Why would you want to drink kombucha?

Kombucha is a naturally fermented liquid. This fermentation process creates healthy bacteria, which is also known as probiotics. Kombucha is a probiotic (healthy bacteria) rich beverage that therefore supports the immune system. Our immune system is made up of healthy bacteria and about 80% of that is in the gut. When we drink a fermented drink, like kombucha, we are providing more beneficial, healthy bacteria to our immune system. Kombucha supports digestion. This is because of its high levels of beneficial acid, probiotics, amino acids and enzymes. The ancient Chinese called kombucha the “Immortal Health Elixir!”

Even though kombucha can be a little sour tasting, I think it is delicious. I ferment my kombucha for about 2 weeks to a month, then I refrigerate the liquid. Then it’s time to start making my next batch.

Kombucha Recipe

Ingredients

• 1 gallon sized glass jar
• 1 cup organic raw sugar
• 4-6 bags organic black tea.
• Kombucha – it’s called a “Scoby” ((symbiotic colony of bacteria and yeast)
• 1-2 cups of starter kombucha liquid (This is the liquid I save from the last batch of kombucha I made.  I always put my scoby in a new jar with at least a cup or more of the fermented liquid from the last batch. I never let it dry out or be without some of the fermented liquid.)
• non-chlorinated, non-fluoridated, mineral rich water
• cheese cloth, enough to cover the jar top easily. (I use the cheese cloth to cover the top of the jar. It needs to breathe when fermenting.)
•  one large rubber band that will fit around the jar rim.

Directions

1. Boil  at least 4 or 5 cups of the non-chlorinated water.

2. Combine the boiling water and the organic black tea bags. Then let it steep for an 30 minutes or an hour.

3. Add the sugar to the tea mixture and stir to dissolve. You can add it when the tea is warm and it will disolve easier. Remove the tea bags, when the tea is cool.

4. Fill the glass jar most of the way with  the cooled tea and sugar mixture.

5. Gently place the the kombucha scoby and starter liquid to the jar.

6. Then add more purified, non-chlorinated water, until it’s almost full. You want to leave about 3- 4 inches from the top for breathing room.

7. Cover with the cheese cloth and secure it with the rubber band.

8. Set the jar in a warm place, just out of direct sunlight.

9. Do not disturb the kombucha for at least 2 weeks.

10. After about 14 days you are ready to taste the mixture.

11. Use a straw and gently insert the straw just under the edge of the Kombucha scoby and try a sip. If it’s taste is sour, then it’s ready.  It it’s taste is sweet, you will need to let it ferment a few more days and taste it again. Do a taste test every few days, until it has a sour or tarte taste. This sour, tarte taste means it’s feremented.

 12. When it’s ready, pour the liquid into jars and refrigerate it.

13. I drink about a cup on a empty stomach in the morning.  This is too strong for some people.

Note, some people put a little ginger root chopped up in the fermenting liquid.

You can experiment with yours and see what you like to do to create more flavor or variations.

Scoby’s get worn out after about 6 months. I get a new one about every 6 to 12 months.

You can order them over the internet.

For more health or nutritious recipes you may like to try some of Nancy’s award-winning books. Nancy’s books can be found on Amazon.

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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