Kombucha

If you know me at all, you know I have an affinity  for fermentation and an appetite for ancient food. Though popularized in 19th century Russia Kombucha, a fermented tea touted to be an elixir of health and healing, has been around for over 2000 years. To me it tastes like sparkling cider but not everyone is fond of the taste.

To make Kombucha you will need a scoby. Scoby is an acronym for symbiotic colony of bacteria and yeast. It is a light colored disk often mistakenly referred to as a mushroom. When placed a jar of sweetened tea the scoby converts the simple sugar, tannins and caffeine into a probiotic, vitamin packed wonder drink.

Some benefits of drinking Kombucha

• Cleanses toxins from the system
• Improves eyesight
• Boosts energy, both in the long and short-term
• Regulates digestion by replenishing intestinal flora
• Improves circulation
• Reduces systemic inflammation
• Heals bladder infections
• Reduces high blood pressure
• Detoxifies the liver
• Helps ease fibromyalgia and chronic fatigue
• Clears up skin problems including acne and eczema
• Improves overall feeling of well being
• Much, much more 

To make Kombucha dissolve 1 cup of sugar 3 quarts of boiling water. Remove from heat and add 5 bags of black tea (or 3 green and 2 black). Steep for 15 min., cool to room temperature, add the scoby, ferment at room temperature for a week.