Tea, the second most consumed beverage in the world, comes in many varieties. Different cultures around the world prepare their tea in different ways. Kombucha, an ancient drink that originated in Asia and regarded as the elixir of immortality. Today, it makes headlines as a modern health elixir, yet there are people that debunk the myths of Kombucha. Regardless of its healing powers, Kombucha is made with a symbiotic culture of bacteria and yeasts, or scoby for short. The bacteria and yeasts, make it probiotic and good for the gut. A well-functioning stomach is always good for the rest of the body's health.
Kombucha is consumed by many for the flavor; It's a bit sour and astringent due to the fermentation, but it's made from sweet tea that the scoby feeds off. The best part about making Kombucha, is the control over the taste. Adding flavors, using flavorful teas, or fruits and herbs, is quite an easy task. The brew will suck everything out of what you put into it, often extracting the polyphenols and antioxidants out of fruit as well.
Making a batch of Kombucha is relatively easy and cost effective. First off, you need a scoby, which can be purchased online or made at home. Other items that need to be collected for this recipe include: Glass jar, a stirring utensil, a big pot, a tight-weave cloth or paper coffee filter, a strainer, and a rubber band to keep the lid secure.
This recipe was taken from Strictly Delicious:
The ingredients needed per batch:
* It is very important to wash your hands and use clean, sterile equipment. Avoid metal or plastic when putting the Scoby in. Scoby doesn't react well to metal and can get sick, and plastic can harbor bad bacteria that will befriend the Scoby and get you sick.