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Table of Contents(click to visit the page)

INTRODUCTION.................................................................................. 4

CHAPTER 1: HISTORY OF KOMBUCHA.............................................. 6

Kombucha Is Not a Mushroom, People ................................................. 11

CHAPTER 2: HEALTH BENEFITS OF KOMBUCHA.............................. 15

Kombucha and the Healing Crisis ......................................................... 17

Kombucha, Vitamins & the Rise of Nutritionism ..................................... 20

How Much Kombucha Tea to Drink ....................................................... 27

Kombucha Alleviates Stress ................................................................. 28

Kombucha & Athletes: Healthy Connection ........................................... 33

Kombuchas Protection Against Radiation.............................................. 34

CHAPTER 3: KOMBUCHA LIFESTYLE................................................ 39

CHAPTER 4: HOW TO MAKE KOMBUCHA TEA.................................. 44

Principles of Batch Brewing.................................................................. 44

Principles of Continuous Brewing ......................................................... 45

Easy KT Recipe ................................................................................... 47CHAPTER 5: CONTINUOUS BREWING.............................................. 50

Ingredients & Supplies ........................................................................ 50

Set Up ................................................................................................ 54

First Batch Recipe ............................................................................... 55

When to Add Top-Off Tea & Recipe ...................................................... 59

Continuous Brewer Maintenance .......................................................... 60SCOBY Trimming ................................................................................. 61

Continuous Brew Kombucha FAQ ......................................................... 62

CHAPTER 6: DECANTING & FLAVORING.......................................... 64

How to Bottle Kombucha ..................................................................... 65

Burping & Exploding Bottles ................................................................ 67

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Simple Flavoring Recipes ..................................................................... 69

CHAPTER 7: ELEMENTS OF BREWING.............................................. 70

Brewing Vessel Types .......................................................................... 70

Size and Shape of Vessel ..................................................................... 73

How to Select the Best Brewing Location .............................................. 74Brewing Safety Tips ............................................................................ 75

Tea and Kombucha ............................................................................. 76

Teas to Avoid ...................................................................................... 85

Kombucha & Caffeine Explained ........................................................... 87

Types of Sugar for Brewing Kombucha ................................................. 90

Sugar FAQ .......................................................................................... 94CHAPTER 8: MANAGING THE BREW................................................. 96

I'm Leaving Town. What to do with my Continuous Brew? ..................... 96

Taking Bottled Kombucha on Vacation .................................................. 97

Batch Brewing: Going Away or Taking A Break ...................................... 98

Beginner's Techniques to Increase Carbonation .................................... 99

Advanced Techniques to Increase Carbonation.................................... 104

Fruit Fly Infestation ........................................................................... 109

Kombucha Mold ................................................................................ 110

CHAPTER 9: OTHER USES FOR KOMBUCHA & EXTRA SCOBYs.... 116

Kombucha Spa Recipes & Home Remedies ......................................... 116

Kombucha & Animals ........................................................................ 121

Kombucha in the Garden ................................................................... 122

CHAPTER 10: WELLNESS, SUSTAINABILITY & COMMUNITY....... 123

APPENDIX

4-Page DIY Guide w/ Recipe & Pictures

Brewing Log

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INTRODUCTION

Welcome to the wonderful world ofKombucha!

This handbook will be your guide tothoroughly understand Kombucha.

It covers not only batch brewing, continuousbrewing and all the how-to's, but alsoKombucha history, health benefits and lifestyle.

Hello, I amthe Kombucha Mamma. Ihave

been brewing Kombucha for over 8 years and I LOVEit! I first started out with the batch brewing method,which was a good testing ground.

When I discovered how much easier & healthiercontinuous brewing is, I was excited to get that goingtoo! Now I have 4 continuous brewing systems inaddition to my many batch brews.

You may already be an experienced brewer or perhaps this is your first timeever hearing about Kombucha. Either way, this guide is here to help youfeel supported through the entire process.

I know that you will enjoy having fresh KT on hand. Plusyour friends and neighbors will be stopping by for theirKombucha fix too. ;)

So let's get down to the business of brewing! If you areusing this as your guide to making Kombucha, readChapters 4&5 first. Then when you have a moment whilewaiting for your water to boil, peruse the other chapters.

I hope you will fall in love with home brewing just as much as I have.FREE Kombucha Guide


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CHAPTER 1: HISTORY OF KOMBUCHA

Qin Shi Huangdi - 220 B.C.

The exact origins of Kombucha have been difficult

to trace. However, since the chief ingredient is tea,it is purported to have originated in China. TheChinese are legendary in their quest for longevityelixirs and their traditional medicine highly prizesherbs, mushrooms and all manner of naturalremedies.

As the story goes, it was formulated for the Qin Shi

Huangdi in 220 BC and was called the "Tea ofImmortality" as it conferred great health benefits tothose who drank it. The recipe was a treasuredsecret and only shared amongst the inner court.

Like most good legends, there are various iterations.Here is a legend of Kombucha that was shared with me by fellow Kombuchabrewer Zhi Ru Yun () in XinJiang, China.

Legend of the Sea Treasure

In China, Kombucha has been called Sea Treasure (), Stomach

Treasure () and Sea Mushroom(). Kombuchas earliest origins

are in the Bohai Sea District not too far from Beijing. Stories say that itpromotes longevity and its cultivation was a family secret handed down

generation to generation both in the imperial court and amongst thecommon people.

As the legend goes, there was one family in Bohai that owned a groceryand sundries shop. A shop assistant who worked there rinsed out a honey

jar into an earthen crock that once held wine. After a few days, the shopwas suddenly filled with a strange waft of a sweet and sour fragrance.

Qin Shi Huangdi united China asthe first emperor in 220 BC

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Everyone who came to the grocery shop was attracted to the deliciousaroma but nobody could discover the source.

After a few more days, the shopkeeper ordered his assistant to sell the wineWhen the assistant opened the cover of the wine jar, he immediately cried

out, The sweet-sour flavor is coming from here!

They all rushed over to have a look, and in the earthen crock there was athick layer of milky white sticky film sealing the mouth of the vessel. Uponsmelling that fragrance and seeing that film, everyone praised the curiositysaying the earthen jar had given birth to a treasure.

At that time it had just been the hottest 30 day period of the year, and the

thirsty assistant couldnt resist the any longer. He grabbed the dipper and inone gulp drank the whole spoonful, wiped his mouth, not even letting asingle drop fall as every on-looker greedily salivated.

Every person in the place had half a dipperful of the delicious, sweet-tartliquid. The shop assistant tried to remember what hed put in the jar honey, and water and then hed let it steep.

From that moment on, he used the same technique to make another batchof vinegar. The shopkeeper gained wealth and status from selling thedrink. He became known as the Long Life Expert.

Not only did they drink the juice of the vinegar but they also ate the cultureprepared cold with dressing (). After he died at the ripe old age of

more than 70 years old, his mysterious treasure was shared with the worldand made public. From that time on, it has been handed down for all to use

Perhaps, this is what has been called the origins of the Sea Treasure. Stillto this day, families in the Bohai district use this ancient technique toferment their own vinegar using their white vinegar moth ().

