Kombucha

There are two products you can make and use here:
The regular (drinkable) Kombucha and the Kombucha vinegar. 
I will start with the drinkable Kombucha first as that is the first stage anyway.

Everyone reacts differently to the Kombucha drink. If it gives you gases or an inslated feeling, then start by taking just one sip a day and increase it weekly by taking one more sip.
I personally have mainly been using the Kombucha vinegar and I love it. I'm also happy to have yet another natural and organic product that I use and consume. A fun fact is that it's even cheaper to produce than the factory made vinegar.
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Benefits:

1. Gut health: 
As this 2014 study confirms, the fermentation process of kombucha means that the drink is rich in probiotics. Probiotic bacteria are similar to healthful bacteria that are found in the gut.
Consuming probiotics may improve overall gut health. Probiotic bacteria have been found to help treat diarrhea, and some research suggests they may help ease irritable bowel syndrome (IBS).
More research is needed into how kombucha improves gut health, but the link between probiotics and gut health suggests it may support the digestive system.
The link between healthy bacteria in the digestive system and immune function is becoming clearer as more studies focus on gut health. If the probiotics in kombucha improve gut health, they may also strengthen the immune system.

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2. Cancer risk: 
There is growing evidence to suggest drinking kombucha could help reduce the risk of cancer.
A 2008 study found that kombucha helped prevent the growth of cancer cells. Further research in 2013 found that kombucha decreased the survival of cancer cells. Both studies suggest kombucha could play a role in treating or preventing cancer.
It is important to note that these studies looked at the effects of kombucha on cancer cells in a test tube. More research is needed to see if people who drink kombucha have a reduced risk of developing cancer.

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3. Infection risk: 
A type of acid called acetic acid, also found in vinegar, is produced when kombucha is fermented.
A study carried out in 2000 found that kombucha was able to kill microbes and help fight a range of bacteria. This suggests that it may help prevent infections by killing the bacteria that cause them before they are absorbed by the body.

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4. Mental health:
The probiotics in kombucha are thought to have the ability to treat depression.There may be a link between probiotics and depression, suggesting that drinking probiotic-rich kombucha could help promote positive mental health.
There are strong links between depression and inflammation, so the anti-inflammatory effect of kombucha may help alleviate some of the symptoms of depression.
A 2017 review looked at a number of existing studies and concluded that there is strong evidence that probiotics may help treat depression. However, further research is needed to prove how effective they are.

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5. Heart disease:
Levels of certain types of cholesterol increase the risk of heart disease. Studies in 2012 and 2015 found that kombucha helps to reduce levels of the cholesterol linked to heart disease. Cholesterol levels and heart disease are also influenced by diet, exercise, weight, lifestyle habits, and inflammation. However, the research cited here suggests drinking kombucha may help reduce the risk of heart disease.
At the same time, it is important to note that these studies were in rats. More research is needed to prove that kombucha reduces the risk of heart disease in humans.
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6. Weight loss:
When kombucha is made with green tea, it may aid weight loss. A 2008 study found that obese people who took green tea extract burned more calories and lost more weight than those who did not.
If kombucha is made with green tea, it follows that it could have a similarly positive effect on weight loss.
Again, researchers need to look at kombucha and weight loss specifically before this is certain.

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7. Liver health:
Kombucha contains antioxidants that help fight molecules in the body that can damage cells.
Some studies, the most recent being in 2011, have found that the antioxidant-rich kombucha reduces toxins in the liver. This suggests that kombucha may play an important role in promoting liver health and reducing liver inflammation.
However, studies to date have looked at rats and more research is needed to say with certainty how kombucha can support liver health in humans.

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8. Type 2 diabetes management:
Kombucha may help to stabilize blood sugar levels and aid in the management of diabetes.Kombucha may also be helpful in managing type 2 diabetes.
A 2012 study found that kombucha helped to manage blood sugar levels in rats with diabetes. This finding suggests it may be helpful in type 2 diabetes management.
Again, more research is needed to say with certainty whether kombucha can have the same benefits in type 2 diabetes management for humans.
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​The Simple Guide to Kick-ass Kombucha:

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.
Course: Beverages (Non-Alcoholic)
Cuisine: American
Keyword: homemade kombucha, how to make a scoby, how to make kombucha, kombucha
Diet: Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Time: 60 minutes or more
Servings: 19 cups
Calories: 50kcal
Author: Sarah Bond
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Ingredients:

Making a SCOBY:

