Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content. Learn more about Kombucha

Kombucha Tea Recipe – 1-Gallon

Scale up or down depending on the size of your vessel

Supplies

• 1 cup sugar
• 4-6 bags tea –  for loose leaf, 1 bag of tea = 1 tsp
• Kombucha Starter Culture – SCOBY
• 1 cup starter liquid
• purified/bottled water
• tea kettle
• brewing vessel
• cloth cover
• rubber band

Steps

1. Boil 4 cups of water.
2. Add hot water & tea bags to pot or brewing vessel.
3. Steep 5-7 minutes, then remove tea bags.
4. Add sugar and stir to dissolve.
5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
6. Add SCOBY and starter liquid.
7. Cover with cloth cover and secure with the rubber band.
8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
9. Set in a warm location out of direct sunlight (unless vessel is opaque).
10. Do not disturb for 7 days.

• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
• Decant & flavor (optional).
• Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

(Recipe Source)

The post Brew Your Own Kombucha appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

The post Naturally Fermented Dill Pickles appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.

Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content.

The kombucha mother

The G. xylinum bacterium makes up most of the physical structure of the kombucha mother. The kombucha mother is basically a floating piece of fibrous cellulose with these beneficial microorganisms. The presence of the mother is a sign of an active and alive kombucha. No mother is a sign of pasteurization or processing.

The acidity of the finished kombucha product prevents contamination by airborne mold and bacterial spores. The bacteria and yeasts within the kombucha are also thought to produce antimicrobial defense molecules to protect from contamination as well.

Kombucha is loaded with unique nutrients

Kombucha is loaded with organic acids, active enzymes, amino acids and polyphenol anti-oxidants. The most common components include the various organic acids such as acetic acid, butyric acid, usnic acid, oxalic acid, malic acid, gluconic acid and lactic acid. It also contains active enzymes and probiotics.

Kombucha is typically produced in a sweetened green, white or black tea. The best fermentation process uses an organic evaporated cane juice or honey although too much honey can disturb the stability of the culture. Most of the sugar will be remade into organic acids that blunt the blood sugar response so it is very low glycemic and non-inflammatory.

Improves joint function

Kombucha is rich in glucosamines which helps preserve cartilage structure and prevent joint degeneration. Glucosamines increase hyaluronic acid production within the joint which binds moisture thousands of times its weight in the joint cavity. This provides the joint with structure, moisture, lubrication and flexibility while protecting against free radical damage.

Improves digestion and immunity

Kombucha is loaded with probiotic bacteria and yeast that make their way into the gut and ward off parasites and pathogens. It is particularly good at minimizing Candida and improves digestion and nutrient assimilation. Kombucha enhances immunity by inoculating the gut with healthy microorganisms and providing anti-oxidants and enzymes.

Kombucha helps the body cleanse

This beverage is loaded with enzymes and organic acids that help to detoxify the body. This reduces the load on the pancreas, liver and kidneys and helps the body rid itself of unwanted wastes and destroy cancer cells. Kombucha is rich in glucaric acid which has potent anti-cancer activity.

Nobel Prize winning Russian author Alexander Solzhenitsyn credited drinking kombucha throughout the day, each and every day, helped him beat stomach cancer. This was during his time in the soviet labor camps. President Ronald Reagan was so moved by Solzhenitsyn’s testimony that he used kombucha to help him stop the spread of his cancer in 1987.

HOW TO: BREW YOUR OWN KOMBUCHA

The post The amazing health benefits of kombucha appeared first on Grow Real Food — Organic Gardening, Homesteading & Real Food Recipes.