Kombucha is a microbial culture of various bacteria and yeast
species. Fermentation of the culture in sweetened tea produces
numerous organic acids (e.g. ascetic acid, gluconic acid, malic
acid), enzymes, amino acids and polyphenols (e.g. catechins)
that improve overall health. Discovered over 2,000 years ago,
Kombucha has been traditionally used for its cleansing and
balancing qualities. Its first recorded uses in Asia were by
rulers and warriors in preparation for battle. TRADITIONAL
RECIPE FOR 4l OF KOMBUCHA TEA Take note that the Kombucha you
make at home can exceed 0.5% alcohol. 1 - YOU WILL NEED • Glass
jar (4 liters) for fermentation • Airtight bottles suited for
bottling liquid • Plastic spoon • Thin cloth that breaths •
Rubber band • Thin filter • A warm dark place (ideally 27 ºC) 2
- INGREDIENTS • Kombucha culture • Black, green or white tea
(+/- 15 grams or 3 tablespoons) • Tisane of your choice (+/- 15
grams or three tablespoons) • Organic Fare-Trade sugar (1 ½
cups) • 355 ml Kombucha starter tea,