Kombucha is a fermented drink that features helpful micro organism and yeasts to your digestive well being! (Yep, I am nonetheless engaged on my intestine flora – LOL).
The intestine is floor zero for autoimmune problems and is the seat of our immune system. How effectively we digest our meals, how a lot of the vitamins from our meals get absorbed, and plenty of different essential issues for optimum well being are dictated by the well being of our intestine.
So – I made a decision so as to add Kombucha into my weight-reduction plan. I might purchase a bottle right here and there, typically I preferred the flavour, different occasions I felt it had fermented too lengthy and did not style so good anymore! One among them I had bought actually tasted like beer! (I do not personally like the flavour of beer, so for me this wasn’t a great factor). Since you may by no means be really certain how the flavour will come out if you open a store-bought bottle, I made a decision to make my very own Is kombucha safe .
I appear to have points with Camellia sinensis, which is the botanical identify for the plant used to make Oolong, Black Tea, Inexperienced Tea, White Tea and Pu’erh teas. So, whereas the vast majority of Kombucha recipes you discover on-line inform you to brew a black, inexperienced, white or oolong tea to make your Kombucha, this is not an choice for me.
The reasoning behind the tea, aside from taste, is that it’s barely acidic. This might help keep away from the expansion of micro organism or yeasts you do not wish to have in your drink. Instead of the tea, I used slightly additional Apple Cider Vinegar.
Kombucha Made Straightforward
First, I wanted a SCOBY. SCOBY stands for Symbiotic Tradition of Micro organism and Yeast. They appear to be a flat whitish coloured jellyfish sort substance with little stringers coming off the underside of them and will also be known as “the Mom”.
So, I took the bottle of Kombucha I had bought that tasted extra like beer and put it right into a glass canning jar. I dissolved about 1/four cup honey in a cup or two of water and as soon as that was at room temperature I put it into the glass canning jar (gotta feed the SCOBY they usually prefer to eat sugars!). I then secured a paper towel with a rubberband to the highest of the jar (SCOBY must breathe, plus they’ll create a carbonation impact in your drink which may construct up sufficient power to interrupt the glass, so do not seal it off). After per week I had a pleasant small SCOBY! YAY!