What Is Kombucha & Why Is It So Healthy For You?
For several months now my family and I have been making Kombucha. It is SUPER easy to make and it is fantastic for your health. It cost a fraction of the price of store bought Kombucha. I actually prefer my home made version over the store bought Kombucha as well.
Who in my house hold drinks this?
I do, my husband does, 7yr old son and my 3 yr old daughter.
What is Kombucha
Kombucha has been consumed for thousands of years and is a fermented probiotic drink that originated from China.
It is made from tea, sugar, a scoby and water.
The sugar and caffeine is used all up in the fermentation process so don’t worry, it has very little (if any) caffeine or sugar in the final product.
A SCOBY is an acronym for symbiotic colony of bacteria and yeast. In short, it’s beneficial bacteria and yeasts that work synergistically together to produce a certain type of ferment.
Kombucha is brewed (or fermented) over a course of 7-31 days. The final product is naturally carbonated making this a fizzy and tasty drink.
We leave ours for 10 days. We have left it longer, however it has a much stronger taste. If you prefer a very strong/bitter taste leave it fermenting up to 31 days.
Kombucha has been known to have some amazing health benefits.
It has helped minimise my joint pains, it has made my skin very clear. I feel a lot healthier when I drink this daily.
Why Is Kombucha so healthy for you?
It should be noted the Kombucha can not heal, it just brings your body into balance to allow your body to heal naturally!
Here is a list of benefits from drinking Kombucha.
Probiotics – healthy bacteria
Alkalize the body – balances internal pH
Detoxify the liver – happy liver = happy mood
Increase metabolism – rev your internal engine
Improve digestion – keep your system moving
Rebuild connective tissue – helps with arthritis, gout, asthma, rheumatism
Boost energy – helps with chronic fatigue
Reduce blood pressure
Relieve headaches & migraines
Reduce kidney stones
High in antioxidants – destroy free-radicals that cause cancer
Speed healing of ulcers – kills h.pylori on contact
Help clear up candida & yeast infections
Aid healthy cell regeneration
Reduce gray hair
Lower glucose levels – prevents spiking from eating
How do you make this wonderful drink you ask?
It is so Easy you will wonder why everyone is not making it.
You will NEVER need to buy Kombucha again as the Scoby keeps reproducing itself everytime it is made. So you will end up with an endless amount of Scoby's which you can then make heaps more of or can kindly gift to family and friends.
What You Will Need
Scoby Starter (This can be bought from Farmers Markets that have Kombucha stands or if you have a friend who can give you one from one of their batches)
3L Empty Clean Glass Jar
3L Boiled Filtered Water
2 Green Tea Bags (Preferably Organic with tags cut off)
2 Black Tea Bags (Preferably Organic with tags cut off)
195 grams Raw Sugar (Organic If you have)
All the instructions are based on a 3L jar. If you jar is bigger then you will need to adjust the sugar and water quantity accordingly.
Pour you starter Scoby pack (Scoby with liquid inside bag) into a clean 3L glass Jar
Boil 3L of Filtered water
Pour all the 3L of boiled water into a very large pot or bowl
Add to the 3L of boiled water- 2 Green Tea Bags and 2 Black Tea Bags (with tags cut off)
Leave all 4 tea bags in the boiled water for 20 minutes and stir regularly
Remove all tea bags after 20 minutes
ADD 195 grams RAW Sugar (Will not work with less for 3L)
Stir Until completely dissolved
Allow the liquid to COOL COMPLETELY
Once the 3L of liquid has cooled down pour into the 3L glass jar that has the starter SCOBY in it. Only fill up to the neck of the jar
Place a clean Tea towel around the Neck of the Jar and secure with an elastic band.
Place in a dark cool place where you will NOT have to keep moving it around.
After 10 Day's Remove the Tea Towel. (You can leave longer if you enjoy a bitter taste)
A NEW SCOBY will have formed. You will now Have TWO SCOBY's in your jar.
Pour the liquid out of your 3L jar without removing the scoby.
Pour into glass jugs. Pout to about 90% full. Make sure you leave liquid in the 3L jars to make another batch of Kombucha. Leave about 5-10% of Kombucha in the 3L jar.
That is it.
Congratulations you have made your first BATCH of Kombucha.
If you want to make more. With super clean hands you seperate the two Scoby's and now you can make 2, 3L Kombucha batches with the above instructions. The scoby will just keep reproducing so make sure you give some out to your friends so they can make this great drink as well.
FLAVOURING THE KOMBUCHA
You can drink without flavouring. It taste fine without any flavouring. This is a personal preference.
We squeeze one orange and one lemon and add to the drinking jugs. Do not flavour the Kombucha more than 20%.
You only add flavour to the Kombucha that has been poured into the drinking jugs. The one that has been fermenting for 10 days. You NEVER flavour the Kombucha jars that you have your Scoby in.