Make sure the silicone molds are completely clean and dry. Place the molds on a tray or chopping board that's big enough to sit in your fridge.
Wash the strawberries and remove their tops. Add the berries to your blender or food processor and blitz until completely smooth. Pass the strawberry puree through a fine-mesh sieve into a saucepan.
Add the sugar and bring the mixture to a simmer over medium heat. Allow the puree to bubble and reduce for 8-10 minutes, whisking continuously to prevent the mixture from burning to the bottom of the pan. Add the kombucha and whisk to combine.
In a small bowl, mix the agar agar powder with 2 tablespoons of water to form a paste.
Add the agar paste to the saucepan and turn the heat to high until the mixture is bubbling. Turn the heat down to medium and allow it to cook for 4-5 minutes, stirring continuously. Remove the saucepan from the heat and allow to cool slightly for a couple of minutes.
Use a dropper to fill the silicone molds and transfer them to the fridge to set for about 30 minutes.
Remove the gummy bears from their molds and store them in an airtight container in the fridge for up to 4 days.
Agar-agar powder: this recipe calls for agar powder, agar flakes will not work.
Molds: This recipe will fill about 6 gummy bear silicone mold trays. You can half the recipe for less or use different silicone molds you have to hand for any leftover mixture.
Kombucha: Use fruit juice such as apple, orange, or coconut water instead. Just bear in mind, that different fruit juices will yield different textures due to the difference in acidity and sugar levels.
Organic Cane Sugar: If the fruit puree and kombucha are already sweet enough for you just leave out the added sugar or swap it with maple syrup or agave, again just bear in mind the differences in consistency should be expected when interchanging ingredients.