Some
people love the taste of kombucha tea and also value this healing tonic. It has been credited with miraculous
properties and is a probiotic, making it very curative for digestive
issues.
Kombucha also comes recommended
for acne, constipation, arthritis, depression, and fatigue, and is hailed as a
protection against cancer. I regard it
as a tasty tonic, and my family drinks it daily. My nephews were the first to taste kombucha,
and they loved its fizziness and flavor.
This healthful drink is easy to make so long as you have a “ferment”
(some people call it a “mushroom” because of the way it looks). To procure your ferment, try to find somebody
who brews kombucha already. They should
have plenty of ferments to share, as every batch of tea grows an extra ferment
on top of the original.
1 large wide-necked glass jar, cloth or paper towel to cover the jar, rubber band
to secure the cover
7
tea bags, black or green (preferably organic)
1
cup sugar
2
quarts sugar
kombucha
ferment
Boil the
water and add it to the tea bags in the jar.
Let it steep for 20 minutes. Remove the tea bags and add the
sugar, stirring to dissolve. When the tea has cooled, add the
kombucha ferment with some of the liquor that it came in, roughly 10 percent of
the total tea in your jar.
Cover the jar with the cloth or
paper towel and secure with the rubber band.
The lid will serve to keep dust and flies out while allowing the tea to
breathe. Let the jar sit in one place
(moving can disturb the fermentation process), out of the direct sunlight and
at room temperature.
The
fermentation process will take 7 to 12 days, depending on the room
temperature. Your batch of kombucha will
ferment more quickly if the room is warm.
You have to check to see when it is ready, and you’ll be able to tell by
the taste. When fermented, the tea can
be decanted into glass bottles with screw lids and kept in the fridge. Remember to keep a little of the kombucha tea
to add with your ferment for the next batch.
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