Kombucha Making

Kombucha Making Classes

kombuchaKombucha is really a 2 part culture, The Scoby, which is the mother (similar to a mother of vinegar) and the resultant liquid that it converts to what is generally known as “kombucha”.

Kombucha mothers are known as a SCOBY – a Symbiotic culture of bacteria and yeasts.

These bacteria and yeast require 4 main things to grow: oxygen, carbon, hydrogen, and nitrogen. These 4 elements represent about 95% of all living matter in the world. In the kombucha brew, the sugar provides oxygen, carbon and hydrogen, while the tea provides the nitrogen. As a digestive tonic, kombucha is good before meals to kick start the digestive process. It can also be drank daily to cleanse and detoxify the kidney and liver, spleen, heart, and the entire bloodstream while flushing out xenobiotics; compounds which are foreign to the body and accumulated from exposure to toxins, also helping to detoxify the side-effects for anyone on antibiotics. This in result helps to purify and cleanse the skin.

Kombucha contains enzymes, organic acids, vitamins, as well as prebiotics. By introducing enzymes into the system, kombucha helps to break down cellulose, lipids, proteins, and carbohydrates in our food. Kombucha, like citrus fruits, and apple cider vinegar, have a predigestive acidic ph and post digestive alkaline ph therefore alkalinizing the body and shifting our ph to a higher range. This process decreases acidity in the body; as a more acidic body is more prone to inflammation. Scobys also have been found to secrete usnic acid, which is found in lichens; such as usnea and has been clinically shown to have antiviral properties.

The recipe for kombucha SCOBYS is generally 1 cup of sugar, 4 teabags (worth) green or black tea, and 8-10 cups of water depending on your jar. I have also found sucess treating kombucha as Jun, and convert them all the time with 1 cup honey, 4 green tea bags, and 8 cups of water. This is done every 3 – 4 weeks depending on how sour. But remember, more sour = less sugar! Experiment, have fun, and feel free to ask any questions at the email below.

In kombucha making classes I demystify how to brew and care for your own kombucha culture at home and take you step by step through the processes. For more info on upcoming classes on the Return to Nature CALENDAR.

To help organize these and other classes email Dan@returntonature.us

Heres a few articles to further your love and understanding of fermentation practices:

Understanding of the role of bacteria in human evolution

About Vegetable Fermentation

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