How to make your own kombucha?
"FitLifeMove for 50+" is your dedicated resource for embracing an active and vibrant lifestyle in your golden years.
Taking care of yourself at age 50 and over can be compared to carefully maintaining a classic car. Just as a car requires regular maintenance to perform optimally over time, our physical, mental and emotional well-being require special attention as we age. This involves adopting healthy lifestyle habits, nourishing our bodies with nutritious foods, staying active to maintain mobility, and practicing mindfulness to promote emotional balance. Just like a well-maintained car provides reliable, long-lasting performance, taking care of yourself at age 50 and older can contribute to a fulfilling and active life throughout the years.
Explore our tips and tricks to help you optimize your “engine” and fully enjoy the journey of maturity!
FREE WELLNESS CHECKLIST!
Assess how you’re doing on the 8 fundamental wellness pillars –
physical, emotional, occupational, financial
social, intellectual, sexual and spiritual components of your life.
DOWNLOAD THE CHECKLIST TODAY!
PROPERTIES OF KOMBUCHA.
Kombucha is a fermented tea beverage that has gained popularity for its potential health benefits and unique taste. Here are some of its properties:
Fermentation:
Kombucha is produced through the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). This fermentation process produces various compounds, including organic acids, enzymes, vitamins, and trace amounts of alcohol.
Acidity:
Kombucha is acidic due to the presence of organic acids like acetic acid, gluconic acid, and lactic acid. The pH of kombucha typically ranges between 2.5 and 3.5.
Carbonation:
During fermentation, carbon dioxide is produced, which results in natural carbonation in kombucha. This gives it a fizzy texture similar to carbonated drinks.
Probiotics:
Kombucha contains live bacteria and yeast that can have probiotic properties. Probiotics are beneficial microorganisms that may promote gut health by restoring or maintaining a healthy balance of gut bacteria.
Antioxidants:
The fermentation process of kombucha can increase the antioxidant activity of the tea. Antioxidants help neutralize harmful free radicals in the body, which may reduce the risk of chronic diseases and promote overall health.
Polyphenols:
Kombucha contains polyphenols, which are plant compounds with antioxidant properties. Polyphenols are naturally present in tea and become more concentrated during fermentation.
Caffeine and Theanine:
Kombucha is typically made from tea, which contains caffeine and theanine. Caffeine provides a mild stimulant effect, while theanine promotes relaxation and may help reduce stress.
Vitamins and Minerals:
Kombucha can contain small amounts of vitamins and minerals, depending on the ingredients used and the fermentation process. These may include B vitamins, particularly B1 (thiamine), B2 (riboflavin), B6, and B12, as well as minerals like iron and manganese.
Taste:
Kombucha has a tangy, slightly sour taste with a hint of sweetness. The flavor can vary depending on factors such as the type of tea used, the length of fermentation, and any additional flavorings or ingredients added.
Potential Health Benefits:
While scientific research on kombucha is ongoing and limited, some studies suggest that it may have various health benefits, including improved digestion, immune support, and potential protective effects against certain diseases. However, more research is needed to confirm these effects definitively.
It's essential to note that while kombucha offers potential health benefits, excessive consumption or homemade brews that are improperly prepared can pose risks, such as contamination or overconsumption of certain compounds. As with any food or beverage, moderation is key, and it's advisable to consult with a healthcare professional if you have any concerns or underlying health conditions.
Doing your own Kombucha is a very easy process.
Doing your own Kombucha is very easy even though it’s more or less a 3 weeks process before you can taste the magical drink.
WARNING !
Be careful – if you didn’t use a strainer (you’ll understand later in the recipe), small parts of the scoby will go in the bottles making the fermentation process going and increasing the pressure.
I had once a glass bottle exploded and cut in half (thankfully nobody was near the bottle when it happened) and another time while I opened a bottle to serve the magical drink, the pressure made the liquid gushed out of the bottle and land on one of the kitchen wall… not the best approach when you have friends over…
Ingredients
What you need – for 3 litters 1/2 of water.
4 green or black tea bags or table spoons. You can go for the traditional cheap tea bags, I discovered not long ago that using tea that you really like will provide another level of taste. Possibilities are endless as to what type of tea you choose.
1 big cup of white sugar.
a kombucha scoby (the mother). Ask around your friends if somebody would be willing to give you one. With time the scoby multiple itself and you have to throw some away.
a big pot to boil water to make tea.
a big glass jar. You need to remove the lid and put a tea towel in order for the kombucha to breath.
a funnel made of plastic.
a strainer made of plastic.
bottles made of glass with a very strong system to attached the lid. Can be recycled kombucha bottles, cider bottles. As the kombucha is poured in the bottle, the fermentation process keeps going and if it’s not strongly closed, the lid will pop up due to the gaz pressure.
Recipe.
in a big jar, boil 3.5 l of water.
pour the sugar, stir to dissolve the sugar.
make the tea.
set aside to wait for the tea to be at room temperature.
in the big glass jar, put the scoby.
when the tea is at room temperature, pour it in the jar close the jar with the tea towel, I use an elastic to make sure it’s well attached.
set in a place with no light for 2 weeks.
After two weeks:
pour the kombucha in the glass bottles, using a strainer to avoid small parts of the scoby to go in the bottle. It’s basically to avoid your bottles to become potential little (but very DANGEROUS) bombs –remember the warning at the beginning of the article.
You can add ginger (I reuse the ginger over and over) or other fruits to give a specific taste, again endless possibilities here.
Make sure the bottle are well closed.
Set aside for a week before being able to drink it.
How to store kombucha?
Storing kombucha properly is important to maintain its flavor, carbonation, and health benefits. Here's how you can store kombucha:
Refrigeration:
The best way to store kombucha is in the refrigerator. Cold temperatures slow down the fermentation process and help preserve the flavor and carbonation. Store kombucha in a sealed glass container, preferably the same one it was brewed in or airtight bottles designed for storing carbonated beverages.
Sealed Container:
Transfer your brewed kombucha into a glass bottle or jar with a tight-fitting lid. Ensure there's minimal air space in the container to prevent excessive exposure to oxygen, which can affect the flavor and carbonation.
Avoid Metal Containers:
Avoid storing kombucha in metal containers or those with metal lids for prolonged periods, as the acidity of kombucha can corrode metal over time, affecting the taste and potentially leaching harmful substances into the beverage.
Keep Away from Sunlight:
Store kombucha away from direct sunlight or other sources of heat. UV light can degrade the quality of kombucha and alter its flavor. A dark cupboard or pantry is an ideal location.
Use Clean Containers:
Always ensure that the container you're using to store kombucha is clean and sanitized. Residual bacteria or contaminants can spoil your kombucha or introduce off-flavors.
Drink Fresh:
While kombucha can be stored for several weeks in the refrigerator, it's best consumed within a reasonable time frame for optimal taste and health benefits. Aim to consume your homemade kombucha within a few weeks to a month for the best flavor.
Burp the Bottles:
If your kombucha is highly carbonated, it's a good idea to "burp" the bottles occasionally to release excess gas buildup. Simply open the lid slightly to allow gas to escape, then reseal the bottle.
By following these storage guidelines, you can enjoy your homemade kombucha at its best for a longer period.
LAST WARNING…
Last but not least, when you open your ready to drink bottle, if you hear and see lots of bumbles coming near the opening, hold the lid and let the extra pressure out.
Yes home made kombucha is an adventure, but very worth it, I’ve been doing it for the last 4 years and can report no more exploded bottles or kitchen walls damaged!
IF this article interested you, watch Yoga for people over 50.
