- boosts immune system
- digestive aid
- help blood circulation
- aids in balancing acids and alkaline
- helps prevent cancer
- encourages inter-cellular production of energy
- helps detoxify the liver
- protects cellular membranes
- strengthens walls of the gut
- helps prevent and treat arthritis
- works as a detox
- helps reduce or eliminate symptoms of fiber myalgia, depression. anxiety, and others.
When cleaning things (including hands) to use with making or handling a SCOBY and/or kombucha you will want to use distilled vinegar. Soap will actually kill some of the bacteria/probiotics.
YOU WILL NEED:
1) A brewing container: decide how much you want to make to choose the size of the container. you want to use glass
2) A kombucha mushroom or SCOBY
3) 12 cups of water (3 liters): preferably filtered
4) 5 to 6 tea bags: organic Oolong, green or black tea. You can use a combination
5) 3/4 cup sugar
6) 1 1/5 cup starter tea: Already made kombucha. You can use some from a previous batch
or you can use store bought but be sure its unflavored & raw
7) 1 cheese cloth: You can also use a coffee filter or a paper towel. You want to be sure that whatever you use it covers the top of the container.
8) A rubber band: or just something to secure the cheese cloth, string will work also.
1) bring the water to a boil then remove from the heat: oxygen and carbon are needed for the fermentation process and boiling reduces their amount in the water
2) add the tea bags and steep for as long as directed or for about 10 minutes
3) remove the tea bags
4) add the sugar till it all dissolves
5) cool the sugar/tea solution to room temperature: you want it to cool so that the SCOBY does not get temperature shocked and die. Be sure nothing gets into the solution.
6) once the solution is cooled pour it into the brewing container
7) add the starter tea and stir
8) add the SCOBY : you want the mixture in the brewing container and the SCOBY to all be the same temperature. Remember SCOBYs are living things.
9) cover the container with the cheese cloth and secure with the rubber band: you will want to double or triple the cheese cloth over. the goal is to let no pathogens in while still letting the oxygen in.
10) put the brewing container into a quiet, undisturbed spot: every time you brew another batch of kombucha another SCOBY should form on top of the other
-factors promoting the formation of a baby SCOBY
constant temperatures (SCOBYs like 73 to 83 degrees)
undisturbed places (every time you disturb your brew the SCOBY that is trying to form will have to start forming all over again
smoke (ex. in kitchen)
direct sunlight ( brewing in light is okay though)
11) let brew/ ferment for 6-8 days (when temp is constantly at 80 degrees): takes about 2 weeks when brewing in the 70s
12) when your kombucha is done!: it should taste kind of like semi-sweet cider or vinegar
13) set aside 1 1/5 cup for your next brew
*You can flavor your kombucha with different juices or concentrates. Try experimenting.
*store and SCOBYs you are not using to brew in a glass container with kombucha. Be sure its covered with cheese cloth
*You can bottle your kombucha and keep it in the fridge
*If any pathogens get in your kombucha (fruit flys like it a lot) then it is automatically bad and you need to throw it out along with the baby SCOBY. You can check the mother SCOBY to see if it has any pathogens, if not then you don't need to throw it out.
IF YOU DO NOT HAVE A SCOBY: I have 1 for sale at the moment for $20 (I will have more later) I can deliver it to you for extra (Austin area only) Contact me if you would like it!