I recently discovered Kombucha. I’ve heard my great-aunt talk about hers but I had never tasted it and had no idea why she was drinking it. So, I did a little research of my own and now I have a 1 gallon glass jar growing in my bedroom 🙂
First, lets start with WHAT it even is! Kombucha is this crazy fermented probiotic drink. It’s made from black and green tea, sugar and a scoby. You will need a starter kit to get started, which will consist of a scoby and 1 cup of liquid from a previous batch. Basically, the scoby feeds on the sugar and tea during the fermentation process. It takes roughly 2 weeks to ferment but up to 31 days. When it’s finished, it’s this carbonated amazing drink.
So why is it so healthy?
- Probiotics – Research has found consuming probiotics can help fight colds, lower cholesterol and promotes a healthy gut, alleviating issues such as IBS, diarrhea and food allergies.
- Weight Loss
- Increased Energy
- Cleaning and Detoxification
- Alkalizes the Body – balances internal pH
- Rebuild Connective Tissue – helps with arthritis, gout, asthma, rheumatism
- Cancer Prevention
- Reduces Blood Pressure
- Relieves Headaches and Migraines
- High antioxidants
- Improve eyesight
- Heal Eczema
- Prevent Arteriosclerosis
- Speed Healing of Ulcers
- Help Clear Up Candida and Yeast Infections
- Help, Heal, Repair and Prevent Joint Damage
How to make your own Kombucha.
- You’ll need a large glass jar or bowl that has a wide opening. You want to avoid using plastic because the chemicals in the plastic can leach unto the kombucha during the fermentation period. I use one of those giant glass jars you buy pickles in, in the bulk section of the grocery store. Avoid using soap when washing your jar out too.
- You’ll need a piece of cloth to secure around the opening of the jar with a rubber band. It’s not recommended to use a cheese cloth since this allows particles to pass through.
- 1 Scoby disk. You can purchase the scoby from a health food store or online. Every time you make a new batch, it’ll make a new scoby in which you can give to a friend or start multiple batches.
- 8 cups of water preferably filtered or distilled.
- 1/2 cup organic cane sugar. Most of the sugar is “eaten” by the yeast during the fermentation process, so there is very little sugar actually left by the time you drink it.
- 2 Tablespoons black tea and 2 Tablespoons of green tea or 4 black tea bags (organic if possible).
- 1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
- Bring your water to a boil in a big pot on the stove. Once boiling, remove from the heat and add your teabags and sugar, stirring until the sugar dissolves.
- Allow the pot to sit and the tea to steep for about 20 minutes, then remove and discard the tea bags or strain the tea leaves.
- Let the mixture cool down to room temp (about an hour). Once it’s cooled, add your tea mixture to your big jar. Drop your scoby and 1 cup of pre-made kombucha in.
- Cover your jar with your cloth and rubber band it in place. You want the cloth to cover the opening and stay in place but be thin enough to allow air to pass through.
- Allow the kombucha to sit roughly 2 weeks. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Taste test the batch every few days to see if its reached your desired taste and level of carbonation you’re looking for.
- Once it’s done, take a cup of juice out and the scoby for your next batch.