Fermented living healing tonic!!

Lose weight and gain health by detoxing with probiotic live cultures

  • Only buy once to get a lifetime supply of live probiotics
  • Delivered direct to you Australia Wide
  • 100% money back guarantee
  • Instructions, recipes and ongoing support included
  • So easy children can make it
  • Traditional brewing method

How to Make Kombuch


  • Kombucha Scoby
  • ¼ cup Kombucha starter tea
  • 30g Raw sugar
  • 1 Green Tea Bag
  • 1 Black Tea Bag
  • 1Litre filtered water
  • Fruit for flavouring


  • Glass 1 Lt bottle
  • Tea Pot
  • Strainer & Scales
  • Spoon
  • Sealable glass bottles

1. Measure sugar, put tea bags and sugar into clean tea pot

2. Add boiling water and stir to dissolve sugar. Leave for a few minutes then strain out into a clean glass jug. Leave to cool to room temp or add ice to reduce to room temp.

3. Pour sugary tea, Kombucha Scoby and Kombucha Starter tea into brewing bottle. Cover bottle with plastic wrap and leave for 7-14 days to brew in a cool dark place. Do not place in direct sunlight.

4. Once Kombucha is brewed to taste, with clean hands or a slotted spoon, remove Scoby onto a clean plate. Pour all but ¼ cup of the Kombucha tea (this is the starter tea for your next batch) into prepared clean glass bottles. Restart your brew by following steps 1 – 3. The longer the brew is left, the more sugar is brewed out and the more sour the flavour.

5. Add fruit to bottles and seal. Leave bottles in a cool dark place out of direct sunlight for 1 – 2 days before putting into the fridge or pour straight over ice and enjoy! Caution: Kombucha can become very fizzy so take care when opening the lid after fermenting.

Drink approximately 1 cup per day for health.

It’s not unusual for the Scoby to float to the top, bottom, or even sideways during fermentation. A new cream-colored layer of Scoby should start forming on the surface of the Kombucha within a few days. It usually attaches to the old Scoby, but it’s ok if they separate. You may also see brown stringy bits floating beneath the Scoby, sediment collecting at the bottom, and bubbles collecting around the Scoby. These are all normal signs of healthy fermentation.

Want to take a break?

If you are only taking a break, leave the Scoby in a brew of sugary tea as per instructions above. Change out the tea every 4 to 6 weeks to

The benefits of water kefir…

Overgrowth of bad bacteria in the intestines can lead to many illnesses. Water kefir contains health promoting bacteria and yeast that will bring balance back to your internal flora.

One of the surprising benefits of Kefir is not only the pre-biotic and pro-biotic properties of this drink, but also the increased levels of folic acid and vitamin B. This drink a great alternative for vegans and vegetarians due to it being an excellent source of vitamin B12.

Drinking Kefir on a daily basis reduces symptoms of irritable bowl syndrome, supports the body’s endocrine system (think hormones) and can reduce blood pressure and cholesterol.

Kefir is also safe for diabetics to drink however; they should monitor their blood sugar levels.

What is water kefir…

Thought to have originated in Mexico in the late 1800’s (and possibly earlier in Tibet however records of origins are unclear) Kefir is only similar to Kombucha in that it is a natural probiotic drink.

Although Kefir has a similar process to Kombucha it produces slightly different bacteria, has a different flavour – more like sweet, slightly carbonated lemonade and NO caffeine. The base for Kefir is mainly mineral rich water and sugar. Don’t worry; the sugar consumed in the fermentation process of producing this drink by the Kefir crystals that allows enzymes and beneficial acids to be produced.

Kefir is produced from probiotic ‘grains’ (clear crystal like grains of bacteria) brewed with purified mineral water and raw organic sugar.

While there is still sugar in the drink when prepared for consumption, the culture promotes an environment in the gut that fights candida over-growth, supports proper digestion, synthesis of vitamins and minerals and your immune system by fighting off foreign and harmful bacteria, yeast and viruses. These help to manage the free radicals in your body.