How to Make Kombucha At Home


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipeI’m not gonna lie: when I first decided to learn how to make kombucha at home, I was feeling pretty intimidated.

I had never done any fermenting before and, just like with learning any new skill, I feared I would mess it up or make my family sick. 

But as it turns out, making kombucha at home is actually one of the quickest and easiest things that I now DIY on a regular basis. It takes very little hands-on time to brew a batch and virtually no special skills or equipment to get started. All you need is some water, sugar, tea, a SCOBY (which we’ll talk more about in just a minute), a glass jar and some bottles.

Oh, and it’s nearly impossible to mess it up or make anybody sick with homemade kombucha. In fact, quite the opposite: kombucha is one of the healthiest drinks you can consume besides water!

 

Cool. But what is kombucha, exactly?

Kombucha is a bubbly fermented drink made from black or green sweet tea.

To make it, all you need to do is brew some tea, mix it with sugar, let it cool and then add your SCOBY and some starter liquid and then let it sit on your counter and ferment at room temperature for a few days. Once it’s fermented, your kombucha will be ready to flavour and bottle, and then a few days later it will be bubbly and delicious and ready to drink!

 

Health benefits of kombucha

Kombucha is a fizzy, carbonated drink that can be flavoured in a myriad of ways using fruits, herbs and spices. But unlike soda and other carbonated beverages that are loaded with sugar and flavoured with artificial flavours, kombucha is all natural and is actually very low in sugar. This is because, even though kombucha is made with sugar, the SCOBY actually feeds on the sugar during the fermentation process. (See “What is a SCOBY?” below for more info.)

The longer kombucha is left to ferment, the less sugar remains, and by the time it’s ready to consume, there is typically very little sugar left. It also feeds on the caffeine in the tea, leaving very little caffeine too:) Since it is fermented, “living” food, (err, drink), kombucha is also very beneficial for gut health and for supporting a healthy microbiome.

As we are becoming more and more aware, our overall health and immunity is intrinsically tied to our gut health, and fermented foods and the probiotics they contain are one of the best possible things to consume to support a healthy gut!

 

How much does it cost to make kombucha at home?

Making your own kombucha is WAAAY cheaper than buying it from the store. Like, insanely cheaper.

Like anything, there will likely be a few start-up costs at the beginning (although they are very minimal), but overall making your own homemade kombucha is extremely economical.

Case in point: I can make about a gallon of kombucha at home for literal pennies. Okay, maybe it might cost me up to a buck or two for a gallon depending on the exact ingredients I use to flavour it. But that’s even a bit of a stretch.

Compare this to store-bought kombucha, which can cost anywhere from about $5 to $10 for a 16oz bottle. I’ve priced it out before, and for roughly the same amount as I make at home in a gallon batch, it would cost me roughly $40 to $60 to buy it ready-made from the store!

But financial savings aren’t the only reason to make your own kombucha at home…

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Other reasons to make kombucha at home

By making your own homemade kombucha, you also have total control over the flavour, as well as the sugar content.

When it comes to flavouring kombucha, you can get as creative as you like! I’ll talk more about some of my favourite ways to flavour kombucha and favourite flavour combinations further on in this blog post, but for now just know that there really are no rules when it comes to flavouring your homemade kombucha.

Finally, while you do need to use sugar to start a fresh batch of kombucha, the fermentation process essentially consumes the sugar for you so that there’s much less sugar in the finished product by the time you’re ready to drink it.

The longer you allow your kombucha to ferment, the less sugar there will be in the end. In fact, if you ferment kombucha long enough, there will be almost no sugar left at all, and in this case kombucha is even allowed on reduced sugar or keto diets! 

However when you’re purchasing it from the store, the sugar levels vary depending on the brand and the batch, so you definitely have much more control over how much sugar is in your kombucha when you brew your own at home.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What is a SCOBY??

The acronym SCOBY stands for Symbiotic Culture Of Bacteria and Yeast.

You use an existing SCOBY to start each new batch of kombucha and then a new SCOBY forms as a thin layer on the surface of the batch when it’s fermenting. It eventually grows into a thick, gelatinous disc that looks a bit like a large mushroom or an alien sea creature of some kind. I’m not gonna lie, it can definitely be a little confronting the first time you lay eyes on one! (Just ask my friends who gasp and ask “dear God what is that thing?!” When they see it floating in a gallon of kombucha on my counter!)

But I assure you, there’s nothing threatening or alien about SCOBYs. They’re a perfectly natural part of the sweet tea fermentation process, and they’re an essential ingredient when it comes to brewing your own kombucha at home. 

