Slightly different blog post on another staple "meal prep" that I have been making for over three years now, Kombucha! I'll get more into what Kombucha is all about below, but ever since my friend helped me get started I've never looked back, and I've also continuously helped others get started as well. As I recently gave away another SCOBY (keep reading below for more on what that is) along with directions for the Kombucha making process, I realized for the amount of times I share these directions I should just make a blog post about it. SO here it is! Leave a comment if you have any questions or need more help getting started!
What? Kombucha is a beverage produced by fermenting sweet tea with a culture of yeast and bacteria (technically referred to as a symbiotic culture of acetic acid (vinegar) bacteria and yeast, or a SCOBY), also known as probiotics. Our body's are full of good and bad bacteria, and probiotics are helpful bacteria to keeping your gut healthy!
Why? Your digestion system and gut health matter, I mean that's where your food is processed! Here are just some symptoms that suggest your gut health is not working up to par:
How? Making your own Kombucha is easy and extremely cost-effective (buying a bottle from the store everyday = $$$)! Here's what you need to get started:
Notes: Your SCOBY grows, so every 3 or so batches I peel mine in half and save it to give to someone who might want to try making their own Kombucha. When I do this, I store the SCOBY in a clean mason jar, add some of my Kombucha tea so they have their Starter Tea, then seal the jar tight and leave it in the fridge. Again, when stored in the fridge, the fermentation process stops, so you can leave it in there until you are ready to start your batch. The optional funnel is to help pour your Kombucha into the bottles, but if you purchase a Gallon-Size Glass Jar with a dispenser then you will have a much cleaner and enjoyable time bottling your Kombucha. The optional strainer is to strain the fruit from the bottles before drinking, or you can just leave the fruit in there and answer everyone's questions as to what the hecht you are drinking, or is it Moonshine, if you want! If you do strain the fruit, you also might need the funnel to help pour the Kombucha back into the bottles. For the 7-8 smaller bottles you can get fancy and purchase your own, or when I first started I simply washed and reused Kombucha bottles that I had bought from the store. Last, but not least, for those who have never tried Kombucha or a probiotic supplement before, I highly encourage you to ease into things slowly. A cup of Kombucha or half of the prescribed probiotic amount is always a good place to start, see how your body responds, and go from there.
If any of this digestion and gut talk sparked your interest or concerns about your health, click that nutrition coaching tab above and lets chat!
I used this website for help when I first started making my own Kombucha and for reference in the directions above. Check it out for further information and help!
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.