Chris and I do not buy soft drinks or bottled juices for our family. They’re expensive and, usually, quite unhealthy. Instead, we “home brew” approximately 15 gallons of kombucha tea per week. We drink it like water, so it’s hard to imagine life without kombucha! Here’s how we make it, plus a new video showing you how.
The drink has roots from ancient China and is touted as a medical elixir. The results are mostly anecdotal, but it’s difficult to not notice the reduction in the amount of sickness in our family. The winter of 2006-2007, for instance, we suffered through whooping cough and Chris had the flu for an entire month. The next year, other than a few sniffle and sneezes, we have enjoyed a sickness-free home. Like I said, there is nothing but anecdotal evidence on this, but the drink tastes great nonetheless.
Though there aren’t many critics of kombucha, there are a few. An interesting article from the Mayo Clinic refers to reports that kombucha created negative effects in people. Read the article for yourself here. The medical opinion sites improper preparation as the negative effects, not the kombucha itself. Though they lead you away from kombucha, they admit there is no imperial evidence to make the case. As with homemade anything, the risk of contamination exists, so make sure you do your research and make it right.
There are several websites on the Internet that break down the steps to making kombucha. My recipe is unique in that it adds flavored tea. I have encouraged several of my friends to make kombucha, but sometimes they come back and admit that theirs “isn’t as good” as mine. This is usually because flavored tea is not part of the ingredients. Do the flavored tea in the instructions in my Love in the Kitchen cookbook (it’s in Volume 1). If anything, swapping out your favorite flavors gives your kombucha some variety.
We’ve been on a healthy routine of kombucha for about four years now. Cynthia, Lydia, Isaiah, Micah and Now all know how to do the weekly batch of kombucha. We have one cupboard dedicated to all the jars. It’s a weekly reoutine — no more and no less. If we get behind and let the jars ferment for too long, a batch will have too much of a strong vinegar taste. If this happens to you, try it again until you get the desired taste you enjoy.
There are several kombucha recipes out there, but if you follow the recipe in my cookbook, and you shouldn’t go wrong.
I gathered the following links for my cookbook readers to do more adequate research…
- Wikipedia article on kombucha
- Kombucha Starter Kit to Order
- Products and ideas for kombucha growers
- Mayo Clinic article on kombucha (warning: they advise you to stay away, but it’s good to read anyway)
Enjoy your kombucha!