What really is Kombucha?!

Fermented foods have gained much popularity in recent years, in large part, due to their healthy gut benefits!  Kombucha is a mildly fizzy and slightly sour drink, that has become sought after as an alternative to the processed carbonated drinks that are often high in sugar, artificial colours or sweeteners.

Kombucha is made from sweetened green or black tea and a specific bacterial culture known as a SCOBY (Symbiotic Culture of Bacteria and Yeasts).  The ‘SCOBY’ feeds off the sugar and converts it into gluconic and acetic acid, and ethanol.  The acetic acid is what gives kombucha its distinctive sour taste.

Health Benefits of Kombucha

Kombucha contains enzymes, amino acids, and beneficial phytonutrients (such as polyphenols), as well as B-vitamins and vitamin C, which lends to the following health benefits:

  • an improvement in gut health through the naturally produced probiotics inherent in the kombucha
  • antioxidant support: antioxidants from the green tea and whichever fruits and spices are used help counteract the damage of oxidative stress in the body
  • kombucha supports a healthy weight balance

Fruit and/or other foods, such as kiwi, lemongrass or mint, are used to make different flavours, making production and consumption fun and exciting!

Now as an ADDED BONUS this week, we have some ‘Freshly-made in-house-Ginger-Turmeric Kombucha’! This is the perfect blend of flavour and immune-supportive power as we navigate the current health crisis.

Ginger has many health benefits in addition to its’ immune prowess:

  • stimulates digestion
  • helps to lower blood pressure
  • reduces nausea and an upset stomach
  • reduces inflammation
  • anti-bacterial
  • helps regulate blood-sugar
  • helps relieve menstrual cramps

Turmeric also has many health benefits, including:

  • boosts the immune system
  • carries anti-inflammatory properties and helps relieve symptoms of arthritis
  • high antioxidant content, helping to improve cardiovascular health
  • helps support the liver
  • boosts cognitive function
  • helps support the thyroid

Make your own Kombucha – it’s easy!

Luckily enough, the clinic is home to the mother of all SCOBYs. We brew our own kombucha and serve it to our patients!  What’s better?  You can buy a Kombucha Starter Kit from the clinic and start brewing your own kombucha at home!

Note: Starter kits come complete with a SCOBY and starter tea.

Supplies needed to make your own Kombucha:

  • Large GLASS jar/container – 1 gallon (must be cleaned VERY well)
  • SCOBY with starter liquid (can be purchased from the clinic)
  • Tea towel or cheese cloth
  • Rubber band large enough to fit over mouth of 1 gallon jar

Ingredients for Kombucha:

  • 8 Cups of water
  • 6 tea bags (either black or green tea, although black is considered a SCOBY’s preferred beverage!) – option here to combine green and black tea (4 black, 2 green).
  • 3/4 cup white sugar (this is needed for the fermentation process. Once your kombucha has brewed for a couple days or weeks, there will be trace amounts of sugar left.  You can brew kombucha with other sugars, but SCOBYs can be particular and the straight up white sugar is apparently what they like best.  Once you’ve got a couple of back-up SCOBY’s, feel free to experiment with other sweeteners (honey, coconut sugar, etcetera) and see what concentration is needed to keep your SCOBY healthy and happily reproducing.
  • 1 SCOBY + 1-2 cups of starter liquid

Directions:

  1. Boil the water in a large stock pot. Add the tea bags, turn off heat and let steep for 10 minutes.
  2. Remove the tea bags and stir in the sugar until completely dissolved.
  3. Transfer tea liquid into glass container, do not fill right to top (leave enough room for a cup of starter tea and the SCOBY). Let cool until it reaches room temperature.
  4. With clean hands, carefully place SCOBY and the starter liquid to your container of tea.
  5. Cover the container with a breathable cloth and secure with rubber band.
  6. Now that your kombucha is mixed, your baby needs a home — a nice warm one far away from direct sunlight. Temperature is huge. I recommends a sweet spot of 24-30 degrees Celsius, the perfect breeding ground for the good bacteria. Too cold and the bacteria won’t thrive; too hot and your booch will turn acidic. I set my gallon jar in the cupboard over the fridge, and it is just the right temp.
  7. Now wait. It can take anywhere from seven to 20 days to ferment the tea — a wide gap, I know, which is why tasting is so important. If you prefer a less sour tasting kombucha, you will brew it for less time, if you like a strong booch, brew it for longer!
  8. Before you bottle your newly brewed booch, there’s one thing you need to do: Scoop out at least one cup of starter liquid and place it in a clean glass jar or bowl for your next batch and remove your SCOBYs. You’ll notice that your SCOBY has grown, this is perfectly normal and is a sign of a healthy one! Keep it in your cupboard until next use!
  9. Flavours: This is where you can mix in your goodies like ginger and turmeric. Option to add a berry juice or fresh fruit for different combinations of flavour.
  10. Bottling: If you like your kombucha carbonated, place it in an airtight container like a swing top bottle for a week.  BE CAREFUL! Kombucha is powerful stuff and can take to exploding if the air isn’t released daily. Once your booch is to your desired fizzyness, you can store it in jars in your fridge for a refreshing drink!

We’d love to hear about how your boocha brewing experience goes! Tag us on instagram @dcnvancouver and show us your photos!

As always, if you have any questions, please do not hesitate to call the clinic.