Fermented living healing tonic!!
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- Instructions, recipes and ongoing support included
- So easy children can make it
- Traditional brewing method
How to Make Kombucha
- Kombucha Scoby
- ¼ cup Kombucha starter tea
- 30g Raw sugar
- 1 Green Tea Bag
- 1 Black Tea Bag
- 1Litre filtered water
- Fruit for flavouring
- Glass 1 Lt bottle
- Tea Pot
- Strainer & Scales
- Sealable glass bottles
1. Measure sugar, put tea bags and sugar into clean tea pot
2. Add boiling water and stir to dissolve sugar. Leave for a few minutes then strain out into a clean glass jug. Leave to cool to room temp or add ice to reduce to room temp.
3. Pour sugary tea, Kombucha Scoby and Kombucha Starter tea into brewing bottle. Cover bottle with plastic wrap and leave for 7-14 days to brew in a cool dark place. Do not place in direct sunlight.
4. Once Kombucha is brewed to taste, with clean hands or a slotted spoon, remove Scoby onto a clean plate. Pour all but ¼ cup of the Kombucha tea (this is the starter tea for your next batch) into prepared clean glass bottles. Restart your brew by following steps 1 – 3. The longer the brew is left, the more sugar is brewed out and the more sour the flavour.
5. Add fruit to bottles and seal. Leave bottles in a cool dark place out of direct sunlight for 1 – 2 days before putting into the fridge or pour straight over ice and enjoy! Caution: Kombucha can become very fizzy so take care when opening the lid after fermenting.
Drink approximately 1 cup per day for health.
It’s not unusual for the Scoby to float to the top, bottom, or even sideways during fermentation. A new cream-colored layer of Scoby should start forming on the surface of the Kombucha within a few days. It usually attaches to the old Scoby, but it’s ok if they separate. You may also see brown stringy bits floating beneath the Scoby, sediment collecting at the bottom, and bubbles collecting around the Scoby. These are all normal signs of healthy fermentation.
Want to take a break?
If you are only taking a break, leave the Scoby in a brew of sugary tea as per instructions above. Change out the tea every 4 to 6 weeks to
The benefits of Kombucha…
Research conducted in Russia and Germany into the health benefits of Kombucha showed that drinking this daily supports many of our vital systems.
The richness of the enzymes and bacterial acids support your body to detoxify, which reduces your pancreatic load and in turn eases the burden on your liver. They naturally support liver function allowing your liver to work more affectively for you.
Another surprising and unexpected enzyme that is produced is glucosamine, a preventive and treatment for all forms of arthritis and increases synovial hyaluronic acid production. This acid enables connective tissue to bind to moisture thousands of times its weight and maintains tissue structure, lubrication and flexibility. This aids preservation of cartilage structure and can prevent arthritic pain.
What is Kombucha…
Kombucha – is a probiotic brewed black tea that has been used in China as a health drink for thousands of years. The Kombucha “Scoby” (stands for Symbiotic culture of bacteria & yeast) consumes the raw organic sugar in the tea mixture to produce the beneficial acids and bacteria that make this drink so good for you.
Kombucha is great for your digestive system. This is really important because all of your health stems from your gut. Kombucha increases the number of beneficial organisms in your gut which in turn assists your bodies natural detoxification process, aids in the absorption of nutrients and minerals, supports the nervous system and is microbial (just to name a few of the benefits). This also leads to fighting harmful candida yeast overgrowth, increased mental clarity and mood stability.