All you need to know about Kombucha with the Kombucha Mama…
“The most famous legend of Kombucha’s origin dates it to the Qin dynasty (221-206 BCE) during which time … it was referred to as the “Tea of Immortality.” The emperor Qin Shi Huang (秦始皇) sought to lengthen his life and the “Tea of Immortality” was delivered by alchemists at his request.” The Big Book of Kombucha
Kombucha is fermented like Kimchi.
It is a tea that consists of sugar that is fuel for the microbes and SCOBY (Symbiotic Culture Of Bacteria and Yeast) and it looks like a pancake or a mushroom cap in fact it used to be called kombucha mushroom but there are no mushrooms involved.
Kombucha has tanginess of deliciousness and all kinds of good stuff.
So why is kombucha really good for you?
Kombucha not only does taste delicious but because it’s made from tea which is high in antioxidants and polyphenols that are really important because they help to remove free radicals in your body which can cause cancer.
Drinking kombucha means you’re never going to get cancer but these are some of the elements that are really helpful to
prevent it. Also because fermentation enhances the body’s nutrient profile, increases the amount of vitamin
c naturally present in the tea and helps in the formation of b vitamins in the body.
Drinking Kombucha is also really good for your digestion and helps you get clear skin.
How do you begin the journey of kombucha?
- Try buying first at the store and find a flavor that sounds delicious because not everybody’s ready to cultivate that immediately.
- Find a Kombucha that fits your flavor profile.
- Also, if flavors too overwhelming, you can always dilute it with a little bit of water.
Where can you find and learn more about Kombucha?
You can find more information about Kombucha and Kombucha Mama at Kombucha Kamp.
What are the best bottles to use in making Kombucha?
- Reuse the bottles from the store.
- Commercial bottles.
- Flip top bottles
- Take Note: It is better to use glass jars than plastic ones to avoid any potential contamination
When my kombucha is done how do I flavor it without it becoming sour?
FIRST, infuse with your fruit and ingredients then strain it out after a couple of days because sometimes when we leave the fruit in there it can start to get mushy and weird and could lead to off flavors. SECOND, harvest your kombucha when it’s still a little bit sweet so that way when you add your fruit and you give it another couple days in the bottle it won’t be tangy.
Take Note: The warmer the temperature the faster it ferments.
How can you bring back SCOBY’s to life?
Take a SCOBY out and try to start a whole new batch. Create some sweet tea like a quarter and take the recipe then divide it by four. Another thing is to add a little bit of sugar
Kombucha helps in supporting healthy liver and is a really great substitute for your cocktail. Drinking it is really good for you so start getting a sip of your Kombucha now!
Do you have some kimchi questions? Don’t hesitate to leave a comment or share your kimchi stories.
See you next live!
- Join Kimchi Secret Talk Live Event next week via Facebook and YouTube, Thursday @9am PST
- Download “3 Quick and Easy Kimchi Recipes for Weight Loss (and Clear Skin)
- Learn More about Kimchi Container and Fermentation
- Delicious Pickle Brine Recipe