What is kombucha? In the most basic terms is fermented tea packed full of probiotics. The following recipe is to make 2.5 gallons at a time which is the size of my container.
10 black tea bags- 2 cups sugar
- Pot of water to boil
- Scobi
- Starter kombucha
Here are the steps:
- Bring water to boil
- Stir in sugar; add teabags, remove from heat & cover. I let mine steep until it’s completely cooled to room temperature but you can steep your tea to whatever strength you like.
- Once the tea is room temperature, add to a large container with the starter. Fill the rest of the way with cool water (Some use bottled, I use tap and never have issues)
- Place scobi on top; it should float. Cover opening with a dish towel or old tshirt and secure with rubber band.
- Let sit 1-2 weeks. Prepare next batch of tea prior to bottling.
- You can add flavors of fresh raw juices when bottling. Then let it sit another week.
Here are some benefits of kombucha:(from WellnessMama.com)
To be clear- it isn’t some magic pill or silver bullet, but it may help the body function well by supporting:
- Liver detoxification
- Improved pancreas function
- Increased energy
- Better digestion
- Improved mood (helps with anxiety/depression)
- Reducing Candida (yeast)
- Helps nutrient assimilation
- May be beneficial for weight loss
These benefits could be partially due to the concentration of beneficial enzymes and acids present in kombucha, including Gluconacetobacter, Lactobacillus and Zygosaccharomyces.
