Kombucha: A Secret To Your Gut’s Health

We’ve discussed the importance of gut health in “Probiotics: Secret To Your Gut’s Health” and now it’s time to dive in deeper and learn more about kombucha, the fizzy drink that’s literally popping up everywhere.

Kombucha is a fermented and sweetened tea that has actually been around for centuries. It has been grabbing the attention of Nutritionists and the health savvy more recently as we now recognise the gut as our second brain and the importance of optimal gut health.

The facts

• Kombucha is made from a starter culture, known as a “SCOBY”, sugar and tea.
• SCOBY is an acronym for Symbiotic Colony of Yeast and Bacteria.
• It can be made with caffeinated or decaffeinated black tea, green tea or herbal teas such as peach.
• Most of the sugar ferments out, so it has a negligible affect on blood sugar.
• While many recipes use cane sugar, we recommended a more natural sugar like coconut sugar.

To make your own you have three options

1. Obtain a SCOBY from someone already brewing their own kombucha tea;
2. Purchase one from a reputable source. We love Cultures for Health.
3. Grow one from a bottle of raw (i.e. unpasteurised) kombucha tea.

• When double fermented, kombucha becomes a fruity fizzy drink and a great replacement for soft drink!
• If you’re not ready to make your own, Remedy Kombucha are available in health food stores Australia wide.

Check out our Super Easy Kombucha Tea as a great place to start your gut health journey:

Super Easy Kombucha Tea

• 1 SCOBY
• 8 organic black tea bags
• ½ cup coconut sugar
• 1L filtered water

What you will need

• 1 medium saucepan
• 1L Mason jar or sterilized glass container
• Muslin cloth
• Rubber band

Method

1. Boil half the water in a large pot.
2. Add tea bags and allow to steep for 20 minutes. Remove the tea bags.
3. Add coconut sugar and stir well.
4. Allow the tea to come to room temperature and pour into mason jar or glass container.
5. Add remaining water and SCOBY (including liquid) into the jar.
6. Cover with muslin cloth and secure with a rubber band.
7. Allow the kombucha to ferment in a dark place for 7-14 days.
8. Store in the fridge and consume 1-2 small cups daily.

Please note: the fermentation time will vary depending on your ambient temperature, the original SCOBY, and your desired affect. If you prefer a more sour taste, leave yours to ferment for longer.

For a flavoured and/or carbonated kombucha, do a second fermentation (2-4 days) using spices or fresh fruit. A great place to start is with one cinnamon stick and half a dozen strawberries.

What is your favourite way to drink kombucha? Share with us below!