Sunday, January 13, 2013

My Kombucha Brewing Recipe


One of my new year's goals was to start brewing Kombucha. I had previously used water kefir but somehow the grains stopped growing so I wanted to try something different but still have the same effect; a probiotic drink full of good bacteria that cleanses and nourishes the body. 

Digestion and the good bacteria is vital in our bodies because it keeps a balance in the body and without it you won't be able to absorb all the nutrients in the food no matter how much you eat. So you see it plays a very important role.

The Kombucha is quite interesting in itself, it seems to have lots of different layers and is growing quite fast. But I have also discovered that it doesn't seem to affect it if you cut it in half because it will just regrow itself. The great thing about that is that you can have more brews going at the same time and ensure you have an ongoing supply over time.

What I love at the moment that especially now in summer it is a very refreshing drink due to all the fizz in the drink. It takes me back to childhood memories where we enjoyed a glass of fizzy water fresh out of the fridge on a hot summers day to cool our bodies down. Simple pleasures can be so satisfying, don't you agree?

Here is your healthier fizzy drink to enjoy on a hot summers day and it is even healthier! Nature just has all the varieties once you come to know her and discover.

  • water
  • 3 black tea bags
  • 1/4 cup sugar
  1. First boil one liter of water in you kettle.
  2. Next fill into a pot and put the tea bags into it as well as the sugar. Leave to infuse for about 15-20 minutes.
  3. Stir to dissolve the sugar and remove the tea bags. Leave to cool over night.
  4. Once you have removed the Kombucha from the previous brew and have filled the previous brew into you desired container, such as a glass bottle, rinse you mason jar and put the Kombucha in.
  5. Next add the tea and some of the previous brew. You want to ensure that a minimum of 10% of the total liquid comes from the previous brew. This ensures a healthy brew.
  6. Put a breathable fabric or kitchen tissue over the jar and fix with a rubber band.
  7. Leave to ferment for two weeks.
Once you become comfortable with the normal brewing process you can also start a second fermentation which adds flavour to your Kombucha. However because I haven't experiemented with flavouring my Kombucha tea I will cover this at a later stage.

I hope this recipes helps you achieve more health and vitality!

No comments:

Post a Comment

Print/PDF Button