Besides the fact that I think it’s hysterical to say that I drink something nicknamed “booch”, I do believe that I am officially a hippie now thanks to one of my boho-chic best friends Amanda (thanks Manda!)
So what the heck is it? Well, I’m not sure I even totally understand it but all I can say is that if you are a recovering caffeine addict, or maybe just a tea and water go-roo like myself, this is your lucky day! Kombucha can be brewed several ways, and I can thank my Asian brethren for coming up with this ancient fizzy beverage.
Kombucha provides a number of health benefits- the main one being it supports good gut health. Ever heard of “good bacteria?” Basically it’s what you agree to any time you enjoy some delish yogurt or something. Well kombucha works in the same way!
It replaces the bad bacteria in our systems (usually from artificial additives and junk food) with good bacteria called probiotics. Kombucha is pretty much a naturally fermented juice (I know- sounds like wine like WHOA) but just made from a base of tea instead. Probiotics help to facilitate good, intentional health, a healthy and efficient metabolism, and it serves as a natural detox for your body! It’s even been argued that it improves your mood- and, considering I’ve only ever been happy after I had some- I’ll let you be the judge of that 😉
To brew your very own homemade Kombucha, all you need is some tea, a SCOBY (click here to learn about that little living guy), a big ol’ Mason jar or glass container, and love <3 here is the link that I used to brew my very first batch (with Mandas help of course!)
I found a pretty generic and solid brand of store bought Kombucha at Target- so if you’re nervous about making your own first batch, there’s no shame in buying some ready-made booch goodness! Lastly- don’t let the SCOBY freak you out- I was for the longest time (partially because I couldn’t even figure out what it was) but basically it will serve as the filter that feeds off of the sugar in your brew, and replaces the booch with all those great probiotics and antioxidants- plus it makes your batch nice and fizzy like ooo 🙂
You can grow your own SCOBY by basically pouring a cup of some store bought Kombucha or an already brewed booch (either your own or from a friend) into your glass vessel and letting it sit for a week or week and a half. By then, a thin little film should develop on the surface of the liquid and BAM! You’re a SCOBY parent. Congratulations.
From there- you are free to Pinterest away and flavor your Kombucha with fruit, herbs, juices and so much more. It’s refreshing, healthy, and I’m officially obsessed! With that, I wish you luck in all your brewing endeavors! Jump on this Kombucha band wagon because it’s delicious 🙂
(Step 1: Obtain or grow SCOBY)
(Step 2: Brew some sweetened tea as a base (in my case, I did a black tea batch and a green tea batch)
(Keep covered with a towel or cheese cloth (something breathable) and secure with a rubber band etc. Allow to sit in a dry, shady place for about a week to two weeks for the first round of fermentation. This prepares your basic base brew either white, black or green tea from which you can flavor other batches)
(Step 3: After waiting about a week and a half, get some regular mason jars to transfer your Kombucha too)
(Step 4: Slice up fruit, juice, or herbs that you are using to flavor your black or green tea base brew)
(Step 5: Distribute into jars for the second round of fermentation and pour plain green or black Kombucha base into jars with flavoring materials)
(Step 6: Wait for another week to 10 days for the flavoring fermentation to take place, refrigerate for a few days after that, then serve up!)