The English update issue 164 164 | Page 37

arthritis related and other joint pain. Kombucha is also known for its detoxifying properties. Because of this, if you are new to kombucha, start out slow (just a few ounces a day) and build up day by day to avoid too intense detoxification and reactions. So what on earth is a SCOBY? SCOBY stands for: Symbiotic Culture of Bacteria and Yeasts. It is a necessary component for the brewing of kombucha, as it is the starter that has the good bacteria to ferment the tea. It is also known as a kombucha mushroom, though it bears no resemblance to a real mushroom other than perhaps its light brown hue. It is rubbery, beige colored, and looks sort of like a thick pancake, though it will take the shape of its container. With each new batch of kombucha, the SCOBY (often referred to as the “mother culture”) will form a new layer, or mushroom (referred to as the “baby”) on top and can be separated and used as a SCOBY as well. This makes it easy to obtain, since anyone who makes kombucha regularly should have lots of extra kombucha mushrooms to go around. Another choice would be to buy it, and I have found a store in the shuk that sells kombucha mushrooms, along with some kombucha starter tea, to make your own kombucha. For 3 liters of kombucha, you will need: 4 or more liter glass jar, with a wide opening. This is very important as it must be exposed to plenty of air. Look for a jar that is almost as wide as it is tall. Do not use a tall narrow jar or a jar with a narrow opening. Breathable cloth to cover. A cloth diaper or thin dish towel works perfectly. Rubber band to seal cloth in place. Plastic or wooden utensil for stirring. The kombucha mushroom should never come in contact with metal. 4 tea bags, either 4 black, or 2 black and 2 green. 1 cup white sugar. Don’t worry, by the time the kombucha is fully brewed the sugar will have been converted by the bacteria into vitamins, minerals, you starter tea or vinegar. Then slide in your SCOBY and watch it float to the top. Cover your jar with the cloth, keeping it in place with a rubber band. That’s how simple it is! Put your jar in a relatively warm spot, 70 to 80 degrees Fahrenheit being ideal. Do not set it close to It is recommended to drink a little bit with each meal for better digestion. Kombucha also stimulates the metabolism and can help with weight loss. your other fermenting foods such as vegetables or kefir. Fermented foods don’t like to share bacteria and yeasts. After five days you can taste your kombucha. I leave mine, in this winter weather, for seven to eight days on the counter. If it tastes sweet but slightly vinegary, your kombucha is ready. You can choose to