How to Make Kombucha

When making your own Kombucha, the best results are obtained using white sugar and black tea. I know, I know...sounds crazy. Typically, I would never suggest either of these ingredients. However, through the fermentation process, the vast majority of sugar and caffeine are transformed into other compounds. Kombucha is safe and healthy, as long as prepared according to directions. The end result is a slightly fizzy, sour drink (you can make it more or less depending on how you like it, by leaving it to ferment either shorter or longer).

Bring 3 quarts filtered water to boil, remove from heat, add one cup white sugar and steep with four bags of organic black tea. Once tea has cooled to room temperature, place in clean glass or ceramic bowl. Note: the acids will react with metal and plastic leeches, so do not use metal or plastic containers. Carefully place the "mushroom" on top of tea. Make an "x" with tape across the mouth of the bowl and cover with cheese cloth or a thin, clean towel. Place tea bath in a warm, preferably dark, spot where it can sit undisturbed for 8 to 12 days. This is just a guideline, it might take more days if necessary.

Always keep enough reserved Kombucha liquid (about one cup), along with the mother "mushroom", in a jar in the refridgerator for future batches. Do not be surprised if the mother "mushroom" grows "babies" on top during the process. This is normal. These can be carefully separated from the original and given to friends with some starter liquid or saved for other batches. Mushrooms last indefinitely, however, if mold develops, you should get rid of it. I fill glass bottles, with screw tops, with the liquid and keep in the refridgerator. A few times a week I have one for a refreshing drink and also for its medicinal tonic qualities.

Kombucha

Kombucha (one of my favorite drinks) is a tonic that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Bacterium xylinum and yeast cultures. Species of yeast involved vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a zoogleal mat.

The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace.

The word kombucha, while sounding Japanese to foreign ears, is a misnomer when applied to this beverage. In fact, Kombucha (昆布茶) in Japanese refers to a tea-like infusion (cha) (actually, more of a thin soup) made from kelp (kombu), usually served to patients in convalescence. The Japanese refer to 'kombucha' as kōcha-kinoko (紅茶キノコ), which literally means black tea mushroom.

Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols. Each strain of kombucha may contain some of the following components depending on the source of the culture:

Acetic acid, which mainly inhibits harmful bacteria and so is used as a preservative. It is also what gives Kombucha that 'kick' to its smell and taste.

Butyric acid, produced by the yeasts and when working with gluconic acid, and in help combat yeast infections such as candida.

Gluconic acid, effective against many yeast infections such as candidiasis and thrush.

Lactic acid, found in kombucha in its most potent form, L-lactic(+).

Malic acid, also used in the body's detoxification process.

Oxalic acid, encourages the cellular production of energy and is a natural preservative.

Usnic acid, a potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity.

Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.

The Food Processing Industry and How it is Impacting Our Health

Over the years, we have moved farther and farther away from our ancestral roots and good-eating habits, like using whole food ingredients, slow cooking meals, and showing concern for quality. Today, most of us have forgotten how to cook food and make meals truly from scratch. These are things that need to be handed down from one generation to another. I realize we live in a fast-paced, all-consuming society, but we could grossly benefit from slowing down. Unfortunately, we would rather ignore the little voice in the back of our heads, warning us that the food we are eating is making us a nation riddled with conditions such as heart disease, diabetes, and obesity.

At this point, most people know that breakfast is the most important meal of the day. Breakfast helps fuel the body and mind, essentially preparing us for the rigors of the day ahead. So what's for breakfast? Typically, cold cereal and some low fat milk, right? Let us take a deeper look at what is actually being ingested.

Cold cereal is made by running inexpensive, low quality grains through a machine that uses high temperature and lots of added pressure. This essentially forms the shape of the cereal (o's, puffed, shredded). This process is called extrusion and effectively destroys the majority of nutrients that were once present. The high temperatures also break down the fatty acids, converting them into rancid fats. Deodorizers are then added to mask the taste and smell. In addition, the amino acids are denatured and rendered toxic.

The one cereal, that I know of, that uses low temperature/pressure processing and is relatively nutritious, is Grape Nuts. An even better alternative would be old-fashioned oats, soaked overnight with a tablespoon of kefir or yogurt added to the water, and cooked in the morning (takes only 5 minutes of cooking time).

So what about milk? First, it is put into centrifuges which separate the milk into fat, protein, and solids and liquids. Then, it is reconstituted to make whole, low, or non-fat milk. To make low or non-fat milk, they replace the fat with powdered milk concentrate, which is formed by high-temperature spray drying. Next, it is pasteurized, heated to 161 degrees F, and finally, homogenized, put through pressurization to break down the fat so it will not separate.

The end product is difficult for many people to digest because of the cooking of the proteins and the removal of necessary enzymes. This is why so many individuals have allergies to milk. Real milk (that is raw, organic, and whole), not only tastes wonderful, but is much easier to digest and provides immune system enhancing nutrients.

Sally Fallon sums up the overall message well: Artificial flavors and preservatives are made by chemical companies in factories; they are not being made by the loving hands of a cook. All the artificial ingredients added to the food help the rich get richer and the general public get sicker. The industry has completely processed the life out of the food and then as a concession to the public, thrown in a handful of artificial nutrients. Can you imagine what kind of feeling, what kind of radiation comes from that factory food?

My hope is that we become the generation that says "enough is enough". I pray that we stop ignoring the truth, refuse to line the pockets of the industries, and finally, stand up for ourselves by taking our health back into loving and caring hands.

Having Fun!

We like to have fun. This is Deuce, wrestling with our kids at Grandma's house.

Out and about at the 'happiest place on earth', of course!