Thursday, August 11, 2011


I love Kombucha, not only dose it have a name that is fun to say but it is a delicious fermented drink with out the alcohol. It doesn't taste like alcohol, but it is fizzy, and so yummy and way cheep to make at home. If you do like your alcohol then this is something that would benefit you greatly, it detoxes your body, keeps the liver clean and the body free of cancer. It is also filled with B-vitamins, antioxidants, and glucaric acids.The glucosamines in it can prevent and treat every form of arthritis. It help to keep wrinkles at bay also! Its not that this drink cures things, natural (non-drug based things) herbs, supplement and basic good healthy diets don't cure things. Rather, they bring your body back into balance and give it the vital nutrients that our western diets our starving us from, to make it so that our bodies regenerate and "cure" themselves! This drink is simply an easy and Cheep way to get those nutrients. When drinking this you need to make sure to drink plenty of water too. Not only to help your body flush out toxins that this is helping to get rid of, but to keep you hydrated. Just listen to your body, and when your thirsty, DRINK! It's pretty simple. :)
This is my Kombucha. 
Boil 2 and 1/2 quarts of water for five minutes. 
Add 1/4 cup of Black tea leaves (just the tea, no additives like fruit of anything, this can ruin you batch.)  
And 1 cup of Sucanat or turbanado sugar (this is what the culture eats, don't use honey, it might kill it!)
Mix and let sit until it comes to room temperature.
In a glass or ceramic 1 gallon container, Along with your mushroom, place you 1 and 1/2 cups of kombucha from the previous brew, or 1/2 cups of vinegar as a substitute. When the tea is cooled, poor into the container. Place a coffee filter over the top with a rubber band. Place somewhere away from sunlight where it will never be moved. In a couple of days there will be a film on top, this is ok, it means that it is fermenting. 
In 7 to 12 days, a baby culture will sprout off the mother. when its done, Take the baby and the mother, and put them in a clean bowl, ready for your next batch. You can give one away to someone so that they can start their own. Stir  and bottle, close the caps, and let them sit for a couple of days on the counter so that they can become fizzy. If you want a supper yummy drink, add fruit juice, at 10 to 5 percent juice to 90 to 95 percent kombucha. My favorite is adding lemon juice. Also, if you think it's to strong, make another batch and don't ferment it for quite so long. Just make sure it gets the foam and grows a baby. 

More reading, and I encorage you to ask around and to google it more.

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