Homemade Kombucha

Kombucha  is a delicious, satisfying and easy to make beverage that originated in China over 2,000 years ago. It is known to:

• Improve digestion

• Promote weight loss

• Increase energy

• Support the immune system

• Cleanse and detoxify the body

• Reduce joint pain

  All you need is a scoby (which is a symbiotic combination of healthy bacteria and yeast) - you can order online, or get one from a friend who brews kombucha.

Ingredients:

• 1 scoby

• 1 cup organic sugar

• 5 black tea bags (Black Mango Tea offers a subtle fruit forward taste)

• about 16 cups water

• raisins, dried cranberries or little pieces of dried fruit of your choice

• 1 cup plain kombucha for starter

You'll also need:

• 1 gallon jar

• big measuring cup (or bowl with spout) that can take high heat liquids - half gallon or larger

• paper towel or thin clean cotton cloth

• rubber band

• 5 bottles (16 oz) - with screw top lids

Here's How:

1. Place scoby and 1 cup of plain kombucha in a gallon jar and set aside.

2. Place sugar and tea in separate measuring cup or bowl with a spout (for easy pouring). Pour boiling water over tea and sugar, mix till sugar dissolves, and let sit till it cools completely. (It is important that the scoby does not touch warm temperatures or it could mold and ruin the batch.)

3. When the tea is room temperature or cooler, gently pour it over your scoby into the gallon jar, filling it to the point just before the jar begins to narrow. Stir gently, cover with paper towel or cotton cloth, and put rubber band around neck to hold it on (see picture).

4. Place it in indirect light for at least 7 days. (The top of the fridge works well as it offers a nice vibration for brewing) Brew to taste* - it could be as little as 1 week and up to 2 weeks.

5. When it's ready, pour into 16 oz bottles, place 3-4 raisins or other small dried fruit on top, and screw the lid on very tight. Use clear bottles with flip top caps for a great seal.

6. Store in a dark closet for a minimum of 3 days to create carbonation (the dried fruit helps).

7. If you like it chilled, you can then place it in the fridge. You can also store bottles in the cupboard - it will be fizzier without refrigeration.

8. Yum!

Things to know about brewing kombucha...

• Your kombucha is ready when it tastes right to you. The longer you let it sit, the less sweet it becomes.

• To taste test, carefully remove the scoby and pour a bit into a measuring cup and taste. If it is not ready yet, simply put the scoby back in the jar, cover with cloth and rubber band and let it brew longer.

• Your scoby will grow a new layer with each batch. That's because the scoby feeds on the sugar and caffeine and grows another scoby on top. The top layer is known as the baby, and is often lighter in color than the mother, which is at the bottom. The thicker the scoby, the quicker the brew will happen. If the scoby becomes thicker than 3 inches you might want to peel off layers from the bottom and compost it or offer it to a friend.

• Remember to reserve one cup of kombucha to use as starter for your next batch.

• Kombucha is expensive in stores - this is an incredibly thrifty way to enjoy this delicious beverage!