Kombucha Baby

Kombucha, the all new craze among the health community, trying to keep it all natural with a tea that does it ALL! (imagine that in a advertisement voice).

Some of you might know and some of you might not be so familiar with this all new craze, but don't fear. After running through a few things you too will want to try it out!

What is this kombu-what-what??

I bet you think "gross" when you hear the words 'fermented tea'. But in easy explanation that is the essence of what Kombucha is. Fermented tea. The origin of this magic is unknown. Many people believe that it is of Japanese origin but there has not been any information available to confirm this. Although the Japanese do practice a similar tea beverage made with powdered kombu (kelp) and tea. This is know in Japanese as Kombucha. Commercial or home-made Kombucha is made from black, red or green tea, sugar and a bacteria called SCOBY (Symbiotic Culture of Bacteria and Yeast).

SCOBY

The SCOBY is most probably the most important ingredient of the fermentation process of the Kombucha. This is the collection of different bacteria's and yeast's that ensures that your Kombucha is fermented, oxidized and full of all the lovely benefits.

Anaerobic (without oxygen) ethanol fermentation takes place by means of the yeast components which is known as the Saccharomyces and anaerobic organic acid fermentation takes place by means of the bacterial components which is known as the Gluconacetobacter xylinus. (I know complicated but just bear with me for a moment).

The Tibicos that is found in the bacteria's and yeast's feeds off of the sugar inside the beverage to produce lactic acid, alcohol and is also the fountain of carbonation, which carbonates your drink.

Other food and beverages that contain more or less the same symbiotic (interaction between two different organisms) culture in their production. This includes things like: ginger beer, sour dough, vinegar etc.

Crazy fact, SCOBY is also used in the fashion industry and is used to create a bio-textile called vegan-leather.

Benefits

As each batch of Kombucha is different because of the different types of teas and bacteria's used, the fermenting period and a whole bunch of other differences these benefits may vary from person to person.

Also please note that these benefits are not scientifically based but I wanted to name a few benefits that has been found is testimonies of many Kombucha lovers and also some Russian researchers, Dufresne and Farnworth with their article - A review on Kombucha tea - Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity and Tea Fungus.

Hear yeh, hear yeh all these health benefits:

* Detoxify the blood

* Reduces cholesterol

* Reduces blood pressure

* Reduces inflammatory problems

* Alleviates gout symptoms

* Promotes liver function

* Normalizes intestinal activity

* Balances intestinal flora

* Reduces obesity and regulates appetite

* Heals bladder infection

* Protects against diabetes

* Antibiotic effect on bacteria's, viruses and yeast's

* Enhances immune system

* Improves menstrual disorders

* Improves hair, skin and nail health

* Reduces stress and nervous disturbances

* Helps fight insomnia

* Relieves headaches

* Enhances general health of metabolism

Kombucha is so good because of the wide variety of organic acids, sugars, vitamins (B1, B2, B6, B12 and C), 14 different amino acids, biogenic amines, purines, pigments, lipids, proteins, hydrolytic enzymes, ethanol, antibiotically active matter, carbon dioxide, phenol, some tea polyphenols, minerals, anions, DSL and a big bucket full of other products made by the yeast and bacterial metabolites.

Recipe

Now the part I know you are all waiting for. The only reason why you actually came here, because I know you want to make this champagne of life.

Your ingredients include the following:

* Your choice of tea (I prefer the Spar Green tea infused with mixed berries with the tags as it is easier to use)

* A jar that is more or less 5 to 7 liters

* A cup full of sugar (250g)

* Water that is boiled (add about 500ml less than your jar can handle)

* SCOBY ( I get mine from the Boeremark in Sinoville from the Kombucha stands, but you can get a piece from a friend or contact me for more information)

Now let's get started...

BUT as with anything in life, SAFETY FIRST!!!

PLEASE, PLEASE, PLEASE ENSURE THAT YOU WORK IN A CLEAN AND STERILE ENVIRONMENT!!

1. Lets get clean first. Ensure that you wash out your jar with water that was pre-boiled and cooled down to a low warm. DO NOT add any soap to your jar. You are working with bacteria's and yeast's so please do not skip this step.

2. After the cleaning is done let it dry before adding your boiled water to your jar. (Also I had to let my water cool off to just warm water because my first glass jar burst as soon as I added the boiling water)

3. You can then add your cup of sugar and your tea bags into the mix and stir it as you would any cup of tea. (Except in this one you leave the tea bags inside the jar with the tags hanging on the outside)

4. Wait until your tea in COMPLETELY cooled down before adding your SCOBY.

Now this is where the waiting game begins...

5. Close the jar on the top with a lid or a wet towel secured with an elastic for about 2 days. Only then do you quickly open it up to remove the tea bags you threw in and close it up again.

Even more waiting coming up...

6. Place your jar in a room where the is minimum exposure to the sun with no air con or heater. As we want this to work we need room temperature and minimum or no sunlight.

7. Wait approximately 21 days from the day you made the Kombucha so that all the goodness can brew and grow inside your jar. Only after 21 days can you start to consume and enjoy this magical beverage that is Kombucha.

Now that you know a little bit more about my latest obsession I hope you enjoy it as much as I am. Because I think I am addicted to this magic in a glass.

If you have any any any questions please do not hesitate to ask on an email or even DM me.

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That is all from me, I am out!

Lots of love,

Lelani