Kombucha: What is It, How Do You Make It, and What is It For?
Kombucha tea has been consumed in many Asian countries for thousands of years.
Today, it has gained in popularity due to its high probiotic content and ability to detox your body and strengthen your immune system.
Kombucha is a fermented tea with certain fungi and bacteria.
The fungi and bacteria generate gas, glucose, and ethyl alcohol.
These components join together on the surface of the tea, forming a gelatinous, brownish, cream-colored mass.
The bacteria and fungi used may vary depending on the type of tea used and preparation time.
How to make kombucha.
Ingredients.
4 cups of water (1 liter) 3 tablespoons of brown sugar (70 g).
You can also use organic sugar.
1 scoby 6 tea bags (organic green, black, or white) (60 g) 1/2 cup of liquid starter tea (125 ml).
Note: starter tea is normally made from leftover kombucha.
If you cant get any, use 1 1/4 cup (312 ml) white distilled vinegar or pasteurized apple cider vinegar.
Tools.
In order to make it, youll need a:.
Glass jar Piece of cloth or a towel Rubber band Non-metal spoon (wood, etc) Strainer Straw.
What do I do?.
Keep in mind that the bacterial and fungal culture that will form in the tea can get contaminated by things in the environment when you make it and become harmful to your health.
Therefore, you must completely disinfect your kitchen and wash all tools youll be using very well with plenty of soap and hot water.
And remember to wash your hands very thoroughly.
The tea.
Heat the water, and once boiling, add the tea bags.
The steeping time will depend on which tea you use:.
Green tea: 5 minutes Red tea: 7 minutes Black tea: 10 minutes.
The longer it steeps, the stronger and more bitter the end product will be.
Plus, the better quality tea you use, the lower the temperature the water needs to be.
Sweeten the tea.
Add the sweetener (brown or organic sugar) and stir with a spoon.
Make sure it is completely dissolved.
Next, remove from heat and let sit for 4 hours until it reaches room temperature.
Add the kombucha.
Strain the tea into the glass jar where you will ferment the kombucha.
Then, add the kombucha culture and starter tea.
Ferment and bottle.
Cover the jar with a clean towel or cloth and secure it with a rubberband.
Next, store the jar in a place that does not receive sunlight, for 7 to 14 days.
The longer it sits, the stronger and more bitter the end result will be.
Test if its ready.
You can start testing it after 5 days.
When its ready, it will have an acidic flavor.
To test it, put a clean straw in it without damaging the fungus that has formed on the top.
Cover the opening of the straw and put the contents into another container by uncovering it.
If it tastes very sweet, cover it again and let it sit longer.
When the it tastes very bitter, it has gone bad, but dont worry, you can use it as vinegar in your salads.
Drink the kombucha and recycle the new fungus.
Start by drinking 1/4 cup (62 ml) of kombucha in the mornings.
As the weeks go by and your body gets used to the tea, you can gradually increase the quantity.
Remember to save at least 10% of the tea (as starter tea) and the scoby that forms on the surface as ingredients for your next batch of kombucha.
What kombucha does for your body.
Good for your bones: It strengthens your cartilage, which is recommended for people with arthritis.
Improves your digestion and other gastrointestinal problems, since it stimulates your metabolism.
Helps with migraines.
Promotes cellular regeneration.
It can be used to treat degenerative illnesses.
It is also very good for your hair.
Detoxes your body due to its organic acid content, which also helps with your circulation.
High in vitamins and minerals that are essential for a properly functioning nervous system and healthy muscles.
Since its made from black tea, it contains small amounts of caffeine, thus stimulating your central nervous system.
Strengthens your immune system.
Regulates your cholesterol.
Give it a try!.
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