29 April 2015
Fermentation Basics: Kombucha
Lindsay Wilson brought so many yummy fermentation recipes to her class at the Fall Conference 2014. We're going to post them here in a series, so come back and look for more! We'll start with a well-known favorite: Kombucha!
In all traditional cultures, brews and natural sodas were easy and effective ways to get the nourishment and medicinal properties of plants into the community’s bellies. Make sure to use filtered or spring water when making your preparations, sing to your ferments or dance while making them, and be patient...magic is happening!
Makes 1 gallon
3 3⁄4 - 4 quarts filtered water (or spring water)
1 1/4 cups of sugar
1 Kombucha culture
3 tablespoons or 7-8 bags black tea
1/2 cup Kombucha from previous culture
To prepare, bring 1⁄2 the water to boil, turn off heat. Add tea bags to water and let steep for 10-20 minutes.
Remove bags and add the other 1⁄2 of water. Let cool until only warm to touch. Add sugar and stir until dissolved
Pour cooled liquid into a 1 gallon GLASS jar and add 1/2 cup Kombucha from previous batch. Place culture on top of liquid, cover loosely with a cloth or towel and transfer to a warm, dark place.
In 8 to 14 days the Kombucha will be ready depending on the temperature (cold temperatures, longer fermentation time). It should be fizzy and sour, with no taste of caffeine in the tea remaining. Transfer to reusable screw-top bottles or bottle using a capper.
Store outside fridge for 3-5 days to build up carbonation and then transfer to the refrigerator. Store culture in fridge in 1⁄2-1 cup Kombucha until you use it next.
Lovely Lactobacilli has so many benefits:
- Create omega-3 fatty acids (essential for cell membrane and immune function)
- Inhibit growth of diarrhea related bacteria such as Shigella, Salmonella, and E. coli
- Protect the intestinal lining by creating an acid barrier
- Compete with potential pathogenic bacteria for receptor sites along the GI mucosal cell surfaces
- Transform milk sugars and other sugars into easy to digest lactic acid