Ingredients
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1 gallon filtered Water
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5 bags of Green Tea
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1 Kombucha
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1 cup Sugar
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1 cup starter liquid (from previous batch)
Directions
Both kombucha and water kefir are fermented beverages that are made from starter cultures, although they are a little different. Both of them contain probiotics and are said to aid in digestion and immune function. While the fermentation process of making kombucha results in more acids and enzymes that aid in digestion, water kefir tends to have more probiotic content. Including one or both is not essential to a gut-healing protocol, but they are a nice thing to include (and fun to make!).
Steps
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1
Done
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Bring the gallon of water to a boil, turn off the heat and add the tea bags. Steep for a minute or two and remove. |
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2
Done
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Add the sugar and stir in to combine. Let cool completely to room temperature. |
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3
Done
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When the sweetened tea has cooled, pour it into your gallon container with the starter culture and starter liquid. Cover with a cheesecloth secured with a rubber band and let sit in a dark corner at room temperature. |
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4
Done
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can choose to let your culture ferment for at least a week up to a few weeks, with it getting less sweet and more sour towards the end as the bacteria has eaten up most of the sugar. Taste it, and when you like the result pour out the liquid, leaving a couple of cups in the bottom of the jar to start the next batch. |
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5
Done
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Bottle FermentingTo make your kombucha fizzy, put a couple of ounces of fresh fruit juice in the bottom of a few quart mason jars and fill up to within an inch of the top of the jars with kombucha. I like to use fresh squeezed lemon juice and ginger slices to make a lemon gingerade. Place the lids on tightly, and allow to ferment on the countertop for a couple of days, being sure to open the lids and “burp” them once a day. When they are finished, put in the refrigerator end enjoy. |
