Written by Brand Ambassador Hanna Marshall
If you have been following me on social media for a while you would have noticed my new addiction to this magical drink which claims to be good for EVERYTHING from weight loss, cancer prevention, improved digestion, increased energy, cleansing, detoxification to immune support and reduced inflammation and joint pain.
Pretty amazing hey?
I had been reading about it for a while so thought I would give it a whirl, in the past I have tried probiotics, Apple Cider Vinegar (GAG!) and lemon everything to try and sort out my gut issues. All to no avail. The more I have been reading about gut health the more fascinated I have become. Here I was, thinking all these years than my anxiety triggers my IBS. That I had a nervous stomach and that my re occuring candida infections were just a genetic pre disposition. WRONG!
My poor gut health is to blame for it all! As I mentioned in a previous post, I have also found I have an intolerance to sugars (what does yeast breed off – you guessed it!)
So since eliminating all sugars and carbohydrates and introducing a daily glass of Kombucha I have honestly had the happiest tummy I have ever had!
My anxiety is still there but that’s something that is going to take a bit more than a magic drink to clear up! My stomach issues which normally come with the anxiety however have gone. SO….what is Kombucha?
Kombucha is a fermented beverage made from TEA (Green, Black or White) and sugar. It contains a bacteria called a SCOBY which stands for Symbiotic Colony of Bacteria and Yeast. Ohhh sounds delicious NOT they don’t look that great either….but hang with me!
When you combine the SCOBY with cooled tea and sugar it starts to ferment. During this fermentation process the liquid turns into an acidic, fizzy, vinegar like drink. Depending on your taste and if you like it sweeter or more sour depends on how long you leave it to ferment. I like mine quite bitter so I leave it for a week. Most people prefer 3-5 days.
HOW TO MAKE YOUR OWN KOMBUCHA:
First of all you need a SCOBY – If you’re in Australia you can buy dehydrated ones
– Starter SCOBY + Liquid
– Glass fermenting jar
– Starter Tea
– Mason Jar + lid
4 Tea Bags
1/2 Cup Sugar
1 Glass Jar
1 Tea Towel or cheese cloth
1 Elasic band
1. Boil 1L of water and pour into glass jar (ensure jar is sterilised and free of dish washing liquid etc as this can affect the bacteria)
2. Add 4 tea bags and sugar and stir until dissolved. Allow to steep for up to 4 hours. Remove tea and allow mix to cool to room temperature. TIP – always use a metal spoon to stir!
3. Once at room temperature you can add your SCOBY and retained liquid.
4. Cover the top of the jar with cloth/tea towel and secure with elastic band.
5. Store in a moderate temperature area (I store mine in my pantry which is a pretty constant temperature)
6. Continue to taste mixture until you reach the level of bitterness/sweetness that you like.
7. Strain liquid into jars and store in fridge for an additional 24 hours before consuming. Retain 1 cup of tea with the scoby for your next batch.
And there you have it!
How do you like to enjoy yours? Have you tried it before? What do you think?
We would LOVE to hear your feedback!