I’ve been enjoying brewing this delicious probiotic beverage now for about a year, and have postponed sharing my Kombucha experience until I could personally vouch for it’s claimed wonder.
Kombucha is the bees knees. Starting to gain rapid popularity in Sydney for both a fix-all tonic and a delicious, refreshing drink. It has a very long list of health benefits including improved immunity, detoxification, joint support and gut health – read more here:
But I thought id share some of my own personal experiences and effects after 1 year experimenting with the brew. This may or may not be directly linked to consumption but I do notice these effects when I regularly drink this amazing tonic:
- Decreased sugar cravings
- Appetite suppression
- Increased concentration
- An immediate calming effect
- Mood regulation (happier!!)
- Increased energy levels
- Increased immunity (Haven’t got sick once!)
It is damn easy to prepare and I love to experiment with new flavours. If you like to be creative with your nutrition you’ll love preparing kombucha as there are endless flavour combinations. There’s also something pretty cool about creating a naturally carbonated beverage that tastes amazing and is so good for you. Give it a go! Here’s how:
What you need:
- 1 SCOBY (symbiotic culture of bacteria and yeast) don’t have one? Try here:
- Large glass jar
- 1 cup organic sugar
- 12 cups purified water
- 1/4 cup green or black tea leaves (you can use flavoured too)
What you do:
Bring to the boil 4 cups of water. Add tea leaves, stir sugar to dissolve and steep 15 minutes.
Add 8 cups of purified water (cold). Strain and transfer to a large sterilised glass jar or canister and add scoby. Cover with cheesecloth or paper towel and secure with rubber band. Store in a dark, dry place for 7-10 days.
Test with straw to see if it is carbonated and to your tasting. It should be a little sweeter than your preference to allow for further culturisation (hope that’s a word?!).
Place desired flavourings into prepared bottles (I love strawberry/mint, ginger/lemon, spirulina, blueberries and have just started experimenting with essential oils!)
Place funnel over bottles and pour kombucha in, keeping aside 1 cup and leaving an inch at neck of bottle for further carbonation. Secure lids and leave at room temperature for another 3-5 days until carbonated well, then refrigerate.
With reserved cup, this is your starter liquid for your new batch. Jut repeat tea brewing method and pop scoby back in there to start eating those sugars and preparing you a fresh batch.
If you are in Sydney and would like a SCOBY, get in touch at firstname.lastname@example.org. Id be happy to pass on the goodness as I believe secrets to good health and vitality should not be kept, they should be happily shared with all!!