Lets start with what Kombucha is . It is a sweet tea drink that is made with a live culture known as a “Skoby”, “mother” or “mushroom”. It was given this name because it can reproduce. Well that doesn’t sound appetizing does it. I will let you know in a week after mine has brewed.
As always there are tons of websites on Kombucha, its history and its benefits. Briefly it was believed to first appear in China and then in Germany and Russia where there were scientific studies done on the cancer curing effects.
There are claims that it has benefits for detoxification of the liver and also cancer prevention. It contains glucosamine which helps with all types of arthritis and contains probiotics which help with the digestive system. It is also thought to help with fibromyalgia, depression and anxiety. So I figured I would give it a try.
One of my close sisters in the Lord gave me one of her Skoby’s and some starter so it was time to make my brew.
Oh and on a side note a bottle of Kombucha is approx. $3.50 in the stores, so why not make it yourself.
You will need:
- 2 black tea bags
- 2 green tea bags
- 1 cup sugar
- 3 quarts filtered water
- 1 pan (stainless steel)
- 1 wooden spoon
- 1 glass container to hold 3 quarts of water
- Cheese cloth or flour sack towels (I got mine at Target)
- 1 large rubber band
- 1 Skoby – get from a friend or on-line
- 3/4 cup starter (Kombucha tea) – get from a friend or on-line
Boil the water in the stainless pot until boiling. Add 1 cup of sugar, stir with wooden spoon, cover, and boil for 5 minutes. Turn the heat off and add the tea bags. Once cooled to just about room temperature take out tea bags and pour into glass container. Now you will add your Skobie and starter. Cover with cloth and rubber band and wait 7 days.
There are some issues that can arise when making Kombucha such as mold on your Skobie or in your tea. Here is a website and video that discusses these issues. I used Earl Gray which you are not supposed to use so will see if I get any mold.
I will update you on my Kombucha when it is ready.