kombucha - · pdf file2 what is kombucha? kombucha is essentially a ‘cultured...

How to make Kombucha tea.

The health benefits of Kombucha.

The origins of Kombucha.

How to store your Kombucha.

The do’s and don’t(s) of Kombucha.

Kombucha

In this class you will learn:

Instructor: ______________________________ Date: ___________________

© 2014 TradiTional Wisdom, modern KiTcHen | WWW.TradiTionalWisdommodernKiTcHen.com

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What is Kombucha?

Kombucha is essentially a ‘cultured tea’. It’s a fun and fizzy alternative to soda that has health-giving properties. It is one of many cultured drinks that you can make at home (or purchase) and it has its own specific benefits.

Don’t be put off by the ‘blob’. That thing floating on top is called the SCOBY.

SCOBY stands for “Symbiotic Colony of Bacteria and Yeasts’ and that’s exactly what it is! These are beneficial organisms that culture the tea, sugar and water. It essentially transforms these elements into the live, probiotic drink known as Kombucha.

You may also hear the SCOBY referred to as the ‘mother’ or ‘mushroom’ (although it’s really not a mushroom per se). Don’t get freaked out. If you have ever used apple cider vinegar, it’s cultured in a similar fashion.

Where did it come from?

Kombucha was revered by the ancient Chinese as well as Eastern Europeans for its health-giving and healing properties. It was reportedly called the ‘tea of immortality’ and was often used by warriors before they went to battle.

Today, we know that when the SCOBY works on the sugar and tea, it produces acetic and lactic acid but also a very potent detoxifying substance called glucuronic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralize toxins in the body (both internally generated and externally generated). When liver function is overwhelmed (as most people’s are due to modern toxicity), additional glucuronic acid can be taken in the form of Kombucha.

Basic Kombucha tea recipe

Supplies

p 5-8 bags of black tea (pref. Fair Trade, Organic)

p 1 cup of organic, white sugar

p water (not distilled)

p 1 SCOBY (or a piece of a SCOBY )

p Gallon-sized glass jar

p Piece of cloth to cover lid and an elastic

NOTE: It’s important to brew your Kombucha in a glass jar and not plastic or metal. Kombucha is acidic and erodes metal (including mason jar lids). If brewed in plastic, harmful chemicals would be leached into the Kombucha.


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How to do it:

Step 1: Make a tea infusion by putting 5 tea bags in your jar along with 1 cup of organic, refined cane sugar. Add a kettle full of boiling water. The exact amount of water doesn’t really matter. (p.s. your SCOBY is sitting off to the side for this part in another container).

Step 2: Let mixture sit with the lid on for 1-4 hours.

Step 3: Allow to cool down (test on the inside of your wrist). Add enough water to fill jar just 1/2 inch below where jar starts to narrow again.

Step 4: Scoop out tea bags, add your SCOBY and about 1 cup of leftover Kombucha liquid from a previous batch.

Step 5: Cover the jar opening with a tea towel or piece of tight weave cloth. Secure with an elastic. This will keep fruit flies out.

Step 6: Store in a warm, dark place from 4-14 (and as many as 30) days depending on the temperature of your home (taste test periodically). I find when it is plus 30 degrees celsius it can brew in as little as 4 days, whereas when it is -30 celsius and my house is cold, it can take as much as 12-14 days. You will eventually just get a ‘feel’ for when it is done.

Step 7: Bottle your Kombucha (Grolsch-type beer bottles work great) and then brew another batch.

NOTES: Kombucha that is ready should taste fizzy and tart. Try your first batch of Kombucha at a few different stages so you know how it tastes as the fermentation proceeds. The longer the fermentation process, the less sugar that will be left.

Flavouring your Kombucha:

When your Kombucha is finished with the primary ferment, you can do a secondary ferment and this is where you can add flavour! This is done simply by adding berries, ginger, citrus etc to any of your bottled product, sealing it and leaving it on the counter for another 24-48 hours. Popular flavours include cranberry lemon, blueberry-orange and raspberry.

Kombucha FAQ

Can I use other kinds of tea?Yes. Oolong or Green tea can also be used but please don’t use them in your first batch. First, experience the taste of ‘regular’ Kombucha and create a back-up SCOBY before experimenting. Red Raspberry leaf can also be used in place of tea. DO NOT use teas that contain essential oils such as Earl Grey.



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How much Kombucha should I drink?Start with 1⁄2 cup per day and work your way up to 3 cups a day or more to your personal preferences and desire for Kombucha. Many people drink at least one glass per day (minimum). Some sites recommend taking a break from Kombucha for a week or month at a time to maintain its benefits for your body...

