KOMBUCHA: 1ST FERMENTATION

Lets talk about Kombucha, the fizzy goodness that is growing in popularity. If you are new to Kombucha you may be wondering exactly what it is! Kombucha is fermented tea, simple enough right? I will explain the basics of Kombucha, why it is good for you and how to make it yourself below! 

Lets begin by talking a bit more about what kombucha is. As stated above it is fermented tea, how is it fermented? Kombucha is fermented by a SCOBY (you will hear this word a lot and I have a picture below for reference). SCOBY stands for Symbiotic Culture Of Bacteria. The tea combined with the sugar, SCOBY and starter liquid ferments and created kombucha.  A few tips to help keep a healthy SCOBY thus resulting in good Kombucha:

  • NEVER let your SCOBY come in contact metal (this will kill it)
  • Don't skimp on the sugar (could result in moldy SCOBY
  • Don't add your SCOBY too soon into hot water (this will kill it)
  • Don’t add any herbs, spices, honey or fruit juices can harm your SCOBY. (wait to use the fruit juice for 2nd fermentation) 
SCOBY

SCOBY

There are many health benefits of drinking Kombucha, below are a few of my favorites!

  • Improved Digestion: Komucha supports digestion with its high levels of probiotics, beneficial acid, and enzymes. There is even research showing that it can prevent and heal stomach ulcers. 

 

  • Weight Loss:  Kombucha improves metabolism and limits fat accumulation.

 

  • Immune Support: Kombucha is Clinically proven to decrease oxidative stress and related immuno-suppression, through a powerful antioxidant known as DSL. This was discovered during the kombucha fermentation process that’s not found in black tea alone. The DSL and Vitamin C in kombucha help to protect against cell damage, inflammatory diseases, tumors and overall immune system health. Probiotics found in kombucha also help to support the immune system.

 

  • Cancer Prevention: A study published in Cancer Letters found that consuming glucaric (found in kombucha) reduced the risk of cancer in humans.

kombcha 1st fermentation 

Prep Time: 30 minutes

Ferment Time: 1-2 weeks

Servings: 1 gallon

Ingredients

·      SCOBY

·      2 Cups of Starter (from previous batch of kombucha)

·      2 bags of green tea 

·     2 bags of black tea

·     2 bags of flavored tea

·    1 cup of sugar

·     1 Gallon Boiling water ( you wont use all of it) 

·    Cheese cloth

Instructions

 1.  Boil Water

2. Pour water into glass gallon jar, (leave room for 2 cups of starter)  and add tea bags, set timer for 12-15 minutes (no more than 15) 

3. Remove tea bags and add sugar, stirring in with wooden spoon.

4. Let the sugar tea cool either on the counter or in the fridge 

5. Once room temperature add SCOBY and 2 cups of starter. 

6. Place cheese cloth over the glass jar and set in your kitchen in an open space like on top of the fridge or on the counter. 

 

 

Additional Notes:

I have been fermenting mine for 2 weeks, the longer your ferment the less sugar there is as the bacteria eats it. I would not recommend doing more than 2 weeks on your first fermentation. 

 

Recommended Purchase List: 

Glass Jars: I use THIS jar even though it has a metal lid since for Kombucha you never need the lid and I like the metal lids for other storage such as sugar and flour. 

Cheese Cloth: Unbleached Cotton

Glass Jar with Cheese cloth:  1 pack    2 pack

 

Feel free to ask me any questions you may have about making your own Kombucha below in the comments.  I know it seems like a lot but once you just start the process it is very simple, fun, and rewarding! 

 

 

xx nichole

Nichole Launder2 Comments