Making Kombucha is simple and delicious! In a world where it can be difficult to get the probiotics you need from your regular diet, kombucha is an easy addition that is a great source of probiotics. It is mildly sweet with a little tang, much like apple cider, so it is easy to tell when it is ready.
For people with food sensitivities, controlling what goes into their food is of the utmost importance. Making kombucha at home gives you a total control of the ingredients. Armed with this knowledge you can continue down the road to complete healing.
3 Quarts of Water
1 Cup of Sugar
2 Large (or 4 Small) Tea Bags
Large mixing bowl
Cover for the bowl
Culture (can be purchased on-line and shipped to you.)
1. Boil 3 Quarts of water
2. Add 1 Cup of Sugar and tea bags
3. When it cools, move it to large bowl
4. Place culture on the top of mixture and cover bowl
5. It may take up to 7 – 10 days (or if very warm outside, it may take about 4 days)
Make and store your newly made kombucha tea in a glass container. It pulls the toxins out of your body and it can do the same with a plastic container, which you do not want happening before you drink it. Metal containers, on the other hand, are damaging to probiotic cultures, which minimizes the culture’s good effects.
If you want to store the kombucha culture (often call a “mother” or scoby), this is possible. I do this when I don’t want to immediately make another batch of kombucha tea. The culture looks a little like a rubbery pancake. It is what houses the complex array of bacteria and other microorganisms that convert regular tea into kombucha tea with it wonderful array of probiotics. To store the culture place it in a fresh batch of sugar/tea mixture (the same mixture you make for fermenting a new batch of kombucha) but instead of leaving the culture out at room temperature, store it lightly covered in your refrigerator. I have stored my culture this way for up to a couple months at a time.