Can kids drink Kombucha?Kids can drink Kombucha but it is important to know that it is a cleansing and energizing drink. It has ‘yang’ energy according to traditional Chinese medicine. What does that really mean? It means children are generally in a ‘building’ phase as of their life- they are growing and developing daily while many adults need to ‘cleanse’. Some people report hyperactivity in their children if they have consumed larger amounts of Kombucha. Most children should do just fine with a bit of Kombucha- a small glass or two for example and you are much better off to provide them with this probiotic tonic rather than the pop or juice so many of their peers drinks.

How can I tell if my Kombucha has gone ‘off’?Kombucha doesn’t generally go bad. What it will do is get more ‘vinegar-y’ as it continues to ferment. In that case, simply use it in place of vinegars in any recipe or salad dressings. You can also ‘cut’ the acidity by pouring your Kombucha over ice.

What should I do if my SCOBY gets mold?Please don’t try to salvage a moldy SCOBY. Just throw it away and start fresh. You can keep ‘back ups’ in two ways: store a SCOBY in the fridge in some fresh tea and sugar (and mature kombucha liquid) or in a jar and some fresh liquid at the back of your cupboard (this method is preferable). Mold IS NOT common but you can see pictures of moldy scobies online by searching Google.

What should I do with the extra scobies?Save one as a backup in the fridge (described above). Give it to a friend. Feed it to a dog or horse (they reportedly love them). Compost them. Make SCOBY jerky (seriously). Use it to put on wounds and help them heal faster...

Can the SCOBY get too thick if I don’t separate it?There can come a point where the SCOBY is getting so thick that it inhibits ideal fermentation conditions. Anything past an inch thick should be separated. Otherwise, you can keep the scobies together and you will be able to see the different lines like the rings on a tree!

Is it normal for my bottled Kombucha to grow another SCOBY?Yes. In fact, that means it’s alive (and that’s a good thing). If you don’t like to drink the SCOBY, just use a strainer to strain it off. Refrigerating your Kombucha will also stop or slow the growth of a fresh SCOBY.

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Can diabetics drink Kombucha?Yes. The sugar is ‘eaten’ during the fermentation so very little is left by the time you drink it. Please listen to what your body is telling you, though, and if your blood sugar seems bothered, then discontinue use. You may also consult a physician before consuming this drink if you like.

Can I drink Kombucha if I am pregnant or nursing?Most of the literature seems to indicate that drinking small amounts (4-6 oz) of Kombucha during pregnancy, followed by increased water consumption (because Kombucha is diuretic) is fine. But pay attention to your body’s signals.

Kombucha Hints & Tips

Can I reduce the amount of tea or sugar?You might be tempted to use less sugar but please understand that sugar is essential to feed your mushroom. Changing the ratios can disrupt the fermentation process and potentially result in a beverage that is unsafe to drink. Kombucha contains only 1-2 grams of sugar or less per cup, comparing to apple juice which contains 28 grams of sugar per cup, which illustrates that the sugar that is left over after the fermentation process is negligible.

Can I use unrefined sugar?It is important to use refined sugar for a consistent pH. Sugars containing molasses can be used, but they are much more difficult for the SCOBY to digest and therefore may result in a less consistent fermentation process and resulting level of acidity. In addition, refined sugar creates a more glucaronic-rich Kombucha to help detoxify your liver.

Can I use honey to make Kombucha?Pasteurized honey can be used for brewing Kombucha, but not raw since it has antibacterial properties that can harm the SCOBY.

How long should the brew time take?This is determined primarily by three factors:

1) Temperature: Too hot or too cold can disrupt the process: too cold and the process slows down, too hot and fermentation proceeds too quickly. Between 70° and 80° for ideal results.

2) Oxygen: Air flow speeds the fermentation, while using a lid will slow it down.

3) Surface Area: The size of the surface area of liquid exposed to the air will influence the rate at which your Kombucha brews. Large surface area makes for faster brewing.

Remember: Faster fermentation isn’t necessarily better because Kombucha can turn to a vinegar quickly if the temperature is too warm or the liquid surface area is too large. Slow and steady fermentation is best.

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How do I know when it is ready?1) A new baby SCOBY will have formed.

2) There will be increasing bubbles around the SCOBY.

3) It tastes tart and bubbly (not like sugar water).

How do I store the mushroom when I am not using it?1) When not using the mushroom, store with Kombucha liquid or freshly brewed and sweetened tea to cover if you are going to leave for longer than 6 weeks. Repeat (if you are in a hurry you can just add a quarter cup of sugar per quart jar (but your mushroom will die if you do that for more than 2-3 cycles; also some liquid will evaporate from the jar and will need to be replaced).

