Probiotic for Ninjas!

Kombucha tea is a fermented drink made with black or green tea, sugar and also live bacteria. The tea is fermented due to the bacteria “eating” the sugar. Over a period of 4-6 weeks it gets fizzy and yummy because of the bacterial action. 

Instead of sugar, we use panela, which is an unrefined, whole cane sugar. Primarily, we use it because it includes minerals and trace vitamins. Secondly, because it has a lower glycemic index.

Apart from kombucha being delicious, it is said to have many benefits. Among them are; aiding the immune system, easing digestion, preventing cancer, and maintaining a healthy liver

The live bacteria looks like a disc of firm jelly. You can buy one, or start one from scratch however “inheriting” an existing one is usually the best and quickest way. 

Yield: 6-8 500ml bottles / Prep time: 30 minutes + fermentation time / Cooking time: 5 minutes

Ingredients

• 18 cups water
• 2 cups panela
• 1 cup hibiscus flowers
• 5 black tea bags
• 1 cup SCOBY mother (symbiotic culture of bacteria + yeast)

Procedure

1. In a medium pan bring 8 cups of water to a light boil and add the panela.
2. Stir well, and once the panela has dissolved, add the tea bags hibiscus flowers.
3. Turn off the heat.
4. Steep for 5 minutes, then remove the tea bags and the hibiscus flowers.
5. Allow the mixture to cool to room temperature.
6. Add the tea mix to the SCOBY (with 2 cups of previous Kombucha batch, if possible).
7. Add remaining 10 cups of water and pour the mixture into a large glass (preferable) or plastic container.
8. Cover the container with a cloth so the mixture can breathe.
9. Seal the cloth around the rim of the container with a rubber band or tie with a string.
10.Allow to sit for approximately 3 – 5 days.
11.Taste test with wooden spoon after 3 days have passed.
12.When slightly naturally carbonated but not vinegary, funnel into 6-8 sealable glass bottles so that each bottle is full, and let set for an additional 2 – 3 days.
13.When carbonated, store the bottles in the fridge until ready to serve.

Notes

• • Kombucha can be around glass or plastic, however make sure no metal touches it. 
  • After the second batch of fermentation, you will most likely find a second “disc” of bacteria form – sometimes called a mother – form under the first one. You can separate them, and either share with a friend, or double your Kombucha production.
  • Some people like to add some flavoring (Fruit juice, ginger, lemon) to the final Kombucha. You can add it after you strained the Kombucha from the mother.

This recipe can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!