There are also old people who eat the sticky culture in order to alleviatestomach problems and find they also get a burst of energy.

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Continuous Brew - Method of the Ancients

The Continuous Brewing Method is akin to theancient way in which Kombucha was prepared forthousands of years.

Usually it was Grandma or the wise matriarch ofthe family who was the steward of the Kombuchapot. She would lovingly tend her brewing vessel,carefully serving the perfectly fermented elixir andadding in more sweet tea. She knew the secrets tokeeping the SCOBY family (and her family) healthy.

The basic principle of Continuous Brew is thatKombucha is poured from the pot and then moresweet tea is added. Drink a cup, add a cup.

In this manner, a continuous cycle is created ensuring the maximum healthbenefits with minimum effort.

More about Continuous Brewing can be found in Chapter 5.

Emperor Inyoko - 414 A.D.

It is in this legend that we learn how Kombucha got its name. In Japan, theEmperor Inyoko was very sick. A doctor from Korea, Dr. Kombu, broughthim a Manchurian Mushroom to heal him. "Cha" in Chinese means 'tea.'Therefore the drink was called Kombu-cha or Dr. Kombu's tea.

This is a bit confusing for Japanese because there is a tisane (infusion)brewed from the Kombu seaweed that is also called kombu-cha. It could bethat the brewed KT looked just like the kombu tea and hence derived itsname. The Japanese translation for Kombucha is kcha kinoko

(lit. black tea mushroom.)

The 3 vinegar tasters - each figurerepresents a different philosophy of

China (Buddhism, Confucianism &Taoism) and their response to the

flavor of the vinegar encapsulatesthat philosophy's main belief.

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Stateside Timeline

Word is the Kombucha culture made its way to the US by the 1960's. I'veheard murmurs about secretive Kombucha brewing support groups, butdetails are sketchy. Especially in the 1980's, the anecdotes begin to pickup

and Kombucha's presence starts to make itself known. Around 1993,Kombucha really starts brewing here in the US!

Folks such as Betsey Pryor, David Otto, Michael Roussin, Len Porzio, ColleenAllen and many others begin spreading the Kombucha gospel as well asresearching the best brewing methods and health benefits. Gnther Frank'swritings served as the starting point for much of the work done in the1990's.

The mushrooms, as they came to be called, were passed aroundneighborhoods and through families, and a great percentage of those whobrew in the US may be using cultures from essentially the same lineagestarted by the folks listed above, though with regional adaptations ofbacteria and yeast.

One fortuitous recipient of a "magic mushroom" was Laraine Dave. Laraine

had been brewing Kombucha at home and consuming it on a regular basiswhen she was diagnosed with a rare and aggressive form of cancer. Shewas given no more than a year to live and yet when she returned for acheckup, it was discovered that the cancer cells had not metastasized. Herdoctors were amazed and although she underwent surgery & chemotherapyto remove the tumor, she credits Kombucha with helping her through thewhole process.

This is what inspired her son, GT Dave to start his own Kombucha company,GT's Kombucha which also makes Synergy Kombucha. He dropped out ofBeverly Hills High and at 15 started his own enterprise from his bedroom.In 1995, he sold his first case of Kombucha to Erewhon. Now 16 years later,he is credited with singlehandedly creating the Kombucha beveragecategory. This has brought the health benefits of Kombucha to millions ofdrinkers all over the United States - maybe even you!

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My first Kombucha ever was a GT's Gingerade. I was intrigued anddelighted. I knew instantly that I had to learn how to make it myself. Call itkismet!

All these years later, I'm here sharing all of the Kombucha lore and wisdomwith you. As interest in this ancient elixir has continued to grow, morepeople have begun to share the Kombucha story, but there is still a lot ofmisinformation on the internet about it.

My mission is to provide well-researched information about Kombucha,health issues and the other ways in which bacteria and life intersect.

So, let's set the record straight...

Kombucha Is Not a Mushroom, People

Throughout history, Kombucha has been referred to asmushroom tea ormysterious kombucha mushrooms. You might find information on theinternet about a Manchurian Mushroom or even strange characters inChinese or Russian that you cant read!

The bacteria build the cellulose structure.

In fact, people have said to me many times, Oh,Id drink Kombucha but Idont like mushrooms.I smile and try not to sound like a know-it-all as Igently break it to them that Kombucha isnt a mushroom at all, but rather aSymbiotic Culture of Bacteria and Yeast, aka SCOBY.

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Thats usually followed bya blank stare or a dirty look. Sorry! Im anerd. That's why I just had to answer the question,What is a mushroom,exactly?

Mushrooms Are People Too?

Well, mushrooms belong to the kingdomof organisms called Fungus. It is akingdom because it is completelydifferent from plants, animals andbacteria. Fungi are actually more closelyrelated to the animal kingdom than theplant kingdom (kombucha mushroom

people!!).

However, while all mushrooms are fungi,not all fungi are mushrooms (and not all fungi are Fun Guys!). Yeast arefungi, so in that regard the Kombucha cultures, in part, belong to the samefamily as mushrooms, but that doesnt make them a mushroom.

Yeast and mushrooms are distant cousins, not brothers. Who knows, they

might not even like each other.

Does Everybody Call Kombucha a Mushroom?

According toWikipedia:

In Russian, the kombucha culture is called ajnyj grib or in Cyrillic (lit. tea mushroom), and the drink itself is called grib

(mushroom). In Chinese, kombucha is called hongchajun(lit. red tea fun-

gus/mushroom), hongchagu(red tea mushroom), or cha-meijun(tea mold).

In Japanese, the kombucha drink is known as kcha kinoko (lit. black tea mushroom)

The band System of a Down popularized thesaying "Kombucha Mushroom People"

in their song "Sugar."

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The Chinese & Japanese words for mold, fun-gus and mushroom all stem from the samecharacter, so it is most likely the source fromwhence the initial misnomer arose. A more ac-curate translation is likely red bacteria tea or

even red mold tea.Those names would be apretty tough sellso I can see why Mu-shroom Tea might be a preferable Englishtranslation.

Ed, the Happy Herbalist, LAc. and long timeKombucha brewer, speculates that the term

mushroom was applied due to the legendaryhealth benefits that have been ascribed to allkinds of mushrooms. They have long beenused in traditional medicine to cure a myriad ofailments and improve longevity.

I think there is something very powerful in this association. Mushrooms aremore closely related to the animal kingdom than the plant kingdom. Thereis an element of spirituality involved in consuming the body of anotherliving thing, or having that living thing create nourishment for you throughthe sacrifice of its flesh.

The Kombucha starter culture differs greatly from mushrooms on manylevels (for instance, mushrooms produce spores, Kombucha culture doesn't)that I believe the only real connection is that the mushroom misnomer hasbecome a legend passed down through thegenerations.

In French, Kombucha isle champignon delongue vie (the mushroom of long life), inSpanish,hongo (mushroom), in German,

teepilz (tea fungus) and so it goes.

