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Kombucha is a fermented drink (made using tea, sugar, and a culture made up of bacteria and yeast) that you can make at home and flavor with all manner of things. It is experiencing a resurgence in popularity throughout the US and Australia, where it is now available from vending machines, healthfood stores, bars and cafés and this is spreading to the UK and Europe with the trends for home-fermenting, preserving, and enjoying living foods.Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and moreish taste. Now she is one of London s best-connected kombucha producers and the owner of Lois and the Living Teas. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas.

About the Author

Louise Avery

Louise Avery started making her own kombucha in 2010, when she began a new self-sufficient and healthy lifestyle on a Scottish Island in the Hebrides. She fell in love with kombucha's unique and moreish taste, finding it a satisfying substitute for alcohol. She also found it soothed an upset tummy. Now, Louise is one of London's trendy Hackney kombucha producers, and the owner of the Lois and the Living Teas company.

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