Recipes Viewing archives for "Kombucha"
This is a different method of making large amounts of kombucha. This will make 6 quarts, or 1.5 gallons, of kombucha. You can double the recipe or reduce everything by half if you want more or less. You'll need a brew vessel and it should hold between 1 and 5 gallons and be made of porcelain, glass, or ceramic with a non-lead glaze. Your vessel or pot should have a plastic spigot located near the bottom of the container so kombucha can be drawn off without disturbing the contents at the top of the container. Do not use a spigot that is made of metal. (The spigot in the picture is plastic with a decorative acrylic finish on the outside.)
There are two things that determine how bubbly and how fast your kombucha will be done. Temperature in your home will determine how fast your kombucha ferments. 75 80 degrees will ferment much faster - it can be done in just a few days, while temperatures in the 60's can take several weeks. You'll need to check the bottles often to make sure they don't explode. To make sure your kombucha is bubbly, you’ll need to make sure your kombucha is not too sour or overly vinegary tasting. It needs to eat the sugars to make the carbonation - if all the sugar is gone, it will have nothing to eat to make the natural carbonation. It is best to make your batch when your kombucha is just a tiny bit sweet and not overly sour. To see more info, refer to this blog. My Kombucha is Not Bubbly Always use good bottles made for brewing.
You will fool even yourself with this one! Use your extra SCOBYS and lots of ice and you have a cool summer treat. It's a unique flavor and texture when mixed with fruit and herbs. You'll want to use all your SCOBYs to make sorbets.
This is an easy way to store your extra SCOBYs and have some starter tea on hand as well!
This is a wonderful combination of prebiotics and probiotics. You can use tart dried cherries or dried blueberries- or both! It only takes a few minutes to mix them together for a fast treat! Don't be afraid, scobys are good for you!
Maci was eating some homemade applesauce one day and thought . . . I could put a SCOBY in this. So, she did! It’s tart, it’s tangy and it's raw! You can’t tell whatsoever that you’re getting a bunch of insoluble fiber in your applesauce. And remember, apples are prebiotics, too, so you’re getting pro- and prebiotics to change your gut in a spectacular way!
This one is loaded with fermented garlic and SCOBYs. This dressing is a powerful detoxifier and a delight to the tastebuds! This is a powerhouse dressing!
Just another sneaky way to add extra probiotics into your life and use up that ever growing mound of Kombucha Scobys. Don't be afraid of eating your scobys. They are made of cellulose, or long strands of linked glucose, which we know more commonly as fiber. They aids in waste removal, including metabolic waste normally excreted in bile. They also have no calories. Check out this blog to find More ways to use your scobys.
This is the very first weird experiment my daughter Maci ever made with a SCOBY. I thought she had lost her mind until I tried it. You’ll be surprised how good this is and nobody will ever know it’s made with SCOBYs. Maci loves this pie crust and uses it often.
I got the idea for this from the book "Kombucha Revolution." They made a wonderful salt scrub using dehydrated SCOBYs for pedicure purposes. This Brown Sugar SCOBY Scrub is made with a raw live SCOBY and will delight your senses and your skin!
You can make any of your favorite smoothie recipes and add 1/4 cup of SCOBY purée (or more) to it for a thicker, slightly tangy twist! Works great with kefir smoothies, too!
These are refined sugar free, blessed with probiotics from your SCOBY, and joined with the healing powers of coconut oil!
This scoby puree is great to have on hand. Once a month blend all your scobys up this way and store them in an airtight container in the fridge. Then you always have them on hand to add to recipes, smoothies, and more! Check out all the things you can do with scobys on this blog by clicking these words.
Traditional "Jun" is said to be a completely different culture than kombucha. Jun is made with honey and green tea. There are some who believe it is just a hybrid of the traditional kombucha SCOBY. In any case, this is our kombucha version of Jun and to learn more check out this blog: Jun! New Culture or Honey Kombucha Hybrid?
There are many health benefits to yerba mate tea and it is revered in the tea world as an energy booster. Many who are sensitive to caffeine say that even though yerba mate is high in caffeine they don't get the side effects like they might from coffee. It is an acquired taste for some. So if you are nervous about this recipe, make a half batch and cut every ingredient in half (except the SCOBY). Try this fun tea as a new base for your already delicious kombucha!
Jasmine pearls create a lovely floral flavor with your brew. We like it so much we rarely second ferment it!