 

Where do I get a SCOBY from?

If you’re ready to get started making your own kombucha, you’ll need a SCOBY to get started. You can either ask around locally and see if you can get one through a friend or through Facebook marketplace, etc., or you can buy one online. 

I got my first SCOBY for free from a friend and have never had to get another one because they multiply every time you brew a fresh batch! 

* If you happen to live in the Comox Valley send me a message and I will happily give you one of my SCOBYs free of charge:)

But even if it costs you a few bucks for your first SCOBY, so long as you keep brewing kombucha somewhat regularly and store your SCOBYs correctly (see below), you’ll never have to buy one again, and you could even potentially sell extra SCOBYs to other people in your area!

 

Where to order a SCOBY online

If you’re opting to order a SCOBY online, there are a couple places you can get one from. You can order a SCOBY right here from Farmhouse Teas (which I highly recommend as you’ll also be supporting a small, family-run business).

Or, as with all things, you can order a SCOBY from Amazon. 

 

Can I make my own SCOBY?

Technically, you can grow your own SCOBY simply by mixing brewed tea, sugar and some starter liquid (kombucha). Eventually a new SCOBY will form, but it typically takes a lot longer to create a SCOBY from scratch this way and your kombucha will be susceptible to being taken over by bad bacteria while you wait as part of the SCOBY’s job is to populate your kombucha with enough good bacteria that bad bacteria can’t thrive.

I’ve never personally made my own SCOBY from scratch and don’t really recommend it, but technically it’s possible if you wanna get really scrappy.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What else do I need to make kombucha at home?

Aside from a SCOBY, you’ll need a few other basic ingredients and tools to get started making kombucha at home.

You’ll need… 

  • A SCOBY (see above)
  • Tea (you can use any black, green or white tea, bagged or looseleaf. But make sure it’s organic!  I like Farmhouse Teas (affiliate link) and highly recommend their superior organic teas! 
  • Sugar (I prefer organic cane sugar. I’ve also used coconut sugar with success).
  • Water (tap water is fine, just make sure it’s filtered or non-chlorinated. If it’s chlorinated, make sure to boil it first to remove the chlorine).
  • A glass vessel (glass gallon jars are my favourite, but you can use half gallons or even quart jars for small batches)
  • Bottles (I like using swing-top bottles like this, but I also use old (clean) growlers and howlers that I’ve picked up at local breweries, etc.)
  • Flavouring (this is optional, but recommended. You can use fruit, juice, herbs, spices or herbal tea blends to flavour your kombucha)

Alternatively, you can get everything you need to get started making kombucha at home –minus the glass vessel– with this starter kit from my friend and affiliate partner, CeAnne at Farmhouse Teas.

The Homestead Kombucha Bundle is available for a limited time, and has everything you need to get started brewing kombucha at home, including Farmhouse Teas’ Three Sisters black kombucha tea blend, a starter SCOBY, a bag of organic cane sugar and three of my favourite flavour packs, including Farmhouse Teas’ Strawberry Mojito, Rose Berry and Rosemary Citrus herbal tea blends. Plus you’l get a stainless steel strainer, a 30+ page kombucha brewing eBook and more, including a bonus kombucha brewing video course (among other sweet bonuses). 

AND, until March 10th, you can save an additional 20% off all kombucha products from Farmhouse Teas, including flavouring teas, SCOBYs and the Homestead Kombucha Bundle.

* Use code KOMBUCHA20 at checkout to get your discount.

 

How to make homemade kombucha

Once you’ve got your SCOBY, tea, sugar and fermenting vessel, you’re ready to get started making your own kombucha at home! 

First you’ll need to know how much of each ingredient to use. This will depend on the size of your fermenting vessel.

For a quart-size jar, use

  • ½ Tablespoon loose leaf tea or 2 tea bags
  • ¼ cup sugar 
  • ½ cup starter tea

For a half gallon, use

  • 1 Tablespoon loose leaf tea or 4 tea bags
  • ½ cup sugar
  • 1 cup starter tea

For a gallon, use

  • 2 Tablespoons loose leaf tea or 8 tea bags
  • 1 cup sugar
  • 2 cups starter tea

 

Step 1 – First Ferment

The first part of the kombucha-making process is called the First Ferment. This is the part where you actually get your batch going and get it started fermenting. 

