Kombucha (Pro-biotic Drink)

[MBombardier]

This recipe is from Eat Fat Lose Fat by Mary Enig and Sally Fallon. According to the book, "The culture transforms the sugar into many beneficial acids that aid digestion and actually help the liver detoxify." Others say that it supports the immune system, and there are many anecdotal testimonies of Kombucha's health benefits.

You can buy Kombucha culture (called a mushroom or mother) online, or since the Kombucha will make a new mother with every batch, you can get one from a friend.

3 qts. filtered water
1 cup sugar
1 Tbl. sea salt (optional)
4 organic black tea bags
1/2 cup Kombucha from a previous culture (this can be the liquid that the mushroom comes in)
1 Kombucha mushroom

Bring three quarts filtered water to a boil in a large pot. Add sugar and salt, if using, and simmer until dissolved. Remove from heat, add tea bags, and allow tea to steep until water has completely cooled. Remove tea bags. Pour liquid into a 4-qt. Purex bowl (or a gallon glass jar) and add 1/2 cup Kombucha from previous batch. Place the mushroom on top of the liquid.

Make a crisscross over the bowl with masking tape, cover loosely with a cloth or towel, and put in a dark, warm place away from contaminants and insects.

In about 7 to 10 days the Kombucha will be ready, depending on the temperature. It should be rather sour, possibly fizzy, with no taste of tea remaining. Transfer to covered glass containers and store in the refrigerator.

Some people mix Kombucha with fruit juice to make a flavored drink. Be sure to save out enough culture to make the next batch before mixing it with fruit juice.

Do not wash Kombucha bowls/jars in the dishwasher; however you can wash the glass containers you store it in.

Mushrooms can be stored in the refrigerator in a glass or stainless-steel container, never plastic. They can be used dozens of times. If the culture turns black or doesn't sour properly, it has become contaminated and needs to be thrown away.

Some people may have an allergic reaction to Kombucha. If you have allergies, start with a small taste to observe any adverse effects. If you react badly, detoxify with beet kvass for several weeks, then try again.