Kombucha is a fizzy drink that is high in probiotics, amino acids, and B vitamins. The claims of it’s power are wide – I don’t know if it does all the amazing things that it is claimed to do, but I know two things:
1) The fizzy nature met my “soda” desire. What I like about soda is the carbonation – Kombucha gives me that without all the ickies.
2) I feel great – energized and with a clean digestive system when I drink it on a regular basis.
You can purchase kombucha for around $3 a bottle – but that’s far too steep a price for me! So, after a bit of research, I dove in and tried brewing it myself. Here’s how it goes:
1) Place one gallon of water in a stainless steel stock pot and bring to a boil and boil for ten minutes or longer. Add one and a quarter cups of sugar and stir to dissolve.
2) Place four tea bags (I use plain black tea, but use whatever caffeinated tea you would like to use) in the pot and allow to sit for a few hours (remove when the tea is as strong as you would like it to be). This is a great time to go pull weeds. Or clean the house. Or, better yet, read a good book.
3) After about 4 hours (when the tea is cooled to body temperature), pour the tea into a large gallon container. Wash your hands very well and place the scoby in the top of the container. It will probably float, but have no fear if it sinks. (Don’t have a kombucha scoby? I will show you how to grow one soon!)
(this is my current Scoby – each time you brew kombucha it grows a “baby” – mine has grown several – if you’re local and want a scoby, let me know! I can share!)
4) Put your kombucha, covered tightly with a clean towel, away in a cabinet or a corner of the pantry and allow to brew for two weeks.
Two weeks later:
5) Pour your kombucha into a large pitcher. Flavor as desired.
My favorite flavor is strawberry. To make strawberry kombucha:
1) Puree about a pint of strawberries in the blender.
2) Pour strawberries into kombucha and stir.
3) Shake slightly before drinking to combine. Yum!!