zesty ginger elderberry kombucha

Leave a comment February 19, 2015 nourishinggrace

Fermented beverages have gained much popularity in recent years. This is mostly due to the rediscovery of their amazing health benefits. The thing is that pre-made versions at the store shelves can be expensive

ready for second ferment

In this way, homemade versions are often easier, healthier, and more economical to make.

We began brewing our own kombucha about two years ago – mostly for monetary reasons, We were already buying it from the store, and a 16 ounce bottle runs about $3.00… so it just became more feasible to make it at home for daily consumption.

With cold and flu season upon us, this has become one of our favorite flavors of kombucha. Elderberry is a great remedy to prevent colds, and of course all the lemon lends a good dose of vitamin C!

Hopefully you will like it too!

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Zesty Ginger Elderberry Kombucha

1 liter brewed kombucha (see recipe here)

1/2 – 1 cup dried elderberry

4 tablespoons ginger juice (if you have a juicer) or grated ginger

4 tablespoons fresh lemon juice

Place all ingredients into a clean mason jar and close the lid. Because this is the second ferment, you will not need to worry that it will explode. Let this sit for one to two days.

The color will change from tea-like to the deep purply blue of the elderberry. Strain off the elderberry and ginger shavings and place into a bottle.

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It should have the slightest little fizz to it. We usually have a four to six ounce portion per day. Sometimes I will even add a little water to it, to make it more of a kombucha-aide.

Enjoy.

basic kombucha recipe

1 Comment February 15, 2015 nourishinggrace

fresh glass of kombucha

Kombucha has been brewed for thousands of years. The first record of the mushroom tea dates back to 200 BC in China. Over time and through the trade routes, kombucha eventually made it’s way to Russia and even to Europe.

The fermentation of the tea comes about by the interaction of the Mother or SCOBY (that’s a symbiotic colony of bacteria and yeasts) which feeds on the sugars, producing many beneficial by-products. During the fermentation process, the SCOBY floats on top of the sweet tea. When the brewing is complete, you will have a delicious drink that is full of enzymes, antioxidants, vitamin B, probiotics, acetic acid and lactic acid. The combination of these components help strengthen the body by helping keep intestinal flora balances, strengthening the immune system and protecting cells.

In the 1960’s studies in Switzerland confirmed that kombucha contains many antimicrobial immunity boosting and anti-bacterial properties.

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Benefits of Kombucha

Alkalization of the body

Detoxification of the liver

Introduction of probiotics

Improved digestion

Antioxidant properites

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Scientists noticed kombucha again in the 1980’s after the Chernobyl nuclear plant meltdown in Russia. While many people suffered the debilitating effects of radiation poisoning, doctors observed that a specific group of people were not suffering “as bad” as the others had been. These were mostly elderly women and it was concluded that they had been drinking kombucha daily for many many years. This finding only added to the opinion that kombucha was a healthy drink, which added strength to the body and more resilient to toxins and pollutants.

One thing is certain – kombucha is not your average soft-drink.

For my family, I am simply a fan of anything that is simple, easy and has stood the test of time. The fact of the matter is, the scientific method was not employed in 200BC to determine which strains of yeast and bacteria were present the the SCOBY or the kombucha – but people knew it was beneficial for them.

We brew our own for economic reasons… it’s a lot more affordable to brew your own if you drink it daily.

With that, here is a great recipe to begin your own kombucha brewing. We use large mason jars for ours but there are even some extraordinarily beautiful kombucha crocks that bring a little art and beauty to the whole process.

Symbiotic Colony of Bacteria and Yeast – SCOBY

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Basic Kombucha Recipe

6 teabags OR 4 to 6 teaspoons organic loose black tea (such as caffeinated oolong, green, or a combination)

3-1/2 quarts filtered water

1 cup raw honey, sucanat, muscavado or raw cane sugar

8 ounces finished plain kombucha from a previous batch to jump-start this batch (optional)

1 SCOBY

1. Place the loose tea in a muslin tea bag or place tea bags in sauce pan. Add water bring to a boil over medium heat. Take off the heat and steep for 30 minutes. Add the honey or raw sugar. Remove the tea bag and squeeze out any tea. Cool to 98 ° F. Add the finished plain kombucha, if using.

2. Place contents in clean brewing container with SCOBY. Cover container with cheesecloth and secure with a rubber band. Store in a warm dark location.

3. After 5 days, give the kombucha a taste. If you desire a more sour flavor keep tasting every day until it reaches the desired flavor.

4. At this point you will want to brew more sweet tea.

5. Remove all than about 8-10 ounces of kombucha.

6. Begin the process again.

7. You can now add flavorings to your kombucha for an additional fizzy ferment, or enjoy it as is!

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The best way to get started brewing your own kombucha is either to get a SCOBY from a friend (they get thicker and thicker with each ferment, so it is very easy to peel some off and share with a friend!) Alternatively, if you are the pioneer among your friends, then fear not – there are kits available to get you started on your way!

Kombucha brewing supplies

Lion Heart Kombucha

Kombucha Kamp

Beautiful Kombucha and Fermenting Crocks

Additional Reading:

Edwards, Allison Kombucha: Drink this Wonderful Probiotic Tea for Immune Support, Digestive Health, and Detox Cleansing

http://www.kombuchakamp.com/2011/03/kombucha-tea-radiation-prevention-and-cancer-treatments.html

kombucha

Leave a comment February 28, 2014 nourishinggrace

Blessing “the “hands that feed me”…

To bless doesn’t just mean “think good thoughts” or “be nice.” To bless is far more radical. It is to actually give life, to have one’s cup run over into the lives of others. To have one’s parents’ blessings is to have each of them send you off into life saying “I see you. I know you are good. I believe in you. I trust you. I am proud of you. May you be fruitful and multiply…” To bless is to speak from and for and to the divine, as a priest blesses a marriage or christens a baby. To bless is to respect the integrity and mystery of the life of another.” (Vicki Robin – Blessing the Hands That Feed Us)

In case it’s new to you, kombucha is sugar sweetened tea that is fermented and cultured into a sour tonic drink that can be double fermented to get a fizzy carbonation in the final beverage.

The fermentation occurs through the work of a community of microorganisms. Kombucha is cultured into fermented tea through the SCOBY – a rubbery disk that floats atop of the tea and takes the shape of the fermentation vessel. This is similar to the making of apple cider vinegar – which forms a similar by product known as mother of vinegar. It’s pretty interesting stuff… and takes some getting used to, but it works!

Some Russians call kombucha tea kvass.

In recent years kombucha has gone from relative obscurity to top selling health tonic and is now available in most health food chains, including MOMS Organic Market and Whole Foods.

One point of note is that kombucha is not for everyone, and so if it doesn’t agree with you, don’t drink it. It’s not meant to be guzzled like a tall glass of water.

We’ve started making ours, but in small batches. Last summer we babysat a friends kombucha brew, which made more than a gallon per brew. It was too much.

You can find lots of information on brewing kombucha as well as supplies and recipes here: Kombucha Kamp.

We’ve been having fun experimenting with kombucha infused with grapefruit and with ginger.