kombucha kombucha culture culture - amazon s3 · pdf filehealth. how to make kombucha:...

Kombucha Culture Instructions and Origins 1 The Whole Daily ©

Kombucha

Culture

Everything You Need To Know To Start Your Kombucha Tea Journey.

ALIC

E N

ICH

OLL

S

www.thewholedaily.com.au

SCOBY on with your

bad self!

with love from

The Whole Daily

KOMBUCHA CULTURE

The Art Of Making KombuchaA healing ancient probiotic elixir of health.

Alice Nicholls


CONGRATULATIONS.

Firstly, congratulations on purchasing your very own Kombucha SCOBY. Perhaps this is the first time you will ever make kombucha. Perhaps you’ve tried it in the past and let the habit go or it didn’t turn out the way you wanted it to. Regardless of why, this is a monumental occasion simply because the moment you purchased this Kombucha starter was the moment that you chose wellness over any other thought. For that I want to give you a big pat on the back.

HISTORY.The first recorded use of kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.

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 on the Kama river of the Ural mountains where there were hardly any incidences of cancer occurring.

They discovered that despite living in an area highly contaminated by lead, asbes-tos, and mercury, these people were expe-riencing to illness. Investigating further, they found that almost all the households were drinking “tea kvass” the Russian word for kombucha.

After the war Dr. Rudolph Skelnar creat-ed renewed interest in kombucha in Ger-many when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.

Today, Kombucha is becoming increas-ingly recognised as a delicious beverage that has many health benefits. Kombucha seems to be everywhere now. Bartenders are pouring kombucha martinis, they line the shelves at most health food stores, and Walking Man Brewery of Stevenson, WA, won a gold medal at the 2006 World Beer Cup for its Blootsvoetse Bruin, a kombu-cha-enhanced sour brown ale. 1

1 http://kombuchafood.blogspot.com.au

KOMBUCHA CULTUREA healing ancient probiotic elixir of health.


KOMBUCHA BENEFITS

Kombucha has been known to benefit the following:

» 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» Removes toxicity from the body» Improves eyesight» Eases the pain of arthritis» Strengthens the immune system» Supports healing gastrointestinal

ailments» Supports healing all auto-immune

disease

EXTRAORDINARY PROPERTIES OF KOMBUCHA

The human gut is home to around 400 different species of healthy and unhealthy bacteria. The healthy bacteria is forced to share their environment with unhealthy bacteria such as Salmonella, E. Coli and Clostridium. The way to maintain a bal-ance between good and bad bacteria is to maintain good digestive health by creat-ing stable “microflora”.

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, an-ti-bacterial, and anti-fungal components which make it an powerful addition to the health conscious individual.



While the probiotics in Kombucha are detoxifying the digestive system, they are also producing organic acids and B Vita-mins which speed the cleansing process, creating a wealth of rejuvenating effects throughout the body.

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.

By regularly consuming Kombucha, we can attain all our longevity goals, trans-form our health and beauty from the inside out, and have the best day ever!

“THE GREATEST WEALTH IS HEALTH.”

- VIRGIL

When Kombucha first enters the digestive system it coats the stomach with digestive enzymes and live probiotic organisms.

These healing elements of the live Kom-bucha culture immediately begin break-ing down undigested foods, toxicity, and wastes produced by pathogenic bacteria that often interferes with our normal digestive processes.

Kombucha breaks down these harmful substances before they are able to enter the blood stream, and converts them into a form which can easily be disposed of by the body.

The live, active cultures present in Kom-bucha remain dormant until they come into contact with the sugars in the diges-tive system.

Kombucha thrives on these excess sugars and binds to toxins commonly found in the diet, clearing the way for the body to absorb the full nutrient content of the foods we eat.



THE EXTRAORDINARY COMPONENTS OFKOMBUCHA:

Enzymes contained in Kombucha:

Bromelain Papain

Organic Acids contained in Kombucha:

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

NOW TO THE FUN STUFF...


HOW TO MAKE KOMBUCHA:

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. The resulting bev-erage contains dozens of valuable nutri-ents which have been known to promote healing for a variety of conditions.

Kombucha can be made safely and easily in your own home for a faction of the cost of what you would spend to purchase it in a store. I’m talking less than $1 per 2 litre’s vs. $4+ for 300ml. The prepara-tion is simple if you follow the instruc-tions. Please read the tips below to ensure that the kombucha you make is safe, healthy, and effective.

TEA Kombucha requires tea for its fermen-tation. Use organic black, oolong, green or white tea. I do not recommend using commercial brand teas or herbal teas. These are inferior ingredients and can affect the culture. Herbal teas contain volatile oils that can damage the Kombucha and kill helpful bacteria.


HOW TO MAKE KOMBUCHA: I recommend starting off by making a batch that is two litres. When your Kom-bucha culture has grown big enough and has reproduced itself, you can produce larger quantities of the beverage. In our house of 3 kombucha drinkers we have about 3 cups a day between us.

