Kombucha is a tea fungus native to Japan. Throughout the centuries, its usage has spread from Japan to Eastern Europe and Russia. In ancient days, Kombucha was a privilege and only kings used it. The Russians have a long custom of using this beverage and they likewise refer to it as tea kvass.
During WW2, its use decreased. Nevertheless, after the war, Dr. Rudolph Skelnar spread the interest about Kombucha in Germany given that he started using it as a treatment of cancer, metabolic disorders, diabetes, and hypertension.
During fermentation and oxidation, the fungus in tea performs numerous complex reactions. Particularly, it feeds on the sugar in tea and in return it produces important substances that part of Kombucha like glycolic and lactic acid, vitamins, amino acids, antibiotic ingredients, etc. This is why Kombucha tea is a little biochemical factory. What’s more, Kombucha is rich in vitamin C, B-complex vitamins, and a lot of enzymes.
For years, Kombucha has been used as treatment for fatigue, anxiousness, aging symptoms, rheumatism, diabetes, constipation, etc. This fungus is likewise known to have successfully treated internal organ illness, inflamed tonsils, diarrhea, high blood pressure, blood vessels narrowing, sclerosis, etc.
According to scientists, a lot of the components in Kombucha hold antibiotic and detox properties that have a crucial function in all biochemical process. What’s more, Kombucha holds the power to deal with intestinal issues like hemorrhoids, constipation, and rebalancing of the flora. Even though it has a sour taste, it does not trigger heartburn. In fact, it can maintain the correct function of the digestive system. Additionally, if you have problems with the urinary canals, kidney stones, and bile, Kombucha is the best solution for you.
This tea has regenerative properties and it is fantastic in the treatment of arteriosclerosis. Additionally, it will likewise clean your blood from toxic substances by motivating the metabolic process’s function. Kombucha is highly recommendable in cases of headaches, joint pains, rheumatism, and other age-related problems. Dan Pon, a Japanese physician, has helped many people with Kombucha tea. Kombucha has proven to help with the following conditions:
- Prolongs the life span
- Prevents the formation of wrinkles
- Prevents the occurrence of cancer
- Relieves arthritis
- Cleanses the blood vessels and regenerates the cell membranes
- Enhances the taste of meals
- Solves liver conditions
- Helps in weight loss
- Prevents nausea while driving
- Deals with pox and shingles
- Strengthens the leg muscles
- Improves potency
- Treats hand and feet diseases
- Betters the function of the kidneys
- Softens and removes gallstones
- Stops diarrhea
- Strengthens the hair
- Lowers high cholesterol levels
- Improves the intestinal microflora
- Stabilizes the acid-base balance
Kombucha is rich in natural acids so there is a possibility for allergies in people who are sensitive to acids. Although children are permitted to take Kombucha, children under the age of 1 must not be given Kombucha as it includes enzymes and bacteria that are difficult for the child’s undeveloped digestive system.
Here’s what you need:
- 3/2 quarters of water
- 1 cup of sugar
- 8 bags of black or green tea or white or oolong tea/ don’t use teas with oils, flavored teas, or earl grey
- 2 cups of Kombucha
- One scoby per jar
- Optional flavoring
- Stock pot
- Glass jar
- Coffee filters
Initially, you have to boil the water. Then, remove it from the stove and add the sugar and the tea and let it steep until the water cools off. This might take couple of hours. Then, put the starter tea when the tea is cooled down, remove the tea bags and stir. Afterwards, move the tea in the jar and add the scoby. Cover the jar with several coffee filters and secure them with an elastic band. Leave the container to ferment for 7 to 10 days. The jar has to be at a space temperature level, however not directly exposed to sunshine. Do periodical checks of the scoby and the Kombucha.
If the scoby floats during these days, it is completely normal. And, in few days, a new layer of scoby will start to form on the surfaces, often attached to the old one, but not always. Signs of healthy fermentation are brown stringy pieces floating around, sediment at the bottom, and bubbles around the scoby. Next, you have to remove the scoby, but before you start, cool off another pot for the next batch. Then, carefully remove the scoby from the container and put it on a clean plate. If the scoby is too thick, remove the bottom layer.
The Kombucha has to be stored in a bottle and add any herbs, juice, or fruits of your option for flavor. Leave half an inch room in the bottles. The bottles need to be left at space temperature for two days so that they can carbonate. When you want to stop the carbonation and fermentation, put the Kombucha in the fridge and consume it within a month.
For a new batch of Kombucha, mix the starter tea from the previous batch with the fresh batch of tea, and put it into the fermentation container. Then, put the scoby on top, cover it, and let it ferment for 7 days. Repeat the same procedure described above. If you aren’t at home for a longer period, prepare a new batch. For breaks longer than 3 weeks, keep the scoby in a fresh batch of the tea in the fridge.
The fermentation mustn’t be done in metal containers. Avoid contact with aluminum as it will make it taste metallic and damage the scoby. Vinegary odor is fine, but if the Kombucha begins to smell rotten or tacky, you must throw it away and make a new one. If the scoby becomes black, it means that it has expired and if it has black or green mold, it means that it is infected. In such cases, toss it away and start again.