I'm guessing you've heard of kombucha, it's everywhere! But what about kefir?
It is absolutely deeelicious! Plus, it’s jam-packed with healthy probiotics.
And even better, it’s super simple to make yourself.
I had heard about the benefits of kombucha and bought a plain brewed bottle from Marrickville Farmers Markets in Sydney's Inner West a couple of months ago, and I LOVED it!
Not knowing any local SCOBY owners (that stands for Symbiotic Colony Of Bacteria and Yeast), I braved the world wide web and tracked down a kombucha culture of my very own and started brewing.
Fermented foods are a big part of the paleo movement as more people are gaining an insight into the importance of gut healing for overall wellbeing. Not to mention, kombucha tastes amazing!
Kombucha is a fermented beverage with numerous health benefits, as it contains high levels of antioxidants, B vitamins, probiotics and glucaric acid. It is believed that kombucha can provide numerous health benefits, including:
Best of all, kombucha is so easy to prepare yourself.
1 x kombucha SCOBY and around 1 cup of kombucha from a previous batch
3 litres filtered water
1 cup caster sugar
3 x organic black tea bags (I use Nature’s Cuppa Ceylon Tea Bags)
1 x 3 litre sterilised jar
1 x tea towel or breathable cloth
1 x ribbon
You can store the kombucha in or out of the fridge, but it will continue to slowly ferment if you store it unrefrigerated. I drink my kombucha with a dash of soda water for some added fizz, but if you need extra flavour, experiment with adding strawberries, vanilla and ginger to your bottled kombucha.
I urge you to give kombucha a go! It tastes great, its good for your gut and it’s a bit of fun to tell friends and family you hoard and harvest blobs of bacteria.
If you are seeking a kombucha SCOBY in Sydney, I am happy to help you out. If you are located elsewhere, ask your local health food shop or look online, but be a bit skeptical to ensure you get a well-bred SCOBY.