Kombucha - the immortal health elixir!
I made a pact with myself recently that instead of going for a glass of wine, that I would give this Kombucha thing a try. I had made Kombucha several years ago when I was in school studying to be a Holistic Nutritionist and loved it.
Kombucha is a fermented beverage of black tea (or green tea) and sugar. This sugar-tea solution is fermented by bacteria and yeast commonly known as a "SCOBY" or a "MOTHER".
After being fermented, it has less than half of 1% of either caffeine or sugar left. The sugar has been transformed into gluceronic acid, a substance found only in the liver and Kombucha tea.
It also becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid plus many other beneficial substances and nutrients.
Here are the 5 main benefits of drinking Kombucha:
(1) Supports detoxification and cleansing.
(2) Helps to improve overall joint health.
(3) Helps to improve digestion.
(4) Improves your immune health as it contains antioxidants.
(5) Contains natural energy boosting compounds.
Like everything, all in moderation. If you are a soda/pop drinker this is a great alternative!
WATCH VIDEO HERE: Kombucha
DOWNLOAD PDF RECIPE: Kombucha
Transfer to glass jar.
Add the Kombucha starter liquid.
Add the Kombucha SCOBY.
Cover your glass jar with cheese cloth or clean tea towel and seal it in place with an elastic.
Place jar in a clean, warm and dark place.
Allow liquid to brew for 7 - 10 days.
Kombucha culture will form on the top of the liquid when the tea is ready. It should taste sweet and a little sour with a fizzy quality.
Remove both old and new SCOBY. The new SCOBY is referred to as the BABY. Store the SCOBIES in the refrigerator in about 1 to 2 cups of liquid in a glass jar.
Pour tea into glass containers and seal. Mason jars work great for this!
Drink tea within 10 days.
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