1. Make tea as usual by adding black orgreen tea in freshly boiled water. You canuse tea bags, or loose leaf tea. Let the tealeaves ‘soak’ for 15 minutes.

2. Strain off the tea leaves through a sieve,or remove the tea bags from the water.

3. Add 1/2 cup of sugar per litre of waterinto the filtered infusion before it hascooled. Stir the tea so that the sugar dis-solves totally.

4. Allow the sugared tea to cool downcompletely

5. When the tea has cooled to room tem-perature, pour the solution into a glasscontainer. Glass is best. Metal containersshould never be used because the acidsformed may react with the metal. Avoidcontainers made of polyvinyl chloride(PVC) or polystyrene.


SUGAR If you can, please 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 is also used to build the SCOBY. At the end of the fermentation period, if you have made your kombucha correctly, the sugar will have all been converted and there should be little or no sugar left in the kombucha.

How to get started:

INGREDIENTS: Kombucha starter culture. (essentially this is kombucha)You need 1/2 cup for your first 2 litre brew but less can be fine. 1/2 cup sugar (many recipes call for 1 cup of sugar though I have been making it with half this with excellent results. 2-4 teaspoons black tea per litre of water or 2-4 teabags.Kombucha SCOBY

UTENSILS AND MATERIALS: Pot to boil waterCeramic or food grade glass jar to cool and brew tea that fits your water (2 litres) A linen/cotton cover (A clean chux wipe works fine)Bottles


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 flavour.

The activity of the bacterium is stopped because the bottling excludes the air, while the yeast continues to work. If the bottles are securely stoppered, the gas produced by the yeast’s activities, is un-able to escape.

Thus an effervescent drink is produced. For this a few days in the bottles is usu-ally sufficient; the Kombucha beverage, however, will keep well for months.

Do not worry: The yeast will stop the gas production at a certain point. It is advis-able to keep the beverage in a cool place.

10. When your kombucha is to yourtaste, you can clean the SCOBY undercold or lukewarm water. Fill new tea intothe jar and add the culture immediately.

Pour the kombucha into bottles, (if you get this far - we seem to drink our kombucha straight out of the jar from the pantry) which should be filled to the brim.


6. If you prepare your first Kombuchadrink, add the liquid that you got withthe culture. On all later batches, alwayskeep enough Kombucha drink to add10% of the quantity to your new batch asa “starter liquid”.

7. Place the live Kombucha culture(SCOBY) in the liquid.

8. Cover the mouth of the fermentationcontainer with your fabric or similar lightcloth to keep out fruit flies, dust, plantspores and other pollutants.

Tie it down with a large rubber band to make sure fruit flies can’t get in. The cloth must be porous enough to allow air to cir-culate so the culture can breathe, but not so porous that tiny fruit flies can get in.

9. The fermentation should proceed for 8- 12 days, depending on the temperature.The higher the room temperature, thefaster the fermentation. The period of 8 -12 days is given merely as a guide.

The Kombucha culture needs a warm and quiet place and should not be moved. Light is not necessary. So your pantry or a designated cupboard is best.



Keep about one tenth (10%) as starter for the next batch. Stopper the bottles securely. I don’t think it necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal.

However a lot of people will be put off my the stringy bits of culture floating around in the liquid. If you are giving it to a newbie, strain through a little plastic strainer or a clean chux wipe.

The stringy bits are due to the growth of yeasts, which produced the gas which aerates the beverage. The yeasts are said to have some desirable positive effects on the human organism.

11. To get the best results, the drinkshould be allowed to mature for a fewdays (at least 5 days), after having beenbottled. (As I have said though, we nevermake it that far in this family).

HOW TO FLAVOUR THE KOMBUCHAAdding Flavours

Once the initial fermentation period is complete and the SCOBY removed, you can consume the kombucha as is or choose to add additional flavorings.

Common options for additional flavor-ings include fruits, juices, herbs, and spic-es. Flavor extracts such as vanilla, almond, and coconut can also be used.

Flavouring agents can be added to the kombucha either just prior to drinking, or they can be added to the kombucha and then the mixture can be stored in an airtight bottle for a second round of fer-mentation (see below). As a general rule of thumb:

If flavouring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.

If flavouring with juice, I recommend starting with 10-20% juice and 80-90% Kombucha.

If flavouring with herbs, the variety and strength of herbs varies so greatly I rec-ommend just experimenting to come up with the best ratios and combinations for your taste preferences.

For flavour extracts such as almond or vanilla extract, start with 1/4 teaspoon ex-tract per cup of kombucha and adjust to taste. Remember the flavor will develop during the second fermentation period.


FLAVOUR FLAVOURING IDEAS

• Blueberries and raspberries• Blueberries and cinnamon• Blueberries and fresh or candied

ginger• Strawberries and fresh or candied

ginger• Strawberries and basil• Cherries and almond extract• Fresh peaches or pears, puréed• Fresh mango• Pears and almond extract• Goji berries• Pineapple• Cranberry juice• Pear juice• Pomegranate-blueberry juice• Apple juice and cinnamon• Grape juice• Lemon or lime juice and fresh

ginger• Pineapple juice, coconut water,

and coconut extract• Vanilla beans (split open) or

vanilla extract• Pumpkin pie spice• Fresh or candied ginger• Coconut extract• Lavender and chamomile• Chai Spice Blend• Lemon balm and rose hips

BOTTLING FLAVOURED KOMBUCHA

There are advantages to taking the time to allow the flavored kombucha a second round of fermentation.

