Kombucha
By: Anonymous
Published: Monday, November 30, 2009 - 4:20pm

Ingredients




5 bags green or black tea
140 ounces purified water
10 ounces sugar
1 kombucha tea fungus
1 3/4 cups kombucha tea mother (aka mother liquid)

Preparation

1 Boil the water in a stainless steel pot, add sugar, turn off heat and stir sugar until dissolved. 2 Add teabags and let soak for 10 to 15 minutes. 3 Remove tea bags and allow to cool. 4 Strain (although not necessary) and pour into fermenting jar. 5 Add the fungus and mother tea to the jar. 6 Cover and leave for one week in a place free from contaminants, such as mold.

About


Note: If you don't have enough mother liquid you can use distilled or non-fermented vinegar (1 tablespoon per liter of brew).
Kombucha is a tea that has been fermented from what's known as a "kombucha colony", a solid mass of microorganisms, primarily acidic bacteria and yeast cultures. It's effervescent, a bit on the sour side, and quite tasty. It's often mixed with other flavors such as fruit juices (like mango and raspberry), is low in calories, and gives you a nice energy boost from the bit of caffeine. It's also reportedly good for your digestive system and aids in liver detoxification. 
You can brew it at home or buy it bottled from various manufacturers.