WHAT IS KOMBUCHA ?

Kombucha is a living drink which helps stimulate the metabolism and maintain a healthy immune system.

Kombucha has become pretty famous recently for its ability to increase the effectiveness of natural detoxification processes and replenish vital organic acids and enzymes that are required by the body for optimal health.

The Kombucha mushroom looks like a beige pancake and should be stored in cool, dry, dark place. The culture is placed in  herbal  tea, that has been sweatened with honey for exam and turple. The purpose of it is to grow organic acids, vitamins,
minerals, enzymes, and nutrients. The Kombucha feeds on the sugar and thanks to sugers produces other substances such as: glucon acid, lactic acid, glucuronic acid, vitamins, and amino acids.

Kombucha contains beneficial bacteria in the form of Lactobacillus Acidophilus, as well as dozens of other probiotic strains. By ingesting Kombucha, we can increase the amounts of good bacteria to maintain a healthy digestive tract. Kombucha has been known to possess anti-viral, anti-bacterial, and anti-fungal components which make it an powerful addition to the health conscious individual.

The boost of probiotic strains provided by Kombucha helps to flush out harmful bacteria and pathogens by regulating the level of acidity in the digestive tract. If you are consuming Kombucha regularly, you can attain all longevity goals, transform health and beauty from the inside out.

THE HISTORY OF KOMBUCHA

CHINESE - 221 B.C.

Kombucha is called “The remedy for immortality” or the “divine tische”.

JAPAN - 414 A.D.

Dr. Kombu from Korea brought kombucha to Japan to treat the Japanese emperor Inkyo.

RUSSIA - early 1950′s.

After World War II the cancer rates increased. Russian scientists sent two teams of researchers to Perm on the Kama river of the Ural mountains where there were hardly any incidences of cancer occurring. They discoverd that in an area of highly contamination of lead, asbestos, and mercury,the cancer rates were small. They found that almost all the households were drinking “ tea kvass ” the Russian word for Kombucha.

GERMANY

Dr. Rudolph Skelnar used Kombucha  in his practice to treat cancer patients, metabolic disorders,diabetes.

TODAY

Today Kombucha is practically everywhere. The health food stores carry it, the bars fix the drinks with Kombucha,people are trying figure out how to make champagne out of it.

HEALTH BENEFITS :

• Removes toxicity from the body

• Improves eyesight

• Eases the pain of arthritis

• Boosts Energy

• Improves Digestion

• Strengthens at a Cellular level

• Prevents Acid Reflux

• Assists With Weight Loss

• Improves Sleep

• Relieves Constipation

• Strengthens and restores hair

• Beautifies the skin

• Improves Circulation

The Extraordinary Components of Kombucha:

Enzymes contained in Kombucha:

• Bromelain

• Papaia

Organic Acids :

• Glucuronic Acid

• Hyaluronic Acid

• Lactic Acid

• Malic Acid

• Chondroitin sulfate

• Tannic Acid

• Usnic Acid

B Vitamins found in Kombucha:

* B1 – Thiamine

* B2 – Riboflavin

* B3 – Niacin

* B6 – Pyridoxine

* B9 – Folic Acid

* B12 – Cobalmin

HOW TO MAKE KOMBUCHA TEA :

Kombucha Tea is made by combining the culture with a mixture of tea and sugar.The ingredients are allowed to “ferment”, usually from 7-10 days or more.

Kombucha can be made safely by everyone, at  house for pennies. Please, read the tips below to ensure that the Kombucha you make is safe, healthy, and effective.

THREE MAIN INGREDIENTS :

TEA :

Kombucha requires tea for its fermentation. By using organic tea – black, oolong, green or white tea you won’t  affect the culture, or damage the helpfull bacteria. Also teas with flavors or additinal oils can kil the good bacteria, so I recommend the regular, black organic tea, that has the highest content of Lactic Acid and Gluconic Acid. Avoid decaffeinated teas, since they were treated with harmful process

Green tea is not fermented, which slows the fermentation process down and thus you will end up with a tea that is both higher in sugar and lower in healing properties.

Do not worry about caffeine,which is transformed by the fermentation process and contributes to the amazing effects of this ancient elixir.

SUGAR :
Use light brown, brown, raw and 100% whole cane sugar.

Sugar is used by the yeasts during fermentation, and is broken down and transformed into acids, vitamins, minerals, enzymes and carbon dioxide. Sugar feeds the Kombucha itself. At the end of the fermentation period there should be almost no sugar at the Tea.I used to make mine with raw honey and it worked ok also, but as you know honey is antibacterial, so my assuption was that sugar would be better for keeping all necessary bacteria in the tea.

WATER :

If you smart enough – you will use the best water ever. It could be spring water , or crystalized  filtred water . Please, obtain from using tap water ever again! Your body is to holy to put trash into it.

SAFENESS :

Generaly,  the acidity of the fermented tea prevents the growth of unwanted contaminants. However, if you don’t bottled and stored it properly,there can be some contamination happen. It will have a common mold, green, brownish color on it.

