Kombucha is considered to be a health drink because it contains natural bacterias that can help replenish the bacterial balance in the colon. The kombucha itself is the yeast/bacteria combination which is formed into what is called a ‘SCOBY’ or Symbiotic Colony of Yeast and Bacteria. The SCOBY looks like a slimy pancake; some people refer to it as the ‘mother.’
All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.
The ‘mother’ kombucha culture is what is used to make your own kombucha batches at home, in the same way that people brew their own beer. The kombucha drink will also become ‘fizzy’ when fermented, but the alcohol content is extremely minimal.
You can start your own kombucha culture by buying a container of GT Kombucha Drink from any WholeFoods store. Drink enough of the liquid to leave about 1/4 inside the glass; leave out at room temperature with the cap off but covered in cloth. In about one week, you will see your very own SCOBY pancake floating on top and you are ready to start fermenting!
All of the details on how to make your own Kombucha at home are detailed in the above video, filmed at my friend’s organic farm in Maui, Hawaii. Here is a brief set of directions which I received when I purchased my SCOBY online through Dom’s Kefir Grains:
Directions for Kombucha:
1. Prepare tea with 4 teaspoons of conventional loose tea or 4 teabags in 4 cups of boiling water. Steep for 5 minutes. (Green tea, black tea or a combination is suitable).
2. Strain tea in an 8-cup glass jar and dissolve 1/3 cups sugar (either raw sugar or organic refined white sugar).
3. Let sweetened tea cool to room temperature, then pour kombucha ‘mother’ with the solution in which she was stored.
4. Place a clean cloth or paper napkin over the mouth of the jar and secure in place with an elastic rubber band.
5. Ferment, leaving undisturbed, for 7-12 days at room temperature range of 19C – 25C (66F – 79F).
6. Strain kombucha tea and repeat the whole process.
As for how much kombucha to drink daily to enjoy it’s health benefits, I would recommend about 1-2 cups per day or 250ml- 500ml daily. It’s a nice refreshing drink to enjoy on a hot day, and the natural bacteria will help with digestion and even can help stimulate the bowels, thus avoiding constipation. Kombucha can help lessen any overgrowth of candida and is good for anyone suffering from intestinal parasites. If you are addicted to pop or soft drinks, and are looking for a fizzy drink that is still considered healthy, kombucha is the drink for you.
More Healthy Recipes:
- Raw Food Recipe: Raw Mustard
- How to Ferment Cabbage and Make Raw Sauerkraut
- Raw Food Recipe for Just Like Cheesecake – A Healthy, Delicious Dessert!
- Recipe: Banana Softie with Cinnamon Sauce, A Raw Food Vegan ‘Ice-Cream’
- Recipe for Ta’s Raw Food Jungle Salad with Video Demonstration