The probiotic in Kombucha can help with a healthy gut. It is a fermented tea that has been drank for thousands of years but became popular in the last few. Fermented foods like kombucha can assist with the digestive system and boost your immune function.
I am writing this blog because few of my friends asked me how to make it, and this will be easier to pass on.
I absolutely love kombucha! As my daughter says, njamy njamy. It is slightly bubbly with a savory taste and you can add the flavour with your favorite fruits. Kids should not drink more than 1-2 dcl a day, I would say over 2 years of age. And adults not more than 3 dcl a day. However, I can say that I drink at least 4 dcl a day and all is peachy. I love the taste and I feel it really gives me that tiny bit of euphoria. That being said, this would not happen to one whose body is consuming much alcohol, coffee and other alternatives for the highs.
I used to buy them but now making my own tastes and feels even better. And the ritual of making it makes me proud and super happy. I found with white tea to have a gentle easy taste. Kombucha with sacha green tea has a stronger taste but in a nice gentle way. My favourite fruit to put in are berries.
The secret process given by my dear teacher.
- 1 teaspoon of white tea or sacha green tea.
- 2 tablespoon of white sugar.
- Poor 2 litres of boiled water over that.
- Place it into a glass container and leave it overnight. Do not put scoby into this.
- In the morning, drain the tea and put scoby in. Cover it with cloth so it has some breathing space and leave it for 10 days in room temperature.
After 10 days, in a glass bottle (I got mine in IKEA for €2.95), put a few bits of your favourite fruits and put in the liquid. Drain it, do not put scoby into the bottle, but start your 2nd batch.
Leave it for 10 days on room temperature. And viola! Open gently because it comes out as a bubbly champagne.
After some time, scoby will grow, and so will your batch and stronger taste of kombucha. The longer you leave it the fuller the taste. I cannot wait for mine to grow to make many more.
Happy gut happy You xo