WHAT IS KOMBUCHA?
Gut health has been a major source of interest in recent years.
The attention is turning away from fizzy, carbonated drinks and towards something a bit more, well, gut friendly.
That’s where kombucha comes in.
Kombucha is a fermented tea renowned for skin and health benefits. The basic ingredients in kombucha are yeast, sugar, and black tea. The mix is set aside for a week or more. During that time, acids form in the drink, as well as a small amount of alcohol, in a process known as fermentation.
Due to the slow release and conversion of sugar, Kombucha is known to contain a high number of antioxidants and probiotics which can be good for our gut.
WHY IS KOMBUCHA GOOD FOR OUR SKIN?
There is a definitive link between gut health and skin health, so there’s no surprise that kombucha has been hailed as a beauty elixir since ancient times – nearly 2,000 years in fact. Originating from Northeast China, it was prized for its skin-detoxifying and energising properties.
But how?
The fermentation process means Kombucha can offer a natural way for our skin to help restore itself – with the high content of antioxidants, it can help to protect and revive skin from pollution and damage, restores balance and tone, hydrates and even leaves your skin looking healthy and glowing.
HOW TO MAKE KOMBUCHA TEA
• Tea
• Sugar
• A scoby
• Starter liquid
• Wide mouthed glass jar
Step 1 – Boil a quarter of the water in a saucepan, turn off the heat and add the teabags and the sugar. Stir to dissolve the sugar and leave to brew for 6-10 minutes.
Step 2 – Remove the teabags from the solution but remember to not squeeze them!
Step 3 – Add the remaining cold de-chlorinated water.
Step 5 – Cover the jar with a cloth or a paper towel and an elastic band to prevent anything you don’t want from getting inside.
Step 6 – Leave to ferment for 6-9 days at room temperature away from any heat. That means radiators, the oven or direct sunlight – a kitchen work surface is perfect.
Step 7 – After the first fermentation, your kombucha is ready for “secondary fermentation”. Then you’re ready to go!
