This healing journey that our family are on has taken me down various paths, most recently it took me to the suburb next to ours to the home of a complete stranger to pick up a SCOBY. Now the term Scoby to those in Dublin means something completely different to what it means here. For my Aussie friends who like my ‘Irish’ words you’ll appreciate a translation…
(from the reliable source that is Urban Dictionary)
Kombucha SCOBY: A Symbiotic Colony of Bacteria and Yeast (sounds yuck!)
So I picked up my SCOBY and off I went. First I’ll give you a quick run-down on what Kombucha is, then I’ll explain why I am brewing it and lastly I’ll keep you updated as to how it goes.
What is Kombucha?
Kombucha is a fermented beverage of tea and sugar. I used black tea but many different types of tea can be used. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar (also known as the SCOBY). After being fermented, Kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid.
Why am I brewing Kombucha?
Yes good question… It’s not just because I’ve turned into a total hippy (although I’m close)…. As part of our journey of healing we are introducing naturally occurring probiotic foods (like kefir, fermented vegetables and Kombucha). The idea is that we will gradually increase the number of good bacteria in our guts which in turn will fight off the bad bacteria.
Some of the suggested health benefits of drinking Kombucha are:
- Helps the digestive system
- Boosts energy
- Detoxifies the body
- Eases joint pain and helps prevent arthritis
- Strengthens the immune system
- Helps fight cancer, prevention and recovery
- Can help with weight loss
My expectation is that the SCOBY will grow and I can brew more Kombucha. Once the first batch is ready I will bottle it and keep it in the fridge and will continue to brew more and more Kombucha until we are at the stage where we have built up our systems to accept Kombucha every day.