How To Make Homemade Kombucha

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Written by: Kirsten Cowart

Kombucha is an awesome natural probiotic that has been brewed for over 200 years! Every time I drink it, I immediately feel amazing. It has shown to benefit your mood, immune system and digestive system, give you an awesome dose of amino acids, fight allergies and detox your body.

Kombucha is great for bringing the body back into balance so that you can function better. When you give your body the tools it needs, it has a much better chance to stay healthy and keep illness and disease away.  

More Awesome Benefits Of Kombucha

This drink will add healthy bacteria to your digestive system, alkalize your body, which makes it hard for disease to grow, detoxify your liver, increase your metabolism, improve your digestion, relieve constipation, shrink kidney stones, boost your energy and provide antioxidants.

Kombucha can also be applied topically to the skin to help with skin disorders such as eczema.  This wonderful drink will give your body what it needs to speed up recovery from ulcers, help cells regenerate and lower your blood sugar level.  Some believe it to be beneficial for clearing up yeast infections and candida. However, do your research and be sure to choose a product without added sugars (which FEED yeast and candida overgrowth).

How To Make 1 Gallon Of Kombucha Tea

Flavored Kombucha
 
Supplies You Will Need: 1 Cup of organic sugar 4-6 teabags (organic green, black or white) Kombucha starter culture ~ SCOBY (Symbiotic Culture of Bacteria and Yeast) 1 Cup of starter liquid (from another kombucha tea) Brewing glass jar Cloth cover Rubber band
Author:
Instructions
  1. Bring 4 cups of water to a boil.
  2. Turn the water off, add the tea bags and let it steep for 10-20 minutes.
  3. Stir in 1 cup of organic sugar.
  4. Let the tea cool completely.
  5. After it cools, pour it in a brewing jar.
  6. Pour in the starter liquid and SCOBY.
  7. Cover the jar with cloth and secure it with a rubber band.
  8. Set it in a dark place out of sunlight.
  9. Leave it alone for 7 days.
  10. After 7 days. try tasting your kombucha with a spoon or straw. If it is too bitter, than it has brewed for too long (look at bonus tips below). If it is still too sweet, put the cloth and rubber band back on the jar and let sit for a few more days. Keep testing it every day until the taste is right where you like it.
  11. Enjoy!
  12. Store it in the fridge or fill up some smaller bottles nearly to the top and store the kombucha for future fermentation.

The SCOBY

Bonus Tips:

  • You can also flavor your kombucha with some delicious organic frozen or fresh fruit, herbs such as lavender or rose, honey, or ginger.
  • Don’t worry if your kombucha is too bitter, it can be used as an awesome salad dressing to replace or add to vinegar.  
  • If your have too much of the SCOBY layer on top, instead of throwing it away, recycle it as a compost.
  • If you can’t find any SCOBY for your recipe, you can make your own by buying a bottle of kombucha and mixing it with a cup of tea and sugar. SCOPY will form on the top.
  • If you have a hard time finding any kombucha, you can also leave some tea and sugar to ferment; it will take a lot longer, but eventually SCOPY will form.

 

Source- http://wakeup-world.com/2015/03/25/how-to-make-kombucha-natural-fermented-probiotic/

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Kirsten Cowart
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Kirsten Cowart

Kirsten Cowart is a writer and researcher that has worked in the spiritual, mental health and medical fields.Kirsten enjoys studying and experiencing the benefits of yoga, meditation, nutrition, herbalism, organic gardening and alternative health.She worked hard in 2014 losing over 40 lbs. and has since maintained a healthy lifestyle.Follow her to learn more about her journey on Twitter, Facebook & Youtube!
Kirsten Cowart
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