Every Wednesday morning I tend to my culture babies. I've been doting over my kefir for a while now but i haven't mentioned my second culture child, kombucha- the perfect beginners culture- very hardy and super low maintenance.
Kombucha contains various acidic metabolic by-products, including acetic, usinic, tartaric, glucuronic, succinic, pyruvic, ascorbic (vitamin C), butyric, lactic, as well as glucosamines, heparin, beta-glucans, B vitamins 1,2,3,6,12 and folic acid, more than a dozen yeast strains, enzymes and other antibiotic substances.
Acetic acid conjugates with toxins, making them more soluble for subsequent elimination from the body. Glucosamines are associated with cartilage, collagen and the fluids which lubricate the joints. They also play a role in protecting articular tissues from oxidative damage. Glucosamines increase synovial hyaluronic acid production which functions to aid preservation of cartilage structure and prevent arthritic pain. Butyric acid protects human cellular membranes and combined with glucuronic acid, strengthens the walls of the gut and so protects against parasites, including yeast infections such as candida. Usinic acid is antibacterial and antiviral. Heparin exhibits a broad spectrum of immunomodulating and anti inflammatory properties, which specifically aid in the healing of ulcerated mucosa. Beta glucan is a potent free radical scavenger, insulin stimulator and non-specific stimulator of the immune response- in particular macrophages, which play a pivotal role in initiation and maintenance of the immune response.
Medical research has documented kombucha's efficacy for treating digestive disorders, hypertension, cholesterol, arthritis, gout, rheumatism, allergies, and eczema among others. It also invigorates the glandular system, harmonises and balances the metabolism and eases irritability, anxiety, headaches and fatigue.
This delicious, healing and detoxifying drink is so easy to make yourself and the cost is insignificant, especially in comparison to the store bought variety. I purchased my kombucha mother from Margaret Blackney through her eBay store. She is incredibly helpful, with a wealth of knowledge regarding culturing for first timers.
For the first brewing, boil 1 litre spring water, add 1/3 cup white sugar and 1-2 tea black tea bags or 2-3 teaspoons loose tea and allow to steep until tea is cool. Strain if using loose tea and pour into a glass jar. Add your kombucha mother with the starter tea, give a stir to settle her in, then cover with a muslin cloth or loose lid so the mixture can breathe. Store out of the way, at room temperature for 1 to 2 weeks. Longer culturing time will make the tea more sour as it will have eaten up more of the sugar.
After leaving the tea to work it's magic, carefully pour the kombucha liquid into a jug, leaving the kombucha mother behind with roughly 1/2 a cup kombucha liquid. Refill the jar with the same sweet tea mixture as previously done and leave another week or so until the next brew is ready.
The kombucha that you have poured into a jug can either be put in the fridge and enjoyed as is, or you can implement a second brewing. To do this pour you kombucha into a bottle or jar, add fruit, juices or spices for flavour, and seal it tightly. Leave at room temperature for 2-3 days, then transfer it to the fridge.
Today I infused my second brew kombucha with fresh apple juice, a cinnamon stick, vanilla pod, 1/2 teaspoon whole cloves, 1/4 teaspoon cardamom. Waiting a couple of days is almost too long, I'm so excited for this one!