 

Watch: How to Make Kombucha At Home – First Ferment

Here’s what you do:

1. Bring a kettle of water to a boil. Place your tea into a tea pot or other similar vessel to steep in (you could also use a pot or a glass jar or bowl). Make sure that loose leaf tea is contained in a tea bag or strainer.

2. Once your water has boiled, pour it over your tea and allow tea to steep for about 5 minutes. 

3. Strain tea or remove tea bags and then transfer tea to your fermenting vessel (make sure to leave space for your starter tea!). Add sugar and stir until dissolved.

4. If there’s lots of extra room in your fermenting vessel (ie. in a large, gallon jar), top with cool water until your vessel is about of the way full.

5. Allow tea to cool to at least 85 degrees Fahrenheit or cooler (room temperature to tepid, lukewarm water is ideal) before adding your starter tea and your SCOBY. 

* DO NOT add your SCOBY to hot tea! If the liquid is too hot, -it will kill your SCOBY! Liquid should also be at least room temperature and not refrigerated when doing your first ferment as refrigeration slows the fermentation process.

6. Once your tea has cooled down, add you starter tea and your SCOBY. Then place a coffee filter over the jar opening and secure with an elastic band. Set kombucha aside on your counter at room temperature but out of direct sunlight, and leave it to ferment for at least 5 to 7 days and up to about 2 weeks.

* The time it takes for your kombucha to ferment depends on the temperature (warmer temps = faster fermentation and cooler temps = slower fermentation), as well as your personal preferences (if you prefer it sweeter, bottle it sooner. If you prefer less sugar, wait a little longer to bottle it).

 

Step 2 – Second Ferment

The second ferment is when the real fun begins! This is when you get to add your flavourings and bottle your kombucha!

 

Watch: How to Make Kombucha At Home – Second Ferment

You’ll need… 

  • Bottles (use glass bottles with airtight lids to bottle your kombucha and allow it to build up carbonation. I like to use swing-top bottles or glass growlers for mine). 
  • Flavourings (fresh, frozen or dried fruits, fruit juices, herbs and spices work great for flavouring kombucha! I especially like using the herbal tea blends from Farmhouse Teas to flavour my kombucha. My favourite flavours are Rose Berry, Strawberry Mojito, Apple Pie and Turmeric Ginger Peach… Okay, who am I kidding. I like them all!) 

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Add your flavouring(s)

Start by adding your flavourings to your bottle. If using fruit, you can either pop it in the bottle whole, chopped up, or blend it up first with a tablespoon or two of kombucha and then add it to the bottle. If adding herbal tea, herbs or spices, just add them in loose. You can strain them out later. 

As for how much to add, I sort of eyeball it, but on average I’ll add about one tablespoon of herbal tea to a 34 oz. swing-top bottle, or about ¼ cup of fresh or frozen fruit. If adding spices (cinnamon, ginger, turmeric, etc.) I add about ½ teaspoon dried, ground spices or 1 teaspoon fresh (ie. ginger, turmeric, etc.).

This is where you get to play around with the different flavours and amounts and find what works for you. There are no hard and fast rules about flavouring kombucha like there are when you’re doing your initial ferment, so have fun! I’ve personally never made a bottle of kombucha I didn’t like, but if you do happen to make a bottle too strong or you don’t like the flavour combination, it won’t hurt you. Just chalk it up to experience and adjust your flavouring next time:)

The sky’s pretty much the limit when it comes to flavouring kombucha. I love using the herbal flavouring packs from Farmhouse Teas because they’re delicious, 100% organic and already blended for me, but here are some of my other favourite flavours and combinations…

 

Kombucha flavour combo ideas 

  • Strawberry Mint 
  • Strawberry Basil 
  • Strawberry Rhubarb 
  • Blueberry Lemon/Lime 
  • Lemon Ginger 
  • Pineapple Ginger 
  • Mango Pineapple 
  • Blackberry Ginger 
  • Apple Cinnamon 
  • Raspberry Cherry 
  • Raspberry Lemon 
  • Watermelon Mint 
  • Cherry Lime 
  • Cranberry Orange 
  • Lemon Rosemary 
  • Blackberry Cherry 
  • Blackberry Mint 
  • Pear Ginger 
  • Tripleberry (Blackberry Blueberry & Raspberry or Strawberry)

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Bottle your kombucha 

Once you’ve added your flavourings to the bottle, use a funnel to pour in your kombucha (remove the SCOBYs first!). Fill the bottles up to the top, leaving about an inch to ½ inch headspace. Seal the bottles with the lid and set it aside on the counter out of direct sunlight once more.

