I am absolutely a believer that your body is a temple, and you get out what you put in. Healthy eating and a strict fitness regimen have been key components of my daily life for many years now, along with a vigilant yoga practice. However, we tend to overlook certain parts of our health, for example, we may eat healthy because we want to stay lean and look good, or because it makes us feel good, but how often do you stop and think about the effects of what your putting into your mouth on the functions inside of your body? This is one thing that really got my attention regarding Kombucha. Kombucha is one of those trendy items we hear so much about: all the health benefits, why you should drink it, and why it’s worth paying an arm and leg for… Well when I first started drinking it, I really enjoyed the taste, and of course the promise of all the healthy goodness in each glass was a big draw.
I grew up with my mom and dad both being in the medical field and being extremely healthy and knowledgeable about bodily processes. Every time I would get a stomach ache my mom would tell me to eat some yogurt to replenish the stock of good healthy bacteria living in my gut. Fermented foods, such as yogurt and Kombucha, are great for this because they are chalked full of living cultures of “good” bacteria. Our bodies need this good bacterium to break down certain foods, such as vegetables, that our enzymes are unable to break down. Eating a salad wouldn’t benefit your body at all if you didn’t have these beneficial microorganisms living in your stomach, which break down the cellulose and give you the nutrients and vitamins stored within the veggies.
Kombucha functions as a probiotic, which are found in many fermented foods. So Kombucha is awesome because having a few glasses a week helps keep your tummy happy and populated with healthy bacteria, which aids in both digestion, and in fighting off bad bacteria that can make you feel sick or sluggish. So, knowing this information, and knowing that a single bottle of Kombucha costs about 6 dollars and up to 15 dollars for a big bottle, I decided to try my hand at making my own! It’s so easy and honestly so much cheaper. And it’s fun to get to create whatever flavor profile your digging! So why not give it a try and get inventive, your tummy will thank you! Please email with your own recipes, questions and how the process worked for you!
-Kombucha starter tea
-Tea (Organic Green and Black)
-Organic raw sugar or organic Rapadura sugar
To make 1 liter of kombucha you will need
1 liter of filtered water, 2 teabags (1 green and 1 black), ¼ cup sugar, 100 ml of starter tea and 1 scoby
To make 2 liters of kombucha you will need
2 liter of filtered water, 4 teabags (2 green and 2 black), 2 cup sugar, 200 ml of starter tea and 1 scoby
To make 3 liters of kombucha you will need
3 liter of filtered water, 6 teabags (3 green and 3 black), 3/4 cup sugar, 300 ml of starter tea and 1 scoby
1. Boil water in a pot, turn off heat
2. Dissolve sugar and add the tea bags
3. Cover and let sit for 30 minutes.
4. Remove tea bags cover and let cool
5. Once cool, pour into glass jar, add the starter tea and the scoby
6. Cover with a tea towel and secure with rubber band
7. Leave in a dark place out of direct sunlight, but with good ventilation
8. After 5-7 days taste the brew, if you cant taste the tea flavor your kombucha is ready (should taste slightly vinegary)
9. Decant into bottles and place in the fridge OR follow second fermentation instructions to flavor with your favorite fruit. Make sure you leave enough kombucha liquid with your scoby to start the next batch of brewing and leave in the fridge until you make the next batch of tea.
Meet the Author: Simone Shoemaker