Home » Health » Make tasty Kombucha with a twist!

Make tasty Kombucha with a twist!
Categories: Health| Recipes

 Like our CiderTonic, Kombucha is great for your gut.  When used in conjunction with our homegrown prebiotic Cider Tonic, it can aid digestion and help your body to absorb nutrients.   I love to make Kombucha! It’s a wonderfully zesty probiotic drink that’s low in sugar.  I adore that you can add your own flavours so it can taste different each time you make it.

What is Kombucha?

Try our tasty Kombucha drink recipe below, complete with a Cider Tonic flavour twist that we love.

Kombucha is a health elixir that you can make yourself at home. It’s thought that Kombucha has been used for over 2000 years in China to keep the heart, gut and brain healthy. Kombucha begins by fermenting black or green tea with a small amount of sugar, which refines to carbohydrate, meaning there’s about 1% sugar or less left when its time to drink it.

What is a Scoby?

The secret to fermenting Kombucha is the use of a “Scoby.” The scoby is a “mother” culture that is created the very first time Kombucha is made. Similar to a sourdough “starter” that needs to be fed, the Scoby is fed with sugar each time Kombucha is made and it grows. This means you can actually share your Scoby with friends!

The scoby contains beneficial bacteria and yeast, and while its not the nicest thing to look at (its slimy & rubbery), it creates the good bacteria that your gut loves!

 

 

add flavour and fizz to Kombucha with a second ferment

 

Health benefits of Kombucha
In conjunction with a regular prebiotic like our Cider Tonic, Kombucha has many increased probiotic health benefits such as:

*Increased nutrient absorption
*Balancing good and bad bacteria
*Contains enzymes and acids that provide natural liver detox
*Improves digestion
*Contains Glucosamine, which prevents arthritis
*May help balance cholesterol levels
*Boosts energy levels
*Can aid with weight loss
*Packed with B vitamins that alleviate the stress hormone Cortisol, thus enhancing mood

Low Sugar Kombucha Recipe:

 

I love to use Sarah Wilson’s Recipe to make the first ferment of Kombucha. It’s almost sugar free!

 

Almost Sugar-free Kombucha

* 1 litre pure, filtered water (try not to use tap water).
* ¼ cup organic sugar (white or raw also works)
* 2 organic black tea bags
* ½ cup pre-made Kombucha (from a previous batch or a commercial one)
* 1 SCOBY

Method: 

Bring water and sugar to a boil in a medium saucepan. Remove from heat, add tea bags, cover and allow to steep for 15 minutes. Remove tea bags and allow liquid to cool to around body temperature. Pour into a sterilised glass or ceramic container.

The container needs to be wide  to allow plenty of contact with oxygen. Use a ceramic mixing bowl.
Add pre-made kombucha (the liquid needs to be quite cool so you don’t kill bacteria) and then gently place the SCOBY on top (it may sink to bottom, this is OK). Cover the container with a towel or muslin. Sarah uses a sports towel and secures it with an elastic band. You can use a clean tea towel with pegs…or…be creative!.

Allow to sit for 7-10 days.
The temperature needs to be around 24C…if it’s cool where you live, put the bowl on the top of the fridge.
At the end of 7-10 days, a “baby” SCOBY will have formed on top of the liquid, the mother underneath. Remove both SCOBYs and store them in a glass container with a little Kombucha.  Or use one to start a new batch straight away.  Pour the kombucha liquid into a glass jar or bottle and refrigerate.

 

easy kombucha with 2nd ferment recipe from Cider Tonic

 

Second Ferment is when the fun begins.
After 1-2 weeks, when the Kombucha is fermented and ready to drink the scoby is taken out (use it for a new batch), then add your favourite flavouring to the mix. Leave it at room temperature for another 2-14 days, also leaving head space in the bottle for fizz.

You can flavour Kombucha with:
*Mixed berries such as raspberries, blueberries and strawberries
*Citrus such as oranges, lemons and limes
*Zesty herbs such as mint, rosemary, lemon verbena or chamomile
*Cinnamon or vanilla

There are so many combinations, but I must admit my favourite is mixed berries!

 

 

ACV Kombucha quencher

Ingredients:

250 ml  of  your homemade Kombucha

20 ml Pineapple, Ginger & Turmeric Drinking Vinegar

Ice & soda water

Method:

easy as, just add all ingredients to a glass and give a little stir

Enjoy!

So on top of the prebiotics that our Cider Tonic delivers right to your gut, you can then receive all the goodness that is contained in probiotic drinks like this delicious Kombucha. Give it a try and have fun creating your own favourite flavours like I have!

 

 

 

Until next time, get out there & enjoy the little things in life.
Remember to love your guts like l love your guts!

 

 

Marina | Cider Tonic