It is made from sweetened tea and kombucha mushrooms and is packed with amino acids and enzymes that have many healthy properties and lactic acid bacteria that are good for digestion.
Many people drink kombucha as an alternative to wine and beer. Others drink it because they think it makes their stomach feel good or because they feel it strengthens their immune system. We ourselves drink kombucha because it is so delicious.
1 liter of water
2 tea bags (black, white or green)
1/2 cup organic sugar
2 dl apple cider vinegar
1 kombucha mushroom (available in health food stores)
2 dl seasoning that can be varied according to season (e.g. ginger, apple, cinnamon, star anise, orange, blueberries, rhubarb or strawberries)
Here's how: Boil the water and add the tea and sugar. Let it steep. Let the liquid cool to room temperature and then pour into a glass or porcelain container. Add vinegar and kombucha sponge. Cover the opening of the container with a thin kitchen towel and secure with a rubber band. Let it stand at room temperature for about fourteen days. The longer it stands, the more sour the taste. Strain the liquid and pour into glass jars or bottles. Add flavoring. Let it stand in the refrigerator for about three days before the kombucha is ready to drink.
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