Table of Contents
Introduction … 6
What is Kombucha? . 6
Easy to Make .. 7
Variety of Flavors 7
Good Soft Drink Alternative .. 8
Low in Caffeine … 8
Relaxing . 9
Healthy .. 9
Chapter 1 – History Of Kombucha Tea .. 11
First Mention 11
Dr. Kombu … 12
Russia and Beyond 12
World War II . 12
Modern Popularity . 13
Chapter 2 – The Mother (SCOBY) 14
What is SCOBY? 15
Bacteria and Yeast Found in SCOBY . 17
Growing Your Own SCOBY .. 17
Chapter 3 – Is Kombucha Right For Me & Is It Safe 18
It’s a wild ferment. 19
It’s a biosorbent. … 20
It Contains Unmeasured Amounts Of Alcohol. … 20
It Contains Sugar. . 21
Bottom Line .. 21
Chapter 4 – Benefits Of Kombucha & Does It Live Up To The Hype 22
1. Probiotics . 23
2. Antioxidants . 24
3. Anti-Bacterial 24
Other Benefits of Kombucha Tea . 25
Chapter 5 – Kombucha Tea Brewing Methods 26
Continuous Brewing … 27
Advantages of Continuous Brewing … 27
Disadvantages of Continuous Brewing … 28
Batch Brewing .. 28
Advantages to batch brewing: .. 29
Disadvantages to batch brewing: .. 30
Bottom Line .. 30
Chapter 6 – Flavoring Tactics .. 31
What to Add . 31
When to Add . 32
Second Brew 32
How to Add .. 33
Chapter 7 –Brewing Equipment & Supplies 36
Container . 36
Jar Covering . 38
Other Supplies .. 38
Chapter 8 – Not Just a Drink – Ways to Consume Kombucha &
Cooking … 40
1. Popsicles .. 40
2. Pickling 41
3. Ice Cream Floats … 41
4. Sourdough Starter . 42
5. Vinaigrette 42
6. Smoothies 42
7. Gummies .. 43
Chapter 9 – Craft Brewed Kombucha … 44
Support Local Businesses … 44
Gain Insight on Brewing Techniques 45
Find New Flavors to Try . 45
Stay Healthy . 45
Where to Find Craft-Brewed Kombucha 46
Starting Your Own Craft-Brewed Kombucha Business. 47
Conclusion – Making Kombucha Part Of Your Lifestyle 48
Tutorial – How To Make Kombucha .. 50
Ingredients For Making Kombucha … 50
How To Brew 51
What Next? .. 53
The SCOBY … 54
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Chapter 1 – History Of Kombucha Tea
Nobody knows for sure how far back kombucha goes, and the truth has been so mixed with legends over the years that it’s hard to separate them now. But, we’re going to do our best to present you with the history of kombucha tea and how it came all the way from an ancient Chinese medicinal drink to a modern-day health beverage around the world.
The first recorded mention of kombucha goes back to 220 BC during the Qin Dynasty in China. It was said to have been used as a drink of immortality for Emperor Qinshi Huangdi. This is likely where it gets the “cha” part of its name as the Chinese word for tea is “cha.” The Chinese had many other names for this drink as well such as “stomach treasure,” “sea mushroom,” and “tea mold.”
Supposedly, in the year 414 AD, a Korean doctor by the name of Dr. Kombu brought the drink to Emperor Inyoko of Japan, and this is where the drink gets its name. However, there isn’t enough evidence to back up this story, so it could be the stuff of legends. Another story is that Ghengis Khan carried kombucha with him as he traveled.
Russia and Beyond
From Asia, kombucha found its way to Russia as well as Europe, where it not only gained in popularity until the 19th century, but also gained a few more names, such as in Russia where it is referred to as “tea mushroom.” According to one account, this beverage saved the life of Alexsander Solzhenitsyn, a Nobel Prize winner, while he was in exile in Siberia.
World War II
Kombucha continued to be popular throughout Europe and Russia until the beginning of World War II. This was because both tea and sugar were rationed and it was too hard for the average citizen to get their hands on enough of them to regularly make the drink. After the war, however, it began to grow again in popularity, and saw a surge in the 1960’s when Swiss researchers proved its health benefits.
In the 1980’s, there was a horrific accident near Chernobyl in Russia where a nuclear plant melted down, exposing hundreds of people nearby to radiation. There was a group of people made up primarily of elderly women, however, that survived and did better than the others. It was found by the scientists and doctors that these people regularly drank kombucha.
Since the year 2000, kombucha has become a popular health drink throughout the Western world, with people all over Europe, the United States, and Australia enjoying its numerous health benefits. Unfortunately, as many hail this drink as a miracle cure for a number of ailments, others claim it to be dangerous. Because it is created through a natural process and cannot be patented, big companies have little interest in it, which is why there have been few studies done on kombucha to provide completely conclusive evidence one way or the other.
Now that we’ve uncovered what Kombucha is and the history of this tea, the next thing to do is explain how it’s made…more specifically the SCOBY (Mother), which is what we will cover in the next part.
Chapter 2 – The Mother (SCOBY)
What sets kombucha apart from every other health drink out there is the process by which it is made. That process begins with something that is most commonly referred to as SCOBY, but may also be called “kombucha mushrooms” or “kombucha mothers.” These mothers are responsible for the fermentation process that turns tea into kombucha.
What is SCOBY?
SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. During the brewing process, it can be found floating on the top of the kombucha, and is removed before bottling. It is disc-shaped and has a gooey consistency and appearance that is unappealing to many people. But, if you want to brew your own kombucha, then you need SCOBY to do it!
Let’s break down the different parts of SCOBY.
Symbiotic – This means that there are things working together for mutual benefit. In this case, the bacteria and yeast work together to thrive in the tea and sugar environment and then you get the biggest benefit of kombucha.
Culture – This refers to the microorganisms (bacteria and yeast) that have been allowed to grow so that they can be used for a specific purpose.
Bacteria – The type of bacteria that is found exclusively in kombucha and is unique to it is Gluconacetobacter kombuchae. It thrives in the airless environment and feasts on the tea and sugar, turning it into several types of acid that give kombucha its tartness. These bacteria are, of course, beneficial bacteria and shouldn’t be confused with the types that cause disease.
Yeast – This is another organism that isn’t going to hurt you. Zygosaccharomyces kombuchaensis is the type of yeast that is unique to kombucha, and as they consume the sugar, they produce gases as a by-product that give kombucha its signature effervescence.Other Details
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