It's easy to learn how to make Kombucha, a yeast culture grown in tea. People who remove the culture and drink the fermented tea claim many health benefits, none of which are recognized by the federal Food and Drug Administration. This 'mushroom' dates back centuries and probably originated in Asia.
You can buy flavored versions of Kombucha in health food stores, but it's simple to make and maintain at home. You'll need a gallon-capacity bowl or wide-mouth jar, black or green teabags, granulated cane sugar, and a cloth to cover the container. The 'starter' - a cake of yeast/bacteria from a friend or a test-tube of culture you can buy online - is the only other necessity.
If you eat organic foods, use certified organic tea. However, the mushroom (actually a dense, pancake-shaped culture as large as the surface of the container it grew in) grows well in conventional tea. As for the sugar, you should use cane sugar; almost all the sugar beets grown in the US are genetically engineered.
Once you're familiar with the one to two week growing process and the taste of the finished beverage, you can experiment with other sweeteners. However, regular white granules seem to satisfy the needs of the culture, and the fermenting action transforms this vitamin and mineral deficient food into a health booster.
Brew a gallon of tea using five teabags. Sun tea seems to work OK. Stir in two cups of sugar and let cool. Add the starter (with a cup of finished tea if you have it), and cover so the mixture is protected from dust but can breathe.
While fermentation proceeds, a new mushroom will form. Ideally it will be shiny and whitish-tan in color. If you don't know anyone growing Kombucha, you can buy a culture online. It may be only a test tube of liquid, but that works fine. A forgotten cup of finished brew can grow a perfect little mushroom even though no extra sugar was added.
Like sourdough starter or wine, results may vary. People say that the culture is affected by the moon. Place the covered jar or bowl in a secluded spot far from direct sun, where it won't be moved or shaken and isn't close to electrical appliances. A cupboard with no light at all works well, but the back of a kitchen counter is fine. You'll know if your tea mushroom's happy and healthy, if it's just getting by, or if it's failed and begun to mold or rot. Use common sense to build a relationship with this remarkable culture.
It's worth trying and trying again if necessary to learn how to make Kombucha. People credit it with keeping their hair during chemotherapy or even curing cancers. Others like it as a great beverage and a health booster. Recycle extra mushrooms to your garden, where buried ones will be covered with earthworms. Once you begin talking about your new discovery, you'll probably give most of them away to friends.
You can buy flavored versions of Kombucha in health food stores, but it's simple to make and maintain at home. You'll need a gallon-capacity bowl or wide-mouth jar, black or green teabags, granulated cane sugar, and a cloth to cover the container. The 'starter' - a cake of yeast/bacteria from a friend or a test-tube of culture you can buy online - is the only other necessity.
If you eat organic foods, use certified organic tea. However, the mushroom (actually a dense, pancake-shaped culture as large as the surface of the container it grew in) grows well in conventional tea. As for the sugar, you should use cane sugar; almost all the sugar beets grown in the US are genetically engineered.
Once you're familiar with the one to two week growing process and the taste of the finished beverage, you can experiment with other sweeteners. However, regular white granules seem to satisfy the needs of the culture, and the fermenting action transforms this vitamin and mineral deficient food into a health booster.
Brew a gallon of tea using five teabags. Sun tea seems to work OK. Stir in two cups of sugar and let cool. Add the starter (with a cup of finished tea if you have it), and cover so the mixture is protected from dust but can breathe.
While fermentation proceeds, a new mushroom will form. Ideally it will be shiny and whitish-tan in color. If you don't know anyone growing Kombucha, you can buy a culture online. It may be only a test tube of liquid, but that works fine. A forgotten cup of finished brew can grow a perfect little mushroom even though no extra sugar was added.
Like sourdough starter or wine, results may vary. People say that the culture is affected by the moon. Place the covered jar or bowl in a secluded spot far from direct sun, where it won't be moved or shaken and isn't close to electrical appliances. A cupboard with no light at all works well, but the back of a kitchen counter is fine. You'll know if your tea mushroom's happy and healthy, if it's just getting by, or if it's failed and begun to mold or rot. Use common sense to build a relationship with this remarkable culture.
It's worth trying and trying again if necessary to learn how to make Kombucha. People credit it with keeping their hair during chemotherapy or even curing cancers. Others like it as a great beverage and a health booster. Recycle extra mushrooms to your garden, where buried ones will be covered with earthworms. Once you begin talking about your new discovery, you'll probably give most of them away to friends.
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