How to Make Kombucha and the Benefits

How is everyone doing today? How would you like to talk about kombucha? YUM! A refreshing, cold kombucha on a hot day, and you can make it yourself! AND it’s healthy! Sounds like a win win to me.

Although, I have not made any this year, I plan on it next year. In fact, last year I did a couple videos on fermenting the kombucha and the flavoring. It’s not hard, sounds more intimidating than it actually is. Making my own SCOBY (symbiotic culture of bacteria and yeast), was like a science experiment. Every couple days, I would check to see how it was doing, and was amazed at the progress. Unfortunately, I did not do a video on making the SCOBY. I’ll have to do a video next time, since I need a new SCOBY anyway.

If you already know the benefits, and just want to brew your own kombucha, please skip to the end to watch the videos. I have also linked the website for the recipe and the equipment that I purchased. I am an Amazon associate, your price is NOT higher, I just get a little kick back for recommending items that I have used and trusted.

8 Evidence-Based Health Benefits of Kombucha Tea

According to Healthline  here are 8 evidence based benefits of this amazing beverage.

  1. Kombucha is a possible source for probiotics- probiotics provide your gut with healthy bacteria. These bacteria can improve many aspects of health, including digestion, inflammation and even weight loss.
  2. Kombucha may provide the benefits of green tea- Green tea is one of the healthiest beverages on the planet. Kombucha made from green tea may offer many of the same health benefits as green tea itself, such as weight loss and blood sugar control.
  3. Kombucha contains antioxidants- when made with green tea, appears to have antioxidant effects in your liver.
  4. Kombucha can kill bacteria- when made from black or green tea appears to have strong antibacterial properties, particularly against infection-causing bacteria and Candida yeasts.
  5. Kombucha may reduce the risk of heart disease risk- Kombucha has been shown to improve “bad” LDL and “good” HDL cholesterol levels in rats. It may also protect against heart disease.
  6. Kombucha may help manage type 2 diabetes- A study in diabetic rats found that kombucha slowed down the digestion of carbs, which reduced blood sugar levels. It also improved liver and kidney function. Kombucha made from green tea is likely to be even more beneficial, as green tea itself has been shown to reduce blood sugar levels.
  7. Kombucha may help protect against cancer- In test-tube studies, kombucha helped prevent the growth and spread of cancerous cells due to its high concentration of tea polyphenols and antioxidants. However, whether kombucha has any anti-cancer effects in people has not been confirmed. Further studies are needed.
  8. Kombucha is healthy when made properly- Kombucha is a probiotic-rich tea with many potential health benefits. You can purchase it in stores or make it yourself at home. However, be sure to prepare it properly. Contaminated or over-fermented kombucha can cause serious health problems and even death. Homemade kombucha may also contain up to 3% alcohol.

Please don’t let number 8 scare you off if you want to make your own. I don’t know about you, but I like the idea of making kombucha myself. One of the biggest things to watch out for is mold on your SCOBY. If your SCOBY is taken care of correctly, you shouldn’t have any problems.

The “life” of a SCOBY is really fascinating. Everytime you brew a new batch of Kombucha the SCOBY replicates itself. The mother SCOBY makes a baby SCOBY, which in turns becomes a mother, and makes a baby SCOBY, and the circle of “life” begins. No this is not the lion king…lol.

You can even separate your SCOBY, and put them in a SCOBY hotel, to use later. Of course, there are do’s and don’ts in caring for your SCOBY. Please click here to familiarize yourself with caring for your SCOBY before making your own. Again, not trying to scare you off, this is good information to know so you are successful in your kombucha journey.

Kombucha

Photo by Klara Avsenik on Unsplash

If you’re afraid to make your own SCOBY, you can either buy them online or get one from a friend. But please make sure that the SCOBY has never been refrigerated or given any apple cider vinegar. If you read the website suggested in the above paragraph, then you already know this.

Some people will flavor their kombucha while it’s fermenting with the SCOBY. If you do this, not only will the SCOBY take on the flavoring, affecting future batches, it can also weaken the SCOBY. I do a first fermentation and then bottle my brew with the flavoring for a second fermentation. The length of the second fermentation is personal preference, as the longer you ferment, the fizzer it will become.

In the below videos, I demonstrate how to get your brew ready for the first fermentation and then the flavoring. Please don’t forget to subscribe to our channel while you’re watching.

Here are the links for the equipment that I purchased.

<a href=”http://Beverage Dispenser Replacement Spigot,Oak Leaf Stainless Steel Spigot Polished Finished, Dispenser Replacement Faucet“>Stainless steel spigot $11.99 

<a href=”http://Circleware 2 Piece Chalkboard Yorkshire Mason Jar Glass/Dispenser with Fun Chalkboard, 2 gallon, Clear“>Mason jar dispenser $25.00

<a href=”http://Home Brewing Glass Beer Bottle with Easy Wire Swing Cap & Airtight Rubber Seal -Amber- 16oz – Case of 12 – by Tiabo“>Home brewing glass beer bottles $32.49 

For the recipe, please click here. The only flaw on this site is that it states to place your SCOBY in the fridge if you want to take a break. This can weaken the SCOBY, and you’ll possibly have other issues, remember the site I recommended? If not, please click here to learn how to care for your SCOBY.

It can be intimidating at first, but once you get going, it’s an easy process. I hope you have fun in making your own kombucha. Experiment with different flavors, I made a mint and basil, it tasted a little like Sprite.

Until next time….now go make some kombucha!

 

 

 

 

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