Make Your Own: Kombucha

 

If you have ever tried Kombucha your first response may have been, “What the heck was that!” This sour, but sweet bubbly concoction that is good for you often sends a look of confusion to people’s faces with the first sip.  Kombucha is a fermented bubbly beverage that has living probiotics in it. For over 2000 years this strange botanical bacteria beverage has been used for gut health, soothing digestion, boosting energy levels, reducing stress and much more.  The elders of the Ancient Chinese culture used it as a tonic for reducing inflammation and cancer.

Making Kombucha is a fun fermentation skill set to have under your belt. You really only need a few things to get started with your own batch of Kombucha. What you will need to get your first batch going is a SCOBY or mother culture, sugar and black tea.  Eva’s Herbucha has a great starter kit! The nice thing about making Kombucha is that you can flavor it with most anything. Maybe you like lemon cayenne, fresh berries or if you want to spice it up for the Holidays, you could use our Open Heart Mulling Spice Blend. You can be as creative with the flavor as you would like.

Give the gift of health with a delicious bottle of homemade Kombucha! This is one of my favorite blends for the Holidays.

 

Here’s what you will need:

Eva’s Kombucha Starter Kits

or

-1 SCOBY (Mother Culture)

-3 ½-4 quarts of Distilled Water

-8 bags of Black or Green Tea (make sure they are plain and not infused with anything else)

-1 cup Granulated or Raw Sugar

-Cheese Cloth

-Large Rubber Band

-2 Gallon Size Jar

-Stock Pot

-A plan for second infusion

*Several containers for putting the Kombucha in. (Approximately 1 gallon’s worth).

 

To Make Your Own: Kombucha

  • Bring approximately 4 quarts of distilled water to a boil. Pull from heat and add the sugar. Stir with a wooden spoon until it has dissolved. Take the tea and put into the stock pot with the sugar and put the lid on to let steep until the liquid has cooled to room temperature.
  • Once the tea’s cooled then add your SCOBY to the sterile gallon jar and add the tea to the gallon jar.
  • Place a cheese cloth or coffee filter over the top of the gallon jar and seal with a rubber band. Keep it in a dark location at room temperature for 2-4 weeks. The first time you make this I would take a sample each 7 days to understand the difference in sweetness vs sourness. I tend to like mine right around the 14 day period. Label and date.
  • After you achieve your desired bubbly, sour/sweetness, you will need to pour off the liquid into another gallon jar. You will want to leave a little bit of liquid (approx. 1 cup) in the original jar with the SCOBY. You can go ahead and start another batch of Kombucha or leave the SCOBY in a dark place for the next round. Close up the gallon jar with a lid that is not metal. The metal has a tendency to kill the SCOBY.

 

Second Fermentation-Flavor Infusion

Here is one of my favorite and delicious winter Immune Boosting  recipe’s:

1 cup elderberry

1 cup Pomegranate

1 Large Orange or Dried Sweet Orange Peel

½ cup grated Ginger or dried and cut Ginger Rt

2 Cinnamon Sticks

-Take your second gallon jar with only the Kombucha and no SCOBY. It is time to be creative and add your flavor.

-Add all flavor or above ingredients to your gallon and add the cheese cloth and rubber band around the top. Let it sit for another 2-4 days to infuse the Kombucha with the other ingredients. It is important to not add other ingredients to the first fermentation because many things can kill the SCOBY.  Label and date.

-Strain your other ingredients from the Komucha and bottle up.

-Label up your bottles with the ingredients and date.  

 

Learning to make your own herbal products is a fun evolution to bringing balance to your life. On your person and in your home. We understand that not everyone likes to make his or her own products.

We take great pleasure in creating products and recipes for you. However, if you are interested in going more in depth to make all your own herbal products get signed up for THS Make Your Own: Herbal Product Series, Beginning in January 2019. In this 4 month, hand-on, program we will dive into making an assortment of products for your hair, skin, body and home. Space is limited. Secure your spot today! Early Bird Special $100 off till January 1st.

 

To set up an herbal consultation with me email: info@theherbshoppepharmacy.com


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Amanda Furbee

Amanda’s interest in herbalism began at an early age but it wouldn’t be until 2010, when she moved to the Pacific Northwest, that her relationship with medicinal plants blossomed. The move from the east coast to the west coast would be more than a change of scenery, it brought her closer towards the wonderful world of herbalism. Ambitious to start learning she found a golden opportunity working at Portland’s first all organic herbal supplier, The Herb Shoppe. Her experience was even more fulfilling than she had hoped for, feeling invigorated Amanda knew this was a step in the right direction. 

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