2) While this is not ideal you can keep it in the fridge but your SCOBY should not be hibernated like this more than once. DO NOT FREEZE Kombucha SCOBYs.

3) Kombucha mushrooms can be dehydrated by placing them on a sheet of unbleached parchment paper and allowing them to dry in a warm spot (around 80° to 90°) until they are the consistency of jerky.

Having multiple SCOBY’s dehydrating is a good idea in case some don’t survive this storage process. Once dehydrated, place them in sealable plastic bags (one per bag) and store them in the refrigerator (not the freezer) for up to 3 months.

How do I rehydrate my Kombucha later?What you will need:

p One dehydrated Kombucha SCOBY

p 2 tea bags or 1.5 teaspoons of loose tea

p 1⁄4 cup sugar

p 1⁄2 cup distilled white vinegar

p Filtered water (preferably free of chlorine, chloramines, and fluoride)

How to do it: Brew like Kombucha tea and let it brew for 30 days.

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Kombucha Notes

If 30 days pass and a new baby SCOBY does not develop on the surface of the liquid, one or more of the following should have occurred to indicate successful rehydration:

1) Your SCOBY has thickened.

2) Brown stringy yeast particles or brown globs of yeast either floating or sticking to the SCOBY. Please note: lack of floating yeast particles is not a sign the process failed.

3) If the Kombucha mixture is becoming more acidic by taste or use a pH strip (pH testing strips are available at most drugstores). A pH level between 2.5 and 4.0 indicates that the SCOBY has rehydrated properly.

NOTE: Be sure to retain the liquid used to rehydrate the SCOBY as you will need it to use as starter tea for your first batch of Kombucha.

What about hygiene?It is important not to introduce competing bacteria to the brew. Be sure to wash your hands and equipment properly prior to working with the tea mixture or the SCOBY.

What are the variations of ‘normal’? How should my SCOBY look?1) The SCOBY may assume pretty much any position in your container.

2) You may see a brown stringy substance floating in the container, brown blobs clinging to the SCOBY or dark sediment forming in the bottom of the container. These are by-products of the yeast culturing the liquid and are not signs of a problem.

3) The new forming baby may detach from the surface area and sink to the bottom or otherwise float in the liquid if your jar gets moved around too much.

What could be signs of potential problems in Kombucha?1) Mould: The most common cause of meld is forgetting an ingredient or using improper ingredient ratios thus

altering the acidic level of the brew. However unlikely, mould can be seen by the formation of white, green, orange, red, or black spots on the SCOBY. It is best to keep your Kombucha away from other cultures and the garbage can to prevent contamination. DO NOT keep a SCOBY that has been exposed to mould.

2) Insects: Since Kombucha is very attractive to ants and fruit flies, worms (maggots) can infest your SCOBY when flies lay their eggs on it. DO NOT consume or reuse an infested batch of Kombucha tea or SCOBY.

3) Black: A black SCOBY (or black parts on the SCOBY) is a sign that the SCOBY is dead. Toss it and

get another one.

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4) Taste doesn’t change: If your Kombucha just tastes like sugar water, move to a warmer spot, but don’t drink unfermented Kombucha.

5) pH Level: Kombucha should reach a pH level between 2.5 and 4.0 prior to consuming it. If your batch fails, just throw it out and start over. If you are worried about pH you can buy pH strip at most drugstores.

*Always use your best judgment when brewing and consuming Kombucha and never consume anything that looks, tastes or smells unpleasant. Many folks never test the pH of their Kombucha never tested the pH level of my Kombucha and instead go by taste and look.

Kombucha Benef its

p Some studies have shown glucuronic acid to be cancer preventative.

p There are anecdotal stories of Kombucha helping cure or keep in check conditions like cancer and Lyme disease.

p It contains glucosamines which replenishes cartilage and joint fluids.

p It is is a probiotic drink so it can be especially good for improving and boosting digestion.

p It is very cleansing and helps break up toxic conditions in the body (especially cleansing to the liver and blood). Regular consumption of Kombucha tea can help to invigorate the entire glandular system.

p It has ‘adaptogenic’ effects. What does that mean? It means it can help your system ‘adapt’ more easily to trauma and stress. It can help bring balance back into your inner ecosystem when something is ‘out of whack’.

p It can help normalize acidity levels in the body.*Kombucha is the perfect drink for people who feel sluggish and toxic. It is deeply cleansing and invigorating.

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