5 Unknown Reasons Superhumans Drink Kombucha

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    • Yes you can make it at home.

      Here’s a recipe…

      Ingredients:

      • Large glass jar (Don’t use plastic)
      • Mother culture aka SCOBY
      • Sugar (I use turbinated, but basic white table sugar should work too)
      • Distilled cider vinegar
      • Unflavored green tea (black will work too, but avoid teas with flavorings or essential oils which react badly with the culture)
      • Clean piece of breathable fabric to cover the jar of the mouth
      • Rubber bands to secure the fabric to the jar

      The best way to get a kombucha SCOBY is to find someone who’s already brewing or just order one online.

      Note: Avoid antibacterial soap, because residue from this might also damage the kombucha. The culture feels and looks like a small, slimy pancake.

      Instructions:

      Boil roughly 2 liters water. (I typically use about 2.5 liters)
      • Once the water is boiled, steep some tea – I tend to use about 6 teabags per 2.5 liters. Depends on how you like your tea to taste.
      • Stir in sugar – about 1 cup per every 3 liters. The sugar is food for the “mother” culture – the tea doesn’t come out sweet.
      • Let the tea cool completely so it’s the same temperature as the culture before they meet.
      • Place your culture in the bottom of the jar. If one side seems darker or has slimy strings hanging off, that side should face down. Fill the bottom of the jar with enough cider vinegar to cover the culture.
      • When the tea is cool, pour it gently into your jar. The culture will float to the top – give it a day or two to rise if it doesn’t happen immediately.
      • Cover your kombucha with clean fabric and secure it with a rubberband. Find a safe home for your brew to rest for up to 2 weeks. Ideally, you should store the jar in dark and warm place and avoid moving it.

      After about a week, taste it. The becomes more acidic and carbonated with time, so if you’re too early it might taste more like green or black tea than mature kombucha.

      Kombucha cultures grow to fit they’re container…

      Generally, each batch produces a new “daughter” culture. You can actually start another jar with it!
      Store the SCOBY in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.

      Make sure you leave enough kombucha in the brewing jar to keep your culture covered if you’re planning on starting a new batch.

      Note: Always wash you hands before handling the culture.

      It’s OK to get floating bits of culture in your bottles during the pouring/ladling process. This is normal and 100% OK to eat.

      Keep it in the fridge…. You can drink it plain or mix it with other fruit juices.

    • Yes you can make it at home.

      Here’s a recipe…

      Ingredients:

      • Large glass jar (Don’t use plastic)
      • Mother culture aka SCOBY
      • Sugar (I use turbinated, but basic white table sugar should work too)
      • Distilled cider vinegar
      • Unflavored green tea (black will work too, but avoid teas with flavorings or essential oils which react badly with the culture)
      • Clean piece of breathable fabric to cover the jar of the mouth
      • Rubber bands to secure the fabric to the jar

      The best way to get a kombucha SCOBY is to find someone who’s already brewing or just order one online.

      Note: Avoid antibacterial soap, because residue from this might also damage the kombucha. The culture feels and looks like a small, slimy pancake.

      Instructions:

      Boil roughly 2 liters water. (I typically use about 2.5 liters)
      • Once the water is boiled, steep some tea – I tend to use about 6 teabags per 2.5 liters. Depends on how you like your tea to taste.
      • Stir in sugar – about 1 cup per every 3 liters. The sugar is food for the “mother” culture – the tea doesn’t come out sweet.
      • Let the tea cool completely so it’s the same temperature as the culture before they meet.
      • Place your culture in the bottom of the jar. If one side seems darker or has slimy strings hanging off, that side should face down. Fill the bottom of the jar with enough cider vinegar to cover the culture.
      • When the tea is cool, pour it gently into your jar. The culture will float to the top – give it a day or two to rise if it doesn’t happen immediately.
      • Cover your kombucha with clean fabric and secure it with a rubberband. Find a safe home for your brew to rest for up to 2 weeks. Ideally, you should store the jar in dark and warm place and avoid moving it.

      After about a week, taste it. The becomes more acidic and carbonated with time, so if you’re too early it might taste more like green or black tea than mature kombucha.

      Kombucha cultures grow to fit they’re container…

      Generally, each batch produces a new “daughter” culture. You can actually start another jar with it!
      Store the SCOBY in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.

      Make sure you leave enough kombucha in the brewing jar to keep your culture covered if you’re planning on starting a new batch.

      Note: Always wash you hands before handling the culture.

      It’s OK to get floating bits of culture in your bottles during the pouring/ladling process. This is normal and 100% OK to eat.

      Keep it in the fridge…. You can drink it plain or mix it with other fruit juices.

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