For more than 2,000 years, people have been drinking this fizzy fermented tea to detox, prevent cancer, promote a healthy liver, combat arthritis, improve digestion, heal fibromyalgia, alleviate depression and anxiety and boost the immune system. It’s antioxidant rich, helps balance energy levels, and has been known through the ages as an elixir to the gods … a super tonic …
It’s relatively new on the scene here in America … and there aren’t too many scientific studies in the US that prove its goodness. But its benefits are supported by 2,000 years of tradition, and by more anecdotes than I could ever recount here. Check out this LINK for more information on the history and benefits.
It’s only been available commercially in the States since the 1990s.
And we love it.
A little bit tangy (some might call it “vinegary”).
A little bit fizzy (if it’s been on the shelf long enough, be careful opening because it will “explode”).
And a lot delicious.
Just ask our 3 year-old.
And our 1 year-old.
And the Cowboy.
And me, too!
Every one in our house drinks it like it’s going out of style.
Which can get sort of pricey since individual servings sell for anywhere from $2.50-4.50 per bottle at your local health food store. That adds up when there are four people drinking it. I think we were spending close to $50 or more per month on store-bought kombucha.
And then the Cowboy figured out how to make it at home.
He found this LINK, grew a SCOBY from a store-bought bottle (not Scooby … Scoby … which is basically a symbiotic colony of bacteria and yeast that looks alarmingly gross and mushroomy).
And now that we have a Scoby, we have a constant supply on hand.
Once you have your Scoby … YOU can make your own Kombucha too!
Here’s one of our favorite recipes:
- Filtered water (1 gallon)
- 4 blueberry herbal tea bags
- 6 green tea bags
- 2 black tea bags
- 1 cup organic unrefined sugar
- 1 cup Kombucha (from you last batch … or from a store-bought bottle)
- 6-8 quart Stainless Steel Stock Pot
- 1 Gallon Glass Jug
- Cheese cloth
- Rubber band that will fit the mouth of your glass jar
- 4 glass quart bottles with a swing-top stopper (or similar … just be sure they are glass)
Bring water to boil.
Turn off the heat.
Add the sugar (dissolve).
Add tea bags.
Let steep for 30-45 minutes.
Remove tea bags and let mixture cool to room temperature. (If you add it to the Scoby hot, the heat will kill the Scoby.)
Pour the tea into a GLASS gallon container, along with one cup of Kombucha from your previous batch
With CLEAN HANDS, gently place the Scoby on top of the tea mixture. Cover with cheese cloth and put aside in a cool dark corner for 7-10 days.
YUM! I feel better already.