Kombucha, the fermented drink made of black tea and sugar that has been consumed for thousands of years, packs some amazing health benefits. This antioxidant-rich, powerful prebiotic tea can kill harmful bacteria and prevent and fight many diseases.
The Health Benefits of Kombucha
Made from specific strains of bacteria and yeast (SCOBY or “mother”), sugar and black or green tea, Kombucha is an incredibly powerful prebiotic drink rich in:
- B-Vitamins (B1, B2, B3, B6, B12),
- Folic acid,
The nutrients Kombucha contains are perfect for our overall health, especially our gut health. This ancient “mushroom tea” has high concentrations of beneficial enzymes, polyphenols, acids and antioxidants, making it wonderful at supporting all the organs in the body.
Several studies have shown that Kombucha, similarly to green tea, has some significant anti-cancer properties.
Drinking Kombucha regularly is good for:
- Liver detoxification,
- Heart health,
- Immune system,
- Reducing overall inflammation,
- Managing Type 2 Diabetes,
- Cancer prevention.
How to Make Kombucha
To make this super-healthy fermented drink, you’ll need:
- 1 gallon of tea (black or black+green tea)
- 1 cup of brown sugar
- SCOBY (“the mother”)
- 2 tablespoons of ACV
- 1 large sterilized jar.
First, prepare the tea, sweeten it and then let it cool. Transfer into a jar. Add the ACV and then carefully place the “mother” on top of the mixture. Cover the jar with a cheesecloth and secure with a rubber band. Let the mixture sit at room temperature for one week and then remove the “mother” and one cup of now finished Kombucha so you can start a new batch. Drink the finished beverage, one to three cups per day.
- To reduce the fluoride content naturally present in black and green tea, make sure you use organic tea to prepare Kombucha.
- Do not use tap water but filtered or spring water.
- The longer your Kombucha stays in a jar, the less sweet and more acidic it will be. It’s recommended to drink the batch within one week.