Kombucha Tea
Friday, December 7th, 2007I love pulling up my blog and seeing the beautiful pictures from my shopping trip yesterday, but life moves on and something else is on my mind this morning.
I made my Kombucha tea. It’s been brewing for 6 or 7 days, so yesterday I strained it and started a new batch. I drank about 3 ounces yesterday, 4 ounces today, and I am alive to tell about it. I am very careful with cleanliness because I have read stories about the dangers of contamination with bacteria if conditions are unsanitary.

That is what the “mushroom” looks like, though it’s really not a mushroom at all. It’s a combination of lichen, bacteria, and yeast. As this “mushroom” grows and propogates a baby mushroom — over and over and over — it releases nutrients into the tea including vitamins and other health-enhancing substances.
I have two jars of tea now, both in the refrigerator. Here is one on a shelf in my kitchen right before going into the ‘fridge.

I’m going to see how this goes. I have been drinking Kombucha for awhile, but I have been buying it. It’s expensive! I am glad to be able to make it myself. But, like I said, I’ll see how it goes.
Lynn
PS — PLEASE NOTE — I wanted to share that I no longer drink Kombucha tea. I drank it for a couple of weeks (the home brewed kind) but stopped due to worry over contamination and after reading some well-thought-out and written articles about the dangers that could arise from drinking Kombucha every day. Also, I think it may have affected my body pH adversely. I don’t know that for sure scientifically. Still, I feel better without the Kombucha. When I feel I need Kombucha, I’ll buy the commercially prepared kind and drink it judiciously.

for you to leave a comment, but you can also e-mail me at lynn AT thehealthyhomeschool.com





