Why Fermented/Cultured Foods? Intro to Kombucha

Did you know that this food preservation method from times past produces foods that are more easily digestible, creates new nutrients including folic acid, riboflavin, niacin, thiamin, biotin, omega-3 fatty acids, superoxide dimustase, GTF chromium, glutathione, phospholipids and beta 1,3 glucans as a by-product of the microbial culture life cycle? (Katz 6-7) Let's not mention the digestive health benefits of live fermented foods, by helping to create and sustain thriving microflora in the gut that help prevent digestive related disease and illnesses.

Kombucha, referred to as "Immortal Health Elixir" in ancient Chinese times,  is just one of the variety of the live fermented foods/beverages you can enjoy and benefit from. Kombucha is produced by the fermentation of sugar sweetened black tea plus a symbiotic culture often referred to as the "mother" or "scoby". The "mother" is a culture of acetic bacteria and fungi and aids in the fermentation of the sweetened black tea to produce a powerfully nutritious and delicious cultured beverage.

Russian research at the beginning of the century, indicate that Kombucha has healthful properties that help improve resistance to cancer, prevent cardiovascular disease, promote efficient digestion, boost the immune system and reduce inflammation. As found by Santos and colleagues, Kombucha can help aid in the prevention of digestive disease caused by E.Coli and Staph typhi by inhibiting growth of these bacteria, seen in the presence of a significant inhibition halo zone (or presence of inhibited growth) between 20-25mm for E. Coli and 21mm for Staph typhi.  For more resources on a century full of research visit Gaia Organics Research.

Basic Kombucha Recipe (as per Sandor Katz)
1qt/1liter water
1/4c suga/60mililiters sugar
1TBSP/15mililiters loose black tea or 2 tea bags
1/2c/125 mililiters mature acidic Kombucha
Kombucha Mother or Scoby

1. Find a scoby-try local health food stores, friends, wellness centers
2. Bring water and sugar to a boil, turn off heat and add tea (I put mine in a tea infuser and rigged it up to float in the pan). Steep ~15min.
3. Pour liquid into a wide glass container or crock, to allow adequate surface area of scoby to grow. Cool liquid
4. Add mature acidic kombucha, keep a portion of subsequent batches on hand for this purpose.
5. Place kombucha mother or scoby in the liquid with the firm opaque side up.
6. Cover with a cloth and store in a warm spot (ideally 70-85 degrees F). Let sit for a week or so, the longer it sits the more acidic it will become.
7. Store liquid in the refrigerator.
8. You will now have 2 mothers (the one you started with and a new one-the skin that formed on top of your new batch of kombucha). Use either to start a new batch, pass the unused mother down to a friend or compost it.
9. Drink, enjoy and be healthy!



Sources:
Katz, S. (2003). Wild fermentation: The flavor nutrition and craft of live-cultured foods. (1 ed.). White River Junction: Chelsea Green Publishing Company. DOI: www.chelseagreen.com

Santos Junior, R., Batista, R., Rodrigues, S., Filho, L., & Lima, A. (2009). Antimicrobial activity of broth fermented with kombucha colonies. Journal of Microbial and Biochemical Technology, 1(1), 72-78.