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Kombucha Tea (Video Library)

"Mutual assistance enriches even the poor."
~ Chinese Proverb

This post is a video compilation of the history, health benefits, and preparation methods of the fermented beverage known as Kombucha Tea. As you proceed through this post, you will begin to see the diverse opinions about the origins, nutritional profile, and preparation methods of Kombucha Tea. However, all agree that the tea makes a healthy addition to ones diet provided that simple precautions are taken to prevent contamination from the brewing vessel, utensils, or outside pathogens. I have tried to limit inclusion to those videos which attempt to present traditional methods for brewing the tea. This is the first installment of what may turn into a series of two or three posts on the subject of fermented foods and beverages.

Best of health~
Stillwater

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The Fascination of Kombucha - by Günther W. Frank
“Nowadays we experience a return to healing measures that are close to nature; also remedies and foods of a natural origin - away from industrial packaged products. This may be one of the reasons for the great attractiveness and fascination of the healthful beverage called Kombucha. Communalities of yeasts and bacteria have been used by people, and applied for their well-being, since ancient times in all the world for the creation of health-promoting fermented drinks and foodstuffs.

We read already in the Bible (Ruth 2:14) that the land-owner Boas invited the Moabite Ruth, who later became his wife, during her gleaning of grains: "Come over here and eat some bread and dip your morsel into the vinegar-drink! And she sat down beside the reapers; and he reached her parched corn and she ate and was sufficed and left." This biblical report from around 1000 B.C. not only gives us a hint of their exemplary nutritional habits, although they were modest by our perspective, we see from it also that, even at that time, people prepared beverages with microorganisms of lactic acid and how they served the people for strength and refreshment during the hard work of harvesting.

An ancient, pure relative of these related symbioses of bacteria and yeasts is the tea-fungus called Kombucha. It comes from the area of East Asia and came into Germany via Russia , around the turn of the century. This ancient house-remedy is used more and more also in other countries against all possible defects. The mushroom consists of a gelatinoid and tough mushroom-web membrane in the form of a flat disk. It lives in a nutrient solution of tea and sugar, in which it constantly multiplies through germinating. The fungal disc at first spreads over the entire surface of the tea and then thickens. When one treats the mushroom correctly, it thrives, germinates, and will accompany its owner for life. “ Continued...

_______________________________________
About Kombucha
Kombucha, a fermented beverage with real "Zing" in it - Article by Tom Valentine, at Search for Health Magazine

Kombucha - From the history of medicine in the USSR - A dramatic, behind-the-scenes account of the history of Kombucha Tea in the USSR.
Excerpt:

  • Episode from 1951 to 1953 and how the USA has profited by it since 1983.
  • Background to the breaking off of a promising research project on cancer therapy in the Soviet Union.
  • US President Ronald Reagan cured of cancer with metastases.

(Note: The page font and color are difficult to read. It may be helpful to temporarily copy the text to a word document for easy reading.)

The Kombucha Journal - Günther W. Frank's website

Kombucha - Healthy Beverage and Natural Remedy from the Far East - "Günther's book goes into considerable detail and includes many references. It is an excellent book that is the result of many years of studying Kombucha. I think this book is the original source of much of the current information on Kombucha."

Benefits of Kombucha - "This "Benefits of Kombucha" list was compiled by Bev Ferguson, owner of Kombucha Manna International. These results are from a survey she posted over the Kombucha Mailing List. The Kombucha mailing list is a group of over 600 people from all over the world who share their experiences with Kombucha on a daily basis. These benefits are based on their own experiences."

Kombucha Testimonials - From Günther W. Frank's website

Kombucha Testimonials - From kombuchaamerica.com

_______________________________________
Basic Kombucha - Presented by Sarah, The Healthy Home Economist.
Part 1
Part 2

Kombucha Advanced
Part 1
Part 2

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How To Make Kombucha Tea - Presented by Cherie King.
Part 1 - Ingredients For Kombucha
Part 2 - Making The Tea
Part 3 - Prepping for Brewing
Part 4 - Bottling and Flavoring Kombucha 1 of 2
Part 5 - Bottling and Flavoring Kombucha 2 of 2
Final Result After Bottling & Resting

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My Great Kombucha Movie - “Janine describes how to create Kombucha tea with a SCOBY.”
Part 1
Part 2
Part 3
Part 4
Part 5

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Judi Harrington’s Kombucha videos - Based on Sally Fallon's instructions for making Kombucha in Nourishing Traditions.
Part 1
Part 2

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Making Kombucha Tea: 1st Workshop -. “Raw Dawg Rory talks Kombucha Tea @ Catch A Healthy Habit Cafe before a post potluck dinner crowd.”
Part 1
Part 2
Part 3
Part 4
Part 5

Making Kombucha Tea: 2nd Workshop - Raw Dawg Rory gives another educational workshop on kombucha tea at Catch A Healthy Habit Cafe.
Part 1
Part 2
Part 3
Part 4

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Miscellaneous Videos
Kombucha Tea - Tinsley discusses the health benefits of kombucha tea and how it helped with her celiac condition.

