Revolutionize Your Summer With This 4-Ingredient Kombucha Recipe
3 minute read
There's nothing like a cool, refreshing drink to help you through a scorching day. Even better is when that drink does double-duty by boosting your health.
Cue kombucha. This potent source of probiotics also contains enzymes and antioxidants that can aid detoxification and boost immunity. But kombucha doesn't stop there. It has also been associated with improved digestion, better heart health, and even protection from certain cancers.
Unfortunately, kombucha's newfound popularity also means a steep price jump, at least for store-bought variations. Home-brewed kombucha tends to be a favorite, but it can also be tricky to make. With that in mind, we sourced this simple, 4-ingredient kombucha recipe so that you can enjoy all-natural health without the hassle!
4-Ingredient Kombucha
Difficulty: Easy
Time: 45 minutes (7-10 days to ferment)
Serves: 6-8
Ingredients:
1 kombucha SCOBY (symbiotic culture of bacteria and yeast)
16 cups filtered water
8-10 organic black tea bags (must be caffeinated)
1 cup organic turbinado sugar
Instructions:
- Heat eight cups of water in a large pot over high heat. Add the tea bags and let them steep for a half hour. Once steeped, stir in the sugar until it is completely dissolved. Mix in the remaining water and remove the pot from the stove.
- Once the sweetened tea reaches room temperature, pour it into the glass jar along with the SCOBY.
- Place the fabric over the opening of the jar and seal with a rubber band.
- Place the jar in a dark room with controlled warm temperature and no direct sunlight.
- Let the kombucha ferment for seven days. After seven days, taste the mixture to see if it’s bubbly enough for your liking. If not, let it ferment for a few more days.
- Once kombucha is fermented, pour into glass jars and store in the refrigerator. Pour out the SCOBY and “baby” SCOBY that were formed and store them with a bit of the kombucha in a lightly sealed jar in the fridge until you want to make a new batch.
Recipe Credit: Organic Authority | organicauthority.com | Thanks so much!
