Kombucha
Kombucha is super easy to make. Once you acquire a scoby (“SCOBY” stands for symbiotic culture of bacteria and yeasts) and starter tea from a friend, it's just tea bags and sugar. See? Super easy.
Search it for yourself but here are some of the things I found in my research; (I am not a doctor so do your own research as well)
What's the big deal about Kombucha? We drink it to support our gut health. A happy body starts with a happy gut. Our digestive systems are key to so many other issues (or lack thereof) in our bodies as the majority of the body's immune system in located within the digestive system.
Your gut bacteria also affects your body's metabolism. Some have reported weight-loss while drinking Kombucha. Though we have lost weight, I wouldn't say it's all because of drinking Kombucha. We have modified our diet and have cut back on unhealthy carb intake so the two combined may be what has contributed to our weight-loss
Kombucha is high in Glucaric acid, which is beneficial to the liver and aids its natural detoxification. As Kombucha also supports healthy gut bacteria and digestion, it helps the body assimilate food more easily and provides quick and easy energy without caffeine.
Gut Flora matters (gut flora is the complex community of microorganisms that live in the digestive tracts of humans and other animals) and can be re-balanced by eating a fiber–rich, whole foods diet—it should be rich in beans, nuts, seeds, whole grains, fruits, and vegetables, all of which feed good bugs. Limit sugar, processed foods, animal fats, and animal protein—these provide food for unhealthy bugs. (for more info clink the link)
Some things to remember when making your own (fresh is best): Keep the fungus and bacteria culture clean. While the SCOBY contributes to the health value, any common mold will contaminate the product. Clean and sterilize all containers and tools used when making your Kombucha. I clean everything with Thieves dish soap or Thieves Household Cleaner and I wash my hands real good with Thieves Foaming hand soap to make sure my hands are clean.
Kombucha Recipe
Starter Tea and Scoby
8 Cups of filtered water
1 Cup Organic Sugar
4 Tea Bags (I use green or black tea)
Boil 4 cups of filtered water, remove from stove and add sugar to dissolve.
Insert tea bags and allow to steep for 50 minutes.
Remove tea bags and add tea to your ferment container (use glass).
Add additional 4 cups of filtered water and top with scoby and starter tea.
Cover with cheesecloth or coffee filter and secure with rubber band.
Allow to ferment in warm dry area with no cross breeze.
Note: My first batch I stored in my foyer closet out of the way. I figured that be a good place so it wasn't on the counter or somewhere it could get knocked over. It seemed to take forever to do it's thing. I then realized my closet got a slight breeze because it was near the intake of my air conditioning system. I moved it to the warmest bedroom in the house (we all have that ONE ROOM) and I leave, it to work it's magic, for 14 days. Anywho, fermentation takes 10-14 days depending on where you have it stored.
I like to mix it up a bit and add in whatever fruit I have available as well. I've made apple, strawberry, blackberry, rasberry/ginger, lemon/ginger, kiwi, orange. The possibilities are endless.
To make a fruit batch, I ferment as usual for 10-14 days and when I make my new batch of booch, I take 1-2 of my completed batches and pour them into a new clean container. I add whatever fruit I'm going to add and put it back in the ferment room for 3-4 days to allow the sugars in the fruit to work. Sometimes there's a new baby scoby growing on top of the fruit batch. The fruit batch is a bit stronger as it's had extra days to ferment but you could always cut back on the original fermentation time frame in order to adjust to your liking.
Have fun with it! Throw in a couple different fruit. I've used essential oils in mine as well. Again, we all like something different so spice it up to suit your fancy.
Got questions? Email me, I'll help ya out however I can.