Mushroom cultivation for

medicinal purposes

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Regardless of what you call it, Kombucha for me is all about thesymbiosis. It is about the harmony that is created when balance is achievedacross all the kingdoms: animal (human), plant (tea), fungus (yeast) andbacteria. To quote Dr. BronnerAll One!

SCOBYSymbiotic Culture of Bacteria and Yeast

The term SCOBY was first coined by Len Porzio, author of the website"Kombucha the Balancing Act". In the mid 1990's, he was a member of theOriginal Kombucha Listserv. There was confusion as to whether Kombuchareferred to the beverage or to the mother culture. Len proposed theacronym and it stuck all these years later.

Most commonly pronounced with a short o (like the o in the word go)but maybe you like to call it Scooby after your favorite cartoon dog.

It is also known as a:biofilmpelliclezooglea (living skin)yeast matnear lichen

The SCOBY is a protective layer built by the bacteriamost oftenAcetobacter xylinium, but could also be any of several other strainstoprevent other non-friendly or pathogenic bacteria from entering their foodsource while dually serving to reduce evaporation.

The zooglea also acts as home for a large number of yeast and bacteria.Think of it like an apartment buildingthe yeast live on one floor, bacteriaon the next, and so on. They build this cellulose structure to make workingtogether easier.

Finally, the mat makes transferring the necessary bacteria and yeast starterfrom one batch to the next extremely easy, ensuring continued propagation.

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CHAPTER 2: HEALTH BENEFITS OF KOMBUCHA

Kombucha has been researched in many countries all over the world. Timeand again, this natural folk remedy is credited to have a host of healingproperties that may include:

Probioticshealthy bacteriaAlkalize the bodybalances internal pHWeight Loss - reduced sugar cravingsDetoxify the liverhappy liver = happy moodIncrease metabolismrev your internal engineImprove digestionkeep your system movingRebuild connective tissuesoothes arthritis, gout, asthma, moreCancer preventionAlleviate constipationBoost energyhelps with chronic fatigueReduce blood pressureRelieve headaches & migrainesReduce kidney stones

High in antioxidantsdestroy free-radicals that cause cancerHigh in polyphenolsImprove eyesightHeal excemacan be applied topically to soften the skinPrevent artheriosclerosisSpeed healing of ulcerskills h.pylori on contactHelp clear up candida & yeast infectionsAid healthy cell regeneration

Reduce gray hairLower glucose levelsprevents spiking from eatingSimply put, Kombucha is an all-natural health beverage chockfull ofprobiotics and other healthy amino acids. Probiotic literally means for life.Unlike antibiotics, which kill ALL of the bacteria in your body, even the goodstuff, probiotics re-establish the natural ecology of the intestinal flora.

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Probiotics are said to boost immunity, enhance mood, fight allergies,detoxify the body and rid the body of disease. The Kombucha benefits youexperience may vary.

However,Kombucha is NOT a panaceait doesnt cure ANYTHING!It brings the body back into balance so that it may heal itself naturally. Thatis how it is able to do so muchbecause it works with your bodys naturalimmune system.

Why Drink Kombucha Tea?

Instead of hearing from me why you should drink Kombucha Tea, Ill let theKombucha drinkers out there answer the question. People have been con-suming Kombucha for generations because they believe it works for them.The continued spread of Kombucha can only be attributed to peoples suc-cessful use of the beverage and the Kombucha benefits they perceive. Ac-cording to Cajun Ernie, over 1000 Kombucha drinkers were surveyed andresponded with the following reasons for drinking Kombucha:

28% cited preventative maintenance. They wanted to remain healthy.15% gave arthritis, lupus and related conditions as the reasons.11% had digestive disorders, ulcers, IBS, constipation Crohns, etc.9% were seeking relief from hypertension/high blood pressure.7% suffered from chronic fatigue syndrome/fibromylagia.23% listed other reasons and conditions too numerous to list here.

Ernie continues:

"These same 1000 people reported an average of 6 benefits derived fromdrinking Kombucha." The most common Kombucha benefits were:

85% experienced constipation or digestive relief83% reported afeeling of well being51% claimed relief from arthritis type symptoms32% report relief of ulcer pain & digestive problems

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30% had better sleep patterns28% experienced weight loss24% reported improvement in skin conditions & tone18% had better eyesight, less floaters & sharper vision17% experienced reduced sugar cravings17% reported relief from PMS symptoms17% had lower blood pressure & lower cholesterol16% enjoyed allergy relief13% reported better concentration

How Kombucha Works

So if Kombucha is supposed to help with all of these health conditions and

yet it doesn't cure anything - then how does it work?

Here are a few main ways Kombucha helps the body:

More efficient digestionActs as an adaptogenDelivers vitamins in bioavailable micro dosesOffers healthy low alcohol effects

In the simplest terms, Kombucha allows the body work more efficiently,freeing up additional energy to accomplish other important body processes.

We'll talk more later about each of those beneficial effects listed above.

The benefits of Kombucha are increased over time. The longer oneconsumes KT, the more health benefits are received. However, when first

beginning to drink Kombucha, some people may experience a healing crisis.

Kombucha and the Healing Crisis

Ever heard someone say Im allergic to Kombucha? I suppose its possibleto be allergic to Kombucha, if you are allergic to tea for example. Ive never

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met anyone truly allergic to tea, but Im sure they exist and should thinktwice before consuming Kombucha.

Beyond tea, however, the concept of being allergic to Kombucha does not

exist, IMO. What those people have experienced upon first starting to drink

Kombucha is almost definitely called a Healing Crisis,and though it can bescary at first, this isthe first wonderful step toward feeling better.

Ever heard the phrase, Its going to get worse before it gets better? Well,in some cases, thats true. In the case of Kombucha, what might cause areaction is not the drink itself but the initial effects it is having in yoursystem. Let me explain.

The body is like a huge filing system. Everything good or bad youve everdone, your body has a small record of that stored away in fat cells andplaces like your joints and muscles. If you spent 2 years binge drinking incollege, thats stored somewhere inside you.Run a marathon, your bodynever forgets.

Healing Crisis

Those who seek out Kombucha often do so because they feel the need for alifestyle change or an improvement to their diet and routine. Thatswonderful, but often it means the body is toxic and in need of purge. Evenif the lifestyle has not been terrible, detoxification will occur. WhenKombucha is introduced, the purging begins. Sometimes, too fast!!

It is always recommended that new drinkers start with just a few ounces of

Kombucha a day at first, along with plenty of water, and then graduallyincrease the intake. In this way, the body will slowly begin to release toxinsand the water will ensure a smooth elimination process.

However, if the detoxification happens a bit too quickly, and especially if thedrinker has previous illnesses or weaknesses (acne, prior rash, arthritis,etc), there may be an initial and temporary return or intensification of that

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previous condition. A breakout on the face or shoulder, feeling itchy allover, upset stomach and loose stool are uncommon but completelyNORMAL reactions. The Kombucha has introduced pro-biotic life to a systemthat needs it badly and is ready to kick all the bad stuff out and get healthy!

