be ready for consumption. In the meantime, check out some of the kombucha products we carry at Spud!




Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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