Home Brewing Kombucha


| 3/15/2017 2:05:00 PM


Tags: Melissa Souza, Washington, home brew kombucha, kombucha tea, probiotics,

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What is all the hype about this funky tea known as Kombucha? Kombucha most likely started in China and spread to Russian over 100 years ago. It is often called mushroom tea because if the scoby that forms on the top, resembling a mushroom. Scoby is actually an acronym for symbiotic culture of bacteria and yeast.

Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and vitamin C. According to the American Cancer Society "Kombucha tea has been promoted as a cure-all for a wide range of conditions including baldness, insomnia, intestinal disorders, arthritis, chronic fatigue syndrome, multiple sclerosis, AIDS, and cancer. Supporters say that Kombucha tea can boost the immune system and reverse the aging process." I will caution you however that there is little scientific evidence to support such strong claims.

For us Kombucha is fun to make, and is highly recommended among many of my holistic friends. It is naturally fermented with a living colony of bacteria and yeast, which is helpful for digestive health. I think it smells a little strong, but is actually pleasant tasting.

Instructions for Making Kombucha Tea

Ingredients

14 cups water
1 cup sugar
8 tea bags
1 cupstarter tea or vinegar
kombucha culture


eehoyle
7/24/2017 7:53:18 PM

It should be a 1-2 cups of mature kombucha for the starter, not kombucha vinegar (the vinegar happens when the kombucha sits too long) and a scobie. You should be able to get a scobie (the kombucha culture) and the starter from someone who is already making it. I would suggest going on line to Cultures for Health.com where you will find a great resource for not only Kombucha but also Kefir, Yogurt, Sourdough etc. You can also buy a starter culture there, but I would suggest you ask around or go on FB etc to find someone in your area to get the scobie and the starter. Most of us who make the kombucha would love to share as the scobies multiple fast. Wish you all were close as I have multiple scobies I would love to share. Also my "go to" book is The Big Book of Kumbucha by Hannah Crum and Alex LaGory. I highly recommend both the book and the website. Good luck to you all. Edie.


lorna.williamson
7/18/2017 5:09:02 PM

vickielynn and kwhit... I think the author is referring to kombucha vinegar to use as starter. When the culture sits too long, the tea becomes vinegar. It raises the acidity of the brew enough to discourage pathogens, but it doesn't kill the culture. I found someone nearby me by searching craigslist but you can also purchase them via amazon or culturesforhealth


kfreekave
7/17/2017 9:28:43 PM

I would not leave it in an airtight container at room temperature for 7 days! Odds are it will explode. (I have a dent in the drywall to prove it) We usually leave it for 24 hours but no more than 48.


gustav.schultz
7/17/2017 11:57:21 AM

To start a batch without a scoby, I just pour in a bottle of GT's kombucha. It has worked every time. If you have questions, google how to make. There are many videos.


vickielynn380
7/17/2017 8:49:29 AM

Please clarify the amount of vinegar you use. Also, where can you get a scoby? I don't know of anyone who makes kombucha.


kwhit1902111
7/17/2017 7:48:21 AM

In the list of ingrediants it states 1 cup, but when you read the instructions it says 2 cups, so what is it 1 or 2 cupos. My way of thinking either or would destroy the culture. Why not just drink sweetened vinegar, then??


kwhit1902111
7/17/2017 7:43:32 AM

2 Cups of vinegar? That's got to be wrong, right??


kwhit1902111
7/17/2017 7:43:15 AM

2 Cups of vinegar? That's got to be wrong, right??




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