In case you didn’t already know, I love me some good bacteria.

In fact, it is rare to walk around my flat and not see some sort of food fermentation taking place. Whether its sauerkraut, kimchi, kefir or just soaking some brown rice or nuts before eating them, I aim to get as much good bacteria into my day as possible. so today I am going o share with you about Kombocha Tea – Its Benefits & How to Make It.

Why?

Because I want my body to heal and keep on healing. You can read about my health story here but basically getting probiotics into your day is a great way to help heal.  I have much more about also written about the importance of probiotic here – so if you want to know more detail then check out that post.

And if you’re struggling with IBS,digestive issues, skin problems and generally feeling bit crap then it could be because of too much refined sugar – so grab your free natural sweetener eGuide below!

What is it?

“Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) that’s used as a functional food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:

• Improved Digestion
• Weight Loss
• Increased Energy
• Cleansing and Detoxification
• Immune Support
• Reduced Joint Pain
• Cancer Prevention”
  Source 

Plus not to mention that it aids the liver and contains Glucaric acid which helps with detoxification which is super important for happy hormones and bowels. It is also a very potent antioxidant and contains a compound called D-saccharic acid-1,4-lactone (or DSL for short) that has amazing antioxidant properties. (source)

Find out more info here too

Pretty impressive stuff!

Don’t be put off my the fact it looks like pee!

But there is more and more research coming to light that is revealing how much we are made up of bacteria and how harmful an over sanitary environment can be on our health. Our gut microbiome responsible for producing serotonin, is the ‘home’ of our immune system and much more. It is meant to be an incredibly diverse place with millions of types of bacteria but our processed, factory made, foods are lacking in this good bacteria that helps keep us strong and healthy.

Bacteria rant over.

I use green tea to make mine but you can use black or white tea also and ideally you want to get some organic stuff. The only thing you need to start off is some shop bought kombucha as your starter bacteria culture. I got mine from Wholefoods but you can also grab some off amazon just click here.

Once you have made some basic kombocha you can then ferment that same batch again by adding more sugar and flavouring like ginger, berries and other yummy things. I tend to just add ginger root to mine as it give it that ginger beer flavour that I happen to LOVE or just drink it straight. But as with all fermented food some experimentation is required. Also if you want it sweeter then don’t let it ferment for as long and vice versa. If you making this for your kids (it SO good for them!) for example then I wouldn’t let it ferment for as long.

I am VERY sensitive to caffeine so I don’t drink tons of it, about 100ml a day dilute with water before 3pm, but I do notice a massive difference from adding more probiotic foods into my diet. aNd yes it does contain sugar (on my gosh) but the bacteria eat this so it disappears and its worth noting you  CAN NOT use natural sweeter as a alternative – organic sugar only will work. And brown organic sugar doesn’t give a good taste in my opinion. Also I don’t recommend slurping it throughout the day – down it in one sitting as there is some evidence to suggest that drinking it little and often throughout the day can be harmful for your teeth.

So if you struggling with any sort of digestive issues, bloating or dips in energy than its time to ferment your tea! Or if you are fizzy drink fan and want a more natural alternative for you and your partner or kids then this is for you

Kombocha Tea

Kezia Hall

This recipe is for FIRST time kombocha makers and for making on going batches of fermented tea.

Print Recipe Pin Recipe

Servings 1 cup

Ingredients

  

• START BATCH
• 600 ml kombocha shop bought
• 5 tbsp organic sugar
• 2 tbsp raw apple cider vinegar
• 500 ml organic green tea strong and cooled
• ON GOING KOMBOCHA
• 200 ml kombocha from previous batch with scabby
• 1 litre green/white/black tea
• 5 tbsp organic sugar

Instructions

 

• Mix all the ingredient together in a jar.
• Cover the top of the jar with some muslin so it is tightly sealed but don't put any formal lid on the jar.
• Leave for 5-7 days as you will start to see the 'scoby ' develop and float on the top. Be warned it looks gross like a floating sheet of mould.
• Once you have a substantial scoby on the top pour out the kombocha making sure you leave the scoby and about 200ml of the liquid in the jar for your next batch.
• ON GOING KOMBOCHA
• Mix all the ingredient together in a jar, don't worry if the scoby gets all wrinkly it will sort itself out.
• Cover in some muslin cloth and leave for 3-5 days or until at your preferred sweetness.
• For more sweetness leave for less time (1-2 days) for a more sour fermented drink leave for longer. It depends on your preference.

Notes

You can drink it straight away OR add 4-5 more tbsp of sugar and either several chuck os raw ginger root, sulphur free dried apricots, fresh fruit, cinnamon sticks etc.
Experiment - most fermentation is not an exact science the temperate and specific strains of bacteria you sue all have an impact. The longer the leave it the more sour it will be the shorter you leave it the sweeter it will be.
ALWAY MAKE SURE YOU LEAVE ABOUT 200ML of kombocha left for the scoby to live in and store in fridge before using it again.
This does contain trace amount of alcohol aseptically if left for long period of time to ferment - but we are talking TINY amounts but worth knowing for any recovering alcohol misusers or sensitive souls.

Adapted from From all the kombocha recipe out there!