How to make Kombucha

By December 11, 2017home

Kombucha is a fermented drink that has been around for centuries  made with tea, sugar, bacteria and yeast.

This beverage, called the “Immortal Health Elixir” by the ancient Chinese is attributed with several health benefits as:

•Liver detoxification

•Improved pancreas function

•Increased energy

•Better digestion

•Improved mood (helps with anxiety/depression)

•Reducing Candida (yeast)

•Helps nutrient assimilation

Kombucha is a powerful antibacterial agent because of the type of bacteria found in it.  Drinking the live cultures actually destroys bad bacteria responsible for infections.

We love to drink Kombucha, it support a healthy gut, it’s loaded with vitamins B, it has a good source of antioxidants, probiotics and glucaric acid AND it’s an healthy alternative to sodas and other junk drinks.

That’s my pink (strawberries Kombucha). Read bellow how to make it yourself.

 

To get started brewing Kombucha at home, you will need:

  • a starter Culture (also known as a SCOBY,or Symbiotic Colony of Bacteria and Yeast, or mother) 
  • green or black tea
  • white sugar (substitutes sugar like stevia and xylitol do not work, because the sugar is the food for the bacteria)

STEPS:

1. Make green or black tea and combine the sugar until dissolved in a glass jar.


2. Cool the mixture to 68-85ºF and remove the tea bags (or strain the loose tea leaves). The longer the tea is left in the liquid, the stronger the tea will be.
3. Add an active kombucha SCOBY with some starter liquid from a previous batch to the tea. If the SCOBY is not the same size as the container, don’t worry, it will grow to fill the container as it ferments.


4. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band (to protect it from insect falling in).


5. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.

………WAIT …… WAIT …… WAIT (I like to keep mine fermenting  for more or less 2 weeks). I would taste it and if it’s too sweet, I would give it more days to ferment.
6. Once at your taste, pour finished kombucha off the top of the jar into airtight jars or bottles for consuming.

7. Add fresh or frozen fruits to flavor or enjoin plain. I love ginger/lime, or strawberries, or blueberries but you can really add anything once the SCOBY is taken away. Do not add fruits or juice in the jar with the SCOBY, it would kill it !

8. Cover tightly and let sit an additional 1-2 days until carbonated. 

9. Store in the refrigerator in airtight containers.

……………………………….

Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch and repeat steps 1-Every patch will give you a new SCOBY. We like to give our away to friend to share the benefit of this amazing healthy drink.

Do you want a FREE SCOBY ? Contact us, we have plenty!

Good nutrition is about looking better, feeling better, perform better, live better and just be better overall. If you are looking for help to get your eating on track, contact us
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audrey

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