Kombucha

Fermented foods such as Kombucha , yoghurt, Kefir & raw sauerkraut are all enzyme rich food sources which are very important for gut health. Rich in enzymes, vitamins, minerals and probiotics, fermented foods are beneficial to the digestive tract as they kill bad yeast and pathogenic bacteria, they increase enzyme and nutrient content in foods and they populate the gut with good bacteria.

It is now widely recognised that gut health is closely linked with our immunity, so fermented foods are regarded by most people as essentials for us all as part of a healthy diet.

About Kombucha
Kombucha is an ancient, delicious healing and detoxifying drink made from a fermented tea.  Health benefits attributed to Kombucha tea include stimulating the immune system, clearing candida, easing chronic fatigue and improving digestion and liver function. It contains vinegar, B vitamins and a number of other chemical compounds and has a reputation for healing hundreds of different ailments. Kombucha is also renowned as an anti-aging treatment. Most importantly it is also recognised as an effective chelator that removes heavy metals and a wide range of other toxins from your body.

The Scoby
Starter Cultures for Kombucha are described as ‘Scobys’, an acronym which stands for Symbiotic Colony Of Bacteria and Yeast. The Kombucha Scoby is a solid piece of matter which floats on the top of the tea during fermentation.

Mother Tea
Kombucha Scobys require some liquid from a previous batch to act as a starter culture. This liquid is known as the ‘mother tea’ and contains all the necessary bacteria and enzymes to replicate itself.

Inexpensive and Easy to Make
The cost of producing Kombucha at home is insignificant, as they are made from simple, commonly available ingredients. However it is important to follow the instructions precisely and be aware that environmental changes – ie temperature and humidity – can affect your brewing success, even from one batch to the next. Keeping a close eye on your Kombucha is important at the end of the fermentation cycle because if you leave it too long, the Kombucha will turn to vinegar!

If making your own sounds too hard… you can always buy our ready made kombucha.

How to Make Kombucha
You will need:

  • 1 Kombucha Scoby
  • 100ml mother tea
  • 1 litre of boiling water
  • 2 organic black tea bags
  • ¼ cup of organic raw sugar
  • 1 Large Glass jar
  • 1 Cotton muslin/ silk cloth
  • 1 rubber band

Method
1. In a large saucepan, bring water to boil and then add 2 tea bags & ¼ cup of sugar
2. Brew the tea for 15 minutes then remove tea bags
3. Cool tea to room temperature
4. Pour cooled tea into a large glass jar
5. Pour in the mother tea
6. Add in the Kombucha Scoby
7. Cover top of jar with muslin cloth and secure with rubber band
8. Move your jar to a dark, warm place for culturing to work (ideally 22-26c)
9. Leave at room temperature and do not move for 7 to 14 days.

After 7 days, check your brew by tasting it. If the scoby has grown to the full diameter of the jar, your brew has worked. If the kombucha tastes good, it is ready!

Duration
Culturing period for Kombucha depends on your taste. Longer culturing time will make the Kombucha more sour, in fact it will eventually turn to vinegar if left for many weeks or even months.

Re-using your Scoby
When your brew is ready, take out the original Kombucha Scoby and the newly formed ‘Scoby Son’ and place them on a plate. Strain the Kombucha tea and store it in the fridge.
Before straining, keep 100ml of previous Kombucha tea for your next batch.
If you are going to use both the Scoby & the Scoby Son, keep 100ml for each. Store these at room temperature, or in the fridge if you wish to wait some time before brewing again. Remove from the fridge 2-3 days before your new brew to allow the scoby and mother tea to return to room temperature.

Health Advice
Whilst Kombucha is made from a sugar water base, it may be safe for diabetics because of the breakdown of these sugars during fermentation. In fact, the good bacteria feeds off this sugar which results in their proliferation.
Kombucha may in some cases produce a tiny amount of alcohol too. We would always recommend you seek advice from your Naturopath or Holistic Health Practitioner should you have concerns about using Kombucha for yourself or your family.
There’s no scientific evidence to support the health claims made about fermented foods, however there is a growing community of individuals who report health improvements from their use.