One time, while on vacation and stranded in a Whole Foods while my husband was in a meeting (I guess there are worse places to get stranded!) I bought a bottle of chia seed kombucha. In hindsight, I don’t know why I bought it since I didn’t really expect to like it and I don’t usually just spend $4 on a whim…
Thankfully, I did try it and liked it, but unfortunately, I wasn’t going to spend $4 to get one very often.
I’ve written about chia seeds before and the ways that we use them: to make homemade pudding, thicken soups and sauces, in recipes, on salads, and in smoothies.
According to Mountain Rose Herbs they contain “Essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, 30% protein, vitamins A, B, E, and D, and minerals including calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin, thiamine, silicon, and anti-oxidants.”
Kombucha is also a favorite around our house (if you don’t know what it is or how to make it, here is the info). From a previous article:
Kombucha contains high levels of antioxidants, b-vitamins, probiotics, and glucaric acid. It has been reported to have a variety of health benefits including:
- liver detoxification
- improved pancreas function
- increased energy
- better digestion
- improved mood (helps with anxiety/depression)
- kills candida (yeast)
- helps nutrient assimilation
Combine chia seeds and kombucha and you have a health-boosting, energy giving super drink. I really enjoy the texture of the hydrated chia seeds, and this is a great on the go drink when I have a busy day.
How to Rehydrate Chia Seeds
This recipe works best with rehydrated chia seeds that have already somewhat gelled. To make this, combine:
- 1 part chia seeds
- 4 parts warm water
Stir well and leave in the refrigerator at least a few hours to rehydrate and gel. (A “part” can be whatever measure you want, a Tablespoon, ¼ cup, etc. I make this recipe with 1 part = ¼ cup, so ¼ cup chia seeds and 1 cup warm water.)
Where to Get Chia Seeds
I order chia seeds from Mountain Rose Herbs and Amazon since there isn’t a good local source where I am. Some health food stores carry chia seeds though.
How to Make Chia Seed Kombucha
Chia Seed Kombucha Energy Drink Recipe
Servings
Nutrition
Notes
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Are you a fan of chia seeds or kombucha? Ever tried them together? Share below!
Can I put Chia seeds in my kombucha for the second fermentation and how long will it last refrigerated .
This recipe inspired me to try this myself, because it seems less laborious than sprouting/greening chia.
My 2cents / experience :
Indeed the seeds clump together if you put them into kombucha dry, but it helps if you stir them vigourously, and restir them half an hour later.
In the beginning of each week I put about 100g of chia in a 2L fido-type jar.
I let the kombucha ferment the chia seeds over the course of about 4 days to increase nutrient absorption, and take some of it every morning ( don’t drink it like that, but blend it with some extra kombucha and a kiwi ; this should increase absorption even more, and the vitamineC should help with iron assimilation.
If I don’t use a fido jar, or fill it up to half, the build up pressure from the fermentation can pop open the jar and chia goo will fly everywhere.
Interesting is that the stickyness of the chia seeds seems to dissappear after a day ; maybe this is the kombucha culture ‘consuming’ the goo/sticky material during fermentation?
It would be interesting to see a study on the different levels of nutrition of the various stages of this progress, to see whether the chia nutrients become better absorbable, since Chia has gotten some bad press lately because of its nutrients being poorly absorbed due to all the antinutrients.
Have you bottled the chia seed kombucha before? I made a batch in a similar way to what you suggest once. Left room at the top of the bottles and added pre-soaked seeds. A few days later, some of the bottles exploded. I know it’s possible to bottle the chia kombucha since we all see it at the store but curious how to keep it from over-pressurizing. Any thoughts?
I love kombucha with Chia seeds. I usually add some coconut water as well.
I am interested in making raspberry chia seed kombucha like what is sold in whole foods. My 3 year old and I love it, but it us expensive. What kind of tea should I use and what should I use in the second fermentation to get something like that? I am new to making kombucha and this is the only kind that I’ve tried that I’ve liked.
That was the first blend I tried as well and now I make kombucha at home. In the second ferment I use a hibiscus tea and passion fruit and raspberries. This tastes very fruity like the raspberry chia drink at whole foods. Not exactly the same but similar!
Kombucha does contain trace amounts of alcohol… Maybe not a great thing to give your young child? Love kombucha with chia though. I drink it every day
I do this at least once per week. I tried putting it int he second ferment, total flop, the seeds would rise with the first bubbles, then more bubbles, then MORE BUBBLES. then tea all over the place!!! so now I actually soak the chia in the finished tea before mixing in. the seeds taste nice this way. More flavor then just water.
Erika,
You may be lacking enough salt and proteins for your body to manufacture the proper acid level in your stomach. Salt is a priority in the manufacture of stomach acids. It should not be refined salt, but something like Real salt or Himalayan rock salt. There are many authors who talk about these benefits. I do not remember where I read the article on stomach acids, but try Dr David Brownstein. He has a great book called “Salt: Your Way to Health” You can find it many places, but here is a link to his website https://www.drbrownstein.com/
Try some of his other books as well. He has a lot of great things to add to your knowledge bank of health. He seems to have a great balance of things natural to things medical. A serious shortage in our world.
