During WW2, however, the use of Kombucha decreased, but, after the war, Dr. Rudolph Skelnar spread the interest about it in Germany as he used it to treat cancer, diabetes, metabolic disorders, and high blood pressure. During oxidation and fermentation, the fungus in tea does various complex reactions. Hence, it feeds on the sugar in tea and thus, results in production of crucial substances, part of Kombucha, like lactic acid, vitamins, amino acids, and glycolic acid. Kombucha also has a lot of vitamin C, B-complex, and it’s rich in enzymes.
Throughout the decades, this fungus has been used in the treatment of nervousness, aging symptoms, rheumatism, tiredness, constipation, diarrhea, inflamed tonsils, sclerosis, internal organ diseases and more. Scientists explain that the components of Kombucha possess antibiotic and detoxifying characteristics, with an important role in all biochemical processes.
Furthermore, Kombucha is highly recommendable for people who have problems with hemorrhoids and constipation. It encourages the proper functioning of the digestive system, but it also has the power to treat problems with kidney stones, urinary canals, and the bile. Its regenerative properties are of great use for people who suffer from atherosclerosis. By improving the metabolism, it flushes toxins out of the blood.
If you have problems with headaches, rheumatism, joint ache, etc. Kombucha tea is what you need. Other proven benefits of Kombucha are:
Prolongs the life span
Prevents the occurrence of wrinkles
Detoxifies the blood vessels and regenerates the cell membranes
Betters the taste of meals
Treats liver disorders
Encourages weight loss
Prevents nausea while driving
Treats pox and shingles
Strengthens the leg muscles
Treats hand and feet diseases
Improves the function of the kidneys
Helps in the removal of gallstones
Strengthens the hair
Lowers high cholesterol levels
Enriches the intestinal microflora
Normalizes the acid-base balance
Important to know:
As Kombucha has organic acids, there is a possibility of allergic reaction in people who are sensitive to acids. Furthermore, children younger than the age of one shouldn’t consume Kombucha since it has bacteria and enzymes that the child’s undeveloped digestive system cannot digest properly.
You will need:
3/2 quarters of water
1 cup of sugar
8 bags of black or green tea or white or oolong tea/ don’t use teas with oils, flavored teas, or earl grey
2 cups of Kombucha
One scoby per jar
Preparation: First, boil the water and then remove it from the heat. Add the sugar and the tea and let it steep until the water cools down. Next, put the starter tea and when the tea has cooled down, remove the tea bags and stir the content. Then, put the tea in the jar and add the scoby. Close the jar with few coffee filters and secure them with a rubber band. Leave the jar for 7 to 10 days so that it ferments. Leave it in room temperature, but don’t expose the jar to sunlight.
Check the scoby and the Kombucha periodically and if you notice that the scoby floats, it means that the fermentation is going well. After several days, new scoby layer will form on the surface, usually attached to the old one, but not necessarily. If the fermentation is proper, there should be brown pieces floating around, sediment at the bottom, and bubbles around the scoby.
After the 7 days, remove the scoby, but previously cool down another pot for the following batch. Gently, remove the scoby from the jar and put it on a plate. Remove the bottom layer if the scoby is too thick.
Transfer the Kombucha tea in a bottle and add any herbs, fruits, or juices of your choosing. Leave half an inch space in the bottles and leave them at room temperature for 2 days so that they carbonate. When you want to stop the carbonation and fermentation, put the Kombucha in the fridge and consume it within a month.
A new batch of Kombucha
Mix the starter tea from the previous batch with the fresh batch of tea and then put it into the jar for fermentation. Put the scoby on top, cover the jar, and leave it for 7 to 10 days to ferment. Repeat the procedure explained above.
For breaks longer than 3 weeks, you should keep the scoby in a fresh batch of tea in the fridge.
Important to note:
- Avoid using metal containers for the fermentation process and avoid aluminum contact as it will weaken the scoby and make the taste metallic.
- If the Kombucha begins to spread a rotten or cheesy odor, throw it away and prepare a new one.
- If the scoby goes black, or if it develops black or green mold, it’s infected and you should throw it away and start over.