How To Clean Your Yoga Mat Naturally!

I hope I didn’t interrupt you mid-ohm (om? whichever you prefer), because I wanted to make sure your mat was squeaky clean before you go pressing your palms, feet, and face down into it. And not a ‘clean’ that is full of nasty and toxic ingredients. This one is purely simple and safe for you. Plus, it only takes two ingredients to make, so there’s that.

After getting a good yoga mat (this is the one I own and it is seriously the best mat ever), I knew I wanted to take really good care of it. The cleaner is the only one I’ve ever used on my mat. I’ve had the mat since 2010 and it’s still pretty close to brand new (minus all the love I’ve put into it). Now it’s my turn to let you in on the yoga mat cleaning secret!


What you’ll need: 1 spray bottle 


  • 6-10 drops of tea tree oil
  • water to fill the remainder of the bottle

1. Put the tea tree drops into a spray bottle and fill the rest up with water.2. Shake to mix, and then spray!

Before I ever started using tea tree oil, I wish I would have known about it sooner. It’s so versatile because it offers so many uses. It’s properties are:

  • anti-bacterial
  • anti-fungal
  • anti-viral
  • good for acne and athletes foot
  • can reduce warts
  • can be diffused into a room for combatting airborne viruses

How cool is that? Plus, a little goes a long way (as you can see from the above concoction).

This cleaner was definitely needed after last night’s sweat session in hot yoga. From drippy sweaty mess (me and the mat) to squeaky clean (just the mat this time, I think I’m a lost cause).

I also use my tea tree oil spray for other areas of the house, but I’ll save that for another post!

Have you ever used tea tree oil before? If so, what’s the main use for it?


how to make kombucha from your homemade Scoby + second round fermentation

If you missed the first part of this series on making your own SCOBY, click here, or if you acquired a SCOBY from somewhere/someone else (hey friends! mine will be up for grabs again soon!), then forge ahead!

So, kombucha making… it’s fun! And, it doesn’t take a lot of time to make a ton of kombucha at all (the longest part is making a SCOBY and after that, you’re laughing). Because I’m so excited to share this process with you (and pretty sure a bunch of you have been waiting patiently for this post), I’m not going to prolong it anymore. Let’s get on with the details (and sorry about the length of the post – I wanted to be detailed without going overboard, but it’s still on the wordy side)!

Here’s what you’ll need to make 1 gallon of kombucha:

  • 1-gallon glass jar/container
  • 13 to 14 cups reverse osmosis/filtered water (chlorine-free)
  • 2 tbsp loose leaf tea or 8 tea bags (I used loose organic jasmine green tea)
  • 1 cup of organic cane sugar
  • 1 SCOBY (homemade or acquired)
  • 2 cups starter tea (from your homemade SCOBY creation!)
  • paper towel/coffee filter/tea towel (aka something breathable) + rubber band
  • super clean hands!

And just in case a gallon is too much, here are some different volumes of kombucha:

Amount/VolumeTeaSugarWaterStarter Tea
 1 quart ½ tbsp loose leaf tea or2 tea bags ¼ cup  2 to 3 cups ½ cup
 ½ gallon 1 tbsp loose leaf tea or4 tea bags ½ cup 6 to 7 cups 1 cup
 1 gallon 2 tbsp loose leaf tea or8 tea bags 1 cup 13 to 14 cups 2 cups

How to prepare your kombucha:

1. Boil your water then add the loose tea or tea bags to the water and steep until cooled to room temperature.*

*alternatively, you could boil a small amount of water (I used 2 cups) and make a tea concentrate, add the sugar to it, stir to dissolve, then once cooled/done steeping, add room temperature water to the concentrate to get to your 13 to 14 cup final volume.

2. Add in your sugar while tea mixture is still warm and stir until fully dissolved.

3. Once completely cooled to room temperature, transfer to a jar.

4. With very clean hands, add SCOBY along with the starter tea to your cooled tea batch (never add a SCOBY to a warm tea mixture!). Mix together with non-metal utensils (like a wooden spoon).

(Note: your SCOBY does NOT need to be put on top of the tea mixture, like how it formed there when you made the SCOBY. With the kombucha, you add the SCOBY and starter tea to the prepared sugar tea, and like in the picture above, the SCOBY can float in the mixture. It could eventually float back up to the surface, but if it doesn’t, that’s ok too. A new SCOBY will form no matter where the mother SCOBY (i.e.: the SCOBY in the picture above) is.)

5. Cover jar with a towel and secure with a rubber band (to keep flies out!). You should also label the jar so you know when your kombucha started brewing.

6. Let your kombucha sit to brew for 5-30 days. The length of time will depend on how sweet you want your kombucha to taste. The longer it sits, the longer it ferments, and the more the taste will turn to vinegar and less like sweet tea.

7. A NEW baby SCOBY will start to form on the surface of your kombucha. If your mother SCOBY is free-floating, then the baby SCOBY will foam by itself on the surface of the tea, but if the mother SCOBY floats up to the surface, then it could fuse with the newly developed SCOBY (but don’t worry, they’re super easy to take apart).

