I have experienced countless benefits of brewing and making my own Kombucha tea and I can’t keep it to myself anymore! Improved digestion, detoxification, and boosted energy are more than enough to make this tea a staple in any home. It has been instrumental in returning health and vitality to myself and my family. The incredible probiotics do so much to improve your personal microbiome and prevent disease!
As with all cultured foods, it is important to start slow with Kombucha tea, many people find that 1/4 cup per day is the perfect amount to start with. Larger quantities for extended time periods can lead to unpleasant die-off symptoms that might make you want to give up on Kombucha altogether.
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To start brewing your own Kombucha Tea you will need the following:
- To get started brewing at home, you will need Kombucha Tea starter liquid.
- A SCOBY (short for symbiotic culture of bacteria and yeast).
- Organic Black Tea.
- Organic Green Tea. (optional)
- Plain white cain sugar (do not substitute for low-glycemic options, the scoby needs sugar to feed!)
- A large glass jar.
- Unfluoridated and unchlorinated water.
- Begin by boiling water, I prefer to make 1 gallon of Kombucha at a time. If your water contains chlorine and fluoride, it is important to allow it to boil for a full 30 minutes to purify so it does not kill the good bacteria in your scoby!
- After water has boiled, pour 1 gallon of water into an empty glass container or pitcher. Add tea, black tea is important, but I have found that combining plain black tea with plain green tea make a milder brew. Allow the tea to steep for 15-20 minutes (I like a rich, brown color, not quite as dark as coffee to start).
- Add 3 cups of white cain sugar to the tea mixture and mix with a wooden spoon to fully dissolve.
- Allow liquid to cool fully to room temperature.
- Pour mixture into gallon sized jar, add scoby and 1-2 cups of kombucha starter (white vinegar can be substituted for your first brew.)
- Cover jar with cloth and secure with elastic (it is very important to secure, as flies and ants will be drawn to the smell.)
- Set in an area out of direct sunlight and allow to ferment undisturbed for 5-7 days.
- On day 5, begin tasting, the brew should have a slight sweet and tangy flavor, when it reaches a flavor that you find agreeable, you can begin drinking. I like to add my kombucha to small wide-mouth mason jars with lids and refrigerate them to slow fermentation once it has reached the flavor I like.
It’s official! You have made a delicious and healthy probiotic drink for your family. You can repeat these steps over and over again to continue giving your family healthy homemade probiotics that will keep candida overgrowth at bay. Once you are comfortable with your Kombucha making skills, you can even venture into the world of second ferments and adding flavor to your tea!
Have you made your own Kombucha tea yet? Share your experience below and let me know which benefits you have found to impact your family the most!