Secret super-healing benefits of Kombucha and how to grow your own – Part 1

The secret healing power of Kombucha

 

I read about Kombucha benefits in Sally Fallon’s Nourishing Traditions (p.573).  Kombucha tea, mushroom tea, or tea kvass is a fermented drink made from black tea and sugar.  Although other teas can be used instead of black, Kombucha is traditionally made from black tea.  Kombucha tea is a traditional natural remedy and health tonic used in China, Japan, Indonesia, Russia, Bulgaria, Poland, and Germany, as well as other countries.  Kombucha benefits are off the map!  If you add only one fermented food to your diet this year, you will want to add Kombucha tea, when you read about all the benefits of Kombucha for health, well being, vitality, and energy.

 

 

Kombucha BenefitsKombucha benefits

Kombucha, according to Sally Fallon, is more than a drink.  Kombucha benefits are absolutely amazing!  It’s a super star natural remedy for vibrant energy and health.  This tonic provides not just beneficial lactic acid, enzymes, and probiotics to the human body, but also a “potent detoxifying substance, glucuronic acid.”

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Normally this organic acid is produced by the liver in sufficient quantities to neutralize toxins in the body — whether they are naturally produced toxins or poisons ingested in food and water.  However, when liver function becomes overloaded, and when the body must deal with a superabundance of toxins from the environment…additional glucuronic acid, taken in the form of kombucha, is a powerful aid to the body’s natural cleansing process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases. (Fallon, 574)

I heard that President Ronald Reagan drank Kombucha tea regularly to recover from stomach cancer.  Tom Valentine in Search for Health, mentions that areas in Russia where tea kvass (kombucha) is a regular part of the diet, cases of cancer are rare, although those regions have the same toxic exposure to heavy metals and radiation as the rest of the country.  According to Les Aliments Fermentes Traditionnels, kombucha also possesses antibiotic properties.

Tom Valentine in Search for Health says:

Glucuronic acid is not readily commercially synthesized, but the healthy human liver makes large amounts of it to detoxify the body.  In the liver the glucuronic acid binds up all poisons and toxins– both environmental and metabolic — and rushes them to the excretory system.  Toxin once bound by glucuronic acid cannot be resorbed into the system so we are rid of them.

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Kombucha, then, would be a powerful natural remedy for autism spectrum disorder, cancer, colds, flu, viruses, and auto-immune diseases, as well as bacterial infections, and exposure to environmental toxins, and radiation.  Those who have severe allergies to yeast or alcohol should consult their doctor before trying kombucha tea.  Kombucha benefits create a super-star healing tonic with just black tea, sugar, and a little bit of culture.  We could all use a little more culture right?

What is Kombucha?

Kombucha, tea kvass, or mushroom tea, is a fermented beverage made with black tea and sugar.  Kombucha is slightly sour, and fizzy with about a .5% to 1% alcohol content.  While it is made with sugar, most of the sugar is converted to acetic acid and glucuronic acid during fermentation.  White sugar gives the best results and I used organic white raw sugar for my starter batch.

I’m convinced.  How do I make Kombucha tea?

You need to have a starter culture.  Kombucha is a fermented drink.  So like yogourt, sour dough bread, and kefir you will need to find or grow your own starter culture.  The easiest route to take is to get a starter culture from a friend who is growing Kombucha and hopefully a strain a Kombucha that you like the flavour of.

 

 

 

Where do you get a Kombucha starter from if no one you know drinks kombucha?

You can order a dehydrated culture on the internet, but I wondered if I would be able to bring it across the Canadian/American border.  And Kombucha starters are fairly pricey and a few of the sites that sell them warn folks that its a living culture and it may not work.  So I thought if I wanted to make this life-giving, healthful tonic, I’d have to grow my own.

Growing Kombucha Starter from a store bought bottle of raw Kombucha

Let’s get started with the starter!

You want an active and vital starter for your first batch of Kombucha so follow the directions exactly.

Purchase a bottle of raw, unflavoured kombucha from the health food stores refrigeration case.  My bottle was GT’s brand — Organic, raw Kombucha, “Third Eye Chai”.  It had small strings of bacteria in the bottom of the bottle and I picked a bottle with these brown strings intentionally.  They are similiar to the brown strings of vinegar mother that you will find in an active bottle of raw, apple cider vinegar.  This makes sense because the kombucha scoby and the vinegar mother look very similiar, although they are different cultures.

When I got home I tasted the Kombucha to make sure I liked the flavour.  It you don’t like it don’t proceed because the next step will simply duplicate what you have in that bottle of kombucha.  Instead buy a different brand of raw kombucha and try again.  Different companies use different symbiotic cultures and so you really do want to start with one that tastes pleasant to you.

