How to Make Kombucha

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How to make Kombucha

According to healthline, kombucha has at least eight evidence-based health benefits:
1. Kombucha is a Potential Source of Probiotics
Kombucha is a type of tea that has been fermented. This makes it a good source of probiotics, which have many health benefits. However, I suggest Kefir if you believe you need probiotics
2. Kombucha May Provide the Benefits of Green Tea
Kombucha made from green tea may offer many of the same health benefits as green tea itself, such as weight loss and blood sugar control.
3. Kombucha Contains Antioxidants
Kombucha is rich in antioxidants, and studies have shown that it protects rats’ liver from toxicity.
4. Kombucha Can Kill Bacteria
Kombucha is rich in tea polyphenols and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts.
5. Kombucha May Reduce Heart Disease Risk
Kombucha has been shown to improve “bad” LDL and “good” HDL cholesterol levels in rats. It may also protect against heart disease.
6. Kombucha May Help Manage Type 2 Diabetes
Kombucha improved several markers of diabetes in rats, including blood sugar levels.
7. Kombucha May Help Protect Against Cancer
Test-tube studies show that kombucha may suppress the growth of cancer cells. It is unknown whether drinking kombucha has any effects on cancer risk in people.
It's also a great low-calorie drink to substitute for alcohol and soft drinks.
Prep Time20 mins
Resting time10 d
Total Time10 d 20 mins
Course: Drinks
Cuisine: Healthy
Servings: 12
Calories: 36kcal

Equipment

  • Kombucha vessel
  • Stopper bottles

Ingredients

  • teabags 4-5 organic black, green or white tea
  • ½ cup Rapadura Sugar or raw organic sugar
  • 3 litres Filtered water

Instructions

  • Boil 500mils of filtered water
  • Put 1/2 cup Rapadura Sugar  in heat proof glass
  • Add tea and water
    Kombucha tea brewing
  • Mix thoroughly so the sugar is fully dissolved
  • Steep for 10 minutes
  • Add tea to your kombucha vessel. I use a ceramic vessel since I heard it produces more fizz.
  • Add another 2.3 litres to your vessel. I add the water to the tea bags and get every bit of tea out of the bags
  • The water temperature should be around 20-25°C.
  • Add your SCOBY with at least ½ cup of kombucha
    kombucha scoby
  • Cover with a breathable material such as cheesecloth with an elastic band
    kombucha vessel top
  • Leave undisturbed for 7-14 days in a cupboard to ferment
  • After 7-14 days Take out the SCOBY with ½ cup of kombucha. Leave in a glass bowl and return to step 1 of the process for a new batch.
  • You might notice that your SCOBY has thickened during the fermentation. This is good and means you have created an environment that is conducive to kombucha fermentation. You may want to separate your SCOBY and donate half to a friend, or throw it out.

2nd Fermentation

  • Add whatever fruit you like to sterilised glass bottles with a tight lid (preferably with stopper)
  • Stir Kombucha well in its vessel with a wooden spoon (do not use metal as this will compromise the SCOBY). This stirring process helps to carbonate.
  • Fill the bottles leaving a 3cm gap on the top
  • Seal and store undisturbed in a dark place like a cupboard for 3-5 days.
  • When the 2nd fermentation is complete (you can leave it longer if you like but it will be less sweet) store in the fridge.

Notes

Note:

Do not use metal utensils when preparing kombucha.  Metal with compromise the SCOBY. Also, ensure there is no metal in your kombucha vessel.