The informative siteThe Natural Pathlists the following as commonsymptoms of a healing crisis:

muscle cramps or pain arthritic flair ups diarrhea extreme fatigue restlessness headaches insomnia sinus congestion fever skin eruptions strong emotions or mood swings

The good news is that these reactions are truly temporary and provide just

a bump on the road towards better health. However, cut back on, but dontstop your Kombucha intake until the reaction subsides. It will likely movefrom one part of the body to another and be short in duration.

You should also know that healing reactions are not exclusive to Kombucha.On the contrary, all holisitc and naturapathic treatments induce thisdetoxification process. Kombucha is simply one of the easiest to do foryourself.

Shirleys Wellness Cafeprovides some great guidelines forgetting through a Herxheimer Reaction (doctor speak forhealing crisis) including:

Drink lots of pure alkaline ionized water Get minimal exercise daily

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Lots of sunshine Take detoxification slowly one step at a time Dont increase the dose of herbals Keep the organs of elimination (bowels, lungs, skin, kidneys) open Take detox baths Use aromatherapy oils for aches -peppermint, birch, and wintergreen Sweat by using exercise, saunas, baths, and herbsAvoid foreign chemicals and refined processed foods

As she says, The more toxins there are to eliminate, the sicker one is whenthey come out. Generally, one will feel better when all is over and health isrestored again. Just remember, dont give up.

Kombucha, Vitamins & the Rise of Nutritionism

One of the Kombucha benefits lauded by longtime drinkers are the vitamins it contains.However, these vitamins and other beneficialenzymes are not present in what modernnutritional science considers large enough doses

to be effective.

So how can Kombucha deliver benefits withseemingly low levels of these compounds?

This is an excellent question that goes to the heart of a very importantdebate about how our body uses the nutrition (and psuedo-nutrition) wesupply it with.

It involves two main concepts: Daily Microdoses Bioavailability

These concepts are critical to understanding our current American foodcrisis. This topic ties in closely to the Kombucha lifestyle & philosophy.

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How Does Kombucha Stack Up To Other Beverages?

Michael Roussins researchhomepage states that Kombucha is not rich in Bvitamins. However, in his research he writes:

As traditionally accepted nutritional components, such as vitamins, did notappear to be sufficiently present to account for the reports of health benefitsattributed to Kombucha, we decided to identify some of the other unknownconstituents which did appear in the analyses.

That is to say, his research did in factdetect the presence of the followingmicronutrients (same thing as avitamin): Thiamin (B1), Riboflavin (B2),Niacin & Niacinmide (B3), Pantothenic

Acid (B5), Pyradoxine (B6), Biotin (B7),Folic Acid (B9), B-12, and Vitamin C.

The research does not quantify theamount of vitamins per serving; merely noting their presence.

It is widely accepted that the fermentation process raises the levels of someB vitamins while lowering others, and that different types of fermentationproduce different results.

So has anyone published findings about the quantities of those B vitaminsin Kombucha?

In fact, another study conducted 6 years later, Mineral and water soluble

vitamin content in the Kombucha drink (Bauer-Petrovska, 2001), statesfour soluble vitamins have been determinated (sic) to have the followingconcentrations;vitamin B1 0.74 mg mL-1vitamin B6 0.52 mg mL-1vitamin B12 0.84 mg mL-1vitamin C 1.51 mg mL-1

Consuming whole foods is the best way to get

the micronutrients your body needs

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Controversy Regarding Supplements

These vitamin levels pale in comparison to supplement options such as aB12 Shot, a 100mg dose you can down in 5 seconds. Or what about astandard 250mg vitamin C pill? It seems like absolutely no contest in terms

of the dosage. But then, how much does your body use?

If other supplements are any measure, not much. Repeated studies showthey are not effective and dont provide benefits when taken in this form.Some have gone so far as to link certain high dose supplements toincreased health problems and even early death. Additionally, many claimhigh bioavailability but do not deliver, further confusing consumers.

The secret is, it really doesnt matter if Kombucha has tons of vitamincontent. Our relationship to food and the nutrition we are meant to derivefrom it has been perverted. Traditional menus implemented utilizing moderntechnology offer a ticket back to natural health and a deeper understandingof ones own inner workings.

Plus, Kombucha has a secret weapon on its side as always, the magic offermentation, which offers the second key to its effectiveness.

Modern Nutrition, Vitamins & Our Bodies

Important Note: This reflects my opinionand is not intended as medical advice. Alwaysconsult your doctor before undertaking changes in your current health routine.Obviously, in cases of severe deficiency, certain high quality supplements may offerbenefits to the user. This discussion primarily concerns otherwise healthy individuals.

On the one hand, many nutritionists and other highly regarded healthprofessionals often promote the use of supplements and vitamins in pillform as the most efficient and, some even claim, absolute best way todeliver micronutrients to the body. (I wont be linking to them.)

A growing chorus, however, including authors such as Michael Pollan,Weston A. Price Foundations Sally Fallon and nutrition experts such as Dr.

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John MacDougal (and many others) are championing the idea that foodsmust be consumed in their whole forms in order for the real nutritionalbenefits to be realized in the body.

What that means more specifically is that your body cant use isolated

vitamins nearly as well as a it can use the nutrients from healthy food thatcontains those vitamins.

The Whole Is Greater Than the Sum of Its Parts

It makes sense, right? The piece of fruit you eat has all kinds of good stuffin it that MUST be important or it wouldnt have evolved that way(bioflavonoids, for example, which seem to offer a synergistic effect with

vitamin C).

Another example: whole raw milk (unpasteurized), complete with the goodbacteria to help aid your digestion, does not cause the side effects ofpasteurized.

Dr. MacDougal says:

Whether you are scientifically minded and believe in the perfection created by400 million years of evolution, or devoutly religious and believe in the perfectionof a Divine Creator, or both, you must believe that the world we live in isinherently correct.

The trillions of interactions that occur between flora, fauna and Mother Earth arepurposeful and harmonious. You have also observed that mans interference withNatures mysterious workings usually results in unintended catastrophes.

It seems almost silly to consider the opposite (yet seemingly prevailing)opinion: that eating processed foods (even healthier ones) and takingprocessed supplements is a recipe for better human health than eatingfresh whole foods raised sustainably by local farmers.

How in the world could we as a society be made to believe something likethat? The answer as always isfollow the money.

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Selling "health" pills to millions of timecrunched Americans who face constantpoisoning at the hands of their food supplyis very lucrative.

Telling people they can just pop a (vitamin)pill and get better without changing theirbehavior is very lucrative. Telling the truthabout these ideas sells fewer books and nopills.

A side effect of selling pills that dont work is a perversion of the physicaland psychological relationship between nutrition and food.

These pills deliver massive doses of (lifeless) vitamins, almost none ofwhich is absorbed by the body and put to use. Consumers looking fordirection are confused by the FDA Food Pyramid Scheme (and now "DinnerPlate") and its ever moving goal posts, the position of which are subject towhomever spends the most on lobbying.

Bioavailable Viatmins: A Must For the Body

The real issue here isnt how much of which vitamins are present in a singleserving of Kombucha, but rather in what form are they present and howoften you consume them.

