One of the ways I wanted to get healthier last year was start drinking Kombucha. This year I want to have a lot of it to offer my friends instead of so-bad-for-you-sodas. This fermented tea is everything and today I wanted to share how to make Kombucha and show off my beautiful Kombucha crock.
What I Used To Think Of Kombucha
I remember an ex gf of one of our close friends opening her fridge and taking out a glass jar with some gross gunk in the liquid. It was horrific. She talked about how wonderful it was to drink it, and went on and on. But all I could see was what it looked like. I told myself I would never ever drink something that looked like that.
10 years later, never say never. lol
I have leaky gut, possible Candida, and I need to get my health in check. So I started looking into it with the eyes of someone who needs to get healthy. I quickly decided I not only need to drink this, but I need to make it in my home so I can have a lot of it!
Benefits of Kombucha
Before we get into making this easy tasty drink, let’s talk about all the wonderful benefits of Kombucha.
Ever heard of probiotics? Those wonderful good for you bacteria that helps you digest and controls bad bacteria from over populating your gut? Well, Kombucha will help you fill up your gut with good for you probiotics.
An article published in the journal Food Microbiology established that the following probiotics make up this health elixir:
- Gluconacetobacter (>85 percent in most samples)
- Acetobacter (<2 percent)
- Lactobacillus (up to 30 percent in some samples)
- Zygosaccharomyces (>95 percent)
The beneficial bacteria in Kombucha overpopulate the bad bacteria and create balance. This is great for treating and preventing candida overgrowth.
The antioxidant content of this ancient tea counteracts free radicals that create mayhem in the digestive system.
Detoxifies The Liver
This one of the benefits I love. Since I have PCOS, I need to make sure I’m supporting detoxification in my liver everyday. The excess hormones from the PCOS stress out my liver, so anything you can do to help it will benefit you. In one study, the liver cells were protected from oxidative injury and actually maintained their normal physiology, in spite of being exposed to a toxin! According to researchers, this was “probably due to its antioxidant activity and could be beneficial against liver diseases, where oxidative stress is known to play a crucial role.” (source)
I have leaky gut, which is usually a part of PCOS. Kombucha is great for preventing and healing leaky gut and stomach ulcers. In some cases Kombucha has been proven to be as effective as drugs like Prilosec, which are commonly prescribed for heartburn, GERD and ulcers.
Kombucha gives you energy. Although the caffeine released by Kombucha is very small, it is believed the energy comes primarily from iron and b-vitamins. Through a special process known as chelation, the iron released helps boost blood hemoglobin, improving oxygen supply to tissues and stimulating the energy-producing process at the cellular level. In other words, by helping the body create more energy (ATP), the ancient tea can help those who regularly drink it stay energized.
Clinically proven to decrease oxidative stress and related immuno-suppression, a powerful antioxidant known as D-saccharic acid-1, 4-lactone (DSL) was discovered during the kombucha fermentation process that’s not found in black tea alone.
Scientists suspect that DSL and the vitamin C present in kombucha are its main secrets in protecting against cell damage, inflammatory diseases, tumors and overall depression of the immune system. Also, we know the probiotics found in kombucha support the immune system.
Joints and Wrinkles
Kombucha is loaded with glucosamines, which increase synovial hyaluronic acid production. This supports the preservation of collagen and prevents arthritic pain. In the same way, it supports joint collagen, it also supports collagen of the entire body and reduces the appearance of wrinkles on the skin.
Cancer Prevention and Recovery
Kombucha is also beneficial for cancer prevention and recovery. A study published in Cancer Letters found that consuming glucaric acid found in kombucha reduced the risk of cancer in humans.
President Reagan even reportedly drank kombucha daily as part of his regimen to battle stomach cancer.
kombucha improves metabolism and limits fat accumulation. Though we need to see more studies before we can confirm these results, it makes sense that kombucha supports weight loss since it’s high in acetic acid (just like apple cider vinegar is) and polyphenols, which are proven to help increase weight loss.[line]
How to Make Kombucha
First, you’ll need the supplies.
A Scoby (can be purchased on line or you can ask for one from someone who makes it)
Sugar – must be real organic cane sugar (no substitutions! However, there is another type of Kombucha called June that uses organic honey, but you’ll have to look that up elsewhere) Remember the sugar is eaten by the yeast during fermentation, so the final product will have a LOT less sugar.
Organic Loose Leaf Black Tea (tea bag can sometimes contain toxins that you just don’t need)
Kombucha Crock (a wide-mouth jar not made of plastic) My beautiful Kombucha Crock is from Mudslide Stoneware. You can custom order one there! If they are not in stock, it may take a few weeks, but they are gorgeous and worth the wait.
Cheesecloth (or a thin clean dish towel) to cover the top use a ribbon or rubber band to keep the cloth securely on top to keep out bugs and dirt.[line]
Steep 8 bags black tea (or 2 TB loose) in 2 liters boiled water.
Remove tea leaves and add 1 cup sugar.
Add 1.5 liters cold water to cool mix.
Once cooled to room temp, add 2 cups Kombucha liquid from previous batch and Kombucha mother or SCOBY.
Cover crock with a tightly woven cloth and leave at room temperature.
Taste tea frequently until it reaches your desired balance of sweetness to acidity. Anywhere from 5-10 days. When this is done you may transfer to the fridge or flavor.
To flavor add chosen organic dried ginger and/or berries to amber jars (see above). Leave out at room temperature 24 hours, then store in the fridge. You may strain out flavor additives or keep in your Kombucha.
Get To The Comments
Did or do you think Kombucha looks gross? If you decided to give it a try, what changed in you? How do you enjoy your Kombucha? What flavorings have you tried? Got a favorite combination? Let me know in the comments. I would love to hear from you!