Kombucha is a probiotic drink made from tea that has been fermenting by a colony of bacteria and yeast called a scoby, ‘mother’ or ‘mushroom’.
The health benefits include;
– improving digestion and gut health
– improving mental clarity
– stabilizing mood
– immune boosting
– fighting cancer
– reducing symptoms of fibromyalgia, anxiety and depression
– contains glucosamines so can help with arthritis
– high in anti oxidants
My toddler loves it, we call it apple juice and he has it a couple of times a week. Its quite easy, once you get into the rhythm of making it.
1 black tea bag
¾ cup sugar
2.5 litres filtered water
1 scoby in 1 cup of active kombucha
berries for flavour (optional)
Place the scoby and active kombucha in a large glass jar and cover only with a mesh cloth or tea towel, fitted tightly with an elastic band. The scoby needs air to stay alive, it also cant touch metal or hot liquids. In a large saucepan add the water, tea bag and sugar and bring to the boil, then turn off, cover and allow to cool overnight. Once cooled, discard the tea bag and add the tea mix to the scoby. Store in a cool place for aproximately 8 days. You can test your kombucha to see if it is ready, if it is still tasting sweet then it has not yet fully fermented, the scoby will consume all the sugar as it is fermenting. It will have a slight vinegary taste once ready. Once it is ready, you can bottle and if you would like to add fizz, leave bottles on bench for 24 hours before putting in fridge. Be aware, there is a risk of glass bottles exploding if the gas builds up too much, so place in plastic bags for this stage. Or you can just put straight into fridge if you are happy to drink without fizz. At this stage you can add blueberries or raspberries to infuse some flavour into your kombucha.