Studyafter studyafterstudy(all pdfs) has shown that fermentation makesessential vitamins and minerals easier for the body to absorb (bio-available)

Due to the rise of nutritionism, the ideology perpetuated by the FDA andsupported by the processed food lobbies, the constituents of whole foodsthat are vital for healthy functioning of the human body have been reducedto a small handful of nutritional componentsmacro & micronutrients.

Macronutrients include protein, fats and carbohydrates. Micronutrients arethe trace vitamins and minerals that are not produced by the human body,

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but are required to catalyze a host of metabolicfunctions.

The main problem with this reductionist thinking isthat research still hasnt fully understood what

exactly it is that whole foods provide on anutritional level beyond just their nutrient elements.

Delivering food in pill form has been a staple ofscience fiction movies, but the pharmaceuticalcompanies work every day to bring that realitycloser to existence. However, without all the otherparts of a food to help deliver those benefits, the

body cannot make use of them.

Everything we need to sustain our health, is here on Earth in whole foodform. As Michael Pollan points out in Omnivores Dilemma, these nutrientsare found in a variety of sources (Omega 3s are found not only in fish butalso nuts) such that they are available in every eco-system.

Instead, Americans these days, a great majority with at least some of

access to fresh foods, are generally in worse health and more susceptible tocancer and other degenerative diseases than ever before. Add to that,pollution and monocropping are stripping the soil of the very nutrients thatare needed, generating less nutritious food each harvest.

Small Amounts, Consumed Regularly

Vitamins available in living form from whole foods are the easiest for thebody to assimilate. By drinking small doses of Kombucha over a long periodof time, you are delivering these water soluble vitamins in a bio-availableform such that can be immediately utilized by the body. These microdosesover a long period of time have a far more beneficial effect than any megadose pill or synthetic supplement can provide.

A periodic table of themicronutrients needed by the

human body to function properly.

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An excellent way to enjoy the benefits of KT and flush at thesame time is to add 2oz of Kombucha to 6oz of water - just likeadding lemon to your water! This also minimizes the acetic flavorwhich some find difficult to tolerate at first.

THEN:

Listen to your body. If you find you crave it, have some. Should youexperience a healing crisis (rash, headache, depression, runs, etc.), cutback the amount you are consuming and drink more water until thereaction subsides (usually a day or two). This is normal. As the toxinsrelease into your bloodstream, they may express in these symptoms.

TIPS:

Drinking Kombucha 20 minutes prior to your meal will help to curbyour appetite. Or drink it after meals to improve digestive function.

If you drink too much Kombucha, you will just pee or poo it out.Kombucha is best consumed in small, frequent doses rather than in

large quantities.

Kombucha Alleviates Stress

Stress is incredibly powerful, causing devastating effects on the body overtime. There are many modern day stressors that affect us on a daily basis;

job, family, relationships, commute, neighbors, or even buddies are all

causes of stress.

Even if you love something, the stress from that thing can be very tough onthe body. Never fear, Kombucha is here to take the edge off!

Yes, Kombucha helps to reduce the effects of stress, however, before wecan understand how it works, first we must understand stress.

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What is Stress?

Stress is one of the bodys valuable defense mechanisms. When a threat isperceived, a snap decision must be madefight or flight. Specificchemicals & hormones (adrenaline & cortisone, if you must know) are

released to increase the heart rate, sharpen the senses and prepare themuscles for quick action.

This is exactly what you need when surviving in the wild but for modernman, who now confronts multiple stressors on a daily basismost of themnon-life threatening, this over reaction is detrimental to ones health.When the high of the stress hormones fades, the body is left depleted. Asthis depletion occurs several times, the body is left fatigued, mentally

muddled and depressed. It also creates a host of symptoms that adverselyaffect the body.

How Does Stress Affect the Body?

The physical manifestations of stress vary from person to person. As isdemonstrated in the image below, nearly every part of the body canexperience harm from stress.

While there are prescriptions and creams for many of the symptoms ofstress, none of those treatments heal the source of the ailment. Exercise,healthy eating habits, being with friends and relaxing in nature are excellentways to de-stress. Adding Kombucha to the mix can help too!

So how does Kombucha help relieve stress exactly? How about 5 ways:

1. Kombucha acts as an adaptogen.

An adaptogen is classified as an herb or plant derivative (fermented tea inthis case) and must meet these conditions: a) nontoxic, b) benefits theentire physiology rather than a specific part, and c) normalizes and balancesthe body.

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Stress can manifest in several different ways in the body.

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Ginseng, Reishi mushrooms and Ashwaganda are other adaptogenic herbsrecognized in Traditional Chinese Medicine and Auyerveda as tonics thatstrengthen the human organism as a whole.

Adaptogens are also high in antioxidants which eliminate free radicals that

can cause oxidative stress yet another type of stress that Kombuchaprotects against!

2. Kombucha calms IBS, kills ulcers & soothes eczema.

Several of the physical ailments and conditions listed above can be easedwhen Kombucha is applied, either as a beverage orKombucha culturesapplied topically (see Chapter 9).

It makes perfect sense that Kombucha helps with so many differentsymptomsasthma, IBS, eczema, yeast infection, ulcerswhen yourealize that their root cause is the samestress! Kombucha tea does notcure any of these things, but rather brings the body back into balance sothat it may heal itself.

For example, Kombucha is known to kill h. pylori, the bacteria that cause

ulcers, on contact. (Roussin, 1995) It also regulates the digestive systemthrough increasing the acidity of the gut.

The skin curative properties of Kombucha come from the nanostructures ofcellulose in the SCOBY itself and the pH of the tea, which has a softeningeffect.

3. Kombucha contains B Vitamins & Vitamin C known to decrease

stress.

Kombucha contains vitamins B1 (thiamine), B6 & B12all of which areknown to help the body fight depression, stabilize mood and improveconcentration. It also contains Vitamin C which suppresses the release ofcortisol (one of the stress hormones). Higher levels of cortisol in the bloodcontribute to hypertension, depression and impaired mental clarity.

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Moreover, these vitamins in Kombucha are bio-available and in living formmaking them the easiest for your body to assimilate and use. Oftentimesthe minerals in supplements are not assimilable by the body because theylack the co-factors or other enzymes that are found in whole foods needed

to catalyze the absorption process.

4. Switching to Kombucha in the morning reduces caffeine andsugar intake.

Many people have upgraded from coffee to Kombucha as their morning go-to eye-opener. L-Theanine in tea counteracts the harmful effects of caffeine(See Chapter 7). The rollercoaster ride of jittery high and then depressed

low that comes from drinking coffee and sugar is replaced with focused,calm energy.

5. Kombucha contains low amounts of alcohol that have abeneficial effect on the body.

Naturally occurring low levels of alcohol in Kombucha increase feelings ofwell being and decrease stress. Several studies show that moderate

consumption of alcohol has many positive benefits to the body.

Kombucha normally contains between .3-2% alcohol by volume, a naturalby-product of the fermentation process.

