Kombucha is one of the abundant health-giving, sustaining abundances of homestead living. Fermented foods are a natural part of the homestead lifestyle. The good bacteria thrive in log homes, and country living and promote your health and well being. In the sterile city environment with its heavy metals, and toxic, chlorinated water — the probiotics so necessary for good health, struggle for survival. City living is full of antibiotics in food, in water, and in the medicine cabinet — whereas in the country natural pro-biotics are thriving in the soil, and in the kitchen, fighting harmful infections, and promoting life. Of all the healthful fermented foods available for your homestead, Kombuchais probably the easiest to make, the easiest to sustain, and the one that packs the most punch for health benefits. Kombucha benefits include immune support, increased energy, and increased feelings of well being. Kombucha is an easy to prepare, super-star that you should be including in your homestead abundance.
James and Phyllis Balch’s Prescription for Nutrition Healing (2nd edition) Lists the following medical issues that Kombucha benefits:
acne, aging skin, AIDS, arteriosclerosis (hardening of the arteries), arthritis, asthma, bronchitis, cancer, candidiasis, chronic fatigue, constipation, diabetes, diarrhea and other digestive disorders, hair loss, hemorrhoids, high cholesterol, hypoglycemia, incontinence in both men and women, kidney and gallstone disorders, menopausal problems, multiple sclerosis, premenstrual syndrome, prostrate problems, psoriasis, and weight problems. (Balch 557)
Kombucha can be trace back to China, Russia, Japan, and Korea, 2,000 years ago. Russian scientists studied kombucha from WW2 to the 1970s and found that it contains several substances necessary for good health.
“gluconic acid, which impedes the progression of viral infections and can dissolve gall stones; hyaluronic acid, a component of connective tissue; chondroitin sulfate, a component of cartilage; and mucoitin-sulfuric acid, a componenet of the stomach lining and the vitreous humor of the eye. The beverage also contains vitamins B1 (thiamine), B2 (riboflavin, B3 (niacin), B6 (pyridoxine), and B12; folic acid, lactic acid, dextrogyral, and usnic acid, a substance with strong antibacterial and antiviral effects.”
Prescription for Nutritional Healing, Fifth Edition: A Practical A-to-Z Reference to Drug-Free Remedies Using Vitamins, Minerals, Herbs & Food Supplements
Kombucha is easy to prepare at home with just black or green tea, the kombucha starter mushroom, and white sugar. The kombucha mushroom is a part lichen, part bacterium xylinum, and part natural yeast culture. It reproduces itself when placed in a tea sugar solution for 5 to 7 days. See my easy to follow instructions for growing your own kombucha mushroom from a commercial bottle of raw Kombucha tea. Once you have a thriving starter culture of kombucha you can keep it going indefinitely, if you take good care of it. You’ll eventually get enough baby scoby (Kombucha babies) to pass them on to friends and family. In fact, you can grow new starters with your own kombucha tea intentionally by following my easy instructions for growing kombucha from a commercial bottle of raw Kombucha, but substitute your own homemade raw Kombucha for the commercial bottle of Kombucha.
Fermented foods offer perpetual homestead abundance.