How to make Kombucha
“Kombucha is a fermented drink that has been around for centuries made with tea, sugar, bacteria and yeast”, learn How to make Kombucha with us.
Stanford School of Medicine researchers discover that consuming fermentation food boosts your microbiome diversity and improves your immune response.
In a couple of words, a diet rich in fermented food such as yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine drinks, and kombucha tea enhances the diversity of gut microbes and decreases molecular signs of inflammation, according to researchers.
Kombucha, sauerkraut, yogurt, and kimchi, have long been dietary staples in many parts of the world.
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.
Kombucha has been called the “Immortal Health Elixir” by the ancient Chinese is attributed to several health benefits.
We love to drink Kombucha, it supports a healthy gut, it’s loaded with vitamins B, it has a good source of antioxidants, probiotics, and glucaric acid AND it’s a healthy alternative to sodas and other junk drinks.
That’s my pink (strawberries Kombucha). Read below how to make it yourself.
Benefit of Kombucha
- Liver detoxification
- Improved pancreas function
- Increased energy
- Better digestion
- Improved mood (helps with anxiety/depression)
- Reducing Candida (yeast)
- Helps nutrient assimilation
What you need to make Kombucha
- a starter Culture (also known as a SCOBY, or Symbiotic Colony of Bacteria and Yeast, or mother)
- green or black tea. See the picture below.
- White sugar (substitutes sugar like stevia and xylitol do not work because the sugar is the food for the bacteria).
How to make Kombucha:
- Prepare green or black tea and combine the sugar until dissolved in a glass jar.
- Cool the mixture to 68-85ºF and remove the tea bags (or strain the loose tea leaves).
- 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.
- Cover the jar with a tight-weave towel or coffee filter and secure it with a rubber band (to protect it from insects falling in).
- 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. I like to keep mine fermenting for more or less 2 weeks. I would taste it, and if it’s too sweet, I will give it more days to ferment.
- Once at your taste, pour finished Kombucha off the top of the jar into airtight jars or bottles for consumption.
- Add fresh or frozen fruits to flavor or enjoin plain. I love ginger/lime, 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!
- Cover tightly and let sit for an additional 1-2 days until carbonated.
- Store in the refrigerator in airtight containers.
Why is GUT HEALTH important?
Gut health has even been linked to anxiety and depression, and to neurological conditions like schizophrenia and dementia. The makeup of gut bacteria also varies between lean and overweight people, suggesting that it may play a role in causing obesity in the first place.
The bacteria in your stomach may influence all aspects of health, from immunity to anxiety and disease.
Here’s how to improve gut health, with my 21dayfix
Remember Why drop tons of money on kombucha at the store, when you can make it at home for practically nothing? Part tea, part fermentation, part soda. Flavor it how you want it, and become a fermentation master.