I love starting my day out with a glass of Kombucha tea, and because I make it myself, I get all the benefits, with my own flavoring at a super-saving cost. And it doesn’t take long.
The Kombucha “mushroom” acts on sugar and tea to produce not only acetic acid, lactic acid, but also small amounts of detoxifying substance called glucuronic acid. Normally this organic acid is produced in the liver in sufficient quantities to neutralize toxins in the body, however when the liver function becomes overloaded, and when the body must deal with a superabundance of toxins from the environment, additional glucuronic acid taken in the form of kombucha is said to be a powerful aid to the body’s natural cleansing process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases.
Here’s a video on how to make it:
Recipe: (makes about 2 quarts)
- 3 quarts filtered water
- 1 cup organic sugar
- 4 tea bags of organic black tea (or 4 tsp loose leaf tea)
- 1/2 cup kombucha from a previous batch
- 1 kombucha mushroom
Bring 3 quarts of water to a boil. Add sugar and simmer until dissolved. Remove from heat, add the tea bags and allow the tea to steep until the water has completely cooled. Remove the tea bags. Pour cooled liquid into previous batch. Place the mushroom on top of the liquid, cover loosely with a cloth or towel and transfer to a warm, dark place, away from contaminants and insects. In about 7-10 days the Kombucha will be ready, depending on the temperature. It should be rather sour and fizzy, with no taste of tea remaining. Transfer to covered glass containers and store in the refrigerator. (Note: do not wash Kombucha bowls in the dishwasher).
Note: White sugar, rather than honey or rapadura, and black tea rather than flavored teas give the highest amounts of glucuronic acid. Non-organic tea is high in fluoride so always use organic tea.