Kombucha

Kombucha

A fermented black tea and sugar drink, has been around for centuries. Delicious and refreshing, it is easy to make at home and full of the below health benefits:

• Liver detoxification
• Improved pancreas function
• Increased energy
• Better digestion
• Improved mood (helps with anxiety/depression)
• Reducing Candida (yeast)
• Helps nutrient assimilation

Made by brewing black tea with sugar and fermented using a SCOBY ( Symbiotic Colony of Bacteria and Yeast), Kombucha ends up being a low calorie, almost sugar free (due to fermentation), probiotic rich drink.

Kombucha contain billions of beneficial bacteria, enzymes and acids that help keep the gut in balance. It is high in Glucaric acid, which is beneficial to the liver and aids its natural detoxification.

It contains a compound called D-saccharic acid-1,4-lactone (or DSL for short) that has amazing antioxidant properties not present in unfermented teas. It is a delicious and healthy alternative to sodas and other sugary drinks.

There are many companies on the market now and Kombucha is carried in most health-conscious supermarkets and stores. Try making your own at home!

Kombucha Recipe:

1. Make 1 gallon of tea using black tea or a mixture of black tea with green/white tea or herbal teas.
2. Add 1 cup of natural sugar. Honey is not recommended and other sugar substitutes do not work.
3. Let the sweetened tea cool and place in a 1 gallon or larger glass jar.
4. Add 1 cup of brewed raw kombucha (or 2 tablespoons apple cider vinegar).
5. Carefully place the SCOBY or “mother” on  top of the mixture, ideally floating it on top to seal the mixture off from air.
6. If the SCOBY is not the same size as the container, don’t worry. It will grow to fill the container as it ferments.
7. Cover the jar with a cheesecloth or piece of organic cloth and a rubber band.
8. Let sit at room temperature for 7-12 days to desired tartness.
9. Remove the SCOBY and 1 cup of finished kmobucha to start a new batch and repeat steps 1-9.
10. If a fizzy finished drink is desired, pour finished kombucha into airtight jars or bottles and add organic juice or fresh/frozen fruit. Add 1 part juice/fruit to 4 parts kombucha.
11. Cover tightly and let sit an additional 1-2 days until carbonated.
12. Store in the refrigerator in airtight containers until consumed.