Hi everyone! Lately I’ve grown to love the taste and fizzy feel of a cup of cold kombucha. In this series about kombucha, I am going to walk you through the steps towards making your own kombucha tea at home. First, I want to give you some background information about it.
Kombucha is a type of fermented tea with many beneficial probiotics. It’s origin seems to be uncertain. Most sources say that it originated in China as it was used in ancient Chinese Medicine. Other sources say that it originated in Russia, Japan, or Korea. It seems to me as if many cultures have their own version of this healing drink since it has many different names as well.
The Kombucha drink is made from tea, vinegar, sugar, and a scoby (kombucha culture). According to www.cultturesforhealth.com, “A kombucha starter culture (a.k.a. kombucha scoby, mushroom, mother) consists of yeast and bacteria existing in a symbiotic relationship. When combined with brewed tea, sugar, and water and allowed to ferment for 5 to 30 days, the resulting kombucha tea beverage has a slightly carbonated zing and is packed full of B- vitamins.”
What are the health benefits?
Kombucha has many healing properties. Here are some of them: It helps the body detoxify, improves joint health, aids digestion, helps to balance the body’s pH, boosts the immune system, and provides plenty of healthy probiotics.
If you would like to know more about kombucha, check out this link: