Light, refreshing and thirst quenching probiotic kombucha. This gut-lovin’ drink can be second fermented with fresh fruit, juice or tea. Here’s how to make it…
From relieving joint pain, thickening your hair, boosting energy levels and improving gut health…there’s not much this drink can’t do!
This slightly acidic, fermented drink is made from a base of tea, sugar, bacteria and yeast (also known as a scoby) and for a lot of people is their saving grace.
Originating in China about 2,000 years ago, it has grown in huge popularity within health food stores and supermarkets, by customers wanting to reap its many health benefits.
Considering its potent antioxidants (substances that fight free radicals, reactive molecules that can damage your cells), strong antibacterial properties, ability to help increase the number of calories you burn, can help to reduce belly fat, helps improve cholesterol levels and blood sugar control, it’s no wonder this drink is becoming a staple in most people’s kitchens.
It’s best to drink about 50-100ml first thing in the morning and in the evening preferably on an empty stomach for optimum absorption.
This ‘magic tea’ is one you want to learn to make at home. Before totally committing yourself, go for some of the great brands out there in health food stores. Some are even in supermarkets now!
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Steep tea in 2 cups of hot water at 90c for 20-30 minutes.
Strain the tea bags from the brewed tea and transfer the liquid to the steralised glass jar.
Add 1 cup of cane sugar to the tea whilst still warm and stir until dissolved.
Add cool water to the mixture, leave at least 3 inches of space between the surface and top of the container.
Add 1 cup of liquid from the previous batch of fermented kombucha or store bought.
Check the temperature of the tea mixture and make sure it is a comfortable temperature ready for the scoby. If too warm allow to cool and then add the scoby. Always wash your hands before handling the scoby.
Cover with a no-pourous towel and wrap a band around the top to hold it in place. This will prevent flies from contaminating the kombucha.
Place the container in an environment with consistent temperature, like a cupboard or pantry. Allow to ferment for 10 days. For a sweeter kombucha, stop the fermentation process after 10-15 days. For a less sweet more intense flavour leave for 15-25 days.
Taste every 10 days until the kombucha is to your liking.
Once finished, transfer the scoby and 2 cups of finished kombucha tea to a clean glass container. Try to remember to keep at least 1 cup of kombucha as the starting liquid for your next batch.
Store the kombucha in glass bottles in the fridge and start the process again if you would like. If not store the scoby in some sugar water solution in an airtight container in the fridge and feed it 1 tsp of sugar every week. You can pull the new scoby (baby) away from the original scoby (mother) and give them to some one else to start their own batch.
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Ingredients
Directions
Steep tea in 2 cups of hot water at 90c for 20-30 minutes.
Strain the tea bags from the brewed tea and transfer the liquid to the steralised glass jar.
Add 1 cup of cane sugar to the tea whilst still warm and stir until dissolved.
Add cool water to the mixture, leave at least 3 inches of space between the surface and top of the container.
Add 1 cup of liquid from the previous batch of fermented kombucha or store bought.
Check the temperature of the tea mixture and make sure it is a comfortable temperature ready for the scoby. If too warm allow to cool and then add the scoby. Always wash your hands before handling the scoby.
Cover with a no-pourous towel and wrap a band around the top to hold it in place. This will prevent flies from contaminating the kombucha.
Place the container in an environment with consistent temperature, like a cupboard or pantry. Allow to ferment for 10 days. For a sweeter kombucha, stop the fermentation process after 10-15 days. For a less sweet more intense flavour leave for 15-25 days.
Taste every 10 days until the kombucha is to your liking.
Once finished, transfer the scoby and 2 cups of finished kombucha tea to a clean glass container. Try to remember to keep at least 1 cup of kombucha as the starting liquid for your next batch.
Store the kombucha in glass bottles in the fridge and start the process again if you would like. If not store the scoby in some sugar water solution in an airtight container in the fridge and feed it 1 tsp of sugar every week. You can pull the new scoby (baby) away from the original scoby (mother) and give them to some one else to start their own batch.
Any questions or you’de like a free scoby? give me a shout!
I hope you enjoy the process too!
Laura x
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