Sooooo I fell in love with kombucha!…….Kombucha is loaded with probiotics and pretty much everyone can benefit from increasing their probiotic intake. About a year ago I went to a class on how to brew your own kombucha put on by the KombuChick from the Norfolk VA farmer’s market. Since then I have been having a great time playing with new and interesting flavors of kombucha. The process is sooooo easy and fun! Lots of my friends have been interested in how to do it, so now I will walk you through my latest brew.
kombucha |kômˈbo͞oCHə| noun
- Kombucha is an effervescent fermentation of sweetened tea that is used as a functional food.
First– Brew sweet tea- Use any flavor of tea that you like. I used a combo of red rooibis and red zinger probably about 1 gallon. Then add 1/2-1 c. of organic sugar and let cool.
- Next-Add your SCOBY (symbiotic culture of yeast and bacteria) to the cooled sweet tea. Place in a glass vessel and cover with a coffee filter and rubber band. This keeps fruit flies out and allows your kombucha the ability to breathe.
- Sit this beautiful tea/SCOBY mixture on your counter for about a week….. And then you have your FIRST ferment! Drink and enjoy!
- Save your original SCOBY and the SCOBY that was formed on the top of your brew with a bit of your brewed kombucha. This is your starter for your next batch or two.
- Share one of your SCOBYs with a friend and start another batch!
- But wait there is more….
- Add juice to your fresh brewed kombucha and bottle it up in saved Ball jars, saved GT Kombucha jars or any other glass jar that has a tight fitting lid……
- Let Sit for about 3-4 days on your counter then refrigerate.
- This is your SECOND ferment……. This is the magic!
- DRINK & share with your friends!
- Then…. Repeat often!
For my second ferment I usually juice my own fruits then add about 1/4 juice or less to 3/4 kombucha. Always use clean glass vessels and no metal utensils when brewing. I use Trader Joe’s organic sugar as my sugar of choice. The SCOBY eats most of the sugar up so don’t be afraid to sweeten your tea well. Sometimes I add a piece of fruit in the bottom of the second ferment as a treat. (Sort of like the prize in the bottom of the Cracker Jack box…. But way better 🙂
My latest KOMBUCHA BLEND is -red rooibis and red zinger teas with apple, pineapple, lemon, blackberry and ginger juice with a piece of pineapple in the bottom!
What a beautiful explosion of PROBIOTIC goodness! And all made at home with LOVE!
Love & Continued Health, Dr. C
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