Where to store your kombucha while it ferments:

  • out of direct sunlight
  • somewhere in your house that is between 70-80*F 
  • somewhere that you can check, smell and taste fairly regularly (ex: in the kitchen corner, on a desk, on the kitchen table, etc.)

Watching your new baby SCOBY form:

Here’s a look at a few pictures of how mine developed.

I skipped ahead a few days after Day 2, and in Day 7’s picture, the white you see in the upper-left portion of the jar is the new baby SCOBY forming (and my mother SCOBY did actually float up and they joined together):

I actually thought I had messed up by Day 10 and that ‘bad’ mold was forming, but it was just my new baby SCOBY sitting over the mother SCOBY that made it look like greenish mold. Phew!

How to know when your kombucha is done brewing for your personal preferences:

  • Start taste-testing after five days. If you have a pour spout on your jar like I do, then it’s easy enough to pour a bit out to sample OR alternatively, you can stick a clean straw in the top of the mixture, past the scoby, down into the kombucha, then put your thumb over the straw to capture some liquid in it, remove the straw and pour into a glass. 
  • Do some experimenting. Have some after five days, then a week, and then a week and a half, to help you decide how you like the taste of your kombucha best.

I decided that after 12 days my kombucha was ready for what worked for me. I found it not too sweet, but just enough tartness (medium-to-strong vinegar taste) to it by then. But again, it’s all based on personal preference! At the end of this brewing process, you’ll now have two scobys (a mother and a baby) to work with!

And once you’ve decided that your kombucha is done brewing and ready to drink, it is up to you whether you want to just drink it the way it is (i.e.: unflavoured/natural) OR flavor it. This brings me to my next point…

Second Round Fermentation

Second round fermentation is when you take your newly brewed kombucha and ferment for a second round, but this time with fruits, juices, herbs, herbal teas, spices, etc. instead of a SCOBY.

You omit the scoby in this fermentation and put in an airtight bottle this time around (vs. covering with a towel which you did to make the scoby and brew the kombucha). Without the scoby, the yeast and bacteria in the kombucha can still consume the tea and sugar, which results in carbon dioxide building up and what gives the kombucha the fizzy texture associated with it (and also why you might see ‘blobs’ or new baby scobys forming when you buy kombucha because it’s constantly working away!).

Second round fermentations are great because you can play with a ton of flavours, and it doesn’t take long to achieve a finished kombucha product (I know, the end is finally here!). But if you like it plain too, don’t worry, it’s just one less step you need to do in order to start drinking your kombucha.

If you do want to play around with flavour combos, here are some of my suggestions for second round fermentations:

  • peppermint + chlorophyll
  • peach ginger
  • blueberry maple
  • goji berries
  • pineapple juice (from organic canned pineapple)
  • fresh mango
  • fresh strawberries

Now, let’s quickly go over how to do it!

How to do a second fermentation:

1. Remove the SCOBY from your kombucha.

2. Get an airtight bottle and add your desired flavor combinations to it. (Organic peach and ginger in the below photos.)

3. Add your kombucha to the bottle, leaving some space at the top.

4. Close bottle (so it is airtight).

5. Allow the bottle to sit at room temperature for 2 – 14 days (depending on the contents within the bottle; fresh fruit will require less time).

6. Be careful opening the bottle (because of the built-up pressure, especially if it’s been sitting for longer).

7. Strain out the contents (i.e.: your fruits added to kombucha) prior to consumption, if desired.

8. Alternatively, the kombucha can be rebottled (after straining out fruits) and stored on the counter or in the fridge until ready for later consumption. This is also where you might notice new ‘blobs’ or baby scobys forming.

Once the kombucha has been used up for drinking au natural or put into a second fermentation, now’s the time to either keep your baby SCOBY (to start brewing two batches of kombucha instead of one), or to package and put up for donation.

We’ll be donating for the time being, and just working with our SCOBY we originally grew from scratch. So, if anyone around me is looking for a SCOBY in the near future, you know who to contact ;).

A quick recap: make a new batch of sugar tea, then add your SCOBY + starter tea to it, let it sit covered for 5 – 30 days, bottle kombucha and drink OR start a second round fermentation to flavor, then keep your new baby SCOBY (you will now have two instead of one) or donate it to a friend so they can get in on the fun!

So, now that you know how to make your own kombucha, it doesn’t end there. There are other great tips to know about kombucha, like:

  • creating a continuous brewing system
  • what to do with the SCOBY as you keep brewing kombucha batches
  • how to develop a consistent brewing system that works for you
  • and any other missed details (usually the small stuff!)

If any of these topics interest you, or I didn’t answer any of your questions/concerns/etc, let me know and I would be more than happy to put together another kombucha post. Until then, I will stop because I already feel like I might have overwhelmed you. So if I did, I apologize!

All I can say now is happy kombucha brewing! I hope you enjoy the process as much as I have, and realize how easy it is to do!!