History of Kombucha
The origins of kombucha are lost in the mist of time. Presumably it originated in the Far East, probably from China where it is consumed approximately 2000 years ago. The first record of using kombucha comes from 220 years BC during the Ming Tsin. It was known as the “Tea of Immortality.”
It was used in Eastern Europe, Japan and Russia for centuries. The very name kombucha originated in Japan 415 years. Name comes from Korean doctor named Kombu or Kamba who was treating Japanese Emperor Inyko with the tea.
From Russia, the drink spread to Prussia, Germany, Poland, and Denmark but it seems to have disappeared during the Second World War. After the war, Dr. Skelnar Rudolph renewed interest in kombucha in Germany when he started to use in their practice in the treatment of cancer-cancer (disease), metabolic disorders, diabetic and high blood pressure.
Benefits of kombucha:
Kombucha is rich in vitamins, especially B complex and C vitamins. In its composition kombucha liquid it contains a large amount of acetic acid. The positive effects of kombucha are undoubtedly (and are known in our nation). The kombucha extract is a product derived from properly fermented kombucha liquid. It is produced by special equipment and under specific physicochemical conditions.
The most important component, which is in large quantity in the kombucha extract is glucuronic acid. Modern science has not yet managed to synthesize this acid. A healthy liver produces it to purify the blood. Waste compounds that bind glucoronic acid purify the blood called glykonoids.
Kombucha, because of the large amount of glycorone acid is an excellent reggae nerator of the liver. Purifies the blood, and thus relaxes the liver. This supplement in the daily diet stimulates the digestive and immune system. With regular use of kombucha extract you feel full of energy, freshness and vitality.
L-lactic acid is known as a powerful anticancer substance and that is why the kombucha is an excellent preparation for preventing cancer. The B vitamin complex has very good effect on the nervous system as a cohesive plan and a plan of removing the chemical effects produced as a result of the stress of circumstances.
Moderate consumption of the drink, protects from various forms of pollution that are due through respiratory or otherwise in our body and can cause cancer to appear. Russians have proved extremely kombucha helped miners in the Urals in cleansing the body and prevent premature deaths from inhaling coal dust.
Moreover, kombucha provide prevention of some cancers, increasing the immunity of the body and during the menopause reduces “valunzite” although in the immediate drinking the drink you can feel the heat, but it is a sign that accelerates bloodstream.
This will help in cleansing the body of toxins and fluids. Also helps asthmatics and those suffering from bronchitis, as well as cough, cleans gallbladder, helps colitis, stops diarrhea, helps with insomnia, and its claimed that establishes the hair growth.
How to Make Kombucha?
Kombucha is very simple to make it yourself. Since it can be a bit costly to buy bottled kombucha every day, we recommend you give it a try.
This is a simple recipe for you to make your own kombucha at home. This recipe makes nearly eight cups of kombucha. Eventually you can double the recipe to make more.
You will need:
1. Take1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a plastic jar or bowl because the chemicals in the plastic can leak into the kombucha during the fermentation process.
2. 1 large piece of cloth or wipe to secure around the opening of the jar with a rubber band.
3. 1 SCOBY disk. You will need to buy a “SCOBY” disk.
4. 8 cups of water, if possible filtered but feel free to use tap water, this works fine too.
5. 1/2 cup organic stick sugar or honey. When it comes to sugar replacements, some feel that it’s not a good idea to replace cane sugar for another kind of sugar, stevia, honey or anything else. On the other hand some people have stated making kombucha effectively with raw honey. The quality of the sugar is important in order to avoid pollutants, so look for organic sugar.
6. 4 black tea bags, preferably organic. Some people also like to use green tea, although black tea is the kind used traditionally in most cases.
7. 1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
1. Bring your water to boil in a big pot on the oven. Once boiled, remove it from the heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to sheer for about 20 minutes. Afterwards remove and dispose of the tea bags.
3. Let the mixture cool down to room temperature, usually takes about one hour. Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in plate by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place, but be tinny enough to allow air to pass through.
5. Allow the kombucha to sit for 8–10 days dependent on the flavor you’re looking for. Less time will produce a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even lengthier and develop more taste.