Throughout many of my blogs on preventive medicine and nutrition, you’ve likely noticed that I’ve spoken quite a bit about the fermented tea drink, kombucha. This drink is very beneficial to a preventive-based diet, and to nutrition in general, as the tea helps to clean the body of toxins through its ingredients. Kombucha has become extremely popular as a health-food trend, but those who are looking to incorporate the healthy fermented tea into their diet might not want to spend $5 on a bottle from the store or market everyday. To solve this conundrum, you can simply make your own.
Before I dive into how exactly to make kombucha, I want to introduce some odd vocabulary that I’ll be using throughout this blog in case any of my readers are unfamiliar with the drink.
Kombucha: a fermented tea. A traditional health practice from ancient Japan.
Fermentation: a change brought about by a ferment, as yeast enzymes, which convert grape sugar into ethyl alcohol.
Scoby: an acronym for “symbiotic culture of bacteria and yeast.”
Baby Scoby: a smaller scoby that forms on the top of the kombucha during the fermentation process.
Starter Liquid: a strong batch of kombucha used to aid in the brewing of a new batch.
There are tons of recipes out there to follow, but for the purposes of this blog, I am relaying a list of ingredients specific to a recipe from The Kitchn, a fellow home and wellness blog. Once you master making kombucha once, you can start to experiment with different quantities and flavors. To make a one gallon batch, you will need the following:
3 1/2 quarts hot water
1 cup sugar (regular granulated sugar works best)
8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
2 cups starter liquid (ask a friend for extra if they brew kombucha, or purchase some)
1 scoby (again, ask a friend for one, or purchase one)
For the rest of this article, please visit ThorstenHagemann.uk.