Kombucha: Fermentation Stage 1

So I have this obsession with Kombucha. I was willing to pay close to $5 a bottle until I realised that I could very easily make it at home for 3/4 of that price! Right about now you might be asking, just what is Kombucha and how on earth is it good for you?

Kombucha is a raw, fermented, probiotic, and naturally carbonated tea. Kombucha around the world is considered a healing drink and it has some amazing health benefits.

It should be noted the kombucha can not heal, it just brings your body into balance to allow your body to heal naturally!

Here is a list of healing properties from drinking kombucha.

Probiotics – healthy bacteria
Alkalize the body – balances internal pH
Detoxify the liver – happy liver = happy mood
Increase metabolism – rev your internal engine
Improve digestion – keep your system moving
Rebuild connective tissue – helps with arthritis, gout, asthma, rheumatism
Cancer prevention
Alleviate constipation
Boost energy – helps with chronic fatigue
Reduce blood pressure
Relieve headaches & migraines
Reduce kidney stones
High in antioxidants – destroy free-radicals that cause cancer
High in polyphenols
Improve eyesight
Heal excema – can be applied topically to soften the skin
Prevent artheriosclerosis
Speed healing of ulcers – kills h.pylori on contact
Help clear up candida & yeast infections
Aid healthy cell regeneration
Reduce gray hair
Lower glucose levels – prevents spiking from eating

Kombucha is made from tea, sugar and a SCOBY (Symbiotic Colony of Bacteria & Yeast). To start you will need to get a SCOBY and some kombucha liquid from someone you know who makes it or buy a starter kit, the link is below at the end. The sugar and caffeine is used up during the fermenting process, so that by the end there is very little sugar or caffeine left.

Here is how I make my Kombucha.

A SCOBY: I was fortunate to receive one from my sister-in-law
1 gallon jar (not metal as it will kill the SCOBY)
3 quarts of filtered water
1 cup sugar (plain white sugar, and no, do NOT substitute)
5 tea bags (organic if possible, I use 4 black and 1 green. Do not use herbal teas)
1/2 to 1 cup Kombucha (you will need at least 1/2 cup of already fermented Kombucha)
1 large stock pot (enough to hold a gallon of water) for boiling the tea, water, and sugar
Cheesecloth (to cover the gallon jar, you want the Kombucha to breathe but will want to keep dirt and bugs out)
Mesh strainer (optional)
Funnel (to make pouring easier)
Flavorings (optional) You can use fresh fruit, frozen fruit, herbs, spices, even juice.
Bottles for storing Kombucha, if you would like fizzy kombucha or you can just use mason jars

Bring 12 cups (3 quarts) water to a boil. Add in 1 cup of sugar and stir until the sugar is dissolved.

Add in 5 tea bags (I use 4 black tea bags and 1 green tea). Allow the tea to steep for about 5 minutes and remove the bags.

Allow the tea to completely cool.

Once cooled, pour the sweet tea mixture in a gallon size jar (see picture below). Place your SCOBY inside the jar with 1/2- 1 cup Kombucha. Cover the jar with a cheesecloth and rubber-band. Store in a warm, dark place for at least 6 days up to 28-30 days.

The longer your SCOBY and tea ferment the less sweet and more sour the tea will taste.

I will be doing a second post on the last fermentation process. Please stay tuned for more!




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s