This low level of alcohol serves a variety of health purposes, includingboosting mood and imparting a pleasant, relaxed feeling.

Alcohol has been used medicinally for millenia. In my opinion, becauseKombuchas alcohol levels are so low, it is the best way to consume microamounts of beneficial alcohol as the body receives the benefits withoutgetting intoxicated, requiring further detox of the liver.

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Kombucha & Athletes: Healthy Connection

Enzymes in Kombucha help the body torebuild knee tissues, according to studies.

Ive noticed a growing number of athletesthat swear by Kombucha as part of theirdaily workout routine.

They have discovered that not only does Kombucha boost their energylevels during performance, it also helps their bodies recover more quicklypost-workout.

Kombucha & Joint Health: Why It Works

The reasons for Kombuchas powerful assistance to joint health are a matterof debate among respected researchers all over the world.

The common wisdom, backed up by many lab studies, is that properlybrewed Kombucha contains a number of specific substances that candirectly improve joint health, most importantly Glucuronic acid (alsoresponsible for Kombuchas powerful detoxification properties), Chondroitinsulphate, Mucoitin sulfate, Heparin, Hyaluronic acid and the incredibleGlucosamine.

These enzymes are believed to be responsible for helping the body torebuild tissue, especially in the knees.

Michael Roussin (1995) has this to say

Analysis of Kombucha under these conditions indicated a total absence ofpolysaccharides or mucopolysaccharides in solution It was, however, curious thatafter two days the neutralized Kombucha became somewhat gelatinous This mayindicate the presence of the building blocks responsible for the formation of themucopolysaccharides of the polysaccharide colony from the Kombucha solution.(Authors Note: This is an important finding, as many Kombucha drinkers have

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expressed increased joint flexibility and decreased joint pain. We can theorize from thisgelatinous conversion of the Kombucha chemical constituents, that the buildingblocks are present in Kombucha for the body to be able to repair or replace jointcartilage and fluids.)

Whats that say? Basically that Kombucha is busy building SCOBYs in yourknees! How awesome is that?

It is well known that Glucosamine does wonders for joint health in generaland for arthritis sufferers specifically. As the survey from earlier shows, 51%of regular Kombucha drinkers reported relief from arthritis type symptoms.

Cajun Ernie raves over the help Kombucha gave him in battling Arthritis

issues. Other joint issues such as Gout have been reported to improve withKombucha consumption and there are testimonials all over the web.

Kombuchas Protection Against Radiation

When tragedy strikes, as it did in Japan in 2011, peopleare forced to confront questions they never thought toask before.

In this case, there are serious questions about radiationits effects on the body and how to protect oneself inboth the short and long term, provoking an

unnecessary run on iodine pills.

There is a growing chorus in favor of eating fermented and macrobioticfoods and drinking Kombucha to help protect against radiation. But is thereany basis that the health benefits of Kombucha extend into this arena?

At least 3 studies from the last few years indicate that YES, Kombucha canhelp reduce the negative effects of radiation exposure in humans. Let'sdelve into the anecdotes, legends and science behind this assertion.

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Anecdotes

For decades, doctors and alternative health professionals have beenrecommending Kombucha to their patients. Though most cancerorganizations do not endorse the use of Kombucha Tea as a specific

treatment option, they miss the point of Kombuchas benefits, specifically asa daily tonic to assist disease prevention and other natural body processes.

German doctor Rudolph Sklenar famously claimed success using Kombuchato treat cancer (among many other diseases in early stages). Today,alternative treatments often involve adding Kombucha to the daily routine.

Relatedly, some people claim Kombucha alleviates or prevents

chemotherapy sickness due to reduction in absorbed radiation. Thisassertion is the most relevant to the current question: Can Kombuchaprotect the body against harmful radiation?

25 years ago, Russian residents near the town of Chernobyl sufferedthrough the worst nuclear accident in human history. The effects of theradiation released on the local population (and the entire world) have beendebated ever since, with some early studies claiming only isolated health

problems associated with the accident.

However, recent studies have more accurately captured the horrific, long-term effects on the health of plants and animals both in the region and allover the world with the dramatic release of radiation, linking nearly 1 milliondeaths worldwide to the explosion at Chernobyl. Surprised? Not exactly.

Legends of Kombucha

Russia serves as backdrop for one of the most famous Legends ofKombucha. (Note: I call these Legends not because I think they are falsebut because they come to us largely without proof, in a modern day sense.)

The Russians, concerned with an increase in cancer rates post WWII,

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launched a full scale investigation. While increased pollution fromindustrialization was determined the likely culprit, there were two regionsthat were discovered to be nearly cancer free.

Upon further study, it was determined that the people of these regions (the

Solikamsk & Berezniki districts) had been drinking Tea Kvass (Kombucha)ever since the Czar had introduced it hundreds of years before.

Respected Kombucha author (and e-mail buddy) Gnther Frank elaborateson another Russian legend:

It is well documented that there are pockets ofpeople, who are centenarians, clustered not only

in the mountainous Caucasias where they aremost celebrated, but also in outer rural areas like

Yakutia in Siberia, or the Poltaya District of theUkraine, as well as Tibet and Spain

...There is an area in Russia called Kargasok [ED:One of Kombuchas many other names is

Kargasok Tea.], where the people are a dairy and vegetable-eating

populace who cherish family ideals and traditions.

They are a hearty outdoor folk who work hard as carpenters, bookkeepers,and farmers who usually live well over 100. These Elders are revered, asactive and valued members of society and familythe Russian centenariansattribute their longevity not only to their work habits, but also to the YeastEnzyme Tea which has been in their diet for hundreds of years.

Nobel-Prize winning Russian author Alexander Solzhenitsyn writes in hisbook Cancer Ward that Kombucha Tea cured his stomach cancer duringhis internment in Soviet labor camps. (Some claim he meant Chaga,however Gnther Franks book states that Solzhenitsyn confirmed it wasKombucha in interviews after he defected to the U.S. in 1974.)

It is rumored that upon hearing of this remedy, President Ronald Regan

The Russians call it Tea Kvass.

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began drinking Kombucha Tea and was cured of his own cancer.

Recent Scientific Studies

Again, just because the above legends have no scientific evidence to back

them up does not mean I believe them to be false. On the contrary, I findcollective wisdom to be just as important as scientific evidence. When bothscience and tradition point to the same answer, I am most satisfied.

Have you heard the rumor that there have never been studies aboutKombucha done on people? Well, thats incorrect. Two of the three studiesquoted here used humans as subjects.

Study #1

Detoxification is at the heart of Kombuchas powerful benefits to the body.It has long been established that Kombucha Tea helps detoxify the liver &kidneys. However it has also been discovered that Kombucha can providepreemptive protection against environmental pollutants such as TCE(Trichloroethylene) for example, a common ground water contaminant. This2009 study (pdf) demonstrated thatKombucha Tea repair(s) damagecaused by environmental pollutantssuch as TCE and may be beneficial topeople who deal with these chemicals.