Allow the bottles to sit and do their second ferment for about two or three days. Then transfer to the fridge to chill before serving!

Allowing your bottled kombucha to sit on the counter for a few days allows it to continue fermenting and helps build carbonation. Putting it in the fridge helps slow the carbonation so it doesn’t get too bubbly.

I recommend chilling it before opening it up, both because cold kombucha (like cold beer) just tastes better, and because I once opened a warm bottle of blackberry kombucha in my friend’s kitchen and it EXPLODED all over their ceiling, walls, clothes… Not my finest hour. 

To be fair, we had been travelling and I had it jumbling around in my backpack, and I’ve never had a problem with chilled kombucha! Still, you might want to open it over the sink (or outside) just in case;)

 

How to store homemade kombucha

Store kombucha in the fridge. If you store bottled kombucha at room temperature for a long time it will build up a lot of carbonation and could start to leak or even explode all over. Storing it in the fridge will slow the carbonation and keep it longer. 

Kombucha is fermented, so it won’t technically go bad. But once opened, it can lose carbonation within about a week or so.

If left to ferment for too long, it will also start to taste more like vinegar than a refreshing drink. If this happens, simply use it as a base for homemade salad dressing!

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

Is Kombucha safe for kids?

Due to the fermentation process, there is sometimes trace amounts of alcohol in kombucha, but nowhere near enough to cause any sort or effects. Still, this is something you might want to consider when giving kombucha to young children.

I definitely wouldn’t give it to babies under one year old as they are still developing their digestive systems. But our almost five-year-old LOVES kombucha and drinks it regularly (and has been drinking it since she was three). She doesn’t even know to ask for soda, but she asks for kombucha on almost a daily basis!

 

Storing your SCOBYs in a SCOBY hotel

Every time you brew a new batch of kombucha, a new SCOBY will form. Before long, you’ll no doubt end up with quite a few of them! And they all need a safe place to live when you’re not actively using them to make a fresh batch of kombucha. 

Enter the SCOBY hotel…

SCOBY hotels are essentially just glass jars where you store your SCOBYs along with some of the fermented tea from previous batches of kombucha. I store my SCOBYs in a gallon-sized glass jar and I always add about two cups of starter liquid back to it along with my SCOBYs after I’m finished with my first ferment (before bottling and flavouring). This will keep your SCOBYs alive and healthy until the next time you go to use them.

Store your SCOBY hotel in a dark, room temperature place. I store mine in our pantry. I’ve stored SCOBYs without using them for up to about two months or so before and they’ve always been fine, but to keep them strong and healthy, you should brew a fresh batch at least once a month or so and then add some of the starter liquid from your fresh batch back into your SCOBY hotel so they have more sugar and caffeine to feed on.

If you go too long without “feeding” them some fresh starter liquid, they could starve to death. Although from my own experience, they’re pretty hardy little creatures and seem to survive just fine for quite a long time!

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

What to do with extra SCOBYs

At some point, you’ll find yourself with more SCOBYs than you need or than you have room for in your SCOBY hotel. Not to mention, SCOBYs do get old and very thick as they continue to grow. Here are some ideas for what to do with extra SCOBYs you no longer need…

  • Sell them (or give them away!)
  • Feed them to your chickens (our chickens LOVE when I chop up a SCOBY or two, and it’s just as healthy for them as it is for us humans!)
  • Compost them 
  • Blend them up and add them to your smoothie (ok, I haven’t personally done this, but I know of people who have, and it’s extra probiotics for you! Yum! ??)

 

Download your FREE Kombucha eBook!

Once you make homemade kombucha a few times, it’ll likely become second nature. But you’ll probably want to refer back to the instructions a few times when you’re first getting started. To help with this I created a free Kombucha-making eBook that you can download from my Free Resource Library. 

> Sign up here to get access to all of the resources in my (growing) library, and find my How to Make Kombucha At Home step-by-step printable guide under the Kitchen & Pantry Resources section of the library.

