KombuchaKombucha

Mary-Beth Charno, RN, BSN,Mary-Beth Charno, RN, BSN,

HNB-BC, OCNHNB-BC, OCN

What is it?What is it?

In Russia, Kombucha is a traditional kvass known as teekvass.In Russia, Kombucha is a traditional kvass known as teekvass. In Asia, considered the Elixer of Life (Tsing Dynasty, China In Asia, considered the Elixer of Life (Tsing Dynasty, China

250 BC).250 BC). In America, as SCOBY=symbiotic culture of bacteria and In America, as SCOBY=symbiotic culture of bacteria and

yeast.yeast. A lacto-fermented drink that requires a particular yeast colony A lacto-fermented drink that requires a particular yeast colony

as its starter. This culture is called “the mother”. as its starter. This culture is called “the mother”. A pro-biotic: pro=in favor of; biotic=of life. A pro-biotic: pro=in favor of; biotic=of life. Made from a large, flat, pancake-shaped fungus-like growth. Made from a large, flat, pancake-shaped fungus-like growth.

Technically, it is not a mushroom, nor is it purely a fungus. Technically, it is not a mushroom, nor is it purely a fungus. Rather it is part lichen, part bacterium xylinum, and part Rather it is part lichen, part bacterium xylinum, and part natural yeast culture.natural yeast culture.

History of KombuchaHistory of Kombucha No documented ‘mushroom’ made in a laboratory. No documented ‘mushroom’ made in a laboratory.

Apparently, every kombucha mother currently circulating Apparently, every kombucha mother currently circulating originated from one great mother of them all!originated from one great mother of them all!

Can be traced back 2,000 years to China, Russia, Japan and Can be traced back 2,000 years to China, Russia, Japan and Korea.Korea.

Russian scientists studied the fungus during the 1050’s-70’s. Russian scientists studied the fungus during the 1050’s-70’s. According to the Moscow Central Bacteriacidal Institute,the According to the Moscow Central Bacteriacidal Institute,the tea contains large amounts of substances important for good tea contains large amounts of substances important for good health. It has a refreshing taste, said to greatly increase health. It has a refreshing taste, said to greatly increase energy, cleanses the liver and promotes a general feeling of energy, cleanses the liver and promotes a general feeling of well-being. well-being.

Kombucha promotes health!Kombucha promotes health!

The tea contains:The tea contains: Gluconic acid: impedes the progression of viral infections; Gluconic acid: impedes the progression of viral infections;

can dissolve gallstones.can dissolve gallstones. Hyaluronic acid: a component of connective tissue.Hyaluronic acid: a component of connective tissue. Chondroitin sulfate: a component of cartilage.Chondroitin sulfate: a component of cartilage. Mucoitin-sulruic acid: a component of the stomach lining.Mucoitin-sulruic acid: a component of the stomach lining. B1 (thiamine); B2 (riboflavin); B3 (niacin); B6 B1 (thiamine); B2 (riboflavin); B3 (niacin); B6

(pyroxidine); B12 (folic acid); lactic acid(pyroxidine); B12 (folic acid); lactic acid Usnic acid: a substance with strong anitbacterial and Usnic acid: a substance with strong anitbacterial and

antiviral properties.antiviral properties. Several probiotic strains.Several probiotic strains.

A potent immune boosterA potent immune booster

Can be an important part of treatment for Can be an important part of treatment for disorders from acne and digestive issues to disorders from acne and digestive issues to cancer and chronic fatigue.cancer and chronic fatigue.

The fermented tea, is between 3.2 and 2.8 pH The fermented tea, is between 3.2 and 2.8 pH = acid. When digested the pH rises to slightly = acid. When digested the pH rises to slightly alkaline of 7+. The pH of blood is 7.4. Ideal alkaline of 7+. The pH of blood is 7.4. Ideal pH of the fermented tea is said to be at or close pH of the fermented tea is said to be at or close to 3.0.to 3.0.

RecipeRecipe In a large non-aluminum pot, bring to a simmer 3 quarts filtered water. Boiling In a large non-aluminum pot, bring to a simmer 3 quarts filtered water. Boiling

reduces oxygen and carbon necessary for proper fermentation. reduces oxygen and carbon necessary for proper fermentation. Add 5-7 teabags. Tea is the herb that it feeds on. Use common, low grade tea. Add 5-7 teabags. Tea is the herb that it feeds on. Use common, low grade tea.

Black or green. Caffeinated?? Steep 15 minutes.Black or green. Caffeinated?? Steep 15 minutes. Add 1 cup organic cane sugar. White sugar is essential to its survival and no Add 1 cup organic cane sugar. White sugar is essential to its survival and no

substitution should be made. Stir with wooden spoon only. No metal. Allow to substitution should be made. Stir with wooden spoon only. No metal. Allow to cool to room temperature. Keep covered to avoid contamination. cool to room temperature. Keep covered to avoid contamination.

Pour cooled liquid into fermenting container. Glass is best. No plastic.Pour cooled liquid into fermenting container. Glass is best. No plastic. Add kombucha. Add 2 cups of previously fermented starter. (if none, use ¼ cup Add kombucha. Add 2 cups of previously fermented starter. (if none, use ¼ cup

white distilled vinegar- to reduce the pH and protect against pathogens. Do not use white distilled vinegar- to reduce the pH and protect against pathogens. Do not use un-pasteurized non-distilled apple cider vinegar). un-pasteurized non-distilled apple cider vinegar).

Cover with a clean cloth. Set aside in a quiet, undisturbed spot to ferment for 6-8 Cover with a clean cloth. Set aside in a quiet, undisturbed spot to ferment for 6-8 days at 75-80F constant temperature (8-14 days if lower. 60F is not days at 75-80F constant temperature (8-14 days if lower. 60F is not recommended). First time may take longer. You should notice an apple cider recommended). First time may take longer. You should notice an apple cider aroma when finished. aroma when finished.

Russian researchers have concluded that the antibiotic activity is at its highest level Russian researchers have concluded that the antibiotic activity is at its highest level on the 7on the 7thth and 8 and 8thth days. If left to brew too long, for over a month, the tea will turn to days. If left to brew too long, for over a month, the tea will turn to vinegar. vinegar.

AdditionalsAdditionals In addition to your brew, a new baby will have formed. The baby will In addition to your brew, a new baby will have formed. The baby will

form on the surface even if the mother has sunk. Sometimes they are form on the surface even if the mother has sunk. Sometimes they are inseparable. Either can be used for the next batch. Give to friends!inseparable. Either can be used for the next batch. Give to friends!

To bottle, choose a glass container in which you will consume the entire To bottle, choose a glass container in which you will consume the entire amount within 1-2 days, otherwise you’ll risk having the tea turn flat. You amount within 1-2 days, otherwise you’ll risk having the tea turn flat. You may choose to filter the tea over cheesecloth. While this may filter may choose to filter the tea over cheesecloth. While this may filter possible contaminants it also reduces some beneficial bacteria and the taste possible contaminants it also reduces some beneficial bacteria and the taste becomes lighter. I do not filter my liquid, rather drink the becomes lighter. I do not filter my liquid, rather drink the

The bottled tea may be left on the counter at room temperature to allow for The bottled tea may be left on the counter at room temperature to allow for additional fermentation 2-3 days. Refrigerate the final brew. additional fermentation 2-3 days. Refrigerate the final brew.

For images and a more in depth approach see For images and a more in depth approach see http://www.happyherbalist.com/gallery.htm.http://www.happyherbalist.com/gallery.htm.

ENJOY! ENJOY!