Kombucha: Why They Call it the Tea of Immortality! RECIPE
Kombucha is a tea fungus originating from Japan. Throughout the centuries, its use has spread from Japan to Eastern Europe and Russia. In ancient days, Kombucha was a privilege and only kings used it. The Russians have a long tradition of using this beverage and they also refer to it as tea kvass.
During WW2, its use decreased. However, after the war, Dr. Rudolph Skelnar spread the interest about Kombucha in Germany since he began using it as a treatment of cancer, metabolic disorders, diabetes, and high blood pressure.
During fermentation and oxidation, the fungus in tea performs several complex reactions. Namely, it feeds on the sugar in tea and in return it produces important substances that are part of Kombucha like glycolic and lactic acid, vitamins, amino acids, antibiotic ingredients, etc. This is why Kombucha tea is a small biochemical factory. What’s more, Kombucha is rich in vitamin C, B-complex vitamins, and a lot of enzymes.
For decades, Kombucha has been used as treatment for fatigue, nervousness, aging symptoms, rheumatism, diabetes, constipation, etc. This fungus is also known to have successfully treated internal organ diseases, inflamed tonsils, diarrhea, high blood pressure, blood vessels narrowing, sclerosis, etc.
According to scientists, a lot of the components in Kombucha hold antibiotic and detox properties that have an important role in all biochemical process. What’s more, Kombucha holds the power to treat intestinal problems like hemorrhoids, constipation, and rebalancing of the flora. Even though it has a sour taste, it doesn’t cause acid refluxes. In fact, it can maintain the proper function of the digestive system. Moreover, if you have problems with the urinary canals, kidney stones, and bile, Kombucha is the right solution for you.
This tea possesses regenerative properties and it is great in the treatment of arteriosclerosis. Additionally, it will also cleanse your blood from toxins by encouraging the metabolism’s function. Kombucha is highly recommendable in cases of headaches, joint ache, rheumatism, and other age-related issues. Dan Pon, a Japanese doctor, has helped a lot of people with Kombucha tea. Kombucha has proven to help with the following conditions:
Prolongs the life span
Prevents the formation of wrinkles
Prevents the occurrence of cancer
Cleanses the blood vessels and regenerates the cell membranes
Improves the taste of meals
Solves liver disorders
Helps in weight loss
Prevents nausea while driving
Treats pox and shingles
Strengthens the leg muscles
Treats hand and feet diseases
Betters the function of the kidneys
Softens and removes gallstones
Strengthens the hair
Lowers high cholesterol levels
Enriches the intestinal microflora
Normalizes the acid-base balance
Kombucha is rich in organic acids so there is a possibility for allergic reactions in individuals who are sensitive to acids. Although children are allowed to consume Kombucha, children under the age of 1 should not be given Kombucha as it contains enzymes and bacteria that are difficult for the child’s undeveloped digestive system.
3/2 quarters of water
1 cup of sugar
8 bags of black or green tea or white or oolong tea/ don’t use teas with oils, flavored teas, or earl grey
2 cups of Kombucha
One scoby per jar
First, you need to boil the water. Then, remove it from the stove and add the sugar and the tea and let it steep until the water cools down. This may take couple of hours. Then, put the starter tea and when the tea is cooled down, remove the tea bags and stir. Afterwards, transfer the tea in the jar and add the scoby. Cover the jar with several coffee filters and secure them with a rubber band. Leave the jar to ferment for 7 to 10 days. The jar needs to be at a room temperature, but not directly exposed to sunlight. Do periodical checks of the scoby and the Kombucha.
If the scoby floats during these days, it is completely normal. And, in few days, a new layer of scoby will begin to form on the surfaces, often attached to the old one, but not necessarily. Signs of healthy fermentation are brown stringy pieces floating around, sediment at the bottom, and bubbles around the scoby.
Next, you need to remove the scoby, but before you start, cool down another pot for the next batch. Then, gently remove the scoby from the jar and put it on a clean plate. If the scoby is too thick, remove the bottom layer.
The Kombucha needs to be stored in a bottle and add any herbs, juice, or fruits of your choice for flavor. Leave half an inch room in the bottles. The bottles need to be left at room temperature for two days so that they can carbonate. When you want to stop the carbonation and fermentation, put the Kombucha in the fridge and consume it within a month.
For a new batch of Kombucha, mix the starter tea from the previous batch with the fresh batch of tea, and put it into the fermentation jar. Then, put the scoby on top, cover it, and let it ferment for 7 days. Repeat the same procedure explained above.
If you aren’t at home for a longer period, prepare a new batch. For breaks longer than 3 weeks, keep the scoby in a fresh batch of the tea in the fridge.
The fermentation mustn’t be done in metal containers. Avoid contact with aluminum as it will make it taste metallic and weaken the scoby. Vinegary odor is okay, but if the Kombucha begins to smell rotten or cheesy, you should throw it away and make a new one. If the scoby becomes black, it means that it has expired and if it has black or green mold, it means that it is infected. In such cases, throw it away and start again.