Kombucha

I think it is about time that I introduce you to my babies :-P. Those who know me well will roll their eyes or will finally make the connection between the ‘iced teas’ that I bring to work. And everyone else… well you may be interested and or a little grossed out. I’ve been brewing Kombucha for over 3 years now and absolutely love it.

If you are a seasoned brewer, then the words SCOBY (mother and baby), second ferment and booch will be familiar to you. If you have no idea what I am talking about, let me explain with a few definitions.

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Kombucha: A probiotic beverage that is made from tea, sugar, starter liquid and a SOCBY. The SCOBY feeds off the sugars in the liquid causing it to ferment, once fermented only minor traces of the sugar remains. The tea (preferably black or green) provides nutrients to the SCOBY

SCOBY: this stands for Symbiotic Culture of Bacteria and Yeasts (sounds gross doesn’t it). This is a leathery mushroom looking thing that looks about as pretty as it sounds but don’t let that put you off

Mother scoby: This is the main SCOBY of your brew

Baby scoby: Each successful brew will produce a new layer of the SCOBY, this is the baby. You can leave it attached to the mother, separate it to make multiple brews or give it away to someone else

Starter liquid: This is liquid from a previous batch of brewed kombucha

Second Ferment: to increase the fizz of your kombucha, you leave the bottled kombucha at room temperature for a couple of days before chilling and drinking. It is at this stage that you can experiment with adding flavours of your choice without the risk of killing your SCOBY

Booch: simply short for kombucha

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Why drink it? There are numerous recorded health benefits of this ‘ancient elixir’ some of which are
  • Rich in vitamins, enzymes and acids
  • Digestive aid – high probiotic (good bacteria) content improves digestion
  • Improves mental clarity and helps stabilise moods
  • Fights candida overgrowth and yeast infections
  • Alkalizes the body by balancing internal PH
  • Increases metabolism
  • Detoxifies the liver
  • Relieve headaches and migraines
  • Cancer prevention – high in Glucaric acid
  • Energy booster
  • Improves sleep patterns
  • Reduce blood pressure
  • Keeps you regular – alleviates constipation
  • Soothe eczema when applied topically
  • Joint care – it contains glucosamines aiding in the prevention of arthritis
  • Immune boosting -rich in antioxidants
  • Is rich in vitamins, enzymes and acids
  • And much more…

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Why make it yourself? You can buy this fizzy probiotic drink at health food stores but on average you would be paying $4 for a small bottle. Alternatively if you make it yourself it will cost you next to nothing. The SCOBY is a one off purchase (about $10 on ebay) or free if you ask a friend with one, and the tea and sugar isn’t going to break the bank.

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If your hesitant about making it but enjoy the sound of the benefits, I would recommend you buy a bottle from your local health food shop (I recommend MOJO Kombucha) and if your a fan then jump on the bandwagon, get yourself a SCOBY and join me in my next blog post (Kombucha recipe) to find out how to make it for yourself.

With love and health,
RanaSig

 

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5 thoughts on “Kombucha

  1. Pingback: Kombucha Recipe | Simply Nourishing

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  4. Pingback: Nourish your gut: Step 3 Re-inoculate | Simply Nourishing

  5. Pingback: Flavouring Kombucha with Essential Oils | Simply Nourishing

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