BESTIAL BEAUTY. Kombucha Culture: How To Brew Your Own Kombucha Tea


A diet inclusive of probiotics (live microorganisms beneficial to the host) is a great way to maintain overall good health, as they are said to improve digestion, strengthen the immune system, and help detoxify the kidneys and liver. One of the most common probiotic foods is live culture yoghurt, of which I love the flavor, but unfortunately for me, causes bloating and stomach cramps. So in order to get my daily dose of good bacteria, I drink Kombucha tea, which is brewed from the Kombucha culture, and tastes like slightly carbonated iced tea infused with a splash of vinegar.

Kombucha tea has been a popular probiotic drink on the market for over twenty years now, and brands like Synergy Kombucha are sold at Whole Foods for $3.99 per 16 oz. bottle. However, I prefer to brew my own Kombucha tea at home, and use the following basic recipe, a combination of ingredients and techniques I’ve adjusted to my liking over the past few years.

BASIC KOMBUCHA TEA RECIPE
There are a few options in terms of obtaining a Kombucha culture. You don’t necessarily have to buy a culture to start with, although the fermentation process is faster when your tea is brewed from a full sized culture, and oftentimes these are available for FREE on Craigslist. You can purchase full sized cultures for about $20 online. LocalHarvest.org has free shipping and sells them for $16.95. You can also grow your own culture by adding a 16 oz. bottle of mass produced unpasteurized and unflavored Kombucha tea to your own tea at Step 3. Youtube has a great video with additional information on this method.

1 Kombucha Culture

6-7 Tea Bags of Black Tea

20 Cups Water

1 Large Glass Jar (1½-2 Gallon Capacity)

¾ Cup Granulated Sugar

½ Cup Brown Sugar

3-6 Unbleached Coffee filters

Wooden Spoon

Rubber Band

Paper Towels or Cheesecloth

Sealable Glass Bottles for Storage

*Coffee Maker

BREWING INSTRUCTIONS
*There is some debate whether or not using metal cookware/containers/utensils in the brewing process of the tea will compromise the integrity of the Kombucha culture. I find it is just far more efficient to use a standard coffee maker to brew the tea, thus eliminating the concern. If you don’t have a coffee maker, boil the water in a glass or ceramic pot.

1. Use 5-7 tea bags in the brewing chamber (where the coffee filter normally goes), and pour through 10-12 cups of water twice to brew 2 pots of tea.

2. Pour the tea into the large glass jar and add the sugar. Stir with the wooden spoon until the sugar is dissolved.

3. Once the tea has cooled, place the Kombucha culture in/on top of the tea (normal-may sink or float). Cover with a couple layers of the paper towel and secure it with a rubber band.

4. Leave the tea in a undisturbed area for 2-3 weeks to ferment.

5. After the fermentation period, strain the tea using unbleached coffee filters into sealable glass bottles.

HOW TO SERVE
To receive its optimal benefits, Kombucha is best served cold, 4 oz. every morning on an empty stomach. I feel an instant energy boost when I drink it, and notice an overall improvement in my complexion as well.

STORAGE
The bottled and filtered Kombucha tea can be stored in the refrigerator for 6-8 weeks.

Store the Kombucha cultures in glass jars with a bit of tea, which will keep it growing, or refrigerate them on a glass plate covered with a layer of wax paper underneath plastic wrap or a plastic bag.

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