I can’t tell you how obsessed I am with gut health. The more I learn about our gut microbiome, the more important it becomes to me. Most of our immune cells reside in our gut, 70-80%, so supplementing with probiotics, especially fermented vegetables, dairy, or beverages, such as kombucha, support us and make us more resilient against oxidative stress, inflammation and disease.
When you consider how delicious kombucha is, especially when you’re in the helm to flavor it with whatever you desire, it can become a blank canvas to experiment with flavors. The bacteria in kombucha consume the caffeine and sugar in the sweet tea you brew for it, but it doesn’t lose its sweetness as it ferments. As a result, there is a ton of flexibility and opportunities for culinary creativity with brewing kombucha, and it’s a drink that, no matter how it turns out, you can feel good about.
Furthermore, making kombucha is affordable and easy! The start-up costs are less than $100, and then it costs only a few bucks to ferment a gallon after that!
Ingredients
Equipment
Method
- Brew the sweet tea. Boil 2-3 cups of filtered water
- In the French press (or pot if you're using a strainer), dissolve 1 c. of organic sugar in the hot water.
- Stir in 2 tbsp. tea and let it steep for 10 minutes.
- When the tea is done, strain it into a gallon jar and add room-temperature distilled water. Leave space for the starter and SCOBY if you're using one.
- Cover the jar with a clean, tight-weave cloth and secure it with a snug-fitting rubber band. Store the jar in a place with air flow but no sunlight for a week or two.
- Add juice, fruit, puree, herbs, whatever flavor your heart desires to the bottom of clean 16 oz. flip-top glass jars. A gallon of kombucha will typically fill 7-8 bottles, leaving at least a cup or starter for your next batch.
- Remove your SCOBY from your gallon jar and STIR the kombucha. This is important!
- Using the funnel and measuring cup (or other pitcher), fill the bottles with kombucha, leaving a couple inches of head space at the top. Seal the bottles.
- Let the bottles sit in a cool area out of direct sunlight for 2-3 days before putting them in the fridge. Do not open them before they are cool, or you may have a mess on your hands.
- ENJOY your creative, healthful endeavor!
As the weather is warming and the pollen is swarming, let kombucha be your refreshing beverage of choice to feel great! Thank you for brewing this elixir of life with me, and let me know in comments below what flavors you make!