Kombucha

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Kombucha

• Mary-Beth Charno, RN, BSN,
• HNB-BC, OCN

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What is it?

• In Russia, Kombucha is a traditional kvass known
  as teekvass.
• In Asia, considered the Elixer of Life (Tsing
  Dynasty, China 250 BC).
• In America, as SCOBYsymbiotic culture of
  bacteria and yeast.
• A lacto-fermented drink that requires a
  particular yeast colony as its starter. This
  culture is called the mother.
• A pro-biotic proin favor of bioticof life.
• Made from a large, flat, pancake-shaped
  fungus-like growth. Technically, it is not a
  mushroom, nor is it purely a fungus. Rather it
  is part lichen, part bacterium xylinum, and part
  natural yeast culture.

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History of Kombucha

• No documented mushroom made in a laboratory.
  Apparently, every kombucha mother currently
  circulating originated from one great mother of
  them all!
• Can be traced back 2,000 years to China, Russia,
  Japan and Korea.
• Russian scientists studied the fungus during the
  1050s-70s. According to the Moscow Central
  Bacteriacidal Institute,the tea contains large
  amounts of substances important for good health.
  It has a refreshing taste, said to greatly
  increase energy, cleanses the liver and promotes
  a general feeling of well-being.

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Kombucha promotes health!

• The tea contains
• Gluconic acid impedes the progression of viral
  infections can dissolve gallstones.
• Hyaluronic acid a component of connective
  tissue.
• Chondroitin sulfate a component of cartilage.
• Mucoitin-sulruic acid a component of the
  stomach lining.
• B1 (thiamine) B2 (riboflavin) B3 (niacin) B6
  (pyroxidine) B12 (folic acid) lactic acid
• Usnic acid a substance with strong
  anitbacterial and antiviral properties.
• Several probiotic strains.

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A potent immune booster

• Can be an important part of treatment for
  disorders from acne and digestive issues to
  cancer and chronic fatigue.
• The fermented tea, is between 3.2 and 2.8 pH
  acid. When digested the pH rises to slightly
  alkaline of 7. The pH of blood is 7.4. Ideal pH
  of the fermented tea is said to be at or close to
  3.0.

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Recipe

• In a large non-aluminum pot, bring to a simmer 3
  quarts filtered water. Boiling reduces oxygen
  and carbon necessary for proper fermentation.
• Add 5-7 teabags. Tea is the herb that it feeds
  on. Use common, low grade tea. Black or green.
  Caffeinated?? Steep 15 minutes.
• Add 1 cup organic cane sugar. White sugar is
  essential to its survival and no substitution
  should be made. Stir with wooden spoon only. No
  metal. Allow to cool to room temperature. Keep
  covered to avoid contamination.
• Pour cooled liquid into fermenting container.
  Glass is best. No plastic.
• Add kombucha. Add 2 cups of previously fermented
  starter. (if none, use ¼ cup white distilled
  vinegar- to reduce the pH and protect against
  pathogens. Do not use un-pasteurized
  non-distilled apple cider vinegar).
• Cover with a clean cloth. Set aside in a quiet,
  undisturbed spot to ferment for 6-8 days at
  75-80F constant temperature (8-14 days if lower.
  60F is not recommended). First time may take
  longer. You should notice an apple cider aroma
  when finished.
• Russian researchers have concluded that the
  antibiotic activity is at its highest level on
  the 7th and 8th days. If left to brew too long,
  for over a month, the tea will turn to vinegar.

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Additionals

• In addition to your brew, a new baby will have
  formed. The baby will form on the surface even
  if the mother has sunk. Sometimes they are
  inseparable. Either can be used for the next
  batch. Give to friends!
• To bottle, choose a glass container in which you
  will consume the entire amount within 1-2 days,
  otherwise youll risk having the tea turn flat.
  You may choose to filter the tea over
  cheesecloth. While this may filter possible
  contaminants it also reduces some beneficial
  bacteria and the taste becomes lighter. I do not
  filter my liquid, rather drink the
• The bottled tea may be left on the counter at
  room temperature to allow for additional
  fermentation 2-3 days. Refrigerate the final
  brew.
• For images and a more in depth approach see
  http//www.happyherbalist.com/gallery.htm.
• ENJOY!