how to make Kombucha at home

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I think it’s ridiculous that they charge $5 for a bottle of Kombucha when it costs about $1 to make a gallon!  ugh.  I started making mine a few years back.   It’s simple. I don’t do second fermentations, although I have added a bit of organic cherry or blueberry juice when I bottle it.

Have you heard of Kombucha, the beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.

Made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance), Kombucha didn’t gain prominence in the West until recently.

In the first half of the 20th century, extensive scientific research was done on Kombucha’s health benefits in Russia and Germany, mostly because of a push to find a cure for rising cancer rates. Russian scientists discovered that entire regions of their vast country were seemingly immune to cancer and hypothesized that the kombucha, called “tea kvass” there, was the cause. So, they began a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it is within kombucha which was so beneficial.

Kombucha Health Benefit #1 — Detoxification

Detoxification produces healthy livers and aides cancer prevention. One of kombucha’s greatest health benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver. Kombucha is very high in Glucaric acid, and recent studies have shown that glucaric acid helps prevent cancer.

Kombucha Health Benefit #2 — Joint Care

Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis. Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and prevent arthritic pain, with relief comparable to NSAIDs and advantage over glucocorticoids. Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, while associated collagen retards and reduces wrinkles.

Kombucha Health Benefit #3 — Aids Digestion and Gut Health

Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This has a myriad of benefits such as improved digestion, fighting candida (harmful yeast) overgrowth, mental clarity, and mood stability. As such, it’s noted for reducing or eliminating the symptoms of fibromyalgia, depression, anxiety, etc.

Kombucha Health Benefit #4 — Immune Boosting

Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for boosting your immune system and energy levels.

My recipe:

  1. Make a SCOBY. I made one by making sweetened tea and pouring in a store bought bottle of kombucha. I left it in a dark corner tightly covered with a kitchen towel for 2 weeks. Voila SCOBY! You can also ask a friend who makes their own for a SCOBY as the mother has babies every time you make kombucha.  I have some if you would like one. PLEASE DO NOT SPEND $30 TO BUY A SCOBY!  TOTAL RIP OFF!
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  2. Boil 1 gallon of water. Take water off the stove. Put tea bags or loose tea in the water. I used green and jasmine tea, but you can use black or oolong as well.   Let steep for 5 minutes. Remove tea bags and add 1 up of sugar. Stir well until sugar is dissolved. Let sit covered by a tea towel until room temperature.IMG_1258.JPG
  3. Pour sweet tea into a large jar. I’m using an iced tea container with spout. Pour 1 cup of reserved liquid from first batch of SCOBY making. Gently lower the SCOBY with the bottom side down into the jar. Cover with a tea towel and secure with an elastic band. Let stand in a dark corner for a minimum of 4 days. You can start tasting the Kombucha 4 days after to make sure it has the right taste for you. Once you like it,bottle it and store it in the fridge. Save your SCOBY for the next batch!
  4. You can also do a second fermentation if you would like a different taste. I’m trying out ginger.
  5. Here is more info: http://www.kombuchakamp.com/kombucha-recipe

http://www.culturesforhealth.com/flavoring-bottling-kombucha

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