Fermentation February: Kombucha

Kombucha originated in the Far East about 2,000 years ago, but has gained popularity in the western world in recent years, and for good reason. It has naturally occurring probiotics from the fermentation process which support good health all around. 80% of our immune systems are in our gut, so probiotics maintain this system and keep us from getting sick.




How does it work?

The SCOBY (symbiotic culture of bacteria and yeast) is what starts the fermentation process. Once put into brewed tea, the bacteria eats the sugars present and produces carbon dioxide, probiotics, and a small amount of alcohol. After about a week, you’re left with a delicious, bubbly, and nutritious drink. Once you have your hands on a SCOBY, you will be able to reuse it over and over again.

Where to get it

You can buy bottled kombucha in most grocery stores, but it is much fresher from a small scale fermenter or even your own kitchen. You can buy locally made kombucha or your own starter kit from our website here. The starter kit includes instructions, but once you get the process down, feel free to experiment with other flavors by adding fresh fruit and herbs. Some good flavors are orange and ginger, strawberry and basil, and pomegranate and lemon. You can even experiment with different kinds of teas like green, earl grey, and hibiscus.


Tag us in your homemade fermentation products and use the hashtag #fermentationfeb


Happy fermenting!


Weekly Fig is a private membership association for local sustainable foods. 



Meet the Author


Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.