Since pregnancy, my stomach has been on the struggle-bus. I can’t handle spicy food anymore and find myself having tummy trouble more often than ever before. My heart truly goes out to all those who have guts issues. I have officially joined the club.
In our home, we are naturally-minded, which means my first reaction to dealing with this is to look towards mother nature’s medicinal food, instead of a bottle of pink goop.
This mint kombucha recipe has been keeping my indigestion at bay and tastes so refreshingly amazing!
Health Benefits of Kombucha
Kombucha is a beverage made from fermented tea by using a Scoby. Scoby stands for Symbiotic Colony of Bacteria and Yeasts and is the organism that creates the fermentation process. Kombucha tea has many health benefits, especially when made from green tea.
Kombucha is such an easy, inexpensive way to get rich probiotics and protect your gut.
Some of the benefits of kombucha include:
- Powerful antioxidants that reduce toxicity. (source)
- Rich in gut healing probiotics (source)
- Heart protective (source)
- Controls blood sugar (source)
- Contains polyphenols which protect against cancer (source)
Mint Kombucha Recipe
The best part about this mint kombucha recipe, it can easily be made week after week with little effort. You will always have yummy kombucha in the house without having to spend a fortune at the grocery store!
The average cost of one serving of kombucha is around three bucks, so making kombucha at home is much more economical.
Mint Kombucha Recipe
To start, you will need a large wide-mouth mason jar to brew your kombucha.
You will also need the following ingredients:
- 3/4 cup of cane sugar (buy in bulk so you can continue to make kombucha)
- 9 bags of green tea (also buy in bulk)
- 1 medium scoby
- Enough water to fill the jar (get the jar here)
- 1 fresh sprig of mint leaves
Now it’s time to add the scoby. If this is your first time making Kombucha and you have a new scoby, remove it from the packaging and rinse it well with water. Then add the scoby to the jar and here it will remain for 7 days. Studies have shown that 7 days is the requirement for the fermentation to gain the optimal balance of the microbial composition. (source)
On the 7th day, reach into the jar and remove the scoby. You will notice it has doubled in size. You will want to rip the two scobys apart. You will only need one for your next batch.
Rinse the scoby half you plan to keep with clean water and place the scoby in a bowl. You will save it here as you repeat the process for the next batch!
After you have removed the scoby, it’s time to pour the kombucha into the container you plan to serve it from. I recommend something like this. I found a similar version at the Target dollar section and it has been working well, however, I wish mine had a better lid instead of a cork. Make sure to run the kombucha through a kitchen filter as you transfer it to remove the excess solids.
Place the kombucha in the fridge for optimal enjoyment!
Now that your large jar is empty, you can clean it with hot soapy water and start the process all over again! You will never again be without kombucha, so yay!