Unfortunately if that happens to your elixir you have to  start over. Stories of toxic Aspergillus molds growing on Kombucha culture are common.

1. Clean Environment

* clean hands

* use food-grade glass containers only. Do not use  lead crystal, ceramic, plastic, painted, or metallic containers including stainless steel, as the acidic solution can leach by-products into the finished product.

* cover Kombucha Tea

2.  Proper Temperature

The ideal temperature is 74F-84F (23-29C). Temperatures under 60F (16C)can lead to contamination of the culture.

3. Low pH

* acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria.
* the pH of the Kombucha batch should be between 2.5 and 4.5. A pH ( less than 2.5 makes the drink too acidic for human consumption, while a pH greater than 4.5 increases the risk of contamination ).

Mushroom itself is protected against impurities and contaminants thanks to all its inherent healing properties which include: the organic acids, the low alcoholic content, carbonic acid, and the antibiotic products. However, please make sure you take the necessary steps to create the best conditions for the mushroom to thrive.

HOW TO START :

INGREDIENTS:

• Kombucha culture

• 70 – 100 g (2 1/2 – 3 oz ) of sugar per liter (about one quart) of water

• 2 teaspoons black tea per liter (about one quart) of water

TOOLS AND MATERIALS:

• One 2 – 4 liters (2 – 4 quarts) pot to boil water

• One 2 – 4 liters (2 – 4 quarts) glass or porcelain jar

• A linen/cotton handkerchief or a paper tissue

• Bottles

HOW TO MAKE KOMBUCHA TEA :

If you work with mother Kombucha only start by making a batch that is two liters (2 quarts). You can make bigger batches after your Kombucha reproducts itself.

1. Make tea – use leaves or bags and soak them for 15 minutes in boiling water.

2. Strain off leaves  or remove the tea bags from the water.

3. Add about 70 – 100 g (2+ – 3 oz) of sugar per liter (quart) of water into the filtered infusion before it has cooled. Stir the tea so that the
sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.7 oz).

4. Allow the sugared tea to cool down to a temperature no higher than 68 – 70 degrees Fahrenheit (lukewarm). The culture dies when it has been placed in a hot nutrient solution.

5. When the tea has cooled to room temperature, pour the solution into a glass.

6. If you prepare your first Kombucha drink, add the liquid that Kombucha was living in. On all later batches, always keep enough Kombucha drink to add 10% of the quantity to your new batch as a “starter liquid”.

7. Place the live Kombucha culture in the liquid.

8. Cover the glass with cheesecloth, paper towel or similar light cloth to keep out fruit flies, dust, pollutants. Tie it down with a large rubber band. The cloth must allow  the air to circulate so the culture can breathe, but has to protect the Tea from contaminants or flies.

9. The fermentation should proceed for 8 – 12 days, depending on the temperature. The higher the room temperature, the faster the fermentation. The period of 8 – 12 days is given merely as a guide. Don’t move your Kombucha or lift the cloth. The ideal temperature is about 74 to – 80 degrees F (=23 – 27 degrees C). Light is not necessary. The culture also works in  darkness. During the process of fermentation the sugar is broken down by the yeast and converted into a gas (CO2) and various organic acids and other compounds. It is the combination of these processes which gives the Kombucha beverage its characteristic flavor. The infusion is at first sweet but this sweetness disappears as the sugar is broken down and it becomes sour. For a dry or slightly acid flavor it has to be continued longer.

10. When the tea has attained the right acid degree (pH 2,7 – 3,2), depending on individual taste, remove the culture with clean hands.

Clean the culture under cold or lukewarm water. Make a new place for your Kombucha Mushroom , brew  new tea into the jar and add the culture immediately. Pour the beverage into bottles, which should be filled to the brim. Keep about one tenth (10%) as starter for the next batch. Stopper the bottles securely. It is not necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. It is due to the growth of yeasts, which produced the gas which aerates the beverage, which has positive impoct on our health.

11. Mature a drink  for a few days (at least 5 days). Bacteria stopped working because of  the bottling,but the yeast continues to work. If the bottles are securely stoppered, the gas produced by the yeast’s activities, is unable to escape. Kombucha will keep well for months. Do not worry  that the yeast won’t  stop the gas production at a certain point. Keep the beverage in a cool place.

12. When you start a new fermentation process, always add at least 10 % of the liquid from a cultivation which has already fermented to a new tea.

Voila!

General Warning:

* Please consult with your health practitioner or doctor before consuming any kombucha products.
* Do not drink Kombucha tea if you are pregnant, nursing, or for children 4 years or younger.
* Please educate yourself before using any Kombucha products.

Marta aka Rawvolta is the founding editor of RawFoodTip. To stay informed about the best raw food choices and raw food gossips sign up to Rawvolta’s RSS feed. It will deliver this blog to your email daily! Don’t Miss The Tip!