A couple of months ago I hadn’t even heard the word Kombucha. Now it’s EVERYWHERE and everyone seems to be OBSESSED with it. It’s one of those things that hippy-type people have been sipping on about forever, but it’s only now that the wider population have finally jumped on the bucha bandwagon.
If, like me, you’re a newbie to the world of Kombucha, it’s basically a fermented tea-based beverage that uses a SCOBY (Symbiotic Culture of Bacteria and Yeast), as a starter culture to produce a probiotic and gut-healing beverage. Kombucha is full of B Vitamins and loads of bacteria and yeast. It apparently has the healing powers of a baby unicorn egg. Magical shit.
As I type this my first batch is sitting in my dark pantry brewing away so I can’t talk from any point of first-hand knowledge just yet. All I know for actual fact is that it tastes like apple cidar vinegar.
I have chronic fatigue, gut issues and suffer with migraines (what a catch) and Kombucha has some pretty great healing properties that I could really do with.
Most diseases and illnesses actually begin in the gut so super duper important we maintain a healthy one.
I am desperate for more energy so am going to start having Kombucha daily once my batch is ready.
My sister in law gave me her baby SCOBY because this is an essential part of Kombucha, some markets and health shops may sell them but there is lots of Facebook pages with people sharing them etc. I reckon if you popped it up on your own you’d find someone willing to share. Everyone else will just think you are into drugs, but whatever. SCOBYs are seriously ugly. Very rubbery and spongy and they float at the top of your concoction, with brown stringy bits dangling off it like a jelly fish. They feed off the sugar, creating fermentation and loads of wonderful bacteria.
You drink Kombuchaa straight from the fridge. Approx 100mls (1/3 of a cup) first thing in the morning and also at night.
So this is what you need and how you make a batch:
Get a large class jar. One that will fit minimum 8 glasses
An elastic band
a chux or coffee filer to cover the top of the jar
x4 organic black tea bags
1/2 cup of sugar
Put the sugar and tea bags in the jar and then add 8 cups of boiling water. Let that cool completely.
Remove tea bags
Add you Scoby to the jar
Cover the jar tightly with the cloth and place elastic band over jar to keep cloth in place.
Pop into a dark pantry/cupboard and let it brew for 7-30 days.
Pour the kombucha off the top of the jar for consuming. Keep the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
I am going to let mine brew for 7 days. Then I am going to take out the Scoby and add some berries and ginger and pop the top back on and let that sit for a couple of days to give it a nicer flavour.
I use the same SCOBY to repeat this process for the next batch.
NOTE: Do not use steel with the SCOBY.
There you have it.
I popped this video on Facebook the other day so you can visual it a bit better if not sure what the fuck I am on about. My SCOBY is huge, my sis in law let hers ferment for ages and it grew massive.
Rachael Finch is super passionate about health and wellness and she spoke to us all about it during our chat. You can listen in podcast form below, check out the vids here and subscribe to our podcast here.