Have you heard of Kombucha and wondered what the fuss is all about?
Kombucha is an ancient drink made for centuries and celebrated for the numereous health benefits it holds. It really is a wonder drink. It helps balance your gut flora, assists liver function enabling your body to eliminate toxins and boosts the immune system.
So what is it?
It is a sugary tea that is fermented with the help of a scoby (Symbiotic culture of bacteria and yeast.) After a few weeks of fermenting, the brew is converted into beneficial enzymes, probiotics, antioxidants, and minerals.
It has sugar in it?
Don’t worry, the Scoby eats most of the sugar throughout the fermenting process, creating a slightly sour beverage.
What do you need:
– 1 Scoby (you can get these online or by asking around, ie at your local health food store.
– A large glass jar
– Cheesecloth & Rubber band
– 1 cup of organic coconut sugar
– 2 organic green tea bags
– 2 organic black tea bags
– Water (depending on the size of your jar
- In the kettle bring water to boil
- Pour into the glass jar to sterilize it and tip back out.
- Boil water again and pour it into the glass jar
- Dissolve sugar by stirring into the water
- Drop in all of the tea bags and allow to completely cool
- Once cooled, remove tea bags and add the Scoby
- Cover with the cheesecloth and secure with a rubber band
- Ferment for 2 – 4 weeks. Keep the jar at room temperature in a dark place
- After 2 weeks start to taste the Kombucha to determine when it has reached a balance of sweetness and tartness that is pleasant for you
- Once it is ready, remove the Scoby and prepare for the next batch. Use 1 cup of the starter tea with the next batch.
- You can drink the Kombucha as it is or flavor it. I love using Pinneapple to flavor mine. Any other sugary fruit or vegetables work well.
- Chop your fruit or vegetables up and place it into the tea mixture. Ie half a pineapple.
- Seal up your jar and place in the fridge for 1 to 2 weeks or until at an ideal flavor for you.