IMMUNE SUPPORT SERIES PART 2 – MAKING KOMBUCHA
~ IMMUNITY & NERVOUS SYSTEM SUPPORT SERIES / PART 02 ~
Kombucha is an ancient tonic consumed by many cultures for its health benefits and unique, fresh flavour. This nutrient-rich beverage is high in probiotics; which are important for gut health and in particular- optimal digestion and absorption of vitamins and minerals. It is high in antioxidants and B vitamins, which play a role in nervous system function and liver detoxification. It also contains digestive enzymes, which help break down food for absorption.
– 1 scoby. Scoby is an acronym for Symbiotic Culture of Bacteria and Yeast. You can either purchase a scoby from health food stores, online here, or grab one off a friend! A new scoby is produced with each fermentation, so if you have a friend also making batches of kombucha you can take one from their last batch.
– Mayde Tea English Breakfast (you can also try using other blends, but the traditional way is with black tea. Herbs with antimicrobial properties may interrupt the fermentation process.)
– 1 cup white or raw sugar (this is used up in the fermentation process so do not worry about the starting sugar content)
– 1 cup kombucha liquid from previous batch, or store bought kombucha.
Follow Mayde Tea instructions to brew 3L of English breakfast tea, add in the sugar and allow to dissolve. Let cool.
Pour into a sterilised jar with the scoby and cover with paper towel, muslin or clean tea towel. Secure with a rubber band.
Store in a warm, dry place away from direct sunlight. Leave undisturbed for 10 days. The longer you leave it to ferment, the less sugar and more probiotic bacteria you will be left with in your kombucha.
Once the bitter flavour is achieved, strain it into glass jars to store in the fridge.
Drink as is, or flavour with cold-pressed pineapple, ginger or apple juice. Introduce kombucha into your diet slowly if consuming for the first time to allow your body to adapt to, and fully utilise the influx of beneficial bacteria.