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started by Jennings Templeton on 01 Jun 12
started by Jennings Templeton on 01 Jun 12
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started by Jennings Templeton on 01 Jun 12
Kombucha, is a naturally fermented beverage made from tea, sugar and a symbiotic culture of bacteria and yeast (scoby).You've properly seen or maybe even tried some of the store bought brands before and this might seem like a something new; but did you know kombucha has been around for thousands of years?! Ancient Chinese literature from the Qin Dynasty (221-206 B.C.E.) refers to kombucha as "the tea of immorality" and "the elixir of life." Kombucha is said to have widespread healing and cleansing abilities that have an effect on the entire body. Many practitioners of Chinese medicine recommend drinking 4 ounces or more every day.
The kombucha microorganisms produce a wide spectrum of enzymes, organic acids, beneficial bacteria, and vitamins; including the much needed B vitamins during the fermentation process. Research suggests that kombucha improves resistance against cancer, prevents cardiovascular disease, stimulates and reboots the immune system, reduces inflammation, improves liver function, and regulates digestive function.
Making your own ,kombucha is super easy, very inexpensive and better than anything you've ever bought because you control what goes into it; always assuring a high quality brew. If you know someone brewing kombucha, ask them for a scoby and follow the directions below to make your own homegrown batch. If you cannot find one from a trusted friend, there are many sources available; I like Happy Herbalist dot com. They're a reputable source for kombucha starters.
How To Make Kombucha Tea
Start with clean hands, a stainless steel pot, wooden spoon and a wide mouth glass Mason jar or wide mouth glass gallon pitcher.Clean all of the above with vinegar, NOT soap.
Your kombucha is ready when it tastes delicious to you or when there is a new scoby on top - this can take anywhere from 7-14 days depending on the climate. It can take longer in colder weather.
Store your ready kombucha in the refrigerator or it will continue fermenting and will wind up tasting like vinegar. Now you can make another batch, or store your scoby in a glass jar with some of the liquid in the refrigerator, until ready to brew again.
Do not ever use plastic bags or jars as the little organisms in your brew will eat the plastic and thus you too will be drinking plastic.
Helpful Tips: For a less sweet brew; cut the sweetener by quarters until you find what tastes best to you. The new scoby looks like a membrane when it starts to grow. It's your indicator that your brew is almost done. Mold is rare but dangerous. If you see black or blue spots on top of your batch, throw it out - that is mold.
The kombucha drink has fascinating properties and has positive effects on health; its regular consumption is effective against various ailments mild to severe. But its virtues are still relatively unknown today, because few scientific studies have been conducted on kombucha.
Some authors see it as a panacea that can cure almost all diseases, even cancer. In all cases, the consumption of kombucha does not replace your medical doctor and his or her advice. Combined with a healthy lifestyle, healthy food choices, kombucha can help you to stay healthy.
The components of the drink help to strengthen the immune system by regenerating the intestinal flora with its yeast, bacteria and organic macromolecules; they affect the balance of the body by improving general health by helping to strengthen and decreasing its vulnerability to disease, they help with detoxification and treatment cell, sanitation and blood. The properties of kombucha seem to have an antibiotic effect.
Consumed every day, this preparation would be effective in preventing certain diseases, cure or alleviate the symptoms. Kombucha is credited with tonic properties and healing: diuretics, purifying, detoxifying, rejuvenating and anti-microbial.
Drinking kombucha is recommended by devotees to strengthen the natural defenses, balance the intestinal flora, stimulate digestion, eliminate toxins,and improve skin physiology. Kombucha is also credited widely with fighting against edema, arteriosclerosis and blood pressure; the gout, rheumatism, intestinal sluggishness, constipation, diarrhea, headaches, hemorrhoids,, stress, overwork, asthma, etc. It must be noted, however, that kombucha is a fermented beverage which has an alcoholic content that sometimes exceeds the legal limits, which means that it is now classified in some countries as an alcoholic beverage. People in drug or alcohol recovery should NOT use this beverage; also, anyone with liver disease is at risk. Before beginning a kombucha regimen, consult with your physician to see if you might put yourself at risk.
The average dosage is 1 / 3 of a liter per day. Some consume up to one liter.The first week it is advisable not to drink more than one glass (100 ml. Approx.) per day.
Kombucha, also known as "mushroom of long life" has been used in China for over 2200 years. Its origin seems to be the Far East (China, Korea and Japan). This mystical drink was appreciated for its effects on the body and soul, and some consumed with the hope of immortality. In the early twentieth century it arrived in Russia and the Balkans, Poland, and has appeared in Denmark, Germany, Czechoslovakia and Romania. Since kombucha spread gradually to other countries and it is becoming increasingly popular thanks to the media. In the fifties kombucha was already known in France under the name "hongo" or "Ma-Gu" and was used as a panacea and especially to its beneficial properties against tuberculosis.
Various names: "Little Japanese parent," "mushroom heroes", "long life fungus", "miracle mushroom", "fungus of charity", are all used to describe kombucha.
Its medicinal properties have earned a good reputation worldwide as an alternative medicine; kombucha may be homebrewed and the fungus itself (similar to yeast) may be propagated at home as well, to keep the strain alive.
These days, we all want to improve energy efficiency. Our homes, cars, appliances and workplaces are optimized for savings. Quick quiz: What one activity does your body devote the greatest amount of energy to every day? The answer: Digestion!
Surprised? Energy diverted to break down food in your gut takes a toll all day long. If your belly is bloated, how are you supposed to focus on anything else? Consider making your engine run more smoothly by utilizing the perfect nexus of wise traditions, fermented foods and probiotics: delicious (and inexpensive) homebrewed Kombucha.
What is Kombucha?
Kombucha, also called Living Tea, is an ancient health beverage brewed from sweet tea and a starter culture of bacteria and yeast. First time drinkers often experience an immediate craving for more. For others it is an acquired taste with a slight apple cider vinegar flavor. Kombucha pairs well with a wide variety of mixers, from water to fresh fruit juice to wine and more.
Kombucha Benefits
The active enzymes present in fermented items such as yogurt, cheese, sauerkraut and Kombucha have co-evolved with our intestinal systems to help us digest for maximum nutrition and benefits. Without fermented foods, the body's ability to digest is impacted significantly.
Kombucha is the easiest and most versatile way to get all the benefits of fermented foods. Plus it works with your liver and gut to detoxify your entire body. Over time, Kombucha also alkalizes the blood (restores pH to 7.0-7.5), helping to protect against degenerative diseases and cancer.
However, Kombucha is not a miracle or a panacea. It helps the body digest more efficiently, which frees up energy to accomplish other important things the body needs to do, like heal itself. Some of the most commonly attributed kombucha benefits include a clearer mind, better digestion and a feeling of wellbeing.
Kombucha is Sustainable
Kombucha can be a gateway to other sustainable and green choices, especially in the kitchen. Integrating more homemade foods into your diet reduces waste and trash while saving money. Fermenting foods is one way to take back traditional dietary wisdom and apply it to your life.
Kombucha is always making more of itself, as the cultures replicate with each batch. You can pass them on to friends or use them for home beauty products. Over fermented Kombucha has a myriad of household uses including cleaning, pest control and wound care. There are even more uses for extra SCOBYs, even ways to use them as beauty products to save more money.