If you follow me on Instagram you know I love kombucha. I was ecstatic when Costco started selling it but now I'm even more excited to discover how easy Kombucha is to make, because let's be honest, the fizzy goodness is not the cheapest drink on the market!
Besides the taste, my fascination with kombucha really began when I learned its impact on gut health. Why should you be concerned about gut health? Here's a quick rundown:
- Your gut plays an important part in overall health
- 70% of your immune system lines your gut, so a healthy gut = improved overall health
- Large quantities of serotonin and dopamine are produced in the gut, so a healthy gut impacts mental health
- A healthy gut also leads to better digestion and improved stomach issues (IBS, constipation, etc)
Fermented foods are one of the best ways to improve your gut health. And my favorite fermented product? Kombucha! If you know how to make sweet tea, then you can make kombucha. Here's a quick and easy recipe:
- 1 gallon jar
- Filtered water
- 6-10 Organic black or green tea bags
- 1 cup organic sugar
- 1 SCOBY (symbiotic culture of bacteria and yeast) + starter tea
- 1 tea towel or similar cloth material + rubber band to secure
- Optional flavorings: juice, fruit, herbs, etc.
- Optional glass bottle with flip tops (similar to Grolsch bottles)
- Boil just under 1 gallon of water, add 1 cup sugar and stir to dissolve
- Add 6-10 tea bags and let steep for 5-10 minutes
- Remove tea bags and let tea cool to room temperature
- Carefully pour the cooled tea into the gallon jar
- Add the SCOBY and starter tea, give one gentle stir with a wooden spoon
- Place the cloth on top of the jar and secure with a rubber band (the tea needs to breathe, so do not seal the jar)
- Set the tea to ferment in a cool, dark spot undisturbed for 7-14 days.
- After 7 days, using a straw, do a quick taste test. The tea should have a slightly sour, fizzy taste. If it's too sweet, let it ferment for a few more days.
- Save 2 cups of the plain kombucha and the SCOBY for your next batch of kombucha
Optional 2nd fermentation/flavoring
- Using a funnel, pour the plain kombucha evenly into the glass bottles
- Add your flavorings - you can use organic juice (about 2-4 tablespoons) or chopped up fruit or herbs (like peach and ginger or raspberries and mint)
- Leave on the counter for 3 days, but be sure to open the top of each bottle once a day to release pressure.
- I like to strain the fruit and herbs after three days, but you may like to leave them in there.
And that's it! You have your kombucha. If I can do it, you can too! And if you give it a shot, let me know what your favorite flavors are! Here's to a healthy gut!