Do you like the taste of sparkling wine? If so, this one is for you! No, I’m not promoting alcoholic beverages, I am promoting something wayyy more delicious…..
What this drink does for your health is priceless and it tastes delicious! AND the best thing is:
YOU CAN BREW IT ALL BY YOURSELF! It is very easy.
Oh, you wanna know what I’m talking about? Oops, sorry I haven’t mentioned it yet:
Kombucha, a fermented tea, also known as the LONGEVITY ELIXIER.
We drink it every single day. Kombucha (kom-boo-cha) is likely something you haven’t heard of (or maybe you have!) and you are wondering why the heck I’m so excited about it.
I don’t know about you, but the thought of a drink that is bubbly, a little sweet, deliciously healing, and detoxifying, has been a dream come true for me! In fact, my mom used to have a kombucha in the kitchen for many years while I was in my teenage years and the whole family used to drink it every single day. The fermented tea culture grew in a large glass jar in our kitchen, we had to feed it every week with sugar and tea so that it produced plenty of the bubbly beverage for the whole family. So for me, this is kind of normal. But you might still think: What the hell is she talking about?
I better explain a bit more about it before I introduce to you the secret recipe for growing your own scoby (another strange word,…I know:))
Kombucha is a fermented probiotic tea that has been made for thousands of years for its wonderful and healthful properties. The first recorded use of kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.
What makes Kombucha so good for us?
- Kombucha’s greatest health benefits is it helps detox the body from toxins. It helps by reducing your pancreatic load and eases the burden of your liver by providing extra enzymes and healthy bacteria. Kombucha is also rich in glucaric acid and recent studies have shown that Glucaric acid can help prevent cancer.
- Kombucha contains glucosamines, a strong preventive and treatment for all forms of arthritis.
- Kombucha is naturally fermented with GOOD bacteria and yeast making it a natural probiotic beverage.
- It is naturally antioxidant rich which will then boost our immune systems.
Unfortunately, it is very expensive to drink daily if you buy from the store. They are about $3.50 each for a 8oz bottle. Thankfully, you can now easily make your own! Once you get the hang of it, it also only takes about 20 minutes start to finish.
Homemade Kombucha Tea
- 1 cup of organic cane sugar (you need sugar for the fermentation process, but there is virtually no sugar left by the end of fermentation. So don’t worry about the amount!)
- 1 gallon of filtered water
- 2 large black, green, oolong, mate or white tea bags (or 4-6 smaller ones)
- 1 scoby or kombucha starter (available at amazon, just look it up) ( you can also make your own, which is what I did. (Learn how to here)
- Boil 1 gallon of water, turn off heat and add 1 cup of cane sugar to the water. Stir to combine.
- Add tea bags of choice and seep according to directions. Make sure not to seep too long or you will have bitter tea. Remove tea bags.
- Let the tea cool completely. This may take a few hours. If you put the SCOBY while the tea is still hot, it will kill it.
- Add your cooled tea to a glass container and then add your SCOBY to the tea.(The SCOBY is definitely not pretty..)
- Cover with a cloth and use a tie or rubber band to ensure that no critters will enter. Place in room that is a little warmer and where it will be out of direct sunlight. Let ferment for 7 to 10 days. You can leave it longer, up to 30, but the taste might become very strong.
- I usually bottle at day 8. I don’t like to let it ferment any longer, By then (at a nice room temperaure of 24 degrees celsius) the SCOBY has grown to cover the entire top of the container.
- Remove the SCOBY and place in a plastic or glass dish. Do not let metal touch it, because it can damage or kill it. You can then, either store it in the refrigerator for a bit, or make another batch and add the SCOBY to continue the process.
- I use reusable swing top bottles but you can also just use 8 or 16 oz Mason Jars to “bottle.”
- It makes six 16 oz bottles. Close the tops and let sit out for 2-3 more days to carbonate… naturally! Then place in the refrigerator to stop the fermenting process.
- Enjoy a fizzy and refreshing Kombucha… for your health! Prost! A la tienne!
Get Creative! Try some added flavorings to your Kombucha…( I also like to use some CPTG essential oils for flavor)
- Blueberries & raspberries
- Blueberries & cinnamon
- Blueberries & ginger CPTG essential oil
- Strawberries & ginger CPTG essential oil
- Strawberries and raspberries
- Fresh peaches
- Fresh pears
- Cranberry juice
- Pear juice
- Pomegranate-blueberry juice
- Apple juice and cinnamon
- Grape juice
- Lemon CPTG essential and ginger
- Lime CPTG essential and ginger
- Pineapple juice, coconut water, and coconut extract
- Vanilla beans (split open) or vanilla extract
Flavorings can be added to the Kombucha just prior to drinking or they can be added to the Kombucha and then the mixture added while bottling to sit out for the 2-3 days.
Do you have a favorite Kombucha? Please share! Have you tried making Kombucha before? I would LOVE to hear your experience! 🙂