I was introduced to Kombucha a couple years ago by a friend, and have been a big fan ever since. It is a definitely a much healthier choice than those empty calorie soda’s and soft drinks American’s love to consume today.
So What is Kombucha?
It is thought that the Kombucha mushroom (it’s not actually a mushroom) originated in China or the Middle East and spread via the caravan routes of trade. The first recorded mention of the tea was in China in the year 221 BC where it was known as “the Tea of Immortality”. In 414 A.D. Dr. Kombu from Korea brought Kombucha to Japan to treat the Japanese emperor Inkyo. From Japan, this incredible tonic spread to Russia, Europe, and India.
In the early 1950’s, Soviet scientists were researching the large increase in cancer that had occurred after World War II. They sent two teams of researchers to two districts in the region of Perm. The scientist discovered that despite living in an area highly contaminated by lead, asbestos, and mercury, they experienced very little if any illnesses. When they dug a little deeper, they found almost all the households were drinking “tea kvass” the Russian word for Kombucha.
After the war Dr. Rudolph Skelnar created renewed interest in Kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
Today, Kombucha is becoming increasingly recognized as a delicious beverage that has many health benefits. Kombucha seems to be everywhere now. Bartenders are pouring Kombucha martinis, and they line the shelves at most health food stores.
Even though they sell this drink in stores, I highly recommend you purchase a kit and make this tasty beverage yourself.
The Health Benefits of Kombucha
Kombucha has numerous health benefits here are some below:
Strengthens at a Cellular level
Prevents Acid Reflux
Assists With Weight Loss
Strengthens and restores hair
Beautifies the skin
Removes toxicity from the body
Eases the pain of arthritis
Is Kombucha Primal?
You bet it is, and it is recommended by the Primal Power Method.
So How do You Make This Healthy Ancient Brew?
I think that it is essential for you to make your healthy Primal foods yourself and not rely on the store bought versions. With that being said, below I show you how to make the modern version of Kombucha. Not only can you make several different tasting flavors, but it costs you pennies on the dollar when you can make it yourself. Most commercial brands cost between $4 and $5 dollars for a twelve ounce bottle. We are not only health stewards, but making financial wise decisions is also a part of the Primal Power Method paradigm.
I provide you with some detailed, but easy directions to follow below:
Supplies you will need
- 2 cups 100% organic evaporated cane juice
- 1 bag of Kombucha type tea (can be found in your local health food store)
- Kombucha Starter Culture – SCOBY
- Cloth cover
- Rubber band
- 2 loose tea leaf cloth pouches
Additional Supplies You Will Need
You will need two 1 gallon glass vessels: 1 to brew your Kombucha and then one to transport it to once it is ready to serve. I purchased two 1 gallon Fido storage jars made by Bormioli.
Hey I’m not a trained chef or culinary expert, and I was definitely surprised how easy this healthy brew is to make!
- Measure and bring 4 cups of water (always use purified water) to a boil.
- Poor the above hot water into the 1 gallon glass jar or the storage device you plan to use.
- Add 4-5 tea bags or 4-5 teaspoons of loose tea to above hot water. For those tea brewing rookies you need to put the loose leaf tea in some type of loose leaf tea steeping device. If you just put the loose leaf tea in the water you will now have a tea brewing mess (been there, done that!) Here is a great and easy tip: once you have heated the water put the tea steeper in the pot you boiled the water in to make your tea, then transfer the brewed tea into glass brewing device. I found this was a much easier way to go.
- Steep 5-7 minutes, then remove tea bags or loose leaf tea steeper.
- You then add 1 cup of sugar and stir until it is completely disolved. I know this sounds like a lot of sugar, but this is the yeast food. They consume the sugar and burp it off in the form of CO2, so don’t worry most of the sugar is consumed by the yeast, not by you!
- Add 8 cups of purified water, check temperature after you add water to already brewed tea, it should be around 100 degrees F (close to body temperature).
- Add SCOBY and starter liquid.
- Using the handy dandy cloth that was provided (part of a pillow case) which I thought was a pretty cool and a great idea, cover the top of your vessel. The rubber band is used to hold the cloth onto the mouth of your glass vessel.
- With all fermentation, you want to keep you brew out of direct sunlight by placing it in a well ventilated warm dark place. I usually put mine on the kitchen counter and wrap the glass jar in a towel to block the sun light and it helps keep the temperature more stable.
- For the first 7 days just let that brew, brew.
- After 7 days you can take a quick taste to see if the brew is ready or getting close (it usually takes between 7-21 days for the brew to be done). You can use a straw or spoon and to sample your brew. Make sure to gently push the SCOBY to the side to get your test sample (you don’t want to disturb your SCOBY too much). Kombucha has a very unique taste and if you have never had it, I highly recommend you buy a bottle so you know what yours should somewhat taste like. There is a fine line between too sour and too sweet when it comes to Kombucha, and it depends upon your specific taste.
- Once the health God’s have praised it as ready, simply poor into your second 1 gallon glass vessel and you are done!
- Store your freshly brewed Kombucha in the refrigerator as you do not want it continuing to ferment at the pace it was at room temperature.
If you are new to consuming fermented products take it slowly in the beginning because this is how food is supposed to be, it is alive. What I mean by that is it has live probiotics (bacteria) and they naturally replace or re-seed your gut flora. This is a good thing, but for those new to this live food take it easy in the beginning and only drink about 4 ounces a day. Once you have done this for a while without any reaction you can up it to 8 ounces a serving. Once you are comfortable with the larger amount you can drink as much as you want. Now a Primal Power Method warning, Kombucha does contain sugar about 1-2 grams (around a half teaspoon) per 8 ounce serving. Remember as I teach everything in moderation, use your best judgement and you will do just fine. But in comparison I have found store bought juice with nearly 50 grams of sugar per 8 ounce serving, that is more than a Coke! I’m pretty confident real juice was not an ingredient in that brand, but that is why I always profess, read your labels!
I have been fermenting my own vegetables for a while now (look for future posts on my how to) and here is tip I highly recommend. Make sure to write down the date when you started your batch of Kombucha or any fermented dish. I usually have multiple fermenting food projects going on at one time and without this method, I would have some interesting science projects going on.
Check Out My Best Selling Books:
Get Your Free Simple Life Gifts Here: