How to brew Kombucha

HI EVERYONE!

I have been thinking of what I share that is compliant with the TGA and helpful at the same time.

So it is back to basics! I am sharing an ancient recipe for making your own Kombucha brew which is a powerful health elixir.

As you can see, it is a total no brainer to make.

All you need is black tea, sugar and a SCOBY. SCOBY stands for a symbiotic community of Bacteria and Yeasts.

If those little critters know how to form a great community by living together for the greater good of all, knowing that they are going to end up in somebody's tummy, why can't we? (apparently, simple life forms are as intelligent as humans, in fact even more so)

So let's get started:

1 litre of boiling water to make tea 2 black organic tea bags (you can experiment with other teas once you get used to the basic recipe) 1/4 cup of raw sugar

Brew tea with the sugar for 15 mins and then take out tea bags.

Let cool. Pour cooled tea into a clean glass jar. Put in the kombucha scoby and add mature starter tea that came with it.

Cover with a loose lid or cloth. Kombucha needs air. Leave at room temperature for 7 to 14 days.

Start tasting it on the 7th day and onwards to get an idea of the taste you like. The longer it ferments the more acidic it gets but more of the sugar gets used up.

Kombucha is very resilient and doesn’t go off. It may look funky but if you keep everything clean there shouldn’t be any problems.

Kombucha plants grow, multiply and form new layers so give some away to friends or feed to your animals. They will love it.

Once fermented you can mix the tea in smoothies or other juices or drink it straight!

The rest of the info is straight from Wikileaks, I mean Wikipedia....

"The living components of SCOBY can vary widely but generally include strains of Saccharomyces cerevisiae and other yeasts, as well as a number of bacteria, including Gluconacetobacter xylinus.

Fresh or dehydrated SCOBY can be bought from suppliers, or a “mother” can be taken from a previous batch of kombucha. (Poor mother...)

In the fermentation process, the alcohols produced by the yeasts are converted by the bacteria into organic acids.

The final kombucha product contains VITAMIN C, vitamins B6 and B12, thiamin, acetic acid, and lactic acid, as well as small amounts of sugar and ethanol, depending on the length of fermentation.

The drink can be consumed plain or it can be flavoured with spices and herbs; many commercial brews are sweetened and flavoured.

The SCOBY itself can be eaten fresh or dried and is sometimes used as a meat substitute"

Give the homemade yoghurt recipe a go as well, it will save you heaps of money and it is SO EASY.

You basically add a tablespoon of organic yogurt to a liter of lukewarm milk, give it stir and leave it on your bench for a few days, under a cloth at room temperature. Give it another good stir before you eat it.

The bacteria in your home fermented drinks and yogurt will be ideal for you because they are grown inside your home environment, so they will be unique to you.

Mother nature is here to help you thrive all the way through these unprecedented times.

PS WE ARE OPEN TOMORROW and let us know if you need a SCOBY by sending us an email or a message.

At this stage, we are taking life one day at the time, the same as everyone else.

STAY WELL AND HEALTHY.

Much love, Grada

call 64283007 to talk to one of us or to order products or book in for a healing session.