Calm-Kombucha
Calm-Kombucha is a refreshing and slightly fizzy fermented tea drink that is easy to make at home. It is made with a SCOBY (symbiotic culture of bacteria and yeast), which is responsible for the fermentation process. The SCOBY consumes the sugar in the tea and produces lactic acid and acetic acid, which give kombucha its characteristic tart and tangy flavor. Calm-Kombucha can be enjoyed plain or flavored with fruit, juice, or herbs.
Kombucha has been around for centuries, and its origins are shrouded in mystery. Some believe that it originated in China, while others believe that it originated in Russia. Regardless of its origins, kombucha has become a popular health drink in recent years due to its many purported health benefits. These benefits include improved digestion, boosted immunity, and reduced inflammation. While there is some scientific evidence to support these claims, more research is needed to confirm the health benefits of kombucha.
Calm-Kombucha Calm-Kombucha Calm-Kombucha Calm-Kombucha
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 12 cups filtered water
  • 1 cup loose-leaf black tea
  • 1 cup organic cane sugar
  • 1 SCOBY
  • 1 cup starter liquid (from previous batch of kombucha, or use store-bought raw kombucha)
  • 1/2 cup fresh fruit or juice (optional, for flavoring)
  • 1/4 cup fresh herbs (optional, for flavoring)
  • 1 tablespoon raw honey (optional, for additional sweetness)
Instructions
  1. In a large pot, bring the water to a boil.
  2. Remove from heat and add the tea leaves.
  3. Let steep for 10 minutes, then strain out the tea leaves.
  4. Dissolve the sugar in the tea.
  5. Transfer the tea to a glass jar or container.
  6. Add the SCOBY and starter liquid.
  7. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
  8. Let ferment in a warm, dark place for 7-10 days, or until the kombucha is slightly fizzy and tart to taste.
Why It Works
  • The SCOBY is a living organism that consumes the sugar in the tea and produces lactic acid and acetic acid, which give kombucha its characteristic tart and tangy flavor.
  • The fermentation process produces carbon dioxide, which gives kombucha its fizziness.
  • Kombucha is a good source of probiotics, which are beneficial bacteria that can help to improve digestion and boost immunity.