Kombucha Recipe

ABOUT KOMBUCHA

Kombucha is an effervescent beverage known for its health enhancing and medicinal properties. Kombucha is a probiotic that can be made easily at home once you have aquired some SCOBY, or a Symbiotic Culture of Bacteria and Yeast. This is often referred to as the “mushroom” or “mother”. Scientifically it is classified as a zoogleal mat. Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. Kombucha is a detoxifier and natural energy booster. It is said to help clean the liver, slow or reverse aging and fight serious diseases such as cancer and multiple sclerosis. Kombucha is said to improve eyesight, joint function, skin elasticity, menstrual cramps, arthritis, sex-drive, exczema, digestion and more.

KOMBUCHA RECIPE

Bring 12 cups of water to a boil in a stainless steel or glass pot. Remove from heat and add 4 black tea bags. (You can use green tea, yerba mate, white tea, or experiment with other additions but you should keep at least 50% of the tea black.) Steep for 10 minutes and remove tea bags. Add one cup of natural cane sugar and stir. Let the tea cool to room temperature. Transfer to a very clean glass container, preferrably with a wide mouth so that you can easily remove the SCOBY later. Add the SCOBY you have to the fresh brew. Cover the top of the container with a coffee filter or thin cloth and secure with a rubberband. (Do not put anything metallic in it.) Store the tea in a dark cupboard or pantry for 7-14 days. Then, kombucha! Begin by drinking 2 ounces twice daily and increase consumption as you feel comfortable. Share your kombucha with a friend.

*Kombucha must be stored at room temperature while it is fermenting but can be refrigerated after fermentation has finished.

*Do not refrigerate or heat the SCOBY.

*The thicker the SCOBY becomes, the faster the tea will ferment. To slow fermentation you can peel off layers of the SCOBY and use it to start new batches or compost it.

*The longer you ferment the kombucha the more it will aquire a vinegar taste and the more beneficial it will be for you. You can sample your kombucha beginning on day seven by using the finger over a straw method.

*Please do not consume kombucha if you are taking hormone replacement therapies, have ulcerative colitis or notice any allergic reactions. In general use common sense and consult your physician if you have any questions or concerns about the safety of consuming kombucha.

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