This is an incredible detoxifying drink. During the fermentation process glucuronic acid is formed (normally only produced by the liver to neutralize toxins in the body). Additional glucuronic acid taken in the form of kombucha is said to be a powerful aid to the body’s natural cleaning process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases. It is a delicious refreshing drink for a hot summer day. I have recently had to start doubling the batch because we are going through it so fast!
Kombucha (makes about 2 quarts)
12 C of filtered water
1 C evaporated cane juice sugar
4 organic black tea bags
1/2 C kombucha from a previous culture
1 kombucha mushroom
Bring water to a boil. (While water is boiling I run my tea bags under cold water to decaffeinate) Add sugar and simmer until dissolved. Remove from heat, add the tea bags and steep until the water has completely cooled. Remove the tea bags. Poor cooled liquid into a 4 quart glass jar ( got mine at walmart by pyrex stuff) and add 1/2 C kombucha and mushroom from previous batch. Cover the jar loosely with a cloth or towel and transfer to a warm dark place. In about 7 days the kombucha will be ready.
OKAY–I know this sounds complicated and weird but once you get the hang of it, it is really easy and it becomes a routine. My advice is to first buy some at your local health food store to see if you really like it, THEN you can move forward to making your own. I would be happy to answer any questions–just post a comment! Also, I normally always have extra starters on hand if you would like to have one.