Following my first article about the benefits of Kombucha, here you will finally learn how to make it. For those who do not want to go into the trouble of making their own (though I highly recommend, it is easy and rewarding), you can usually find Kombucha in a healthy food store, farm markets and at fairs. Always look out for natural organic and no added additives. A lot of Kombuchas are flavoured with herbs or fruits, always ensure these are natural. The more natural, the better.

Now for the die-hard Kombucha fans, here is the real thing to do your own.
First you need a Starter kit. You can find this often at fairs, farmer markets and health food stores or google it. I got mine from Angry Booch (Miami) with this recipe.

 

What you need:

 

  • 1 gallon glass jar
  • 2 cups of starter booch (from previous Kombucha)
  • 1 cup of sugar
  • 1 scoby (Symbiotic Culture of Bacteria+ Yeast)
  • Rubber band
  • Paper towel
  • 8 tea bags or 2 tablespoons loose tea

 

Instructions:

 

  1. Boil 13-14 cups of water in a large pot
  2. Once it reaches a boil, turn off heat
  3. Add one cup of sugar, stir till dissolved
  4. Add tea, stir
  5. Let the tea steep and cool to room temperature with lid off (2-3 hours)
  6. Remove tea
  7. Add cooled tea to gallon jar (too much heat will kill scoby!)
  8. Place paper towel over opening of jar and secure with rubber band
  9. Place jar in a well ventilated area with adequate sunlight, but not too direct where it will not be disturbed with (temp 74-80)
  10. Allow the batch to sit 7-10 days or to taste
  11.  If fizz or flavor is desired, remove scoby, add flavorings such as ½ cup of fruits, ginger, herbs (optional) and close lid for 3-5 days at room temperature. Best done in a separate glass container. Check on it daily and do not leave it too long, it may explode. Open over the sink (believe me, the build-up of bubbles can lead to a messy kitchen)
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What you need to know:

 

  • kombuchaYour kombucha is alive!  Treat it with love
  • Take a whiff every few days to get familiar with the smell (you’ll discover what’s good/bad) it should smell like yeast and vinegar
  • Your scoby may float to the bottom or top. You may notice white bubbles form on the surface resembling a white film – this is OK!
  • At 7-10 days take a clean straw and slip it beneath the surface placing a finger on top. Taste the liquid stuck in the straw. Once you’re happy with the taste you can drink as is, or go for a second fermentation.
  • If you like it a little fizzy or flavored start at 7 days for a second fermentation.  The kombucha will continue to ferment while the yeast consumes the sugar.
  • After the second fermentation is done, place in the refrigerator and enjoy!
  • Always store kombucha in glass, no plastic!
  • Leave behind 2 cups of kombucha for the next batch.
  • Try to avoid flavored teas because the oils will help mold grow.

 

START WITH:

4oz in the morning on an empty stomach. Follow with a glass of water.

If that goes well, try another 4oz serving before dinner.

Drinking water is critical to the cleansing of toxins. Without water, your body will reabsorb them.

THEN:

Listen to your body. If you find you want more, have some. If you have any reactions, cut back.

 

TIPS:

I was sceptic about the sugar content but after the fermentation only very little sugar remains (only around 1 tsp per gallon)

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Kombucha is a detoxifying agent, so introduction to your system can have immediate and occasionally dramatic effects. For this reason, start slowly to minimize the likelihood of a Herxheimer Reaction. Remember Kombucha is not for everybody and if you have any intolerance or allergy to yeast or any other ingredients, this is not for you. If in doubt check with your health care practitioner.

Drinking Kombucha 20 minutes prior to your meal will help to curb your appetite. Or drink it after meals to improve digestive function.

Kombucha contains about 1/4 the amount of caffeine as regular tea.

Keep in mind there is a small amount of alcohol in the Kombucha of .5% and 1%, sometimes slightly more to allow the body to readily absorb the good stuff it gets from Booch. Like tincture or cough syrup, the alcohol acts as delivery system. Kombucha is far lower in alcohol than either of those readily available products.

Repeat and enjoy over and over again.

What is your experience with Kombucha?

 

By: Andrea Caprio, CTNC, CCWC

Wellness Methods

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Copyright Wellness Methods All Rights Reserved. www.wellnessmethods.com Disclaimer: This information is not intended to replace a one on one relationship with a qualified health care professional and is not intended as medical advice. Wellness Methods, its officers, affiliates, employees and Andrea Caprio encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. The entire contents of this document are based upon the opinions of Andrea Caprio and any mentioned sources, unless otherwise noted.