The fizz pop that is a fermented tea drink, oh so popular today – maybe perhaps because of its supposed health benefits with a does of good bacteria culture. No one really knows where this health drink originally comes from, but it is suggested that far east in China about 2000 years ago may be the place. Known as the Immortal Health Elixir and beneficial for vital organ health such as our brain, heart and gut. Kombucha is filled with probiotics – boosting our immune and digestion system, fighting off inflammation and anti bacterial to mention a few.
1 large glass or metal container for your kombucha
1 large cloth or dish towel
1 SCOBY disk (get it from health food stores or online)
8cups filtered water
½cup organic sugar
4 organic tea bags (black or green tea)
1 cup pre-made unpasteurized kombucha
Boil water, remove from heat and add tea bags and sugar. Stir until dissolved.
Let tea sit for 15 min and then discard tea bags.
Let mixture cool down.
Add the tea mixture to your container, add SCOBY disk and 1 cup of pre-made kombucha.
Cover your container with the cloth and keep it closed with a rubber band (this covers the container but allows air to come through for the fermentation process).
Let the kombucha brew for 7-10 days- the longer you let the kombucha brew for the more sour and distinct flavour you will achieve.
You can add flavours of your liking to notch up the recipe (we love ginger and berries)
Store your kombucha cold and make sure to use glass containers!