  • Fill a tea kettle with filtered water.  My water had gone through the Berkey water filter before I started.  You do not want to use chlorinated tap water for this process.  Start with filtered water.  Boil it for a few minutes.  Remove from heat.
  • In a 1 quart glass bowl make a strong tea using the boiled, filtered water and 3 tea bags of English Breakfast or other black tea and 4 tbsp. of organic raw sugar.  Avoid flavoured black teas for this initial step.  The oils in teas like Earl Grey can inhibit the essential bacterial colonization that you need to grow a vital starter culture.  Stir to dissolve sugar completely.  Allow tea to cool to luke warm.
  • Sterilize 2 wide mouth pint jars.  Fill jars 1/2 full with cooled, black tea mixture.  Taking your raw Kombucha bottle, add 3/4 cup of raw kombucha to each jar.  Cover with a clean handkerchief.  Secure with a rubber band.  Place in a warm cupboard, away from light and temperature fluctuations.  And leave alone to ferment.    The kombucha culture needs oxygen to ferment and reproduce.  So you will want to cover it with a tightly woven handkerchief to keep fruit flies out, but you don’t want to keep air out.
  • Your baby scoby (symbiotic culture of bacteria and yeast) will form where the surface of the sweetened tea is exposed to air.  After about a week, you will see the beginnings of a cloudy substance beginning to form over the surface of your liquid — this is your baby scoby.  Once you see this, check each day.

How do I know if my starter is working?

In a working kombucha starter there will be a drop of pH from a 7pH to a more acidic pH, any where from 4pH to 2pH.  You can test this with litmus paper.  The scoby will cover the top and begin to thicken slightly.  After 10 days to 2 weeks, depending on the temperature, you are ready to use this Kombucha Starter to make your first batch of Kombucha.

Your scoby will be very thin and fragile so treat it gently.  Wash your hands and have a clean shallow dish ready.  Remove the scoby from the starter culture and place in the shallow dish.  Now you are ready to use your culture to make your first and subsequent batches of health-giving, kombucha.   This method gave you two kombucha scobies and each one can set 1 – 2 quart jar of kombucha.  Each time you use the Kombucha mushroom/scoby it will grow thicker.  After you’ve made your Kombucha from the starter in a 2 quart jar a few times, you can build up to doing it in 1 gallon jars, if you wish.  And you’ll be able to make 2 – 1 gallon jars every 7 to 10 days, depending on the warmth of your home.

To make your first Kombucha from this Kombucha starter begin with a strong tea.  I use 5 tea bags of English Breakfast Tea and 1/2 cup of organic sugar with 2 litres of boiled, filtered water.  This is stronger than the tea in Sally Fallon’s directions, but I have success with this ratio of tea/sugar/water and my kombucha is ready in about 7 days.

 

See part 2 for the next step in making this healthful, detoxifying tonic in sufficient quantities for your family’s needs.

 

Articles in this Joybilee Farm series

Secret super-healing power of Kombucha and how to grow your own — Part 1

Making your own super-star healing tonic in sufficient quantities for your family – Part 2

Super-star secrets to help you break the soda habit — 2nd ferment Kombucha – Part 3

What can go wrong?  Trouble Shooting your Kombucha problems – Part 4

6 Ways to incorporate Kombucha into your lifestyle – Part 5

 

 

 

Comments

  1. Tracy Petitjean says

    I’d like to try making my own kombucha and I’ve tried a few different flavors that I bought at The Fresh Market. So far, the only one I really like is GT’s Organic Raw Kombucha that says the ingredients are GT’s organic raw kimbuchas, klamath mountain blue-green algae & spirulina, chlorella. This kombucha is green, I guess from the algae. How would I go about making my own that would taste like this one?

    • says

      Do you have the kombucha mushroom/scoby? If so you would do the first ferment with your mushroom/scoby and then in the second ferment (part 3 of this series) reserve your scoby and 1 cup of the original for a starter. To the remaining plain kombucha, add your spirulina, chlorella, an algae according to taste. Mix well and bottle — use bottle caps or spring lids, which ever kind of closures that your bottles call for. Ferment for 24 hours at room temperature and then refrigerate. That should create the flavour that you like.

  2. Denelle says

    I wonder about a few things: I’d prefer to use green tea; how would that affect the production? You note about using white sugar, what about raw? Wouldn’t the extra minerals be good or how would it affect the production? Lastly, I’ve been trying to adopt an alkaline diet and see that you’re trying to reduce the pH to 2 or 3. Does that acid level persist in the body? Or does it “translate” to an alkaline (as some foods, like lemons, do)? How much, per day, do you aim to drink? I’ll look for Sally Fallon’s book, but I wonder if you know of any others that you could recommend (or even find on your free Kindle lists!). Thank you!

    • says

      Good questions, Denelle. I see recommended both black and green tea. Some folks say that if you use green tea, your scoby will weaken. Sally Fallon recommends using all black or alternating between green tea and black tea to keep the scoby strong. The acid that develops is partially acetic acid which translates into alkalizing the body. Some things that I read suggest 2 ounces 3 times a day, as medicine. That’s probably because their kombucha doesn’t taste very good. With the second ferment the taste, while an acquired taste, is pretty good. And after a while your body craves it. I could drink 3 –8 oz. glasses a day. There are no ill effects from drinking it. There was a kombucha book that was free two weeks ago. If I see it again I will be sure to list it. Stop in everyday so you don’t miss it.
      Chris

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