A healthy, fizzy alkalizing drink full of probiotics and deliciously refreshing. Drink every day for maximum intestinal health.
Keep it Simple
Have you seen tons of recipes for Kombucha Tea with gazillions of laborious, seemingly unnecessary steps, and thought, “that looks like a lot of work?”.
Like, Step 1.. ‘Make the tea and let it cool overnight’. So, you have to wait all night before you can get your tea brewing? Or ‘melt the sugar in a pan then let it cool for 3 hours’, (then wash the pan dry the pan and put the pan away). No. No. No. Who needs all that faff? No waiting. No extra cleaning please. I want this to be fast and easy and all done in five minutes. Then I can get on with lounging around by the pool with my chilled cherry champagne cocktail and my Paleo Chocolate Covered Strawberries. (well actually cleaning and cooking and trying to build websites for my lovely, impatient clients who want it all finished yesterday).
I am going to show you how to make the easiest recipe for Kombucha tea, in the entire history of the world, ever (that’s what I call a trumpism)!!
The Chinese are famous for finding cures from nature to heal what ails them and for using longevity elixers. Kombucha was originally reported to have been made for an emperor way back in 220BC, and was called “The Tea of Immortality”. There have not been may scientific studies to date that can determine the effectiveness of kombucha but it has been proven to reduce the effects of radiation poisoning and has been given to people who suffer from cancer. Scientists noticed after Chernobyl, the people most resistant to the after effects, were older women who drank Kombucha.
Tips to making good Kombucha
You must have clean hands and a clean glass jar. I just use a little dish soap and hot water and have never had a problem. When you put the scoby into the tea, it may sink to the bottom. Don’t worry it will rise to the top eventually. Don’t put your hands in.
If you want a fizzy, fruit flavored tea, just add a little juice (I use raw cherry) once it is ready. Put your kombucha into a clean mason jar and add 1/2 cup juice. Leave it out for a few more days and you will have a fizzy, healthy fruity drink.
I used to buy commercial kombucha from the store before I realized how easy it was to make. I kept all the glass bottles, so now I pour my tea into the old bottles and keep them in the fridge. I also convinced my husband to get some grolsch beer and I use the lovely bottles for my kombucha.
You can use mason jars or an old glass jar that you have recycled (FYI… Don’t use a pickle jar that still smells of pickles). I like to make a fresh batch as soon as I empty my jar, but you could just take out the scoby and put the entire jar in the fridge. Depends how quickly you want to get back to floating around in the water without a care in the world.
Build up to it
This drink is so full of good bacteria, that your gut will be very efficient for you. Just have a couple of ounces every day and you will have no problem emptying your bowels. Start with a shot and build up. If you are not used to it, and you are out at work, you don’t want to have to run to the loo. Eventually you will just become accustomed to going first thing and it will be very easy for you.
Don’t sip it
It’s best to drink your tea in one shot. Sipping it all day can be harmful to your teeth. As with apples, it can be acidic on your enamel. Go one step further and swish with some water after your drink. Don’t clean your teeth for at least 30 minutes after drinking your tea (or eating candy or fruit).
Don’t Over Ferment
It can get too vinegary if you leave it to ferment for too long. If you see any mould on your scoby or in the tea, don’t drink it. And never use a metal or ceramic container. Always glass. The metals can react with the acids.
- 3 Qts Filtered Water
- 2 Tbs Loose Black Tea or 8 Tea Bags
- 1 Cup White Sugar
- 2 Cups Starter Kombucha or ¼ Cup Apple Cider Vinegar
- 1 Scoby
Clean your gallon glass container and pour boiling water over some lose tea or tea bags. Put the tea strainer right into the pot so there is no clean up. If you use tea bags use tongs to take them out. You can also just put the loose tea into a cloth and tie it if you don’t have a strainer or bags.
Take out the tea strainer and throw the tea leaves on your garden. Put 1 Cup of Sugar into the hot tea and stir until it dissolves. I am trying honey here for the first time but I am told it is not as efficient and environment for the scoby.
Throw in a handful of ice cubes until the the tea is cool. Hot tea will kill the scoby.
Top up with filtered water (we have our own well water) and 1/2 cup of the last batch of tea or 1/4 cup raw apple cider vinegar. You can get a commercial kombucha from the store if this is your first time. But not the ones that are full of added sugar.
Throw in the Scoby (a one time only purchase for under $9) and put a cloth over the top secured with string or a rubber band. It needs to be left somewhere with a consistent temperature (70F for 7-10 days. I leave mine by my heating system near a hot pipe. When it no longer tastes sweet and has a little fizz to it, it is ready. Bottle it or put it into the fridge.