Why I Brew My Own Kombucha

And Why You Might Want To Try It Too

There’s kombucha—and then there’s real kombucha. Let’s be honest—most store-bought kombucha is a shadow of what real, raw kombucha should taste like.

You crack open a bottle from the shelf expecting that earthy tang, maybe a bit of funk, a living fizz—and instead, you get something that tastes more like a soda with a health halo. Flash-pasteurized or heat treated to some degree. Over-filtered. Filled with "natural" flavors. And that carbonation - it ain't even natural, with carbon dioxide pumped in to create large aggressive bubbles that burn.

That’s not the kombucha I fell in love with.

Actually I began my brewing journey over 30 years ago when a friend gave me a jelly like disk and said 'give it some tea and sugar'. I gave it a go and it worked but I didn't fall in L.O.V.E. with it. Let's face it, back then, getting information was a lot harder so I had nothing to go on really except that limited advice. Fast forward to several years ago when I heard about kombucha in a can and I thought 'wait a minute! That's not right'. With more knowledge and a wealth of information at my fingertips, a whole new probiotic world has opened up to me.

After reminiscing for a while, I renewed by kombucha brewing at home because I wanted to reconnect with the drink in its purest, rawest form. The kind that’s slightly unpredictable - down right weird at times even. That might develop a little more sourness depending on the temperature in your kitchen. That has visible life inside it - and see it moving. That actually feels like it’s doing something good for you.

So, if your only experience with kombucha comes in a fancy bottle from the refrigerated shelf at the grocery store, let me tell you something: you’re only getting part of the story.

The raw truth

Most commercial kombucha has been filtered, diluted, artificially carbonated, and heat-treated to meet shelf-life standards. The result? A fizzy drink that might be called kombucha, but barely resembles the real thing. The funky aroma is gone. The wild, living culture? Often killed off. And the flavor—once rich and tangy—is flattened and masked with added juices and “natural” aromas.

Now I'm on a mission to educate people about raw kombucha you can make at home. Kombucha is a massively growing industry so I am doing my part by sharing with friends and family, giving workshops and talking to people about the benefits of making your own (and buying only when you want to compare yours with commercial products).

It's not just a drink - it's a relationship

Home-brewed kombucha is alive. Literally. It’s unpredictable in the best way—fermenting with wild yeast and bacteria that adapt to your kitchen’s microclimate. It changes with the seasons, with your mood, with how much ginger you decide to throw in this time. It’s not just a drink—it’s a relationship.

You feed your SCOBY (symbiotic culture of bacteria and yeast), and it feeds you back with a beverage that’s brimming with organic acids, B-vitamins, enzymes, and a small but vibrant ecosystem of probiotics. The real stuff. The stuff that doesn’t survive pasteurization. The stuff your gut might actually thank you for.

Why DIY is worth it

Here’s what home-brewing offers that store-bought can’t:

Total control – You decide how tangy, how sweet, how fizzy. No surprises unless you want them (or unless you forgot about it at the back of your kitchen bench!).

No unnecessary additives – Kombucha has simple ingredients but a complex flavour profile. 'Just' tea means choosing from black, green, oolong or combinations of them - and don't forget the varieties available of different teas as well. Sugar, yes you need it - and there are many types to choose from as well. And, your SCOBY/starter kombucha. Of course you can always add other ingredients - that's half the fun!

It’s way cheaper – Once you're set up, the cost per bottle is a fraction of what you’d pay at the store. OK, I lie, once you set up, you could become a total lunatic and go all out experimentally crazy - then with 10 different experiments going on, it can kind of get expensive.

It’s grounding  – Tending to your brew, watching it evolve, tasting as it matures—it’s grounding in a way most store-bought things aren’t. My family are in on it too and it is wonderful to share and compare ideas on tastes.

It tastes waaaay better – Once you’ve had raw, fresh kombucha from your own brew, going back to commercial stuff feels like drinking soda pop with a health label.

Final fermentative thoughts

I’m not saying everyone needs to brew kombucha. But if you’ve ever been curious—if you’ve felt let down by the bottled stuff, or just want to experience what kombucha really is—I can’t recommend it enough. I also offer workshops to those wishing to start on the kombucha brewing journey and spreading the love in my own way.

There’s something satisfying about making something alive with your own hands. Something ancient. Something nourishing. Something... yours.

So yeah. That’s why I do it

Drinking tea kvass in Latvia!

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Heidi Rasikari has a PhD in plant science, is a dedicated yoga student and teacher, Chakradance facilitator and reflexologist. Read more About | Heidi Rasikari