White Tea is a delicate tea and will create a very mildly sour tasting brew. Although you normally only brew white tea a few minutes, make sure that when using it for kombucha you brew it for at least 10 minutes. This will ensure the appropriate amount of tannins are in the brew to produce a healthy SCOBY.
Rooibos tea is well known for it's health benefits. It is said to promote healthy digestion, assist with weight loss and build stronger bones to name a few. Turn it into kombucha and you get even greater benefits, plus it is naturally caffeine free!
When I was a little girl my dad loved grapefruits so much he bought special grapefruit spoons and knives that has edges to cut the grapefruits with. I developed a great love for grapefruits and during the month of April and May I try to have a grapefruit or its juice each day. I like to use bottled juice with this recipe because it gives a better, less strong flavor and doesn't cause explosions. If you do use fresh grapefruit juice, only ferment 2-5 days.
This kombucha is super bubbly and loaded with antioxidants and lots of vitamin A. I think carrots are something special and that we should include them in our diets as much as possible. I love the flavor of fresh carrots. Nothing shouts, "Get back to your roots!" quite like carrots.
This is a recipe/tea option for first fermenting your kombucha, although we don't normally recommend using herbal or floral teas as a base for kombucha. The plain dried Hibiscus flower works great alongside green or black tea and creates a wonderful fruity flavor much like a natural version of kool-aid! Kids, especially, love this recipe.
My daughter Maci says this is the most bubbly kombucha she has ever made. It's crazy good, too!
This is a great alternative for those who don't drink coffee. It tastes similar to coffee and is quite delicious. This may brew faster depending on the temperature in your home.
This mayo is fantastic. The taste is delicious and there are no chemicals or preservatives. Store-bought mayo can't compete.
When you don't know what to do with your extra Scobys? Probiotic treats for your dog!
You really should eat more strawberries. They're filled with antioxidants, have tons of vitamin C, and they can even help whiten your teeth and keep your breath fresh! Strawberries are one of my cup a day fruits. I eat them almost everyday. We have a farmers market here that sells them and I swear they taste like candy! This strawberry drink is one of my favorite afternoon pickups! You can try two different ways to make Margarita Kombucha's. The strawberry is my favorite.
Consume lots of ginger if you have hay fever or allergies. It works so wonderfully, you'll be amazed!
You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned - we are going to be adding a lot of juice recipes to my Biotic Pro membership site.
Fresh juices make the fizziest kombucha! If you don't have a juicer this is an easy way to make fresh juice for your kombucha.
Here is how you make kombucha the wonder tea! Scroll through all my pictures, and take a look at the day-by-day slideshow on step 11. Check out my timelapse video too! Happy fermenting!
Make sure you buy organic candy canes from your local health store. These won't have the harmful red dyes in them.
Researchers in Germany found that microbes love the microscopic fibers in coffee. These soluble coffee fibers are food for bacteria and make the beneficial Bacteroides microbes experience up to 60% increase in growth. Soluble fibers, which are prebiotics, do so many things. They improve insulin sensitivity, allow you to absorb more calcium, convert some plant fibers into Vitamin A, and much, much more. This is the same recipe you would use when you are making regular kombucha except you use coffee instead of tea. It gets super bubbly! Once you use your scoby for coffee kombucha, you can't use it again in regular kombucha tea.
This smoothie is made with Greek yogurt which is food for bacteria in your gut. It's important to eat different types of cultured foods because they have different strains of bacteria in them which enhance the bacteria that live inside of you.
Grapes are full of Vitamin C, potassium and even calcium. Grapes have compounds with antioxidant properties called flavonoids. Flavonoids are a diverse group of phytonutrients (plant chemicals) found in almost all fruits and vegetables. Like other phytonutrients, flavonoids are powerful antioxidants with anti-inflammatory and immune system benefits. Grapes are great for you!! You will love this cool treat in the summertime. As you spoon into the tart Kombucha you get a burst of sweet flavor from the grapes. Yea its good!!
This is one of my favorite summer dishes. Super easy to throw together and a real crowd pleaser. Black beans contain quercetin and saponins which can protect the heart. Black beans also contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days. It's a very versatile dish and one I love!
You will add 2-ounces of this root beer extract to 14-ounces of regular kombucha. Then you will let it second ferment.
This is such a wonderful healthier replacement for regular root beer.This may seem like a lot of sugar but it is an extract and you only use a small amount which the yeast and bacteria will eat to convert to co2. Remember the sugar is for the microbes to eat and not for you. So you get the taste of root beer without tons of sugar. Click on the words, "Root Beer Extract" to find the extract recipe.