{"id":1001,"date":"2014-08-10T05:43:48","date_gmt":"2014-08-10T05:43:48","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?p=1001"},"modified":"2023-01-22T02:24:31","modified_gmt":"2023-01-22T02:24:31","slug":"continous-brew-kombucha-recipe","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/continous-brew-kombucha-recipe\/","title":{"rendered":"Continous Brew Kombucha Recipe: Basic Elixir Plus Flavor Varieties"},"content":{"rendered":"
Fermented foods are the foundation to a healthy gut and immune system. They give us the beneficial bacteria and yeast our gut needs to stay healthy, let the good stuff in and keep the bad stuff out. A healthy gut enables us to draw in the nutrients our bodies need and prevent viruses, harmful yeast and bacteria to get into our blood stream and make us sick. Continuous brew kombucha is relatively easy to make, does not require a lot of hands on time, and costs pennies.<\/p>\n
Kombucha is probably my most favorite fermented “food.” I have posted about the health benefits of kombucha before. (You can read that post here<\/strong><\/a>.) I use to buy it for $4 a bottle because I was nervous to make it myself. I didn’t know where to get a SCOBY (Symbiotic Culture of Bacteria and Yeast), how to make it appropriately and prevent mold growth. A friend of mine starting brewing her own, had great results and had SCOBY’s to give away. So we had a sleepover, let our kids play and she walked me through the process.<\/p>\n It is SO simple, tastes amazing and my bank account is a bit fuller. A win all around! I am excited to share this process with you.<\/p>\n How To Make It:<\/strong> Basic Ingredients<\/strong><\/p>\n <\/a><\/p>\n Supplies<\/strong><\/p>\n Brewing Directions<\/strong><\/p>\n Bottling Your Kombucha:<\/strong><\/p>\n Infusing flavor:<\/strong><\/p>\n After 7-1o days (I prefer 7), you will bottle all but 2 cups of your tea (that 2 cups is the starter.) 1 gallon makes approximately 6 12-14 oz bottles. First place your flavor in the bottom of your bottles, then add kombucha, place on lid and let ferment for 3 more days. After 3 days, place in the fridge to slow fermentation process and enhance flavor. (The longer kombucha sits at room temperature, the more sour it will become. You don’t want to let a batch ferment more than 21 days.)<\/p>\n Flavor options:<\/strong><\/em><\/p>\n Grape:<\/strong> 2 oz (or 1\/4 cup) of organic pure (no chemicals allowed) grape juice. (This is our absolute favorite.)<\/p>\n Strawberry:<\/strong> in a 1\/2 gallon glass jar, fill will kombucha, then add 6-8 organic strawberries with the tops removed. Let ferment 3 days, remove strawberries, bottle and place in fridge. (This is our second favorite.)<\/p>\n Cranberry:<\/strong> 1 oz (or 1\/8 cup) organic pure (no chemicals or sweeteners allowed) of cranberry juice. You can use less if you feel this is too tart.<\/p>\n Mojito:<\/strong> 1 tbsp of organic pure lime juice and 2 mint leaves per bottle. In a separate small glass bowl, place proper amount of lime juice and mint leaves per mojito flavored kombucha you want (Ex. 6 bottles=6 tbsp lime juice and 12 mint leaves.) Let flavors mix for at least 1 hour but you can overnight in the fridge as well. Strain out mint leaves and place 1 tbsp into the bottom of each bottle. Add tea, place on lid. (I LOVED this one, but the kids did not.)<\/p>\n Mango:<\/strong> A similar process as the mango, fill up your half-gallon jar with fermented kombucha. Take 1 mango, remove skin and seed. Put the remaining mango flesh into the tea, cover with a lid and let ferment for 3 days. Remove fruit and place infused tea into your glass containers. Place in the fridge until you are ready to drink.<\/p>\n Black Cherry:<\/strong> 2 oz (or 1\/4 cup) organic pure juice (This is our least favorite but some of you might like it.)<\/p>\n A few things to note:<\/strong><\/em><\/p>\n Feel free to ask me any and all questions! I love to chat.<\/p>\n Where to get a SCOBY and starter<\/strong><\/em><\/p>\n If you are ready to make your own and do not have a friend to give you a SCOBY, I became an affiliate with Kombucha Kamp<\/a><\/strong><\/span>.<\/p>\n\n
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