Study #2

That makes these recent studies on Kombucha and radiation all the moreexciting. For example,this study (2008pdf)focused on rats that were exposed to CadmiumChloride & Gamma Radiation(very bad).Kombucha Tea was administered to the ratsbefore exposure.

When they were injected with the Cadmium

Chloride or dosed with radiation (or both), rats Gamma Radiation is themost invasive and harmful type.

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consuming a steady diet of Kombucha Tea absorbed lower levels of toxinsthan those who were not. The reports conclusion states:

"According to the results obtained in the present study, it appears that KT (KombuchaTea) ferment administration to rats would decrease the toxicity associated with

oxidative stress and thereby reducing the damage induced by exposure to cadmiumand/or radiation."

Study #3

Also, the following study (2010- pdf)looked for chromosomal aberrations(CAs) caused by radiation as they are considered to be the main culpritbehind many forms of Cancer.According to the science, Kombucha does

provide a radioprotective effect against ionizing radiation.

Its important to note that increased dosages provided increased protection.Here is their conclusion:

(T)he results of the present study clearly confirmed that g radiation induces CAsformation in human lymphocyte cells. But, supplementation with KM tea (KombuchaMushroom Tea) can protects (sic) against g radiation toxicity, by reduction effects offree radicals. Therefore, antioxidant role of KMtea may be used as a genotoxicity

limiting agent to reduce environmental effects of radioactive agents in the near future.

Lets translate that very important finding into plain English:

Bad radiation causes your chromosomes to go haywire.Daily Kombucha consumption limits these effects.

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CHAPTER 3: KOMBUCHA LIFESTYLE

Kombucha has a way of growing on you, in you, all around you, literally. Ithas certainly had a profound effect on my life in many ways. I've discoveredthat Kombucha is a gateway to a healthier lifestyle. No matter where you

are in your health journey, Kombucha can provide support.

Kombucha is a gateway to:

Reclaiming HealthUnderstanding ProcessFermented FoodsEmpowermentInfinite AbundanceTrusting your Gut!

We've touched on the health benefits of Kombucha in the previous chapter.Now let's go more in depth with items listed above.

Understanding Process

As previously mentioned, Kombucha is a dance, a process. In the currentstate of American culture is such that the consumer cannot afford to sitback and trust the government to protect its citizens. We have to educateourselves or fall prey to the constant drone of advertising that bombardsour psyches on a daily basis.

Got an ache? Have this symptom? Pop a pill! Want to be skinnier? Lookyounger? Plastic surgery! Want to eat healthy food? Lose weight? Drink dietsoda! Our consumer culture has the cure to everything that ails us.Theproblem is, oftentimes the cure is worse than the disease.

The message that is lost in all this noise is that good things come to thosewho wait. There is great value in realizing that the time, effort, energy andlove that you put into a process, along with a little patience, will be

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rewarded. The process of brewing Kombucha is simple and yields manybenefits. Engaging in this process provides tangible and visible proof thatgood things do come to those who wait.

Fermented Foods

Why Choose Kombucha over other Fermented Foods? Well, first of all, youdon't have to! Choose to incorporate multiple fermented foods into your dietfor optimum benefits.

Here's why Kombucha should be the "star" of your fermented cast ofcharacters:

1.Most VersatileKombucha can be enjoyed at any time of day. Before, during or aftermeals. Plus, it can be flavored with almost anything - from sour tosweet to savory and more. Anyway you want it!

2.Easiest to MakeSet it and forget it. Literally as easy as making tea.

3.Least ExpensiveKombucha can be made for about .05 cents a serving. Compared towhat you spend in the store, that's a significant savings.

We have become afraid of cooking. Processed foods that you pop in themicrowave have eliminated many steps and in the process, confidence.

When Kombucha brewing becomes second nature, that confidence returnsand the idea of creating other fermented foods becomes exciting; anadventure to be relished rather than a burdensome chore.

Empowerment

The cultural brainwashing through traditional media outlets has made ussoft and weak. Humans are tough, resilient and adaptable. We have been

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sold a bill of goods that says feeling pain is unnecessary, undesirable. Weshould never have to feel discomforthere take a pill, drink some coffee,eat some chocolate, watch TV. All of these are means of avoiding thatwhich we need to confrontour feelings of disconnectedness, our feelingsthat something isnt right with this world, our feelings that our bodies are

sick and need to be healed.

Mastering the simple process of brewing Kombucha leads to feelings ofempowerment. The ebb and flow reminds us that we are a part of natureand the cycles that all of nature tunes into. In the winter, Kombucha likes tohibernate. In summer, Kombucha thrives. Confidence in the kitchen returnsas familiarity and knowledge replace fear and mistrust.

Infinite Abundance

Kombucha is always making more of itself. It co-evolved with humans inorder to support us through life. It is a hearty organism (has to be tosurvive with us!) that is always making more of itself. Try this experiment -leave a glass of Kombucha on the counter for a couple of days. When youcheck the glass, you will see that a new SCOBY is starting to form.

As you return to your Kombucha pot week after week, you are rewardedwith a new culture. Bearing witness to this phenomenon becomes apowerful testament of the infinite abundance all around us.

Trust Your Gut

Drinking Kombucha is an opportunity to invite healthy organisms into theinternal eco-system also known as the microbiome. As science delves

deeper into the mechanics of our innermost world, they discover vastuniverses hitherto unarticulated. Their discoveries further validate thatwhich has already been understood on a cellular level. Without the propertypes of bacteria populating our guts, our health suffers.

The enteric system (from esophagus to colon) is our second brain. Evolvedfrom the same tissue as the brain in our heads, it has its own ability to

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sense, feel, remember and react.

These are our "gut feelings." This is an entire system of intelligence that isjust beginning to be understood in scientific terms. This intelligence is ourheritage; it has been passed down to us from mother's breast and our

natural environment from the second we emerge from the womb.Kombucha provides a means of reconnecting to this innate wisdom.

BACTERIA

While in the womb, the body floats inamniotic fluid, weightless and sterile. Asthe baby passes through the birth canal,

it is instantly colonized with bacteria.These bacteria play a crucial role in thedevelopment of the immune system,digestive tract and cognitive functioning.In fact, bacteria outnumber human cells9 to 1. We are more bacteria than weare human!

The antagonistic attitude toward all bacteria, this so called germ warfarebegan in the 19th century. At that time, hygiene was not well understoodand people were susceptible to all types of infection and illness due tounsanitary habits and living conditions.

Louis Pasteur made several important discoveries, most notably,pasteurizationthe use of high temperatures to kill bacteria. Thisundoubtedly saved many people from harmful illness, but it led to the

misunderstanding that all bacteria were dangerous and needed to beeradicated. Louis ultimately recanted this notion on his deathbed.

But it was too late, the war on germs had begun and it hasnt stopped. Ithas increased and with the ubiquitous use of hand sanitizers and constantantibiotic prescriptions, the problem has worsened.

Only 1/10th of our cells are human

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The WHO reports that due to the over prescription of antibiotics the worldover, superbugs are on the rise. Populating the gut with good bacteriaprevents contamination by harmful bacteria.

