I just made my first batch of Kombucha in Minneapolis! For some reason, it was much tougher in Duluth to make this really yummy and healthy drink (probably because even in summer, some days did not reach 70 degrees or more, and fermentation needs heat!).
Kombucha is probably my biggest guilty pleasure! I love making this healthy,fizzy, fermented tea at home. Kombucha is said to have come from China thousands of years ago. It has been historically a popular health tonic in Russia for centuries. Many people have claimed that Kombucha helped in their illnesses, cancer, the regrowing of hair, the un-graying of hair, and of course, just general all-around well-being.
For me, Kombucha eliminates heartburn and acid reflux that I sometimes experience at night, and I’ve noticed a lot of other benefits.
In 2007 I experienced a car accident and moderate whiplash. There are times when I now have episodes of Fibromyalgia-like symptoms in my body, and my skin and body become incredibly sensitive to pressure. Drinking Kombucha throughout the day (about 3 cups a day for me) is as effective, if not more, as the supplement 5-HTP, which my chiropractor recommends.
I also eat a mostly vegetarian diet (I’m a lacto-ovo-pesco-veg-guy), and Kombucha helps me to receive the B-complex vitamins (especially B12) that are often lacking in a vegetarian diet.
Kombucha starts with basic black or green tea, sugar, and the addition of a Kombucha “mushroom” or culture. By placing the culture in a glass jar of prepared tea with sugar, over about 7-10 days it literally eats up the caffeine and sugar – and converts it to healthy acids and B-vitamins. The tea begins to taste like fizzy apple cider.
It’s oh so yummy! I’m brewing about 2 gallons a week now!
Stay tuned, because next week I’ll show you how to make it, and in the future, if you live in the Minneapolis metro area, I might also be sharing my Kombucha cultures!