Good luck defeating your reflux. I suffered for quite a few years with it. I used mainly enzymes then. I wish I would have known about some of the other information available. All the docs do is push lots of meds.
Great forum you have here Katie!
Purchased the Chia seed Kombucha at Whole foods yesterday, consumed about 6 oz of the beverage which I truly enjoyed. Within 4 hours I started suffering with severe abdominal pains. All through the night without relief…..a little better today but still working through this…..last time I try raw chia seeds. Recipe sounds great but unfortunately won’t be using it.
So pre-soaking a few hours will keep the seeds distributed? I like to bottle my Kombucha and water kefir, but the seeds have been clumping to the top and bottom.
Laura,
Yep, exactly! That’s what happened with me also. You’ll see, when you “pre-soak” the chia seeds in 4x the amount of water like in Katie’s instructions, it will become a thick gel, with essentially no water left (all soaked up by the chia seeds). When you stir that gel into kombucha the seeds will more equally distribute. I still find it gets a little clumpy at first but as soon as you break those clumps up they stay apart (unlike before, without pre-soaking them).
Hi again from South Africa.
I love chia seeds and I have grown to love the kombucha with fresh juice added.
So the combination is delightful.
May I ask how much Kombucha may I drink in say a 24 hrs period. I am well used to both.
I battle to get it omega’s 3 from fish sources, they make me terribly nauseus as I do not have a gall bladder, so will the chia seeds be sufficient omega 3’s for me?
I would like to ask you what may I use to help the liver it sure is working overtime??
Thanks again
your website has changed my whole life its been such a blessing I cannot say thank you enough. Kindest regards
Katie,
I tried the combucha and I like it. I also tried with chia seeds, and it is wonderful.
I have one question:
Is it safe to drink if you have reflux or it makes it worse. I would not want to miss the benefits, but I do not want my reflux to be triggered.
Thanks
Erika
Some people find that the mild acid in kombucha tea can give them reflux… As I understand it though, people have different triggers. The only way to figure it out might just be trial and error.
Thank you very much. I did drink it in the morning without eating anything . I also drunk the fermented beet juice without eating. I stoped that, and I hope later I can enjoy both after lunch.
Thanks for your reply. I appreciate it very much.
If you presoak the chia seeds will they float instead of sinking.
So excited to try this. Have been making kombucha for awhile and love it’s zippiness. Have tried chia in drinks but it settles to the bottom….now I know why. I’ll soak them first. Saw your interesting comment about adding fruit juice and a second fermentation. Looking forward to reading up and trying that. Thanks. Loving your site. Oh I’m trying to lose weight and will follow your guidelines. How does the sugar in kombucha effect us and my weightloss efforts? Thanks again.
Im researching making my first batch of Kombucha. Im hoping for a soda / dr pepper replacement type drink. Not that I drink those now but I used to. Just dont like wasting calories on them anymore. Chia seeds could be an intersting element to add to the mix.
Why not just put all ingredients in bottle and drink it few hours later (tea/cafe break)?
I don’t know the exact reason, (perhaps the acidity of kombucha does not allow the chia seeds to gel freely) but I can say that I have previously mixed chia seeds in with kombucha to gel overnight, and they clumped together – big time – even after trying to break them up the next morning. Each sip had either no chia seeds or a big chunk of ’em. I consumed it anyway so I wouldn’t waste 🙂 But it was not pleasant.
What are your thoughts about the phytic acid or other anti-nutrient components of chia seeds? I aways thought they would need to be either sprouted or soaked (in an acidic medium), like other seeds and nuts.
I haven’t tried chia seeds yet, and I haven’t started a kombucha yet, but this looks interesting! I am winding down my cultures as we are planning on moving soon, but after we move I can hopefully get some kombucha going!
How long will the refrigerated, re-hydrated chai seeds stay good? If I want to make enough for more than one serving, but only drink one serving per day, is that possible?
You can keep the chia seeds in the fridge for a long while, a few weeks typically.
Nice! I don’t drink Kombucha because of the caffeine (I’m incredibly sensitive to it) – but I get my chia in at breakfast. I mix 2 tablespoons dry chia, 2 tablespoons hemp seed, and 2 tablespoons raw buckwheat groats, into a cup of raw milk and put back in the fridge for 20-30 min to soften. Delicious. 😀
You can do Kombucha with all Rooibos tea or if you use other teas let the tea ball steep in a glass of boiling water for 60 seconds before you put it in your Kombucha container of boiling water. Most of the caffeine is released in the first 30-60 seconds.
My sister uses all decaf tea when she brews her kombucha because she is very very sensitive. No problems at all with her kombucha.
Hi Katie, do you use whole or ground chia? I have a bag of organic, cold pressed ground chia in the freezer (they have it at the Mennonite variety store in Scottsville).
I use whole usually because I like the chewy texture, but ground works great and the nutrients are more available…
Thanks! Am off to soak some right now!
I was told that you had to grind chia seeds so they don’t just go right through you but I’ve just been taking them whole are they just as good for you