More from the Wairarapa Eco farm….It was a super hot day and Josje (Co – owner) was kind in offering me some of her home made sweet Kombucha.

I took a photo of her recipe and have since realised it’s in Dutch!  Here’s a recipe if your interested in giving it a go.  Its seems to be full of antioxidants, b-vitamins, probiotics and glucaric acid which helps your gut. Definitely very refreshing on a hot day.Recipe:


    • 1 SCOBY (you can buy at most organic food stores)
    • 8 green tea bags 
    • 1 cup sugar (I used organic brown sugar)
    • 3.7 litres water
    • 3.7 litre Mason jar or large glass vessel
  • 1 piece of muslin or cloth/tea towel and rubber band


  1. Boil eight cups of water in a large pot.
  2. Add eight green tea bags and allow to steep for 20 minutes. Remove the tea bags.
  3. Add one cup of sugar and stir well.
  4. Allow the tea to come to room temperature and then pour into a clean mason jar or any glass vessel your using.
  5. Add eight more cups of water to the jar and place the SCOBY (along with any juice it came with) into the jar.
  6. Cover with a piece of muslin or cloth, and secure with a rubber band.
  7. Allow the homemade kombucha to ferment in a dark place for 7-14 days.  The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated and will be unflavored (only tea-flavored). You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavour and more carbonation.
  8. When your satisfied with the flavour store in clean glass jars or keep in large vessel. Remember to scoop out the scoby and store in a glass jar with some of the juice. Feed your scoby every now and then with a small teaspoon of sugar.

WB-_MG_8614_March 04, 2017