kombucha 1 Satisfying Fermented Libation

I have invested so much money into GT’s Kombucha products over the year that I should be a stockholder by now!  How wonderful to finally be able to enjoy this amazingly healthy and tasty libation for just pennies now.

Fermented foods form part of the raw vegan diet as they are a great source of probiotics and B vitamins.  Kombucha, which originally came from China,  has been around for over 2000 years.  This fizzy, sweet and sour brew is reputed to have extraordinary health benefits and has even been credited with helping control cancer growth.  One of the active ingredients – glucaric acid – is thought to actually make the liver more efficient.  It is very cleansing to the digestive system as the beneficial microorganisms in the “scoby” assist in clearing the gut lining.  Here is a good article on kombucha from Natural News.  There is a small amount of residual alcohol in kombucha due to the fermentation; While it is good for kids, perhaps limit them to a glass a day.

Sea Monster or Alien?

In the photo below you see a collage of the SCOBY – which stands for “symbiotic colony of yeast and bacteria”, actually a cellulose disc of microorganisms that thrive on the tea and sugar you add to make a batch.  It has the somewhat daunting appearance of a sea animal or alien.  When you make a batch, the Scoby produces an offspring (and now I have to figure out what to do with mine — most likely I have to buy a new container to start more batches!)

scoby collage
Borrowed from http://www.naughtynaturopathmum.com.au/gut-health-how-to-make-kombucha-or-lets-get-our-booch-on/

Easy Recipe and Preparation

To make a batch of kombucha you need a glass container that will hold at least a gallon of liquid, some thick cheesecloth or a clean linen pillowcase, a large rubber band, purified water (I used alkaline), and plain vinegar for cleaning everything.  If you plan to do a “secondary fermentation” in which you flavor the basic brew, some glass bottles with plastic tops.  You can also buy specialized bottles that have a long neck and tight closure in order to get it more bubbly.  (see photo below)

My dear friend, Dr. Katherine Murray, gifted me everything I needed to get started.  All I had to buy were the supplies to make my first batch:

2 tea bags of black tea (no flavoring)

2 tea bags of green tea (plain)

1 cup sugar (I bought the organic cane sugar)

12 cups of purified water

Boil the water and then remove from heat.  Add the tea bags (best to snip off the strings and labels) and let them steep, stirring in the sugar.  Let cool to warm (not hot as it would destroy the scoby) and pour into the container that has the scoby.  Cover with the cloth to keep out bugs and germs and secure with a rubberband.  Now just put it in a dark ventilated corner, room or closet for 7 days.  You can drink the brew as is (always retain at least a cup or two to keep the scoby fed until you start another batch.)

Note:  Make sure to clean everything that touches the brew with vinegar and hot water beforehand to avoid contaminating your precious scoby!

Secondary Fermentation

kombucha 2nd (220x324)

What makes this drink so spectacular is the tremendous variety available to you for flavoring.  This is called “secondary fermentation.”  Once you have “ripened” your brew over at least 7 days you can transfer it to clean bottles and add anyflavorings you like.  Experiment with herbs, spices, citrus, ginger, berries etc.  On the left is a combination of green apple and some orange blossom extract (yum!) on the right is a nod to my favorite GT blend called “Trilogy” – lemon, ginger and cranberries.  This article below is a great one on the subject.  Enjoy!

http://yumuniverse.com/how-to-flavor-homemade-kombucha-tea/

FAN US ON FACEBOOK FOR DAILY RECIPES FOR LIFE!

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

View All Post

Leave A Comment

Your email address will not be published. Required fields are marked *