My first batch of kombucha was a success! The first sip gave me a shock because it was so good! Not that I was expecting it to be bad just that it's a powerful drink. Visually while making this batch, it didn't look very appetising, let's face it... it's a fungus!
What is kombucha?
To those who don't know, kombucha is a fermented tea drink which cultivates many nutrients such as live enzymes, probiotics and antioxidants. The kombucha culture has been used for hundreds of years all throughout Estern Europe and Asia. Also known as an ancient Chinese elixir.
What are the health benefits?The digestive tract has a huge role to play in the immunity of the body. Good and bad bacteria live in the bowel to carefully keep the balance of the digestive flora. Kombucha contains yeast (not ideal people with candida) and works by supporting the bowel by adjusting the pH and making it slightly acidic.
Kombucha's effect on the digestive tract is meant to be cleansing to the liver, kidneys and digestive tract.
My initial concerns with this drink was the sugar content. Basically the sugar is the food for the fungus and the longer you leave it the less sugar it contains. The sugar is converted by an enzymatic process, living chemical reactions that make this drink a healthy elixir. This tea will turn into vinegar if left long enough, so 7-10 days is ideal.
My own experience with kombucha being my first day drank a glass and it tasted beautiful. It was tangy, naturally bubbly and had a nice golden colour to it. It's not a beverage to drink quickly, more like something to sip on. The feeling it gave me was very satisfying. I can only describe it as relaxing, refreshing and cleansing. I have read many claims on kombucha (the miracle fungus) and honestly didn't know what to think about them. Apparently, improving the health of the cardiovascular system, cholesterol level, liver, kidney, anti-cancer claims and many more. Now I won't and can't verify these benefits but I can certainly vouch that this drink IS detoxifying, it will stimulate the kidney function. It will help stimulate the digestive organs and improve their daily function and it gives you a feeling of relaxation as well.
I used organic green tea, organic sugar, filtered water and the kombucha fungus (jar and muslin cloth)
Kombucha recipe
4 litres ( 140 fl oz) Filtered water
300 grams (10 oz) Organic white Sugar
1 Kombucha tea fungus (google for a source in your area, cheap little things)
400 ml (1 3/4 cup//14 fl oz) Kombucha tea (mother tea), from your last brew or obtained with the mushroom / fungus - If you don't have enough mother liquid use 1/3 cup of good quality apple cider vinegar. Using the vinegar may take it longer to brew.
Boil the water and brew the tea then remove the tea bags and dissolve all the sugar and let cool (to room temperature). Pour into glass or ceramic fermenting jar. Add the fungus and mother tea to the jar. Cover with muslin cloth and leave it alone for one week in a place free from contaminants such as mould, cooking fats etc. If the fungus is getting old expect it to make a baby, which will sit at the top of the tea. Gently seperate them when the tea is ready.
Note* Don't touch the fungus with any metal or it may weaken.
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