Kombucha is a tea fungus that comes from Japan. For centuries, it has been used in Japan, Eastern Europe, and Russia. In ancient times, kombucha was the privilege only of the kind’s castles and was treated as untouchable secret in Japan. Russia has a very long tradition in the usage of this beverage, which they call “tea kvass”.
The drink quickly spread to Poland, Prussia, Germany as well as Denmark but it seems to have disappeared during the WW2. When the war ended Dr. Rudolph Skelnar established interest for kombucha in Germany, when he started using it as a treatment of metabolic disorders, cancer, diabetes and high blood pressure.
During the process of fermentation and oxidation, the fungus in tea works with a variety of complex reactions. It feeds on the sugar in the tea and in return produces other valuable substances that are part of the kombucha such as glycolic and lactic acid, vitamins, amino acids, antibiotic ingredients … This is why this tea is a real small biochemical factory.
Kombucha contains greater amounts of vitamin C than lemons and it also contains vitamins B1, B2, B3, B12, and B6. The fungus also contains many types of enzymes and it’s especially important to say that it contains milk – L acid.
Why use kombucha?
For many years, kombucha was used as a treatment for exhaustion, fatigue, nervousness, anti-aging, anti-narrowing of the blood vessels, rheumatism, diabetes, and constipation.
Kombucha successfully treats internal organ diseases, inflamed tonsils, diarrhea, increased blood pressure, narrowing of blood vessels, sclerosis, and many more conditions.
Many scientists found that many components of kombucha have antibiotic and detox properties that have a significant role in all biochemical processes.
Kombucha will help you eliminate various intestinal problems such as hemorrhoids and constipation and it will balance the flora. Although it is a bit sour this won’t result in acid refluxes, and actually, it will help maintain healthy digestion. Also, it will solve your issues with the urinary canals, kidney stones, and bile.
This tea can regenerate cells and it is an excellent treatment for arteriosclerosis. Also, it will cleanse the blood from toxins by stimulating your metabolism.
The kombucha helps in the case of a permanent headache, joint pain, rheumatism and other problems with aging.
Dan Pon, a Japanese doctor, has helped many people and proved that this tea can help you with these conditions:
-Extends life span
-Prevents the formation of wrinkles
-Serves as prevention against cancer, improves breathing
-Relieves arthritis, positive effect in joint rheumatism
-Cleans blood vessels, beneficial effect of the regeneration of cell membranes and in cardiac infarction
-Enhances the taste of dishes
-Removes disorder in liver
-Reduces body weight
-Removes nausea while driving
-Helps with pox and shingles
-Brings relief in menopause
-It strengthens the leg muscles
-Cure diseases of the hands and feet, back, gray barbell, insomnia
-Strengthens the kidneys
-Softens, cleanses and dissolves gallstones
-Makes your hair strong
-Cleanses the blood treated skin myoma
-Lowers the cholesterol
-Enriches the useful intestinal microflora
-Boost the immunity
-Normalizes the acid-base balance
Does kombucha has any side effect?
The kombucha is rich in organic acids making it possible for allergic reactions to individuals sensitive to acids. It stimulates the ejection of poisons and toxins.
Even though children can drink kombucha, it is not advised for children under the age of one since it contains enzymes and bacteria that may be difficult for the digestive system of children.
How to make Kombucha tea?
-3 and a half quarts of water
-A cup of sugar
-Eight bags of green or black tea
-2 cups of kombucha
-One scoby per jar
-Coffee filters to cover the jar
Boil the water. Remove it from heat and add the sugar. Add the tea and let it steep until the water is cool. This may take a couple of hours, depending on the pot size. Accelerate the process of cooling by making an ice bath for the pot.
Put the starter tea: When the tea is cooled down, remove the tea bags and stir.
Transfer the tea in the jar and add the scoby. Cover the jar with a few tightly-woven coffee filters and secure them using a rubber band. Ferment for seven to ten days: Put the jar at a room temperature, but out of direct sunlight. Periodically check the scoby and the kombucha.
It is normal if the scoby floats during the fermentation process. In a few days, a new layer of scoby will start to form on the surface. It often attaches to the old one, but it’s ok if this does not happen.
You may also notice brown stringy pieces floating around, sediment at the bottom, and bubbles around the scoby. But, this is normal and actually signifies healthy fermentation.
Seven days later, start drinking the kombucha every day by pouring in a cup.
Next, remove the scoby. Before you start, make and cool down another pot for the next batch. Gently remove the scoby from the jar and place it on a clean plate. If the scoby is very thick remove the bottom layer.
Put the finished kombucha in a bottle. Pour the kombucha in bottles along with any herbs, juice or fruit you want to use for flavor. Leave half an inch room in the bottles.
Finally, keep the kombucha at room temperature let it stay for about two days so it could carbonate. To stop the carbonation and fermentation, put the kombucha in the fridge and consume it in a month.
To make a new batch of kombucha, wash the jar you used for fermentation. Mix the starter tea from the previous batch with the fresh batch of tea, and put it in the fermentation jar. Put the scoby on the top, cover it, and let it ferment for seven to ten days.
Cover the jar using coffee filters, paper towels or gauze and secure them with rubber bands.
To alter the batch size, keep within the ratio of one cup of sugar, eight bags of tea, and two cups starter tea per gallon.
If you are away from home for longer period of time make a new batch. It might taste vinegary, but don’t worry. For breaks longer than 3 weeks, keep the scoby in a fresh batch of the tea in the fridge.
Other options for tea you can use are white, green and oolong tea, and a mix of them is particularly good. Herbal teas are okay, but use at least a couple of bags of black tea to make sure that the scoby is receiving all required nutrients. Avoid teas that contain oils, like flavored teas or earl grey.
Don’t ferment kombucha in metal containers, and avoid contact with reactive metals such as aluminum since it will give a metallic taste and weaken the scoby.
Vinegary smell is okay, but if the kombucha starts to smell rotten or cheesy then something is not right.
When the scoby becomes black this means that it is expired. If it develops black or green mold, it means that it’s infected. In both cases, throw the scoby away and start again.