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Kombucha is a fizzy fermented tea rich in beneficial probiotics and antioxidants*.The elixir has soared in popularity in recent years, with the increasing widespread interest in gut health and wellness.
Much like cultured yoghurt, cheese, kefir, kimchi and sauerkraut, kombucha contains live microorganisms. The drink is made by brewing together sugar, black or green tea, liquid from a previous batch and the scoby which is the starter culture of bacteria combined with yeast. Often the scoby is referred to as the “mother,” since it reproduces during fermentation.
The following recipe is for a plain kombucha, however once you get the hang of the process, you can begin to add your own desired flavourings to the batch. Popular pairings include ginger & lemon, kakadu plum and passionfruit.
1. Combine the kombucha liquid with the pineapple and ginger and stir well. Place in glass bottles and refrigerate overnight.
2. Serve with ice and fresh mint leaves.
Many online and retail outlets sell kombucha scobies. If you happen to know someone who regularly brews kombucha why not ask if you can have a portion of their scoby once it has doubled in size so you can start producing your own!