Easy homemade kombucha in just 3 steps

Today’s one of the most hyped drinks, kombucha, which originates from Far East, has taken the globe by storm. And not without a reason. Not only it tastes beyond wonderful, kombucha is also being regarded as a superdrink due to countless health benefits, especially when it comes to gut, heart and brain health, as well as the whole body detox.

We can spot kombucha bottles in almost every health foods store. Why not try to make some at home? It is much more easier and fun than it sounds.

Here I will share some kombucha brewing secrets, that were generously shared by the now legendary Jarr Kombucha founders in person. Legendary because 1) they were the first ones to bring kombucha to Europe’s stores and 2) their kombucha is fantastic.

To make your very own kombucha, you need:

• 3 bags of Green Tea
• 20 g Refined sugar
• 500 ml SCOBY (symbiotic community of bacteria and yeast) - here you can use any store bought kombucha without extra flavors or additives
• 1,5 l Water (500 ml boiling and 1 l cold)

Instructions:

Bring 500 ml of water to boil, pour into a 2 l jar, add tea. Steep for 2-3 minutes. Add the sugar. Stir. Add the remaining 1 l of cold water. Stir well again. Add the kombucha, stir again. Cover the jar with a cotton cloth. Place in a warm space (25 C is the most optimal temperature). Get ready for a tea mushroom to appear, that is THE healthy thing to be treasured , not feared :)

 Enjoy your kombucha in 10-14 days.**

Credit: @feelshealthy by Inga Prokofjeva

 *in order to guarantee absence of extra nutrients, which may distort the brewing process, it is important to choose teas without fruit sugars and any extra additions. The same goes for sugar – for example, honey itself is vitamin and mineral dense, which may cause kombucha brewing side effects. You can add all the extra flavors directly into you kombucha glass once it is ready to be consumed.

** hey, do not drink it all, leave some SCOBY for the continuation of the kombucha babies. This way the kombucha brewing process will be never ending.

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Much love,
Inga