Kombucha The “Immortal Health Elixir!

 

 

Kombucha!

I made a fresh batch of Kombucha today! I think it is delicious. The ancient Chinese called kombucha the “Immortal Health Elixir!”

One of kombucha’s greatest health benefits is its ability to detox the body.

Detoxification produces healthier livers and promotes cancer prevention.

It’s naturally fermented, so Kombucha is a probiotic beverage. This provides many benefits such as improved digestion, fighting candida (harmful yeast) overgrowth, mental clarity, and mood stability.

I ferment it for a month. Then I start again!

Kombucha Recipe

Ingredients

• 1 gallon glass jar

• 1 cup sugar

• 4-6 bags tea – for loose leaf, 1 bag of tea = 1 tsp

• Kombucha – called a Scoby

• 1 cup starter kombucha

• purified/bottled water

• tea kettle

• cheese cloth cover

• rubber band

Directions

1. Boil 4 cups of water.

2. Add hot water & tea bags to pot or brewing vessel.

3. Steep 5-7 minutes, then remove tea bags.

4. Add sugar and stir to dissolve.

5. Fill the glass jar most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.

6. Add SCOBY and starter liquid.

7. Cover with cloth cover and secure with the rubber band.

8. Set in a warm location out of direct sunlight (unless vessel is opaque).

9. Do not disturb for a week to 2 weeks.

• After 7 or 8 days you are ready to taste the mixture.

• Take a straw and carefully insert a straw beneath the Kombucha scoby and try a sip. If this taste is too tarte, then reduce your brewing time to less days. It it’s too sweet, let it ferment a few more days and taste it again. Do a taste test until it tastes a flavor you desire..

• Pour it into jars and refrigerate.

• Enjoy your new probiotic and refreshing beverage. I like to put mine in a pretty glass to serve.

• I would suggest that you start off drinking a small 6 ounce glass of it on an empty stomach first thing in the morning.