Kombucha

What was your Covid-19 hobby? I decided that during this pandemic I was going to learn how to make my own Kombucha! I’ve been drinking Kombucha for years, it’s a fairly expensive habit but I am so intrigued by all the different flavors. But mostly because the drink is an excellent source of probiotics, and I love to drink tea.

The health benefits of Kombucha are fascinating! When I started learning about all the benefits it motivated me to give it a try! 

The benefits include;

- aiding with bloating, digestion, and inflammation

- a good source of antioxidants

- functions as a liver tonic

- slow growth and spread of cancer cells

My Recipe for Kombucha;

  • 2 gallons of spring water

  • 30 grams black tea & 30 grams of green tea

  • 2 cups of cane sugar

  • SCOBY

What is a SCOBY:

Symbiotic Culture of Bacteria & Yeast

Directions:

  1. Bring 1 gallon of spring water to a boil

  2. Add in your tea ball for 5 minutes

  3. Pour in 2 cups of cane sugar

  4. Let tea seep for another 15 minutes

  5. Take out tea ball and let water come to room temperature.

  6. Pour tea into your 2 gallon glass jar and then pour in the other gallon of spring water

  7. Once at room temperature, add in SCOBY and 2 cups of liquid the Scoby was resting in

  8. Wait for the tea to ferment, this takes about 2 week at 78 degree. Ideal conditions would be a dark closet.

Some tips and tricks:

-The Kombucha needs to breath so don’t seal off jar, I use a cloth cover so that the Scoby can get air

-Don’t reduce or omit the 2 cups of cane sugar, this is necessary to sustain the SCOBY. Also don’t use any other types of sugar, it must be cane sugar.

- You can buy pH strips to test the product, the aim is to be at or under 4.5

Linda Dumas