Kombucha Experiment: Creating a SCOBY without a Mother - “This is a time lapse video of a Kombucha SCOBY being made from scratch (aka WITHOUT a mother.) The whole video took about 19 days. I snapped one picture every hour. I replenished the tea about halfway through.”

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Related Links
Kombucha Recipes - List of 20 Kombuch recipes showing showing the similarities and differences of opinion about how to make it.

Other Kombucha Websites

The Kombucha Center - "The Kombucha Center, is a reliable informative source of information about Kombucha that describes Kombucha's history, health benefits, how to make it, where to get it and related resources."

Kombucha FAQ

www.HappyHerbalist.com - "Ed Kasper has been a leading advocate of safe and wonderful kombucha since 1997. He has served as a consultant and advisor to several national, regional and local kombucha brewers, including many kombucha brewers online."

Kombucha-Research.com - Michael Roussin’s website. "The Kombucha Consumer Research GroupTM was formed as a research coalition in 1995. It consisted of three Utah business which shared time and financial resources to conduct and compile contemporary research on the topic of Kombucha. This coalition consisted of: Information Resources, LC (Michael Roussin), in conjunction with San Rafael Chemical Services, Inc. and Earth Net Consulting, LC. SRCS is a commercial analytical organic chemistry laboratory and ENC was a commercial environmental microbiology laboratory. Information Resources, LC ("IRLC") was formed specifically to conduct Kombucha research and disseminate that information."

Common Sense Questions for the Lay-Person on the Topic of Kombucha or Manchurian Mushroom Tea - Article by Michael Roussin

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Thanks stillwater.

Good job putting all this information together. This is the first I have heard of this tea and am now curious to try it. Sounds like a great way to get my probiotics and decrease excess estrogen's accumulated from the environment.

Ditto here. I went to ebay

Ditto here. I went to ebay and bid on a starter..but looks like they sell it for $2.99 plus shipping (which I did not see til later.
Sounds interesting..:)

I tried it, but for me

the results weren't positive. I can eat regular mushrooms, but something in Kombucha gave me stomach cramps, back pain and general yuckiness. And this wasn't homemade, it was from a well known brand.

+...Pray for Your Enemies and Moral Courage for Righteous Leaders, so that Justice Will Be Delivered to the Innocent...+

My wife has a bad reaction to

My wife has a bad reaction to it too. It seems to work for most people, but just like anything in life, there is rarely a one size fits all solution for every situation.

Maybe that was part of the problem.

From what I understand based on watching Basic Kombucha - Presented by Sarah, the tea leeches toxins and that is why careful procedures need to be adhered to when making it. Also those feeling you got from drinking it might have been a reaction to the toxins being pull out of your body. Generally when this occurs it is suggested to lower the amount of intake and then gradually build up.

So maybe i need to dilute with water?

or just not buy it in the store? The one I bought was pre-mixed at a health food store.

+...Pray for Your Enemies and Moral Courage for Righteous Leaders, so that Justice Will Be Delivered to the Innocent...+

In addition to starting out small,

you also want to make sure you are hydrated. The KT breaks down debree in the gut which needs to be hydrated so it can move out of the system, otherwise it can cause constipation and cramping in the gut which in turn affects the back. Different sections of the gut affect different sections of the spine and organs. There are actually anatomy charts that show the relationship. Sorry if that's a little too much information. :)

Yeah

Who knows it may work and if it does then it was worth the effort. The video were Sara explains how to make it is so clear I'm thinking that is the way to go. Four bucks a bottle from the store is like buying a Starbucks everyday.

Michael Nystrom's picture

I used to buy it at the store

I bought a brand called GT Dave's, which was great.

http://www.synergydrinks.com/home.aspx

One day, it was no longer available. After some snooping around, I found that either the state of MA, or the Feds had it pulled because they didn't like the fact it was "raw" food. Other brands are available in the store are available, but they're not as good.

I started brewing my own because, like you said, four bucks a day is expensive. I bought my scooby online from http://kombucha.org/ for $25. It has been more than worth it for me.

As for your cramps, pain: They do note that it can take the body some time to get used to it, so in the beginning, you shouldn't drink too much, and / or dilute it with water until your body acclimates. Kombucha.org notes:

You should be very careful regarding the amount of Kombucha Tea you use initially. As a rule, most people would be best served by limiting intake to a maximum of 2 oz., 2X daily (4 oz. total) to start. We have reference to user's suffering discomfort from excessive use of K-Tea.

All art is only done by the individual. The individual is all you ever have, and all schools only serve to classify their members as failures. E.H.

For those that don't want to

For those that don't want to or can't buy a scoby, it is very easy to make your own from a bottle of store bought Kombucha. Just put it in a glass, cover it with cloth with a rubber band securing it on, put it on top of the refrigerator for a week or so or until a cm thick scoby forms at the top. Then use the scoby and the leftover tea in the new batch.

Good advice Michael

By the way, I met Dave in his "exhibiting" days and trial sales inside health stores like Wild Oats before they became Whole Foods. He and his mom just made it at home at first. I like his "algae" blend.
Dave wants to heal people. . . a good man.

