Kombucha, the beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases. (Of course western science has no research on the health benefits of Kombucha or Kefir, since it is so easy and cheep to make at home, there is not money in it to justify funding.)
There are very real reasons to brew your own Kombucha and drink it every day according to DR AXE who lists 7
- Cleansing and Detoxification (contains gluconic acid and probitoics)
- Immune Support (contains anti-oxidants)
- Reduced Joint Pain (helps prevent arthritis with glucosamines)
- Cancer Prevention (with glucaric acid)
- Weight Loss (with acetic acid and polyphenols)
- Improved Digestion (with a cocktail of probiotics)
- Increased Energy (with emzymes and B vitamins)
In research published in the Journal of Medicinal Food 2014, researchers from the University of Latvia say the following about the health benefits of kombucha:
It is shown that [kombucha] can efficiently act in health preservation and recovery due to four main properties: detoxification, anti-oxidation, energizing potencies, and promotion of boosting immunity.
Kombucha is as easy to make as Kefir, but it takes longer to brew, and tastes quite different, and makes use of a black tea and sugar mixture along with a Kombucha Scoby as a starter.
To buy Kombucha Scoby in South Africa
You can buy on-line, simply by doing an EFT and have the SCOBY couriered to you along with some starter tea, or come and collect at Cloud 9 in Craighall Park Johannesburg.
Small SCOBY (5 x 5 cm) R 190
Medium SCOBY (8 x 8cm) R 220
Delivery by courier: depends on your location, or you can come and collect at Cloud 9 in Craighall Park, by appointment.
Simply contact: Angela on firstname.lastname@example.org
We also sell Water Kefir and Milk Kefir
HOW TO MAKE KOMBUCHA TEA
Below is a list of ingredients needed for making a kombucha, most of which can be found.
1. Water, free from chlorine and fluorides.
2. White cane sugar. The kombucha SCOBY needs something to feed on!
3. Tea bags or loose tea. Black tea works best but there are options you can use after your kombucha is reliably culturing for a few batches.
4. Starter tea (tea from a previous batch of kombucha) or distilled white vinegar. You’ll need one of these acidic liquids to keep the proper pH. See the chart below for ratios.While it may be tempting to experiment with different types of vinegar, it’s very important to always use distilled white vinegar to ensure an appropriately acidic environment. Apple cider vinegar and rice vinegar are not appropriate for making kombucha tea.
KOMBUCHA INGREDIENT RATIOS
1 Ltr batch
- 1½ teaspoon loose tea OR 2 tea bags
- ¼ cup sugar
- 2-3 cups water
- ½ cup starter tea or vinegar
2 ltr batch
- 1 tablespoon loose tea OR 4 tea bags
- ½ cup sugar
- 6-7 cups water
- 1 cup starter tea or vinegar
To make Kombucha
Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
- Place the tea or tea bags in the sugar water to steep. NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the SCOBY and starter tea, so the tea ball will not come into contact with the SCOBY.
- Cool the mixture to 20-30 degrees C. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
- Remove the tea bags or completely strain the loose tea leaves from the liquid.
- Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
- Add an active kombucha SCOBY.
- Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
- Allow the mixture to sit undisturbed at 20-30 degrees C out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
- Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
The finished Kombucha can be flavored and bottled with fruit, juices, spices and herbs, if desired, or simply enjoyed plain.