What is Kombucha?

You may have seen bottles of kombucha for sale in the fridge at YogaVenue, but you’ve yet to try it. So what is this kombucha stuff and why are people drinking it?

But why would you drink kombucha?

Kombucha is rich in probiotics, which help to create a balance in your gut. Probiotics can help with digestion, bloating and weight loss. Kombucha also contains antioxidants to improve your immune system, and can restore balance to the digestive system. There is also a fairly well-confirmed body of evidence that it can help to detoxify the body and protect against disease. Kombucha is slightly effervescent, which makes it a healthy and tasty alternative to sugary carbonated drinks.

Can I make my own kombucha?

Yes you can!

You need a scoby to get started. Scobys are living and thriving colonies of bacteria used to make kombucha but you are unlikely to find one in your local supermarket! As the fermentation process happens, the scoby “grows” a second scoby. Many people call this new scoby the “baby” scoby (making the original scoby the “mother”). You can order scobys online from reputable sellers, or better yet, ask your fellow YogaVenue Yogi Lisa for one!

Lisa has shared the following information for how to make your own kombucha at home:

I love kombucha, and I know my "gut health" is better with it. My methods for making kombucha are not exact, as I like the fact that each batch is somewhat a surprise in both colour and taste.  

Lisa's recipe for kombucha 

What you’ll need:

*   1.25 litre hot water-proof glass jar

*   Caffeined tea bags (either green tea or regular ceylon black tea)

*   Granulated white sugar (try for organic!)

*   A scoby (in a about a cup of pre-made kombucha)

Lisa’s instructions for making kombucha:

1.      Place 4 to 6 teabags in the jar. Fill almost to the top with very hot water. Brew for approx. 20 minutes. Remove teabags.

2.      Add 4 tablespoons of sugar. Don't worry, the sugar is for feeding the yeast and will be almost entirely consumed in the fermentation process.

3.      Once the tea has cooled to room temperature, add the scoby along with the pre-made kombucha it came in.

4.      Cover the jar with a clean cotton cloth, seal it with a elastic band. Don’t put a lid on the jar - the fermentation process requires air!

5.      The kombucha will generally be ready to drink in about a week. The longer you leave it the more tangy/vinegary it gets. 

6.      Decant the kombucha liquid into a glass bottle with a screw top and keep in the fridge to avoid further fermentation.

7.      Experiment with different teas! Try adding herbal teabags along with the caffeinated tea bags, or add sliced ginger into the batches.

A word to the wise

When making kombucha at home, always use sterile equipment, clean working spaces and high-quality ingredients (organic where possible). Kombucha is powerful stuff! Start by drinking small amounts of kombucha and work your way to larger quantities.

Cheers to your new gut health!