Do you have something you just love, and can't go one day without? Well, I think we all do - things like coffee or chocolate come to mind? While I love them, too, one of our most recent beverage obsessions is kombucha, a fizzy health boosting drink that has become very popular, and for good reason. It has so many health benefits that it is often called the Elixir of Life, or the Tea of Immortality. Those are some lofty promises from one drink, so we thought we would share with you more about this tasty, healthy drink.
So, where did it get those names and why? Listen to our DIY kombucha video below to learn more about the history and health benefits of this unique drink, as well as how to make your own. The super easy recipe is also posted below for you to try. Let us know what you think in the comments, of course, and share this blog with anyone else you think would love it as much as you did!
Ready to make your own Kombucha? Here’s the recipe we followed for a 1 Gallon Batch:
2 tablespoons loose tea OR 8 tea bags 1 cup sugar 13-14 cups water 2 cups starter tea or vinegar
Preparation Instructions:
1. Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling. 2. Place the tea or tea bags in the sugar water to steep. NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the SCOBY and starter tea, so the tea ball will not come into contact with the SCOBY. 3. Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be. 4. Remove the tea bags or completely strain the loose tea leaves from the liquid. 5. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted. 6. Add an active kombucha SCOBY. You can use a live one from a friend like I did or purchase a dehydrated one & prepare it before starting to brew. 7. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band. 8. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste. 9. Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch. 10. The finished kombucha can be flavored and bottled, if desired, or enjoyed plain. We love adding fruit and ginger to ours, but you can get as creative as you like!
Feel free to get in touch if you have any questions, and happy brewing!