• 8.31 cups clean water 1.6 L
• 0.59 cup white sugar 100 g
• 4.75 bags black tea or 1 Tbsp loose tea
• 1.19 cup unpasteurized, unflavored store-bought kombucha 235 mL

First Fermentation:

• 16.63 cups clean water 3.5 quarts, 3.3 L
• 1.19 cup white sugar 200 g
• 9.5 bags black or green tea or 2 Tbsp loose leaf
• 2.38 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL
• 1.19 or 2.38 SCOBYs 1 per container

Second Fermentation and any after that:

• Homemade kombucha from the first fermentation
• Sweetener

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Instructions:

Making a SCOBY:

• Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!
• Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).
• Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.

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First Fermentation:

• Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. 
• Add Starter: With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.
• Ferment: Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw.  The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
• And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

Second Fermentation and any after that:

• Flavor: Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.
• Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.
• Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

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For more in depth and details on the brewing click here.
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If you let it brew too long... what to do?

Your brew got too acid already, you probably need to start a new batch right? Keep a cup or so of the over-fermented kombucha vinegar to use as the “starter culture” liquid to kick-start the next batch! 
Then continuw the brewing of the acid part into delicious vinegar. See below how to make Kombuchia vinegar (scroll down for more about that).
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​Nutrition:

Serving: 1cup (depends on fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 13mg | Sugar: 12g
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Preserving and sharing the mushroom:
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I never use all of the produced Kombucha drink or vinegar.
They suggest to leave 20% of the fluid when starting a new cycle. 
This year for example (2020) I took and filtered the fluid and split it in two jars. I did also take the mushroom, it had multiple layers, so I gently separated them, flushed them and put one in each jar. The I also put one in a seal bag to be shipped off to someone.
When filtering I use the thinnest possible mesh to have a clean fluid to start the brewing. I do the same when extracting the drink or the vinegar.
When sharing the mushroom with others you can either take an entire mushroom or gently cut a piece of it.
I also heard that you could dry a mushroom and this way it could be preserved for a thousand years. This makes total sense as it will go into  a dormant, metabolically inert state. Submerging it again into the right solution of nutriments will reactivate it. 
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Kombucha vinegar:
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An even simpler way to making  ​Kombucha vinegar:

All you need to do to make kombucha vinegar is allow a batch of kombucha to ferment for a long time, at least 30-60 days in a small batch. Cooler areas may take longer. You will know it is ready when the kombucha tastes very sour – like vinegar.
What actually happens is that the yeast in the fermentation process produces alcohol, then bacteria consume the alcohol and convert it to acetic acid. It’s the acid that helps rinse away gunk and it is a mild disinfectant.
There’s a number of things that can influence the final acetic acid concentration of kombucha vinegar including the time of ferment, amount of sugar, and amount of culture used, but a typical Kombucha vinegar is estimated to contain around 2% acetic acid concentration. When you buy ACV or white vinegar they are around 5% acetic acid, so whilst Kombucha vinegar is less acidic it’s still very useful.
​I just wouldn’t use it for pickling foods because you rely on the higher acid level to inhibit the growth of bacteria.
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The many ways to use  the ​Kombucha vinegar:
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1. Salad Dressing:
Sometimes we use kombucha vinegar for salad dressings, again, it can be infused with any number of herbs, garlic or savoury spices for flavours. Add the herbs, wait two weeks, strain and use.
Some other uses I’ve read about for kombucha vinegar include marinading tough cuts of meat, adding to a bone broth, using as a garden fertiliser, and for mixing into the chickens water for health benefits.
I’d love to know if you are just as excited about kombucha vinegar as I am and if you have any other suggestions for using it.

