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Kombucha: the health drink that will restore your intestinal flora

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Kombucha in itself is a symbiotic culture of bacteria and yeast, but it is prepared in the form of a fermented tea, which has been widely used for millennia in Asia. And with good reason! It is highly beneficial for digestion and intestinal transit, and it helps combat skin ageing. It is in effect a cocktail full of goodness, containing amino acids, lactic acid, enzymes and minerals. The strain of the bacteria and yeast culture itself is excellent for the immune system and has antioxidant, detoxifying and energising properties – in short, our bodies get all these benefits, and the tea in question is easy to make! 

What you need:

  • 1 Kombucha scoby or starter culture (you can find this in certain health shops or on the internet. Don’t hesitate to shop around and compare prices)
  • 1 litre of water
  • 2 teaspoons of black or green tea (loose)
  • 70 g of sugar (white, brown or cane sugar, depending on what you have at home)
  • Something to flavour it if you wish

Method:

1) Get all your equipment ready – bottles, pots, spoons, etc. – and sterilise them with boiling water. Get a glass jar ready, by cleaning it with apple cider vinegar.

2) Pour the water into the pot as well as the sugar, and bring it to the boil. Remove it from the heat and stir.

3) Add the tea and allow it 10 to 15 minutes to infuse. Strain it and leave it cool.

4) Then pour the cold tea into the jar you cleaned with apple cider vinegar, and add the Kombucha mother scoby, leaving the smooth size up. Cover the jar with a clean tea towel, kept in place with an elastic band.

5) Leave your mixture to sit for around ten days, away from sunlight. So how do you know when it’s ready? A new “mother scoby” should form on the original Kombucha culture. The disk provides a good indication: it should double in size and float on the surface.

6) Remove the mother scoby and keep it cool inside an infusion. This will allow you to reuse it another time.

7) Strain the drink and pour it into a pre-chilled, airtight, pressure-resistant glass bottle.

Note: this tea can be kept for several weeks. If you don’t like the taste, don’t hesitate to add ginger, orange or lemon zest, cinnamon, basil, mint, hibiscus flowers, etc.

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