 

Kombucha is one of the healthiest drinks on the planet (besides water), but storebought kombucha is SO expensive! Learn how to make kombucha at home for a fraction of the price, plus get as creative as you like with custom flavours! Homemade kombucha is healthy, affordable, delicious and easy to make. Here's everything you need to know to get started! #homemadekombucha #howtomakekombucha #kombucharecipe

How to Make Kombucha At Home

Ingredients

  • 2 tablespoons looseleaf black or green tea (or 8 tea bags)
  • 1 cup organic sugar
  • 2 cups starter tea
  • 1 SCOBY
  • Your choice of fruit, juice, herbs, spices or herbal tea for flavour

Instructions

First Ferment

  1. Bring a kettle of water to a boil. Place your tea into a tea pot or other similar vessel to steep in (you could also use a pot or a glass jar or bowl). Make sure that loose leaf tea is contained in a tea bag or strainer.
  2. Once your water has boiled, pour it over your tea and allow tea to steep for about 5 minutes.
  3. Strain tea or remove tea bags and then transfer tea to a glass gallon jar (make sure to leave space for your starter tea!). Add sugar and stir until dissolved.
  4. If there’s lots of extra room in your jar, top with cool water until your vessel is about ⅔ of the way full.
  5. Allow tea to cool to at least 85 degrees Fahrenheit or cooler (room temperature to tepid, lukewarm water is ideal) before adding your starter tea and your SCOBY. * DO NOT add your SCOBY to hot tea! If the liquid is too hot, -it will kill your SCOBY! Liquid should also be at least room temperature and not refrigerated when doing your first ferment as refrigeration slows the fermentation process.
  6. Once your tea has cooled down, add you starter tea and your SCOBY. Then place a coffee filter over the jar opening and secure with an elastic band. Set kombucha aside on your counter at room temperature but out of direct sunlight, and leave it to ferment for at least 5 to 7 days and up to about 2 weeks. * Warmer temperature = faster fermentation and cooler temps = slower fermentation

Second Ferment

  1. Once your tea is fermented to your liking, it's time to flavour and bottle it. Start by adding your flavourings of choice to your bottle. If using fruit, you can either pop it in the bottle whole, chopped up, or blend it up first with a tablespoon or two of kombucha and then add it to the bottle. If adding herbal tea, herbs or spices, just add them in loose. You can strain them out later.
  2. How much flavouring you add is up to you, but on average I’ll add about one tablespoon of herbal tea to a 34 oz. swing-top bottle, or about ¼ cup of fresh or frozen fruit. If adding spices (cinnamon, ginger, turmeric, etc.) I add about ½ teaspoon dried, ground spices or 1 teaspoon fresh (ie. ginger, turmeric, etc.). Play around with different flavours and amounts and find what works for you.
  3. Once you’ve added your flavourings to the bottle it's time to add your kombucha tea. First remove the SCOBYs and place them in your SCOBY hotel. (If you don't yet have a SCOBY hotel, add them to a clean glass jar). Add at least two cups of tea to your SCOBY hotel to keep the SCOBYs hydrated and "fed."
  4. Using a funnel to pour your kombucha, fill the bottles up to the top leaving about an inch to ½ inch headspace. Seal the bottles with the lid and set aside on the counter out of direct sunlight once more. Allow the bottles to sit and do their second ferment for about two or three days. Then transfer to the fridge to chill before serving.
  5. Serve chilled or store your kombucha in the fridge.

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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It’s been a minute since I popped into IG to say hi. (Hi! 👋) But before I share what’s been going on behind the scenes, I thought it would be a good time to (re)introduce myself, because I’ve never actually done that before!

My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

But preparedness and security isn’t the only thing that drives us… The peace of mind I get knowing that everything we grow is 100% organic, and that the ingredients in our food, medicine, personal and household products are safe and natural is worth more than anything I could buy at the grocery store.

(I’m not perfect though. Not by a long shot. I still rely on the grocery store, on modern medicine, and on many modern conveniences to get by, but I balance it as much as I can:)

(Continued in comments…)
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!

One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?

(The answer is obviously no one… No one wants that).

Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.

Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!

This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!

Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!

Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)

Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!

Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓

#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
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Yes, you read that right…

Modern Homesteading Magazine is coming to an end.

This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.

And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!

And it’s the first issue I’ve ever offered in PRINT!

But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.

If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.

Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.

Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.

I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!

When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)

Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!

Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)

#modernhomesteading #homesteading #homesteadersofinstagram
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!

But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.

That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.

Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.

Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!

If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:

• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman

And more!

If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.

Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society

#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
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There are so many reasons to grow your own food at home:

💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share

But perhaps the number one reason is because it just tastes better!

Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.

Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!

With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.

(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).

In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!

You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)

The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.

#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!

Here’s a glimpse of what you’ll learn inside the Society:

🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.

🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.

🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.

As a member, you’ll enjoy:

📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.

📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.

🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.

I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

Link in profile or visit thehouseandhomestead.com/society to learn more.

#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

(Continued in comments…)
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Another garlic harvest in the books!

Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.

Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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#houseandhomestead
#momentsofcalm
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