I was a reluctant first time kombucha drinker. I had heard that it was great for my digestive health so I grabbed a bottle at Whole Foods and gave it a try. I remember being a bit afraid to try it as there were things floating in it and it smelled a little ‘off’ after I cracked it open in my car. I tried it …and I hated it! $4 down the tube and the rest of the bottle sat in my fridge for another month before I just dumped it. Fast forward about a year and I was doing a cleanse with Dr. Sara Gottfried, an integrative physician out of San Francisco who I adore because she helped me balance my hormones and inspired me to become a health coach. (but that’s another story) Dr. Sara touted the benefits of drinking kombucha as well as drinking apple cider vinegar (Bragg’s or another with ‘the mother’ in it) daily for detoxifying the body and creating and sustaining a healthy gut . Hmmmmm, maybe I needed to try it again. I started with 8oz. of water with 2t. of apple cider vinegar with a bit of lemon squeezed in too. (You can try this today, but get the good apple cider vinegar) I actually didn’t mind it and continued to drink it for a few weeks. From here I decided to try kombucha again. I chose the GT’s Synergy line Gingerade flavor this time and I loved it! I became a kombucha drinker in a day, and now I have to feed my expensive kombucha habit.
This brings me to my little experiment, making my own kombucha. I have a cousin who does this regularly and have several friends in town who have brewed before. I researched and read up, found a kombucha making kit at a natural foods store in Wisconsin (my homeland) and got to it. Here are some timeline photos of my process. I am thrilled with the results and have my second batch brewing as I sit and write this morning. Soon, I’ll be able to share a SCOBY with someone. It’s like the Amish friendship bread, the gift that keeps on giving! Before I leave you, here’s a little basic information on what kombucha is.
Kombucha is a fermented drink made with brewed tea, sugar, and bacteria that is introduced from a starter culture. The key to kombucha is the ‘mother’, a live starter culture similar to a sourdough bread starter. It’s called a SCOBY (Symbiotic Colony of Bacteria and Yeast). Kombucha is said to detoxify the body, aid in our digestion (I can attest to this!), boost energy, and some even say that it can help reverse the symptoms of cancer.
I encourage you to give it a try today! Start with just a 4oz. glass as kombucha can really affect some of us in the digestive tract. The Synergy line by GT’s Kombucha is a great place to start and is available at our lovely little co-op downtown Goshen, buy it there and support our local biz. I also recently found that the co-op is carrying a local man’s homemade kombucha brew. I loved both the Ginger and the Jun flavors. I drank the Jun (or champagne of kombucha) out of a wine glass in the evenings. You can work up to drinking a whole bottle (usually 16oz.) a day if it suits you. I have yet to find the starter kits in our area, but I’ll have some ‘booch babies soon, maybe you’ll adopt one? And remember, just because it’s popular right now, if you don’t like it, it’s okay! There are many other ways to boost your immunity and heal your gut. Bottom line: try it if you’ve been curious. Those things floating in there are GOOD for you and there’s nothing to be afraid of. Cheers!
For more information check out the following websites: