So what the hey ho is Kombucha, Booch, or Boochy? They all mean the same thing, tea that uses a bacteria and yeast colony to ferment it into a tangy drink that is good for your gut. Yes seriously, I just said BACTERIAL COLONY and DRINK, implying that you will actually be consuming bacteria and yeast. I am sure you can’t wait to read this kombucha recipe right? I hope to convince you in this short post why you should consider the Booch! I want you to get your Boochy on baby!
The New Wine – Kombucha
So technically and traditionally Komucha is black organic tea, pure cane organic sugar, and a SCOBY (symbiotic colony of bacteria and yeast). It is left to ferment and creates this amazing drink called Kombucha. This is an ancient process dating back 2000 years. But why? Why drink tea with bacteria in it?
- Active Live Probiotics
- Helps with Immune Function
- It is Anti-Inflamitory
- Can Help Ward Off Yeast Infections and Urinary Tract Infections
- Can Help Keep Breath Fresh
- Helps Lower Cholesterol
- Can Help Relieve Allergies
- Can Help Your Gut Health After a Round of Anti-Biotics
That is a pretty impressive list of things that can be helped by drinking a little Kombucha! My history is short with this drink. At the time of this writing (4/2106) I have only been drinking it for about 6 months and only making it for 3 months. I can tell you my results have been phenomenal. I have stopped taking my daily probiotic supplement, I have clearer skin, I sleep better, I poop like clock work and my digestive system is running on all cylinders. Plus I kicked my sweet tea habit because I don’t crave sugar like I did. It’s been an awesome adventure. I made a new years resolution to start making my own, it is so easy and I love the flavor.
How To Make Plain Kombucha Tea
I recommend that you follow the recipe below to a tee or a TEA…get it? If you don’t have a SCOBY see my blog post on growing your own SCOBY. It is important that you know your SCOBY is a living growing thing. Any extremes can kill it. So just handle it with care. Post your questions below and I will be sure to see them.
My Brewing Tips:
- Make sure your environment is clean, including your hands.
- Don’t use metal for brewing, handling or storing.
- Don’t use harsh dishwashing soaps or cleaning agents.
- Use purified water,,, chlorine and fluoride can kill your SCOBY.
- You can cool tea in refrigeration but make sure it is not cooler than room temp.
- Ferment away from light in the warmest place in your home.
Kombucha Recipe and Supplies List
Here are the supplies you will need:
1 Kombucha culture, SCOBY
1 cup of plain starter from a Kombucha brew or a store bought brand (plain GT’s Original is awesome)
Organic Tea Bags, black or green
Large Stock Pot or Pan
A wooden spoon
Raw Organic Sugar
Glass Bowl, 4 quarts or larger
Large Rubber Band
1 Gallon Storage Jar (no lid necessary)
Empty Bottles or Mason Jars for New Brew
- Measure 12 cups of purified water and add to large pan.
- Add 1 cup of sugar and bring to a boil, 3-5 mins until sugar is dissolved
- Remove from heat and add 6 organic tea bags
- Steep tea for 20 mins and remove bags
- Allow tea to cool to room temp (a crucial step)
- Pour cooled tea in 1 gallon storage container
- Add 1 cup of starter Kombucha brew (I like GT’s Original)
- Add SCOBY
- Fill to about 1 inch from top with purified water
- Cover container with tea towel and secure with rubber band
- Place in warm area of the home
- Ferment for 8-10 days
Bottling and Restart:
- Follow steps 1-5 above
- Transfer SCOBY and 1+ cup of Kombucha to large bowl
- Use funnel to pour brew into each bottle, leave about 1 inch at the top
- Refrigerate and Enjoy!
- Do not shake before opening