Kombucha. Yep. We're brewin it here on the homestead.
Yes. This fermented tea drink. Cream of sugar with your tea?? Or how about bacteria!? Yes, I said bacteria. But it's the good stuff.
Before you go thinkin I've gone off the deep end read further to see why I love it so much!Besides the fact that the word Kombucha is just fun to say, Here are a few benefits of KOMBUCHA...
- Lots of probititcs
- Detoxification
- Joint Care
- It's great for immune boosting
- Aid in digestion & gut health
- Helps with constipation
- Aid in liver function
- Helps with acne
- At home remedy for: headache, fatigue and hypertension
- less stress MORE ENERGY (as a momma of 4 more energy is always welcomed)
- Tea is vegan, gluten free and contains NO GMO's
Whats the big deal about probiotics anyways? Well if you're not consuming probiotics on a daily basis you need to be and here's why...they help fight colds, lower cholesterol and promote a healthy gut, alleviating issues such as irritable bowel syndrome, diarrhea and food allergies.
The tea is ancient: dates back to 2,000 years old to China. It was regularly consumed to remedy inflammatory ailments such as arthritis and thought to ward off cancer.
Kombucha contains: probiotics, vitamin B and vitamin C, organic enzymes and vital amino acids
So here's how the process goes. (Thank you to Teah for this awesome recipe)
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| Boil 4 cups of water (put in a 1 GALLON jar with no metal) |
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| Add 4-6 bags of tea (Mostly black with 1-2 Green tea) Let sit for 5-7 min |
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| Remove tea bags (don't use any metal utensils) |
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| Add 1 CUP of SUGAR *(yes 1 cup. don't CHEAT!) NOTE: Don't try to skip out on the sugar. IT IS A MUST! Most of the sweet stuff is fermented out leaving one or two grams per 8oz. serving. So in perspective, that's significantly less sugar than soda and most other bottled drinks like green tea and lemonade. |
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| Stir until sugar is dissolved. Fill vessel most of the way with purified water (leave 1-2 inches from the top for breathing room) |
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| SCOBY: There it is. Put this baby right on the top and the starter liquid (make sure tea is cool before adding the SCOBY otherwise the heat will kill the SCOBY)! |
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| Cover with cloth and rubber band. Set in a warm location out of light and let sit for 7 days (I have let mine sit for 14 days) After 7 day, or when you are ready to taste your Kombucha Tea, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary. |
Bottling KOMBUCHA
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| We are making raspberry kombucha. Add rasperberries to the bottom of the jars |
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| Remove SCOBY and 1 cup of the tea (I put this into a small mason jar) Use a funnel and pour into your jars) Let sit on counter for up to 4 days (longer it sits the more carbonation it will have). Then refrigerate |
And woohla! There it is. DELICIOUS! Drink as desired but recommended to drink 4oz a day.
CARING FOR SCOBY
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| Keep 1 cup of finished kombucha pour this over top of SCOBY and cover with cloth and rubber band. Best to start another back right away. |
Well folks, there you have it! If you're in need of some SCOBY I have some extra that I'd love to share :)
