Kombucha is a drink, where bacteria and yeast from the mushroom or scoby (symbiotic Culture of bacetria and yeast) work together with tea, sugar and water and ferments into the final health promoting kombucha drink.
It’s full of probiotic microorganisms, active enzymes, beneficial bacteria, C and B vitamins.
According to researchers it can have a positive effect on stomach ulcers and liver/kidney function.
The drink originally comes from China, but it’s also consumed in eastern europe and Russia, and is used for treatment of a whole host of disorders.
I love it that I can grow my own probiotics at home, It’s really empowering, easy and cheap, and it tastes so good as well!
Kombucha for Beginners
– Scoby medium size (mine was from here)
– 4 teabags
– 1 litre filtered water
– 90-100 grams sugar about 1/2 cup
– 1 tablespoon raw vinegar
Wash your glass container in the dishwasher on a high temperature or put it in the oven 150 C for 20 min to sterilize it.
Boil your filtered water and add tea and sugar, seep for around 20 min, remove tea bags and let it cool.
When luke warm add the scoby and vinegar.
Cover the container with a cheesecloth, muslim or thin kitchen towel. Place in warm dark place like an airing cupboard.
Leave it for 5 days, then with a wooden or plastic spoon taste it every fem days until it has the strength you like.
When it’s ready take the culture out together with some of the kombucha and start the next batch.
It’s now ready to drink!
(look out for my post about 2nd fermentation where you add flavourings! Coming soon)