And never forget, “Humans, despite our artistic pretensions, our sophistication and many accomplishments, owe the fact of our existence to a six-inch layer of topsoil and the fact that it rains.”

G.T. pulled it

from the whole country, because the alcohol content was too high. Lindsay Lohan was seen drinking it in order to get around her probation and that drew attention to it. They're trying to figure out how to lower the alcohol content so they can get it back out on the shelves.

My favorite people in the world: Ron Paul, Glenn Beck, Peter Schiff, Judge Napolitano, Milton Friedman, Bob Barr, and John Stossel

It sat around too long.

It was the Feds, BATF if I recall. Their distribution chain is long and the Kombucha continues fermenting in the bottle raising the alcohol content. Find a local brewer who can get it to market faster.

Thanks Michael...

Either it was on the label and I didn't notice it, or it just wasn't on the label. Bcause you know, i drank the entire bottle! DP clearing things up for me once again!

+...Pray for Your Enemies and Moral Courage for Righteous Leaders, so that Justice Will Be Delivered to the Innocent...+

ACinMA's picture

Interesting

This is the first ive heard of kombucha.. thanks for this post, it looks like it has all the info i need to look into this!

Fall River, Bristol County, Massachusetts

ℛ[ƎVO˩]ution
"When one gets in bed with government,
one must expect the diseases it spreads."
‎"It's not like I'm a powerful person. My ideas are."

Michael Nystrom's picture

I am a big fan of kombucha

I've been brewing my own for a couple of years. It does well in the summer when the kitchen is warm, but in the winter it slows down.

Any tips on how I can keep it at optimal temperature during the colder months.

Thanks for this resource!

All art is only done by the individual. The individual is all you ever have, and all schools only serve to classify their members as failures. E.H.

Heating Pad

You can get heating elements to put under the container.

I bought a 40 quart...

styrofoam cooler in which I put a nightlight and a gallon Anchor Hocking Glass Jar from Wallmart. The original 4 watt bulb only lifted the temperature about 5-6 deg. F so I swapped it out with a 7 watt bulb (my nightlight is rated up to 7 watts).

My nightlight has a ceramic cover so it doesn't get hot enough to create a fire hazard. I have an cheap digital temperature reader with an external sensor on a cord which I place in the cooler as well. I keep the cooler lid cracked so it has air flow. The 7 watt bulb allows me to keep it cracked open farther than a 4 watt bulb does. Your choice would depend on what your ambient room temperature is.

Michael Nystrom's picture

Excellent

Thank you for the idea / info. I'll give it a shot. I was thinking with a big cooler, I should move it down to the basement, where I have some extra space.

Then I realized that in the winter, the basement is the warmest place in the house, because the furnace is down there. It gets downright toasty down there. I suppose I could just move my brewing jars down there, although it is kind of dusty, and I worry about mold. We had a flood down there in the spring time.

All art is only done by the individual. The individual is all you ever have, and all schools only serve to classify their members as failures. E.H.

I find that the brew comes

I find that the brew comes out better in cooler weather when it can ferment over a longer period. In summer it brews much too quickly and gets really vinegary. With a longer brew mine seems to be less vinegary and more carbonated. I recommend that you have several batches going that are rotated in their stage of fermentation so you always have some that is current.

Also, I use the continuous brew method. I've tried the large anchor jars but it was so tedious to bottle. Now I use a large glass beverage dispenser - the kind with the spigot and it is so much better for bottling taking a fraction of the time it did before. I use bottles from Ikea and my system works great.

your welcome~

I'm not sure how the KT would fare in the basement with dust and possible mold spores. One thing I do is I use a nonbleached paper towel instead of a cloth towel for the cover. It may help prevent contamination. I've also read somewhere that a wider opening at the top will help it brew faster due to a greater surface area for air contact. For the same reason, it's helpful if the height of the solution is not much greater than the width.

Another idea is if your cooler isn't styrofoam you could put a cork pad under the jar in your cooler so you don't lose any heat through the base. Then the brew temperature is totaly dependant on the surrounding air temperature which is warmed by the nightlight(attached to an extension cord) in the cooler.

As mentioned above, some people have had success with a heating pad, although for some reason, the instructions that were sent with my starter culture (kombuchaamerica.com) said not to use one. I'm not sure what the reason was though. Another idea mentioned by the instructions was to replace the oven light with a 7 or 15 watt bulb and keep it warm in the oven with the door cracked. This worked for me the first time before I switched to the cooler method.

I'm still pretty new to brewing KT so time will tell how my KT will fare during the winter months.

When my stomach has been out of balance (pH) (cooked/sugar)

Komucha has been a satisfying quick fix.
Thanks stillwater.
Later, I've got a story of a young man, a friend named Dave, whom cured his mother of cancer, and went on to be the Kombucha success story of Whole Foods.

And never forget, “Humans, despite our artistic pretensions, our sophistication and many accomplishments, owe the fact of our existence to a six-inch layer of topsoil and the fact that it rains.”

I'm looking forward...

to your story about Dave. Personal stories help encourage others to give it a try. It makes it that much more real for everyone.

Stillwater

I think that you put together some of the best threads (video librarys) EVER!

THANK YOU!