Many people believe that knowing how to make Kombucha is one of the secrets of long life and buoyant health. Although this ancient cultured drink isn't approved by the FDA, you'll find endless testimonials online.
To grow your own, you'll need a glass bowl to hold a gallon of water and the 'starter', which you buy or beg from a friend. You need black or green tea, two cups of granulated sugar, and cheesecloth or an old pillow case to cover the bowl during the week or so your Kombucha will be growing.
If you eat organic foods, use certified organic tea. However, the mushroom (actually a dense, pancake-shaped culture as large as the surface of the container it grew in) grows well in conventional tea. As for the sugar, you should use cane sugar; almost all the sugar beets grown in the US are genetically engineered.
Once you're familiar with the one to two week growing process and the taste of the finished beverage, you can experiment with other sweeteners. However, regular white granules seem to satisfy the needs of the culture, and the fermenting action transforms this vitamin and mineral deficient food into a health booster.
Prepare the tea using five teabags and a gallon of water. Stir in the sugar. Add the starter and a cup of Kombucha if you have it when the tea is no more than barely warm. A starter mushroom may sink to the bottom or float. All finished brews will have the mushroom and its 'baby' at the surface. Remove the mushrooms and reserve a cup of the liquid to add to the next batch. Refrigerate the rest of the finished beverage.
A forgotten cup of tea will grow a perfect little mushroom, so you can try using a cup as a starter if you can't find a friend with a mushroom to give you. If the culture is happy, the result will be clear, sweet-tasting, and effervescent. It's great alone or with food when served cold, A new mushroom is formed with each batch and should be whitish-tan and slick.
After adding the starter, cover with a cloth so the culture can breathe. Place it out of direct light, away from electrical appliances, and in a spot where it will be undisturbed. A cupboard is fine, but the back of the kitchen counter works, too. Like sourdough starters, it will have an appealing color and scent if all is well. At about a week, you should have a healthy new mushroom and notice a slight vinegary smell. The tea should be clear, although bits of culture may be floating near the bottom. If the process fails, it will be obvious.
Use your common sense to evaluate results. A 'happy' mushroom will give you a sparkling, faintly sweet drink that's delicious served cold. You can re-use your starter mushroom as well as the new one, or recycle the starter as plant food. Once you know how to make Kombucha successfully, you'll be telling your friends and giving all the babies away.
To grow your own, you'll need a glass bowl to hold a gallon of water and the 'starter', which you buy or beg from a friend. You need black or green tea, two cups of granulated sugar, and cheesecloth or an old pillow case to cover the bowl during the week or so your Kombucha will be growing.
If you eat organic foods, use certified organic tea. However, the mushroom (actually a dense, pancake-shaped culture as large as the surface of the container it grew in) grows well in conventional tea. As for the sugar, you should use cane sugar; almost all the sugar beets grown in the US are genetically engineered.
Once you're familiar with the one to two week growing process and the taste of the finished beverage, you can experiment with other sweeteners. However, regular white granules seem to satisfy the needs of the culture, and the fermenting action transforms this vitamin and mineral deficient food into a health booster.
Prepare the tea using five teabags and a gallon of water. Stir in the sugar. Add the starter and a cup of Kombucha if you have it when the tea is no more than barely warm. A starter mushroom may sink to the bottom or float. All finished brews will have the mushroom and its 'baby' at the surface. Remove the mushrooms and reserve a cup of the liquid to add to the next batch. Refrigerate the rest of the finished beverage.
A forgotten cup of tea will grow a perfect little mushroom, so you can try using a cup as a starter if you can't find a friend with a mushroom to give you. If the culture is happy, the result will be clear, sweet-tasting, and effervescent. It's great alone or with food when served cold, A new mushroom is formed with each batch and should be whitish-tan and slick.
After adding the starter, cover with a cloth so the culture can breathe. Place it out of direct light, away from electrical appliances, and in a spot where it will be undisturbed. A cupboard is fine, but the back of the kitchen counter works, too. Like sourdough starters, it will have an appealing color and scent if all is well. At about a week, you should have a healthy new mushroom and notice a slight vinegary smell. The tea should be clear, although bits of culture may be floating near the bottom. If the process fails, it will be obvious.
Use your common sense to evaluate results. A 'happy' mushroom will give you a sparkling, faintly sweet drink that's delicious served cold. You can re-use your starter mushroom as well as the new one, or recycle the starter as plant food. Once you know how to make Kombucha successfully, you'll be telling your friends and giving all the babies away.
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