Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture (called a scoby).It tastes like something between sparkling apple cider and champagne. The taste can be different depending on what kind of tea you use. This is how you pronounce the word https://www.youtube.com/watch?v=MMa5FAxrmDM
The Kombucha Culture
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'scoby' which stands for ' symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And the immune boosting benifits of the probiotic microorganisms.
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “scoby” (symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green teas. Contrary to common claims, a SCOBY is not a kombucha mushroom.
Kombucha and Health
While a lot of health claims for kombucha focus on the way it heals the gut (which, in itself, contributes to boosted immunity), there is also a fairly well-confirmed body of evidence that kombucha contains powerful antioxidants and can help to detoxify the body and protect against disease.
Related to this disease-fighting power is the way these antioxidants help to reduce inflammation, at the root of most diseases. This inflammation-reducing, detoxing quality is probably one reason kombucha might potentially decrease the risk for certain kinds of cancers.
The Organic Acids
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.
A powerful preservative and it helps prevent harmful bacteria.
A natural antibiotic that can be effective against many viruses.
encourages the intercellular production of energy and an effective preservative.
Helps the liver detox.
It can break down to caprylic acid and can be a great benefit to sufferers of candidiasis and other yeast infections such as thrush. Caprylic is produced by the bacteria,
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.
Types of Tea for Kombucha
Kombucha requires tea for its fermentatio. You will need real tea and not herbal. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. The type of tea you use is what flavor you will have from mild to bold.
Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew.
Oolong tea combines the taste and color of black and green tea.
Green tea has a delicate taste and light green color. The Japanese tea Sencha makes an especially fine kombucha.
White Tea is the most delicate of tea. . Unlike black and green teas, white tea isn't rolled or steamed, but simply dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea is the least processed form of tea.
How to Make Kombucha
WHAT YOU NEED
(to brew a 1-gallon batch of kombucha)
8 tea bags (unflavored, non-herbal) or 2 tablespoons loose tea
1 cup pure cane sugar or white table sugar
1-2 cups starter liquid
a 1-gallon glass jar
a tea towel (or breathable fabric) and rubber band
You’re ready. Your SCOBY is ready. The ingredients are ready. It’s time!wash your hands
and get this kombucha party started—here's how:
1.Start by boiling 4 cups of water. Add the tea and steep 5 to 10 minutes. Remove tea bags and stir in the sugar until completely dissolved.
2.Transfer tea liquid to your gallon container, fill almost to the top with water, and let cool until it reaches room temperature.
3.Carefully place the SCOBY on top and then pour in the starter liquid.
4.Cover container with a breathable cloth and secure with a rubber band.
Now that your kombucha's mixed, place it in a nice warm p;ace far away from direct sunlight. 75-85°F, the perfect breeding ground for the good bacteria. Too cold and the bacteria won’t thrive; too hot and your it will turn acidic. I set my gallon jar in the cupboard over the fridge, and it was just the right temp.
The SCOBY will grow and even multiply; the liquid will turn cloudy and maybe form bubbles around the top. Don’t be surprised if yeast strands start dangling like seaweed from your SCOBY.
It can take anywhere from 7 to 20 days to ferment the tea—a wide gap, I know, which is why tasting is so important. After about day 5 don’t be afraid to nudge the SCOBY aside and stick a straw in there,
When it hits the flavor you want—not too sweet, not too sour—it’s done. I usually ferment for 7 days.