It is a healthy probiotic drink that tastes like a very light beer. You can find Kombucha at Payless in the healthy food refrigerated section. It has many properties that make it antibacterial, antiviral, antifungal. It detoxifies the body, balances internal pH (anticancer), aids in digestion, and is reportedly good for many diseases and ailments. Kombucha has been drunk for 2000 years and originates in China.
At first, I mixed Kombucha with cherry juice, for a sweeter sparkling juice. Now, it's become an obsession, and I drink it straight up. The carbonated drink is very pleasant and light and I use it as a replacement for soda or beer.
At $3-4 a bottle, I decided to learn to make my own. Kombucha is made from tea, sugars, and a bacteria and yeast "scoby" culture. I buy the commercial Kombucha to start my culture.
- Pour 1/4 C of Kombucha into a steralized 2 C glass container.
- Add 2 Tb agave*
- 2 C tea cooled to room temperature (any tea without added "natural flavors" or oils, like earl grey, which can be harful to the scoby culture)
- Mix and store in a cool dark place at least a week. It is ready to drink when the Kombucha appears to be well-carbonated (tilt the drink on its side and look for lots of bubbles floating to the surface). If it is too strong (too carbonated or too alcoholic), the Kombucha can be diluted with juice or water. You can refrigerate the Kombucha at this point or drink it on ice.
Kombucha
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