Kombucha! That is an intimating word isn’t it? I was recently rereading (affiliate link) my Nourishing Traditions book and came across the kombucha section. It convicted me to start brewing again and I am so happy I did! My family is enjoying a fun drink, that I know is helping to heal our bodies. Plus, it tastes great.
Kombucha is a fermented beverage, that when aged properly, is really great for your digestion and your liver. Our livers produce glucuronic acid, which helps flush out the toxins we encounter on a daily basis. Today, our livers are overburdened and often need a push. Kombucha tea can help provide that push because it contains glucuronic acid.
We are keeping it simple this winter with the things we are doing to help our bodies in the healing process. Kombucha is not difficult to make, you just need to get into a good routine. It is also cheap to make at home compared to buying it premade.
Kombucha brewing made easy!
(Below you will find affiliate links, while it is no extra cost to you, if you do purchase through the link, I make a small profit. this helps keep content on the blog free.)
What you will need:
A gallon jar
1 cup of sugar (I use white sugar as it is what the scoby is feeding off of)
4 tea bags (black tea is preferred)
1 cup of Kombucha
1 SCOBY (You can find the cultures at Cultures for Health or find one from a friend that brews)
3 quarts of water
-Make sure your jar is clean and sterile
-Bring 2 cups of water to a boil and pout into jar.
-Add 4 tea bags and let brew for 10 minutes
-Take out tea bags and dissolve sugar in the hot water
-Add the rest of your water and 1 cup of kombucha to your jar
-Check the temperature to make sure it is is not higher than 72 degrees*
-Add your scoby
-Cover with cheesecloth and rubber band
-Let sit for 5-9 days, this will vary depending on the time of the year and temperature of your house
*This is why I only boil part of my water, I want it to be cool fast so I don’t have to wait to put the scoby in
See? Totally easy? I know there are some drawn out instructions, but I promise, I have my tea come out every time doing it like this.
We also enjoy a second ferment to add flavor to our brew. Here are a few flavors for you to try out when you get into your ‘buch groove. 😉
How to make kombucha with chia from Nourishing Simplicity
Strawberry Lemonade Kombucha from Sweet Potatoes and Social Change
Berry Lemonade from Live Simply
Spice Apple Kombucha from Sweet Potatoes and Social Change
Your liver is so important to your over all health, take this step to help it do its job. The benefits of kombucha are worth the little effort it takes to get it going.
An added bonus to all the homeschoolers out there, this is a great project for your kids, from learning about fermentation to trying different flavor combinations. It is a fun family project!
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For the ‘bucha brewers out there, what are some of your favorite flavors?