A kombucha recipe produces fermented tea, which is a refreshing and very nutritious drink.
The answer to the question of “What is kombucha?” is simply it is a fermented tea. Kombucha tea may or may not fit your own personal definition of “raw” since it is made from brewed tea. It is however a popular fermented product for many health-minded individuals, so it would be wise to include a kombucha recipe under the subheading of 'fermented foods'.
Kombucha Tea Benefits
Kombucha tea benefits are many due to the production of beneficial yeasts and bacteria. Some of the reported benefits of kombucha include general detoxification, promoting healthy skin, relief of general arthritis pain, reducing negative effects of stress, helps in lowering high blood pressure, may be a cancer preventative, has been used in treating diabetes, promotes healthy digestion, helps to balance pH levels, helps fight fatigue, increases metabolism and generally is an all-around good tonic. With all of its reported benefits, all that is left is for you to make this inexpensive wellness supplement.
Not only is the finished kombucha good for you, it tastes good and looks beautiful.
Make Your Own Kombucha Cultures — SCOBY
To make a batch of kombucha tea you need a SCOBY. SCOBY is an acronym that stands for Symbiotic Colony of Bacteria and Yeast. It is this culture that inoculates tea to turn it into kombucha.
You have two choices to get a “mother” SCOBY. You can either get one from another kombucha maker or you can make your own. The following video shows how you can make your own kombucha cultures:
Here is the kombucha recipe to make the SCOBY from scratch.
Ingredients and necessities:
Tips: Buy your bottle of Kombucha tea from your local health food store. Make sure it is unflavored and preferably organic. When you make your cup of tea, use black, green or even white tea, again, I prefer organic. Sweeten your tea with a tablespoon of sugar for the SCOBY to eat. This cup of tea is your “starter tea.” I like to feed my SCOBY raw sugar. Don't use honey or agave syrup since either may have some bacteria that would be harmful to the SCOBY yeasts and bacteria.
Cover the mouth of the jar with the paper towel or coffee filter and secure with the rubber band. Place this in your home at room temperature of 70 to 80° F and away from strong odors such as cigarette smoke or strong cooking odors.
Wait for a few weeks for your SCOBY to form. Your SCOBY's growth depends on how warm your house is. With warmer conditions it will grow quite quickly. It will appear as a thick film on top of the liquid. The longer you wait, the thicker it will grow. You can use it to make your first batch of kombucha tea when it is about ¼ inch thick.
Once you have your SCOBY, you are ready to make Kombucha tea.
Buy Kombucha Cultures
For those of us who are a bit impatient to start making kombucha tea and do not want to make their own SCOBY, here are a few places your can buy kombucha cultures:
Cultures for Health
Perhaps the most inexpensive way to get a kombucha culture is to join this Yahoo Talk Group and ask for a SCOBY. You may even be able to find someone with a kombucha culture near you so it does not have to be mailed.
Click to join original_kombucha
Kombucha Recipe Using A SCOBY
So you have your kombucha culture and now you want to make your kombucha tea. Here is the kombucha recipe to make about three 16 ounce bottles.
Ingredients and necessities:
Boil a quart of water, add the 4 tea bags and stir in the sugar. Let this cool. Then pour the tea into your jar and add another quart of cool water. Add the SCOBY, the ½ cup of starter tea and cover the mouth of the jar with the paper towel or cloth and secure with a rubber band. Place your jar in a warm, undisturbed place for about 5 to 10 days. The longer you let it rest and brew, the less sweet your finished kombucha tea will taste. When the brewing is finished, wash you hands and utensils thoroughly before working with your finished kombucha tea. Remove the SCOBY and place on a clean plate; your SCOBY will have grown. You can either use this SCOBY for your next batch of teas or divide it to share with a friend. Finally, pour the finished kombucha thorough a fine mesh strainer or cheese cloth to remove the yeast strands. Reserve ½ cup of unfiltered tea for your starter tea.
Carbonation Tips – Without a Second Fermentation
Use a BIG SCOBY.
Don't skimp on the sugar. You may think that ¾ of a cup of sugar is too much, but this sugar feeds your SCOBY; keeping the sugar amount large increases carbonation. The longer you allow the kombucha to ferment, the less sugar will be in the finished product.
Take the starter tea from the bottom on your fermentation jar to introduce more yeasts to your tea. If you filter your finished product, reserve half of the unfiltered tea for your starter tea.
I do hope that you enjoy both your kombucha recipe and making kombucha tea as well as the health benefits associated with this fermented food.
Special thanks goes to Jennifer Roy of "Texas Family of Four Website" for allowing me to use her pictures of kombucha tea and the SCOBY .
Do you brew kombucha tea?
Do you have a great kombucha recipe?
Maybe some favorite kombuchas flavors?
Have you experienced any health benefits from drinking kombucha tea?
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Finished my first batch in years Not rated yet
I first tried making Kombucha about 4-5 years ago. I hadn't made it in a long time due to having small kids and working full time. I started my very …
Back to Kombucha and Loving It! Not rated yet
Many years ago my mom was given a "mushroom" and no real directions on how to use it. All we knew was that we were supposed to put it in tea. The result …
Tao of Kombucha Not rated yet
When I had my first bottle of Kombucha in 2005 I was fascinated with the concept of a beverage that both tastes great and has tremendous health benefits. …
Done with Kombucha Recipe?
Here are links to other fermented favorites: