Kombucha is a fermented drink that is full of probiotics. What are the benefits of drinking kombucha? Well, try these ten for starters:
- Improves your digestion
- Helps you lose weight
- Reduces your stress levels
- Boosts your energy levels.
- Boosts your immune system
- Relieves constipation
- Cures hangovers
- Cleanses your liver
- Makes your skin look younger and works to heal eczema
- Strengthens your hair and fights grayness
What you will need:
- Sterilized glass one gallon jug or pickle jar
- Sterilized Ball jars
- “Pop top” beer bottles.
- Cotton towels
- Rubber bands
- A SCOBY, that is a Symbiotic Culture of Bacteria and Yeast – a simple acronym. You can buy them from here.
- Green tea or black tea
- Optional fruit to taste according to what flavors
The name is derived from the Japanese “Kombu,” which means kelp, or seaweed, and “cha,” which means “tea.” It is often thought that kombucha is made from mushrooms, but this is not so. It could be the appearance of the yeast and the SCOBY that would give people this impression, as they do resemble a slimy mushroom when grown in a glass jar or jug. You’ll need:
- 3 quarts of water.
- 2 -3 teaspoons of black tea
- 2 -3 teaspoons of green tea
- 2 cups of sugar. If you’re using teabags, use about 5 bags of each kind of tea. Bring the tea to a boil and let it cool. THIS IS IMPORTANT – don’t use tap water if you are on municipal water. Chlorine and fluoride are not only REALLY bad for us, they kill the kombucha.
Put the tea and the SCOBY in the gallon jar, and put the cotton towel on the top, setting it in place with the (tight) rubber band so the tea can breathe. Keep the tea in a cool dark place (between 73 and 85 degs Fahrenheit.) The warmer the SCOBY is, the quicker it will ferment. If you are fermenting the SCOBY in the wintertime, it might take 4-5 days, as the cooler the temperature, the longer the fermentation process will take. After the SCOBY is ready to go, take a taste test. You can use a straw for this, which is a great way to do it as the straw is long and thin enough to get through a narrow-necked jug and into the liquid. You can take a small sample by dipping one end into the bell jar and then putting a finger over the non-submerged end, which will trap a small amount of the concoction in the straw. If it tastes good you are ready to relocate it into mason jars, or bottles, leaving the SCOBY in the main container. The liquid poured into secondary containers constitutes the second fermentation. Let it ferment for a while longer – you can put some fruit in and let it sit for at least a day and then it’s ready to drink. The concoction is still fermenting, but there’s no bonus prize for letting it ferment longer – it’s all about your taste and what you like. We like to experiment with fruits and you can use anything, from ginger to oranges, from berries to tropical fruits like mangoes or pineapples.