Learn how to make kombucha at home
Make Kombucha at Home
Kombucha tea is often referred to as kombucha mushroom tea; however, kombucha is not a mushroom it is a colony of bacteria and yeast and it is rather easy to make at home.
The most difficult part of making Kombucha tea is finding a mother culture. First thing to do is ask around your neighborhood and coworkers. You may be surprised at the number of people growing Kombucha and most of the time they are more than willing to share the benefits.
If you cannot get your hands of a piece of homegrown Kombucha, the next best thing is to purchase a bottle of raw, unpasteurized Kombucha from a healthfood store. Try to purchase the most pure form of Kombucha, without any additional juice added.
One you have acquired a starter Kombucha, growing your own mother Kombucha is rather simple.
- Sterilize a glass jar or ceramic container by boiling in hot water.
- The next step is to make a food source for the Kombucha by brewing a sweat tea. Make green or black tea by using teabags or loose-leaf tea and add a few tablespoons of sugar.
- Place a cheese cloth, paper towel or coffee filter over the fermenting jar and secure with a large rubber band or string.
- Place the jar in a warm quite spot. It is not necessary for the Kambucha tea to locate in a dark location but the preferable temperature should be between 73-84 degrees Farrenheight.
- After a few weeks of fermentation, the Kambucha tea is ready to harvest. Pour the liquid into a glass but make sure leave some of the liquid in the original container; this will ensure that the proper pH will be maintained and will prevent contamination.
- Repeat as necessary. The “mother” culture will continue to produce a “daughter” and may continue to be harvested.
A scoby does the work for you when making kombucha
Kombucha tea is reputed to have several health benefits. It is high in B vitamins and a number of other compounds said to help a wide variety of ailments including stimulating the immune system, preventing cancer, and improving digestion and liver function. Some even say that it helps with those unwelcome hangovers. However, as with all natural remedies, it is best to consult a doctor prior to embarking on a personal treatment regiem.
The tea is similar in taste to sour apple cider and wine, depending on the type of tea that was used and the fermentation process. The appearance of the mother culture is very similar to a thick pancake suspended in tea.
The “mother” culture can be used indefinitely if continually cared for.