Kombucha: The Ancient Elixir | Recipe Share

With the current rise in awareness, steps to becoming more healthy are making their way to mainstream outlets.  Kombucha is a living health drink that has been used for thousands of years to help stimulate the metabolism and maintain a healthy immune system.  The first recorded use of Kombucha was in 221 B.C. in Asia.  They called it ‘the remedy of immortality’.  Recently it has become even more well known for it’s ability to increase the effectiveness of natural detoxification.

The health benefits of Kombucha include:

  • Boosts Energy
  • Improves Digestion
  • Strengthens at a Cellular level
  • Prevents Acid Reflux
  • Assists With Weight Loss
  • Improves Sleep
  • Relieves Constipation
  • Strengthens and restores hair
  • Beautifies the skin
  • Improves Circulation
  • Removes toxicity from the body
  • Improves eyesight
  • Eases the pain of arthritis

With it’s simple ingredient list and abundant health benefits, households around the world are brewing their own.  All you need is tea, sugar, water, and a SCOBY [symbiotic culture of bacteria and yeasts].

Kombucha1Standard recipe for 1 gallon:

1 cup sugar

4-6 tea bags

Kombucha culture [SCOBY]

1 cup starter liquid – from previous batch

purified water [if water contains chlorine boil before use]

fermenting glass vessel

cloth cover – NO CHEESECLOTH

rubber band

– First make your sweet tea mixture.  Steep your tea bags in 4 cups of water for 5-10 minutes.  Remove tea bags, add sugar and stir to dissolve.  Fill your glass vessel about 3/4 full of purified cold water.  Once tea is body temperature or below add the SCOBY and starter liquid.  It doesn’t matter where the SCOBY sits in the liquid – can be on top, bottom, sideways.  Cover with cloth and secure with the rubber band.  Set in warm location out of direct sunlight and away from aromatic or greasy food preparation.

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– Do not disturb your Kombucha for 7 days.  Be patient.  After 7 days, gently insert a straw beneath the newly formed Kombucha SCOBY and take a sip.  If your container has a spigot, drain off enough to taste.  If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.

–  If flavoring your Kombucha, place your ingredients directly into your storage bottles.  You can use frozen or fresh fruit, or add up to 10% fruit juice.  Pour your Kombucha into jars with tight fitting lids for storage.  You can then let your Kombucha frement a second time for optimal flavoring or put jars in the fridge and enjoy!

 

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2 thoughts on “Kombucha: The Ancient Elixir | Recipe Share

    • Great question! There are several retailers on-line where you can order one such as: Cultures for Health Also you can search SCOBY on Etsy where you will find a lot of people selling theirs. I received mine from being part of a Facebook group. The group is not only a great place to obtain a SCOBY for usually no more than the cost of shipping, but also very helpful in answering any questions you might have. You can find the FB Group here: Kefir grains, Scoby and others to share

      Best of luck in your Kombucha brewing!

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