How To Make Your Own Delicious Gut-Friendly Kombucha At Home
If kombucha were a disease, I’d have a severe case of it. Most of my friends know me as the ‘Kombucha Queen,’ and if anyone in my community wants to start making their own kombucha, they literally turn up at my front door.
Kombucha is a fizzy probiotic drink or fermented sweet tea made using a Scoby (AKA a symbiotic colony of yeast and bacteria, not as gross as it sounds) placed in a sugar and tea mixture and left to ferment at room temperature for 1-2 weeks. Then bottled for a further 1-2 weeks to encourage carbonation.
Originating first in Northeast China around 200BC, the antioxidant-rich brew is packed with gut-friendly probiotics as well as B vitamins, enzymes, and organic acids.