Basically, kombucha is a mushroom, but it is the fermented tea that is prepared with it that has been popular for millennia in Asia. And there is something! It is very beneficial for intestinal transit as well as for digestion and acts against aging of the skin. It is a cocktail of good nutrients: amino acids, lactic acids, enzymes and minerals are on the program. The mushroom strain itself is excellent for the immune system and has antioxidant, detoxifying and energizing properties… Like fermented foods and fruit kefir from milk kefir grains, this tea with antioxidant microorganisms offers in addition to surprising aromas. In short, kombucha has many benefits and our body is asking for just that. Plus, preparing the tea in question is easy! Here is the recipe to prepare this refreshing fermented drink rich in probiotics that are friendly to the intestinal flora.
What you need:
- 1 strain of kombucha (this mushroom can be found in some organic stores and on the internet. Don’t hesitate to take a look and compare prices)
- 1 liter of spring water or mineral water preferably
- 2 teaspoons loose black tea or green tea
- 70 g of sugar (white, blond, brown or cane sugar depending on the sugars you have)
- Something to enhance it if you wish
Kombucha step by step:
1) Prepare all the utensils necessary for the preparation (bottles, pans, spoons, etc.) and scald them for hygienic reasons. Prepare a glass jar by cleaning it with cider vinegar.
2) Pour the water into the saucepan as well as the sugar and bring to the boil. Then remove everything from the heat and stir.
3) Add the tea and give everything 10 to 15 minutes to steep. Filter and let cool.
4) Then pour your cooled tea into the vinegar-cleaned jar and put in the mother strain of kombucha, leaving the smooth side up. Put a clean cloth held by an elastic band as a stopper.
5) Let your mixture rest for ten days away from light. How do I know it’s ready? A new mother will form on the original mother. The disk is a good indicator: it should double and float on the surface.
6) Remove the mother strain and keep it cool with an infusion base. This will allow you to use it later to develop other strains with a second fermentation.
7) Strain your drink and pour into a pressure-resistant glass bottle, sealed and refrigerated.
Good to know: Thanks to the fermentation effect, tea full of good bacteria that the intestines love can be kept for weeks. If you don’t like the taste of fermented drinks, don’t hesitate to enhance them with ginger, turmeric, citrus zest, cinnamon, basil, mint, hibiscus flowers, honey… This will add vitamins and benefits!
Do you like miracle recipes full of flavor and good for your health? Other energizing and beneficial decoctions are possible, such as dragon pee or golden milk.