Making your own Kombucha is cheap and is well worth the effort. The health benefits come from the probiotics, b-vitamins and a compound called glucuronic acid. Glucuronic acid taken in the form of kombucha is a powerful detoxifying agent and as a prophylactic against cancer and other degenerative diseases.
- 1 Kombucha “mushroom” (you can purchase one here)
- 4 quarts water
- 1 ¼ cup of white sugar
- 2 bags organic green tea
- 4 bags organic black tea
- 3/4 cup GT’s Kombucha original or your own original
- 2 oz (1/4 cup) juice per 32 oz liquid or 1 ounce juice per 16oz
You can purchase Kombucha mushroom’s online at www.culturesforhealth.com . Once you have one, it will make a new one with each batch. You can use the same mushroom quite a few times before needing to use a new one.
- Bring water to a boil. Add the sugar and stir until dissolved. Turn off heat, add tea bags and cover for 15 minutes.
- Remove tea bags and let cool to body temperature. Pour into a large glass bowl with 3/4 cup Kombucha original. Place Kombucha mushroom on top. Cover the top with a towel but don’t seal the top if using a hermetic jar.
- Place in a warm place like above an oven on a shelf. It needs to be warm for fermentation to take place. Summer and fall is the easiest time to make Kombucha. It can take anywhere from 7-10 days depending on temperature. Start tasting it on the7th day. It should taste very slightly carbonated and sour like the original flavor when ready. Save 3/4 cup of the liquid and save your original and new Kombucha mushroom in a jar.
- Add to a 32 oz quart jar or bottle along with 2 ounces of juice or a 16 ounce glass bottle along with 1 ounce of juice and seal. Let it sit at room temperature for another 3-4 days to build carbonation if you want it really carbonated. Place in a refrigerator for 14 days to finish it..