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DIY Kombucha: The Chinese Fermented Secret

  • Written by  Brandon Pillon
  • Video
Learn how to make your own Kombucha tea of health and taste. Learn how to make your own Kombucha tea of health and taste.

Kombucha is a symbiotic culture of bacteria and yeast. The fermented tea contains enzymes, organic acids, amino acids, minerals, vitamin C and B vitamins. According to traditional Chinese medicine, kombucha tea was referred to as the tea of immortality and the elixir of life. Although its origins have been lost in the mists of time, it has been consumed there for at least 2,000 years.

I placed an order on Royalkombucha.com, a small, family-owned company with more than 30 years of experience that sells half-gallon kits. All the kits are living, never dehydrated or frozen, and all the kombucha cultures are guaranteed to grow, or the company will ship out a free replacement.

Step 1

To start, thoroughly wash your glass jar, utensils and hands using antibacterial soap. It is recommended to always use distilled water and glass jars to ferment the tea.

Step 2

Bring two liters of distilled water to a boil in a pot. After the water has boiled, remove the pot from heat and add two tea bags and 3/4 cup of sugar. Use black, green or white tea. It is recommended to not use organic sugar or tea, as they may lead to mold problems.

Step 3

Cool the sugary tea to room temperature, then pour it into the glass jar. Add the starter tea included with the kit. This will kick-start the fermentation process. Then carefully add the kombucha culture “mother,” with the darker and rougher side down, and cover the jar with a tight-knit cloth.

Step 4

Kombucha feeds on sugar and caffeine, so the longer you brew it, the stronger it will be. Leave it undisturbed and away from strong light sources for 9 days at 80°F (26°C) or 14 days at 75°F (24°C). Some people make their kombucha sweeter with a six-to-eight-day ferment. Brew to your taste.

Step 5

Your kombucha tea is now ready to drink. With clean utensils and hands, take the mother out of the glass jar and place it on a clean plate. Using a strainer, pour your kombucha tea into a clean glass jar, saving half a cup of the tea as a starter tea to make another batch. Store premade kombucha tea in the fridge to slow down the fermenting process. Repeat steps 1 through 4 to make your second batch.

You now should have a mother and a daughter kombucha culture. You can either gift a friend with the daughter culture or make two batches of tea. It is recommended to start with a cup a day, working your way up to three cups a day to feel really excellent.

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In addition to the many benefits of kombucha, there can be some side effects.
Last modified on Friday, 29 June 2012 18:09

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