I love love love my Kombucha! Its odd that I use the word love when I am referring to a colony of bacteria and yeast, but that is exactly what Kombucha is. It is made by adding the colony to sugar and tea and allowing it to sit and ferment. The resulting Kombucha tea is high in B vitamins and probiotics as well as other beneficial compounds. It is known to improve your health by stimulating the immune system, removing toxins, improving digestion and liver function, and even preventing cancer.
Kombucha tea started in China in 221 BC, during the reign of the Tsin Dynasty, it was called “the tea of immortality. Today Kombucha’s popularity is spreading and people are brewing it for its amazing health benefits as well as for its distinctive flavor and a tangy fizz. If you are interested in brewing your own Kombucha, I urge you to do your research first. Kombucha tea is a powerful detox, and if you are on medications, pregnant, or nursing, many people caution against drinking this tea. Below is a picture of a SCOBY (the mother on the bottom and the new baby on top) and myself holding a fresh batch of Kombucha.
Kombucha tea started in China in 221 BC, during the reign of the Tsin Dynasty, it was called “the tea of immortality. Today Kombucha’s popularity is spreading and people are brewing it for its amazing health benefits as well as for its distinctive flavor and a tangy fizz. If you are interested in brewing your own Kombucha, I urge you to do your research first. Kombucha tea is a powerful detox, and if you are on medications, pregnant, or nursing, many people caution against drinking this tea. Below is a picture of a SCOBY (the mother on the bottom and the new baby on top) and myself holding a fresh batch of Kombucha.
Ingredients:
2 quarts filtered water
4 organic black or green tea bags
¾ cup white sugar
½ cup Kombucha from the last batch
1 SCOBY (SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s what transforms the sweet black tea into Kombucha and provides the healthy probiotics. You can receive one from a friend who makes Kombucha, you can order one through the mail)
*Tip #1
It is important to use the highest of care when preparing Kombucha, as with any fermented recipe. Wash your hands and all cooking supplies thoroughly with soap and water to avoid contamination.
*Tip #2
Only use glass materials. Metal and Plastics are not suitable.
*Tip #3
Watch your fermenting SCOBY carefully, although rare, a SCOBY can develop molds, in which case it must be thrown out along with the fermenting tea.
Directions:
Day 1:
1. Boil a quart of filtered water.
2. Add the 4 tea bags and let steep for approx. 20 minutes.
3. Stir in the sugar and let cool.
4. Pour the cooled tea into a half-gallon glass jar or bowl and then fill the jar with 1 quart cool filtered water.
5. Place the SCOBY top and add 1/2 cup of Kombucha from the last batch as a starter. (SCOBY may float or sink)
6. Cover jar/bowl with a kitchen cloth or paper towel and secure it with a rubber band.
7. Place this jar/bowl in a quiet, dark place for about 5-10 days. The longer it sits, the less sweet it will be. I personally like to let it sit for around 8 days.
Day 10 (or sooner, if you prefer):
1. You will now have 2 SCOBY’s!! The “baby” and the “mother. Give the baby to a friend for brewing or else throw away. Place the “mother” SCOBY on a clean plate (you will re-use this one for the next batch).
2. Remove 1/2 of the Kombucha tea to serve as a starter for the next batch.
3. Pour the Kombucha into preferred glass bottle/bottles. There will be some sediment and this is normal, infact it is beneficial.
4. Let the bottle sit at room temperature for 5 days, which will add better carbonation. Then after 5 days, transfer to refrigerator too cool… then enjoy!
2 quarts filtered water
4 organic black or green tea bags
¾ cup white sugar
½ cup Kombucha from the last batch
1 SCOBY (SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s what transforms the sweet black tea into Kombucha and provides the healthy probiotics. You can receive one from a friend who makes Kombucha, you can order one through the mail)
*Tip #1
It is important to use the highest of care when preparing Kombucha, as with any fermented recipe. Wash your hands and all cooking supplies thoroughly with soap and water to avoid contamination.
*Tip #2
Only use glass materials. Metal and Plastics are not suitable.
*Tip #3
Watch your fermenting SCOBY carefully, although rare, a SCOBY can develop molds, in which case it must be thrown out along with the fermenting tea.
Directions:
Day 1:
1. Boil a quart of filtered water.
2. Add the 4 tea bags and let steep for approx. 20 minutes.
3. Stir in the sugar and let cool.
4. Pour the cooled tea into a half-gallon glass jar or bowl and then fill the jar with 1 quart cool filtered water.
5. Place the SCOBY top and add 1/2 cup of Kombucha from the last batch as a starter. (SCOBY may float or sink)
6. Cover jar/bowl with a kitchen cloth or paper towel and secure it with a rubber band.
7. Place this jar/bowl in a quiet, dark place for about 5-10 days. The longer it sits, the less sweet it will be. I personally like to let it sit for around 8 days.
Day 10 (or sooner, if you prefer):
1. You will now have 2 SCOBY’s!! The “baby” and the “mother. Give the baby to a friend for brewing or else throw away. Place the “mother” SCOBY on a clean plate (you will re-use this one for the next batch).
2. Remove 1/2 of the Kombucha tea to serve as a starter for the next batch.
3. Pour the Kombucha into preferred glass bottle/bottles. There will be some sediment and this is normal, infact it is beneficial.
4. Let the bottle sit at room temperature for 5 days, which will add better carbonation. Then after 5 days, transfer to refrigerator too cool… then enjoy!
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