If you’ve suffered from any kind of stomach pain, you might give Kombucha a try. These days, while you’re doing most of everything from home, you might as well make it yourself!
The Kombucha craze is only just beginning. There are small batch distilleries popping up everywhere and the flavors are very creative. It’s not everyone’s favorite drink, but once you realize all of it’s benefits, it might actually start to taste good.
First of all probiotics are important to support your immune system and digestive system. If you’re stomach is upset, it could be a lack of proper gut bugs. Yes, everyone’s guts have bugs that are used to break down food that we eat.
The best way to decide if you’ll enjoy making Kombucha is to first try some! There are some great brands out there, but they’re all made equally for the most part. It’s got a similar flavor to beer, because some Kombucha has the same yeast as alcohols.
The first step to making Kombucha is finding some good bacteria and yeast, this is called “scoby”. There are many kinds available, but people sell it online and it’s easy to purchase.
Here are the list of ingredients and tools you’ll need to get started:
- Scoby- This is the starting culture
- Breathable material like muslim or a coffee filter
- A large rubber band
- 1-2 large gallon jugs (one will be used for the Kombucha, the other for the tea)
- 16-18 oz bottles or jars with lids
- Filtered tap water
- 8 black tea bags (organic is better)
- A strainer
- A funnel
- 1 cup sugar
- A jug of organic lemonade
- Optional your choice of frozen fruit
You’ll need to start by boiling water. Using a tea kettle works best but you could also boil water on the stove. You’ll need to place the 8 tea bags in one of the 1-gallon jars with boiling water.
Add the sugar into the tea and wait until it is dissolved 30 minutes or so. Once it’s fully cooled down to room temperature, you can add the 2 cups of Kombucha scoby.
Make sure you’re not contaminating the scoby with anything else unknowingly. Use muslim or a coffee filter to cover the top and use the rubberband to cover. Place this jar in a cool place stored between 72-80 degrees fahrenheit.
This brew will need to ferment for a day or two. The jars will sit in the dark and cool place growing more of the bacteria, but we’re only halfway done. This is the first fermentation.
You’ll need to bottle this into jars for drinking now. Using very clean jars, use a funnel to pour just about 2 oz of the organic lemonade into each jar. At this point you’ll also want to add the frozen fruit into each jar. Blueberries, cherries, peaches or strawberries work well, you’ll want to put 4-5 pieces in each jar.
Using a strainer and funnel, carefully pour the kombucha into each of the jars, filling them completely.
Put all the jar’s lids on, placing them inside your refrigerator. The cooler location will stop the fermentation process of the scoby, and blend the tea together. Sometimes more scoby starts to ferment, but the cool of the fridge will stop the process.
If you want to make sure it tastes really good, you’ll want to test the pH levels. This can improve the flavor by checking the temperature it’s stored at and the sourness pH level.