Kombucha – Home-Made, Fermented, Probiotic, Health-Boosting Joy!

While in the earlier I used to be constantly a little bit nonplussed when it arrived to kombucha. I didn’t think I preferred the taste, and that i was sceptical with the claimed overall health rewards. But now I’ve located out more about it, and uncovered how simple and enjoyable it is for making at home, I am surely a kombucha change! gingerade.

Kombucha is usually a fermented drink created from tea. It truly is created utilizing a ‘kombucha mother’, also called a ‘kombucha scoby’ (or at times ‘the tea beast’!) which is a gelatinous colony of germs and yeast. The mom is additional to your container of sweet black tea, and above the interval of a pair of days to some of weeks the microbes and yeast feed off of the sugar, and make a range of nutrients which fortify the tea.

Overall health Added benefits

Kombucha is credited with anti-viral and anti-fungal houses. Like all ferments, it is a ‘living’ compound, that contains healthful ‘friendly bacteria’, that happen to be important for immunity, digestion, and nutrient absorption. In addition, it is made up of nutritional vitamins and amino acids. In historic China it was named the ‘tea of immortality’.

Using & Brewing Kombucha

The only difficulty to start with is getting hold of the komucha mother. You could try asking around your local health-food shops, or look on eBay where there are often some for sale.

A kombucha mother can be reused indefinitely. Each new batch is started with about a cupful of mature kombucha saved from the previous batch, and some new (cooled) sweet black tea. One or 2 teabags and a handful of sugar to a small saucepan of water seems about right, but the quantities are very variable.

The best vessel for brewing your kombucha is said to be a bowl with a large surface area, but I find it easier in a large jar. Cover with a cloth to keep out flies or dust but don’t seal closed as this would cause a pressure build up.

Once it’s ready, the komucha is kept during the fridge and drunk as it is actually. It is actually slightly fizzy, slightly acidic, and to my mind, has a flavor not unlike cider. The style changes day by day as the complex fermentation processes develop. Young kombucha still tastes extra like tea and is slightly sweet.

Very mature kombucha is not at all sweet, with a strong vinegary flavor. Kombucha connoisseurs often seem to like it quite vinegary, but I must admit I prefer it a little milder, and normally stop my kombucha before it gets too strong.

Every batch you make also produces a new ‘mother’, so you end up with 2. At first the existing mother that you put in sinks to the bottom. After a day or 2 you can start to see a film appearing on the surface on the kombucha. Don’t be afraid – this isn’t mould, but the beginnings of a new mother.

After another pair of times it will be thicker, and will resemble the original mother. Once you have finished, you can use each of your mothers to generate 2 separate batches of kombucha, give one away, or compost it. A mom will also keep for a pair of months inside the fridge in a cupful or so of mature kombucha.

You can also kombucha other liquids. I mentioned that to me komucha tastes a little like cider, so I recently tried komucha-ing some apple juice, and it was delicious! It can be claimed that using liquids other than tea will eventually harm the mom, but I haven’t yet discovered this to be the case.

As a new mom is created each time I find it best to keep one regular batch of komucha tea on the go at the same time as an experimental brew, so that I usually have one mother that I know will be ok.

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