Kombucha | healthypakistan

Kombucha Delight!!

I drink kombucha every morning first thing; one glass of kombucha with the juice of a freshly squeezed kinnu (orange variety) mixed in for taste and prebiotics too.. yummy! You can drink up to 500 ml a day, and I make that a morning evening routine.

BREWING: My kombucha brews on a 7-8 day cycle. It can go from 7-30 days per batch. The longer you leave it, the more sour it gets, the higher the probiotic count and antibiotic proerties. I prefer it less sour, so my batches are generally harvested on the 8th day (the antibiotic benefits start).

STORAGE: Once harvested, I pour the kombucha into glass bottles, add flavoring and cover with a folded up paper towel secured with a rubber band (to allow oxygen and prevent any anaerobic alcohol formation).

FLAVORINGS: Every bottle gets a squeeze of lemon juice and a generous helping of grated ginger as flavoring. In addition, I almost always add fenugreek seeds and black seeds for the health benefits. The holy Prophet SAW said that the black seeds have the cure for every disease except death, and he praised fenugreek too. In ayurveda, fenugreek is said to be worth it's weight in gold.

SCOBYs FOR YOU: I have a couple of large glass jugs and a jar that brew my personal kombucha; in addition, I have SCOBY 'hotels', which are rows of jars growing SCOBYs. These I let to grow for 30 days at a time, as they grow nice and thick.

Every cultured food has it's own unique probiotic composition, as well as the beneficial by products (metabiotics).

(page in progress; questions? Send me an email!)