A second fermentation period allows the flavours to meld and achieve a deeper and more complex flavor profile.

Further, if bottled in an airtight contain-er (see below), the live yeast and bac-teria in the kombucha will continue to consume the tea and sugar that remained after the primary fermentation process was completed and the SCOBY was re-moved, along with any sugar from juice or fruit added for flavour.

A byproduct of fermentation is that carbon dioxide is produced, giving the kombucha the fizzy texture it is often known for.

INSTRUCTIONS FOR A SECOND FERMENTATIONRemove the SCOBY from the finished kombucha.

Add the desired flavoring and mix to combine.

Bottle the flavored kombucha in airtight bottles (see below).




Allow the kombucha to remain bottled for 2-14 days at room temperature.

Once the secondary fermentation pro-cess is complete, the kombucha can be strained of the fruit or herbs if desired. The liquid can then be re-bottled and stored on the counter or in the refriger-ator.

FAQ’sTHERE’S BROWN ‘BITS’ FLOATING IN MY LIQUID. THEY LOOK GROSS. WHAT ARE THEY?This is just smaller bit of your culture and SCOBY that has grown in the start-er culture. They are completely normal and healthy. You can strain them away using a plastic strainer.

MY SCOBY HAS JUST ARRIVED, WHAT SHOULD I DO WITH IT UNTIL I’M READY FOR MY FIRST BREW?So you’ve got your SCOBY and starter culture. You will need to grab a glass jar (small is fine) and pop your SCOBY + starter culture in there with the fabric or light material over the top - NO LID - and the elastic bad securing it in place. Then get your ingredients ready to rock and roll.

DO NOT refrigerate your SCOBY as it will send it into dormancy and may kill it.

I recommend you putting your SCOBY into a dark airy location such as your pantry or kitchen cupboard.

IS KOMBUCHA ALCOHOLIC? Alcohol content. A quick word of warn-ing about alcohol content in flavoured kombucha. The manner in which most people flavor and store their kombucha for a second-ary fermentation period will result in only a very minimal amount of alcohol (generally purported to be less than 0.5%).

However, in cases where a large propor-tion of a high-sugar flavouring is added to the kombucha, a very long secondary fermentation period is utilisd, or the flavoured kombucha is stored for an extensive period of time prior to con-sumption, it is possible to build a higher level of alcohol.

Consequently, we urge you to always use good judgment when consuming fla-voured kombucha.



CAN I USE RICE MALT SYRUP, COCONUT SUGAR OR ANOTHER FANDANGLE FRUC-TOSE FREE SUGAR TO CREATE MY KOMBU-CHA?

Sarah Wilson’s got to you too huh? OK I get it, I don’t eat a lot of sugar either and I know we’re all looking for alternatives to sugar in our recipes.

However I recommend that you use REAL sugar for the best kombucha as this is what your culture needs to feed off.

I have heard of successful batches being made using honey or maple syrup and even coconut sugar (though it doesn’t dissolve very well).

If it is the health benefits you are making kombucha for then although you may get a slightly effervescent kombucha us-ing sugar alternatives, there are questions as to the actual probiotic quality vs. the kombucha made using sugar.

When made properly and fermented for the right amount of time, you will end up with less than 1/4 tsp (or less) of sug-ar in each 250+ ml of kombucha. Barely a hint at all.

If you are growing SCOBY’s using sugar alternatives they will not be as hardy or function as well as those grown from real sugar and will create a weakened brew.

If you must use fructose free sugar al-ternatives then make 1 batch with your alternative and then one batch with real sugar - to ‘feed’ your SCOBY.

I know you’re a good SCOBY parent, so you’ve gotta’ feed them right!

CAN I USE DECAFFIENATED TEA TO MAKE MY KOMBUCHA SUCH AS ROOIBOS

Please see answer to previous question around weakening of the SCOBY and culture. You CAN make kombucha using decaffeinated tea, however it is strongly advised to make a caffeinated brew in between decaffeinated brews to feed your SCOBY and keep your health benefits up.


LEAVE YOUR DRUGS IN THE CHEMIST’S POT IF YOU CAN HEAL THE PATIENT WITH FOOD.

~ Hippocrates


Here is a link to a video on how to make kombucha.

https://www.youtube.com/watch?v=_Wdu2eXpC08

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"Alice Nicholls is The Healthy and Wealthy Specialist. Because she believes that when women feel healthy and empowered the world will shift for the better, she creates digital products that support women with tools to change the world. Her eCourses, books and programs are valuable, beautiful and effective. She is also a terrible dancer, but don't tell her I told you that"

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