What fun we had at The Love In The Kitchen Headquarters when the sweet and spunky Zoey, the fairy herself of Fairy’s Tonic came by to brew up a little of this elixir.
As Zoey explains in the video, Kombucha has had a bit of a rough and tumble journey back to the healthy-living-main-stream after travelling from the far East thousands of years ago to Eastern Europe where t eventually became squashed out by the rations of the war-time era. But Kombucha is back and available health-food stores the continent over so there is no excuse not to have this liver-cleansing, enzyme packed fizzly refreshing bevvy as part of your day… or night. I love the idea of sipping on this instead of alcohol. Health promoting say heeeey!
First learn to say it… Kŏm’bōō’chä’ That’s just part of the fun.
As Zoey shares on the Fairy’s Tonic website:
“Kombucha tea is a lightly sparkling beverage, served chilled, and created from a very simple infusion of tea (black, green, or white) with sugar (organic evaporated cane juice) and metabolised by the Kombucha culture for just over 15 days, the process is similar to the fermenting of beer. As the kombucha interacts with the tea base, a chemical reaction ensues and the Kombucha culture digests most of the caffeine and sugar in the tea base, breaking it down and converting it into an efficacious solution of detoxifying acids, living enzymes, minerals and vitamins C, B1, B2, B3, B6, B12 and B15″.
Yay health promoting to the max!
“The kombucha culture is a perpetually reproducing culture (similar to a yogurt or vinegar culures) and is often referred to as the Mother, because of this continuous reproduction. This culture is a symbiotic colony of friendly bacteria and fission yeasts (often referred to as SCOBY) which in appearance resembles large glossy pink pancakes.
Although kombucha is often referred to as a mushroom, it is not of the fungus genus, and therefore is safe to consume for those unable to ingest mushrooms. In addition, the fission yeasts of the SCOBY are free of the spores which can aggrevate conditions like candida albicans, especially in women and those on antibiotics, and as such kombucha actually helps to alleviate such issues”.
Kombucha-A-Day Keeps The Digestion Troubles Away
While Kombucha’s aroma can sometimes resemble a cider vinegar, its flavour is gentler and pleasingly palatable. These cider-like characteristics are due to the existence of living and beneficial acids which provide an uplifting energy and a noticeable aid in digestive distress. These acids host an array of antioxidants and antibiotic properties which are extremely beneficial for the body’s natural defense system, stimulating vibrant health, well-being and radiance.
Kombucha tea has long been held as a tonic for anti-aging and beauty upkeep among its users, acclaimed for its ability to keep the skin cells renewed and provide the anti-oxidants to restore hair thickness and colour.
From the time of the Chinese emperors until it’s resurgence today, kombucha users have experienced the link between the ease of our digestive systems and the strength of our immunity. Whether we are seeking physical vigor, radiant complexion or mental calm, maintaining regular probiotic balance and live enzyme supplementation.
Why wouldn’t you want to drink it?
For more info, check out The Fairy’s Tonic.
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Ooooooh! Kombucha! It was just two weeks ago, that I was thrilled to find fairy’s tonic from the big carrot and loved it! I used to make my own kombucha before and would love to get back to making it… it’s just so tough finding a scoby in Toronto. but yes, as soon as I find it, I’m making my own superdrink
Kay – they carry scoby (or is it *the* scoby??) at the Big Carrot dispensary – just across the courtyard from the main store. It’s in the fridge at the back. Or was, about a month ago when I checked! Haven’t gotten brave enough to try my own yet – looking forward to Part 2, Meghan!
I have to, have to, have to, get over my fear of fermented drinks.
I love kombucha, talking like seriously crave it some days. I did read an article talking about it leading to acidosis, especially when consuming home brewed kombucha. Have you read or heard anything about this?
When properly prepared- it is a wonderfully alkalanizing bevy. I would imagine if the home brewed were suspect it could do the opposite. Unless you really know what you’re doing- like have taken a class or workshop, I would suggest sticking with a great store bought brand
Would Kombucha be considered a high sugar drink or is the sugar just a required ingredient for the fermentation process?
Pretty sure that’s covered in the vid- if not today than tomorrow.
Thanks Melinda! I’ll check it out.
Last summer I got a scoby and started brewing kombucha. I found that I didn’t like it at all. So I let it sit. Months later I came back to the jar and found that I had brewed a vinegar. So now I use it as an ‘apple cider vinegar’ for everything from salad dressings, soaking grains, and even using it in the shower!
You can dilute that down and use it as a toner for your skin too!
Thanks so much for this. I always wondered about the sugar and caffeine content. Love the taste, love what it does for my, um, “eliminations”. Just went out and bought a bunch of fairy tonic!
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