These pictures ahead may not be the “prettiest,” but what this drink does for your gut, well, that makes it all worth it!
Kombucha (kom-boo-cha) is likely something you haven’t heard of (or maybe you have!) and you are wondering why the heck I’m so excited to make it! Because I am SO excited about this recipe! I am VERY proud of myself for making something so cool 😉
I don’t know about you, but the thought of a drink that is bubbly, a little sweet, deliciously healing, and detoxifying, has been a dream come true for me! Kombucha not only tastes amazing, but it is so good for us!
Kombucha is a fermented probiotic tea that has been made for thousands of years for its wonderful and healthful properties. The first recorded use of kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.
What makes Kombucha so good for us?
- Kombucha’s greatest health benefits is it helps detox the body from toxins. It helps by reducing your pancreatic load and eases the burden of your liver by providing extra enzymes and healthy bacteria. Kombucha is also rich in Glucaric acid and recent studies have shown that Glucaric acid can help prevent cancer.
- Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis.
- Kombucha is naturally fermented with GOOD bacteria and yeast making is a natural probiotic beverage. Personally, I have used it when combatting a stomach bug and I really feel it has helped tremendously.
- It is naturally antioxidant rich which will then boost our immune systems.
Unfortunately, it is very expensive to drink daily if you buy from the store. They are about $3.50 each. Thankfully, you can now easily make your own! Once you get the hang of it, it also only takes about 20 minutes start to finish.
Homemade Kombucha Tea
- 1 cup of organic cane sugar (You need sugar for the fermentation process, but there is virtually no sugar left by the end of fermentation. So don’t worry about the amount!)
- 1 Gallon of Filtered water
- 2 Large Black, Green, Oolong or white tea bags (or 4-6 smaller ones)
- 1 SCOBY or Kombucha Starter (You can make your own. Learn how to here!)
It makes six 16 oz bottles. Close the tops and let sit out for 2-3 more days to carbonate… naturally! Then place in the refrigerator to stop the fermenting process.
Enjoy a fizzy and refreshing Kombucha… for your Health! Salute!
Get Creative! Try some added flavorings to your Kombucha…
- Blueberries and raspberries
- Blueberries and cinnamon
- Blueberries and fresh or candied ginger
- Strawberries and fresh or candied ginger
- Strawberries and raspberries
- Cherries and almond extract
- Fresh peaches
- Fresh pears
- Pears and almond extract
- Goji berries
- Cranberry juice
- Pear juice
- Pomegranate-blueberry juice
- Apple juice and cinnamon
- Grape juice
- Lemon juice and fresh or candied ginger
- Lime juice and fresh or candied ginger
- Pineapple juice, coconut water, and coconut extract
- Vanilla beans (split open) or vanilla extract
- Pumpkin pie spice
- Fresh or candied ginger
- Coconut extract
Whatever container you use to bottle, fill about 1/3 with juice or fresh fruit, and the rest the Kombucha tea. Lemon or ginger would obviously be less. Flavorings can be added to the Kombucha just prior to drinking or they can be added to the Kombucha and then the mixture added while bottling to sit out for the 2-3 days.
Do you have a favorite Kombucha? Please Share! Have you tried making Kombucha before? We would LOVE to hear your experience! 🙂