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How is kombucha made? Kombucha is made with black or green tea, sugar and a SCOBY (symbiotic colony of bacteria and yeast). Although not pretty to look at, the SCOBY plays a very important role in making kombucha; it is responsible for initiating the fermentation process. The SCOBY begins to eat the tea-sugar solution and after one to two weeks plus carbonation, you’re left with a sweet and delicious tea. 
How much kombucha should I drink? Start with one glass a day and build from there; it might be more, or it might be less. Remember to trust your gut – it knows best. If you’re drinking kombucha for the very first time, begin with a few sips and see how your body reacts. For some people, the good bacteria in the kombucha may cause bloating or digestive distress. It’s important to check that your store-bought kombucha isn’t packed with added sugars. Stick to drinks that contain no more than five grams of added sugar per serving. 
Healthy Kombucha & Lemon Jellies
Makes: 20 small jellies
INGREDIENTS:
- 1 cup water
- 2cm piece ginger root, peeled & finely sliced
- 1cm piece fresh turmeric root, peeled & finely sliced
- 3-4 tbsp raw honey or maple syrup
- 1 cup kombucha
- Juice 1 large lemon
- 3 tablespoon gelatine granules
METHOD:
- Place water and slices of ginger and turmeric in a small saucepan and bring to boil. Reduce to simmer for 4-5 minutes.
- Take off heat, mix in honey or maple syrup and stir to dissolve.
- Allow to cool for 1-2 minutes. Remove slices of ginger and turmeric and mix in kombucha and lemon juice. Taste to check you are happy with flavour. Adjust if you need to.
- Now, sprinkle the gelatine over the liquid, allow it to sit and bloom (turn wrinkly) for a few minutes.
- Stir and if gelatine doesn’t completely dissolve, pop saucepan back on low-heat for only 1 minute.
- Pour into lined slice tray or ice moulds and set in fridge. Serve.