Image Credit – https://www.lumina-intelligence.com/blog/probiotics/kombucha-market-industry-trends-and-growth/
Kombucha tea is now readily available in most supermarkets and convenience stores and the benefits are numerous;
-Strengthens digestive system
-Full of nutrients & vitamins
-May prevent disease & slow aging
-Can kill harmful bacteria
-Low in sugar when made correctly
When you make your own kombucha at home, you literally pull in cultures from your own environment & boost your bodies immune response to them. Think house allergens etc.
Also, when made at home you can control the sugar content which I HIGHLY recommend as some store bought brands can be heavy on the sugar.
As kombucha does enhance gut function I recommend incorporating it slowly into your diet. Start with about 1/2c every other day and increase from there. In my opinion drinking a cup a day is more than enough to get the benefits of this ferment.
- Kombucha SCOBY- you can typically acquire one of these by going on a fermented foods chat on social media. Be sure to find a group close to where you live. Be sure to ask them to include 2-3 cups of the tea that the SCOVY came from. You’ll need it for your first batch.
- 1/4 cup clean, distilled water
- 1 cup organic white sugar
- 8 bags of high quality green or black tea
- 2 cups unflavored kombucha (from the original SCOBY)
- 1 SCOBY
- 1 mason jar with lid
- Paper towel and rubberband
- Make tea- bring water to a boil in a pot. Add tea bags and sugar. Remove from heat and allow to cool to room temperature.
- Add your SCOBY (can also be referred to as your “starter.”) Using clean hands, pour the tea you made plus the original tea you obtained with your SCOBY into mason jar. Add your SCOBY to the jar.
- Cover jar with 3 ply (3 layers)papertowel and secure with rubberband.
- Set jar somewhere dark’ish (out of direct sunlight) and room temperature for 6-10days. I leave ours on a spot on our counter away from any windows.
- The longer you leave the tea sit, the less sugar content it will have. The longer it sits, the more vinegar-y it will also taste so keep that in mind. For beginners you may want to enjoy closer to day 6 until you get used to the flavor.
Flavoring your kombucha:
- Strain your kombucha and pour into glass bottles (you can get these cute ones on amazon) leaving about 1 1/2 inches at the top.
- Add your chosen sweetener and seal tightly with lid. I recommend cut up berries or a fruit juice with no sugar added. Berry flavors tend to taste the best.
- Let sit on counter away from direct sunlight for 3-10 days.
- Feel free to strain out fruit before enjoying or drink with fruit in it.
- Heads up- this beverage will be carbonated so use caution when opening lid.
Start with a shot glass a day or every other day and work up to one cup daily or every other day for amazing health benefits.