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2. Take it as a “Gut Shot”:
Because of all the health benefits of acetic acid, it is increasingly common for health professionals to recommend a small daily dose of apple cider vinegar with meals. Or kombucha vinegar, in this case. Yet ACV or booch vinegar aren’t things most people want to guzzle down, nor should they! A little goes a long way. Just a few teaspoons of apple cider vinegar is awesome to promote general wellness, or to improve specific health concerns.
Acetic acid aids in digestion, and improves insulin sensitivity. As we briefly discussed above, it also slightly slows down gastric emptying – which is the time it takes for food to move from your stomach into your small intestine. Because of all this, acetic acid helps stabilize or reduce post-meal blood sugar levels. Stable blood sugar is great for everyone,, but especially for those with diabetes. Type 1 Diabetic here! 
By slowing gastric emptying and reducing sugar spikes, it can also lead you to feel more satiated and less likely to overeat. This could be very helpful for those struggling to maintain healthy portions and weight. 
An easy way to get your daily dose of acetic acid is to take a small shot of apple cider vinegar or kombucha vinegar before dinner (or other large meal). If taking a straight shot is too tangy for your taste buds, dilute 1-2 tablespoons of kombucha vinegar in water or your beverage of choice instead. 
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4. Make Fire Cider:
If you have toodled around on Homestead and Chill or my Instagram, you’ve most likely heard me talk about fire cider by now. If not, here is the low-down: Fire cider is a natural immune-boosting, crud-fighting tonic that can help prevent, reduce symptoms, or help you recover more quickly from colds or the flu. We sip on fire cider and elderberry syrup regularly all cold-season long. Especially if we have been around someone who is ill. Guess what? We haven’t been sick in three years! I kid you not.
Traditionally, fire cider is made by infusing garlic, ginger, onions, horseradish, and other optional healing ingredients (such as citrus, turmeric, or herbs) in raw apple cider vinegar. After a few weeks it is strained and honey is added to the final liquid. Hey, don’t knock it until you try it!
As we’ve already established, kombucha vinegar is very similar to apple cider vinegar in many ways, and thus makes a great substitute for ACV in homemade fire cider. You can find our recipe and instructions for how to make Fire Cider here. Simply swap out all or some of the called-for ACV with your kombucha vinegar instead! ​
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5. All Purpose Cleaner:
After hot soapy water, white vinegar has been my choice of all-purpose cleaner for years and years but I can only get it in small plastic bottles so, I’ve started using kombucha vinegar in full strength on all my surfaces including the shower and bath to reduce soap scum. It even worked great on my stove top and I put it in my dishwasher rinse aid compartment (I’m doing a lot of experimenting with the dishwasher). I’ve added a few drops of tea tree oil for antimicrobial properties and a pleasant scent. Half a cup of kombucha vinegar can be used in the wash to brighten colors and soften clothes, or to clean drains in combination with baking soda.
Please note that acidic vinegar-based cleaning solutions should be avoided on some sensitive surfaces. It is NOT recommended to use vinegar to clean granite, marble, or other sensitive stone surfaces. The acid can cause staining and etching to them. We use it on our laminate “wood” floors, but would avoid using vinegar on natural hardwood floors or wood furniture.
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6. Hair Rinse:
Kombucha is gentler on the hair than vinegar but just as effective at removing gunk and residues. You could use it straight on the hair, dilute it, or add herbs for aroma. If adding herbs you can add straight to the kombucha vinegar and strain out after 1-2 weeks, or steep them in hot water for 20 mins, strain and add the liquid to the Kombucha vinegar; a good option if you like to use it diluted. For a while now, I have been using 1 – 2 tablespoons with a few drops of lavender essential oil in one cup of water to condition my hair after washing with bi-carb soda.
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7. Bath Soak:
Taking a warm bath is an ideal way to relax, to meditate, to end your working week and start the weekend, to rest your body after a workout.
Add 1 -2 cups of kombucha vinegar to a bath of water and let the acid revive your skin.
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8. Facial Toner:
I don’t even know what facial toners do because I don’t use them but I thought I would give this a try. It left my skin feeling a bit tighter and smoother. Apparently the weak acid is meant to act as a mild, natural acid peel which exfoliates but it’s gentle enough to be used daily. I read it can also re-balance the skin’s natural pH, preventing an imbalance of bacteria that can lead to acne. I could imagine kombucha causing irritation for some people so perhaps do a test patch first. Apply with a reusable face wipe.
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​10 biggest mistakes kombucha brewers make (and how to fix them)

If you’re new to brewing kombucha, or if you’re having trouble with your current batches of home-brewed kombucha, it’s always a good idea to revisit common mistakes you might make and to make sure you follow some simple, best practices to ensure that your kombucha comes out right, and that your kombucha mother stays healthy.
For many of these common mistakes, you won’t see their effects immediately; rather, they affect how well your kombucha brews (and reproduces) over time, making it harder and harder to troubleshoot and frustrating to brew.
​Read here...

Sources for this article:

https://www.medicalnewstoday.com/articles/319630#what-is-kombucha
​https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/
https://gippslandunwrapped.com/2016/07/29/homemade-kombucha-vinegar/
https://homesteadandchill.com/kombucha-vinegar/