Good bacteria are often referred to as probiotics. They protect the enteric

system in several ways. They line the walls of the intestines which preventbad bacteria from having a place to land. They also build the mucosallining and they release immunoglobulins which boost immunity.

When too much processed food is consumed, the bacterial environment ofthe microbiome also changes. Due to the high amount of sugar inprocessed foods, sugar loving bacteria find a happy home. Once they takeup residence, they send signals to the body demanding more sugar in order

to reproduce. This leads to candida overgrowth and other auto-immuneproblems as the body is out of balance.

By incorporatinggood bacteria (found in ALL fermented foods) into yourdiet, the bad bacteria gradually are forced out. Fermented foods havebeen consumed by humans since the beginning. It was the earliest form offood preservation. The refrigerator has only been around for the last coupleof hundred years, prior to that, people relied on fermentation to preserve

the harvest for consumption during the winter and other fallow months.

Good bacteria also return the body to a more alkaline pH. Disease thrives inan acidic environment. Cancer tumors LOVE sugar! If you had the power toprevent cancer, you would, right? As The sugar bugs are forced out,cravings decreasein fact, you may find that most processed foods donttaste good at all. And the body regains its natural instincts and ability to

tell you which foods are most nourishing.

Drinking Kombucha, making Kombucha at homeor kefir, or sauerkraut, orsour dough bread, or the list goes on and on, all contribute to recolonizingthe body with the good stuff, restoring balance and allowing the immunesystem to function properly. This is empowers you in a simple andinexpensive way to take control of your health!

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CHAPTER 4: HOW TO MAKE KOMBUCHA TEA

There are 2 methods to brew Kombucha. I use both of them for differentpurposes. While many people start with the batch brew method, mostbrewers find that continuous brewing is the easiest way to maintain yourculture long term.

Continuous Brew vs. Batch Brew Method

In the batch brewing method, you brew a bunch of sweettea and combine with a little bit of delicious starter liquid, asuper sweet 9/1 solution.(90% sweet tea to 10% starter

liquid) After 1-2 weeks, the SCOBY and starter liquid workvery hard to transform the 90% sweet tea into Kombucha.

Continuous Brew makes it much easier. When you've usedabout 25% of the CB Kombucha, just refill the brewerwith sweet tea. No mess & no contaminating the SCOBY.

75% of your brewer will be mature Kombucha and SCOBY,this time a powerful 3/1 concentrationin favor of the

Kombucha. It will take only a day or twoto transform thatrelatively small amount of sweet tea into healthfulKombucha.

How much you are consuming dictates how often you needto top off your system. It really is the easiest method!

Principles of Batch Brewing

Batch Brewing is normally done in containers that are 1-gallon or less.Nutrient solution is made, the culture is added and then allowed to fermentfor its brewing cycle.

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Then, when the KT is ready, the culture along with the new layer areremoved along with a cup of fermented KT to act as starter liquid for thenext batch. The entire rest of the vessel is decanted into bottles whereflavors may be added and the process is repeated.

Principles of Continuous Brewing

Continuous Brewing (CB) is the method of the ancients. The brewing vesselsize is typically larger as the majority of the KT is left in the vessel in orderto gain the maximum benefit.

Once the initial brew has fermented, then 25-30% of the KT is removed or

drunk and a fresh batch of nutrient solution is added to the top.

The spigot on most Continuous Brewers greatly reduces the mess and effortof Batch Brewing. The cycle becomes "drink a cup-add a cup."

By retaining a larger amount of fermented KT as the starter liquid, whatnormally takes 5-10 days in the batch brewing method now takes only 2-3

Batch Brew Method CB Method

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Sweet Tea

Fermented KT

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days for the sweet tea to turn into KT.

This shortens the brewing cycle and reduces the amount of handling of theculture which minimizes risk of contamination.

There is another added benefit to CB - more healthful acids are expressedin the fermentation process both at the 15 day mark and again at 30 days.In a Batch Brew, the KT would most likely be way too sour to be enjoyableat either of those times.

However, with the CB method, because not all of the KT is removed, youreceive the benefits while tempering the flavor with the fresh sweet tea.

Continuous Brewing is covered in further detail in Chapter 5.

Kombucha Brewing Process

Whichever way you brew Kombucha, you will likely find that it is apleasurable experience. To ensure success, first read all of the directionsprior to starting your first brewing session. None of the steps are difficult,but they must be done in the proper order and at the proper time. Then,

while you are brewing, refer back to this manual to stay on track.

Let this be a fun ritual, a time to unwind and engage your body and let yourmind relax. Put on some music or enjoy the silence, tune into yourenvironment and do your dance!

If after reading this chapter, you find you still have questions, join theKombucha KommUnity online. Read the forums, post questions and enjoy

geeking out on a fun hobby - Kombucha brewing!

The illustrated DIY Guide is attached as an appendix. For easy step-by-stepinstructions, refer to this guide. The subsequent chapters will discussseveral elements of the brewing process in further detail. Below is the basicrecipe for brewing any batch of Kombucha.

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Easy KT Recipe

If you can make a cup of tea, you can make Kombucha!This is the standard recipe for 1 gallon.

Scale up or down depending on the size of your vessel.

Ingredients & Supplies 1 Cup Organic Sugarwhite sugar=ok but only cane sugar. 4-6 Bags Tea - for loose leaf, 1 bag of tea = 1 tsp. Starter CultureSCOBY. 1-2 Cups Starter Liquidretain from top of previous batch or

substitute distilled vinegar. Purified WaterSpring, distilled, filtered or boiled. If not available,

Allow the chlorine to evaporate out of your water by leaving it for 24hours.

Tea Kettleor pot to boil the water. Brewing Vesselglass, stainless steel or oakyou can use food grade

plastic, but what with BPAs, I prefer glass (more details in Chapter 7) Cloth Cover & Rubber bandNO CHEESECLOTH! Weave is too loose.

Steps Heat 8 cups of water. (half gallon)

When water is just starting to boil, turn it off.Add hot water & tea bags to brewing vessel. Make sure vessel IS NOT

COLD or it may crack! Steep for 5-10 minutes Remove tea bags. Compost or reuse.Add sugar and stir to dissolve.

Stir in positive vibes, dreams, hopes and healing wishes. Fill vessel (leave 2-3 inches from the top for) with purified cold water.

The cold water will bring down the temperature of the solution quickly.Test the temperature with a thermometer (or your finger). DO NOT putthe SCOBY in until it is lukewarm (body temp or below).

Add SCOBY and starter liquid.Put the SCOBY in too soon, it dies. Wait for the right temp.

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Cover with cloth cover and secure with a rubber band.Tight weave cover. NO CHEESECLOTH.

Put away in a warm, dark place. Do not disturb for 7 days.Patience, Grasshopper.

After 7 days, insert straw beneath the SCOBY to take a sip.If too tart, then next time shorten your brewing cycle.If too sweet, allow to brew for a few more days, checking once a day.

SCOBY Hotel

The Kombucha SCOBY is always making more of itself with each new batch.I like to leave 2-3 cultures together but then it is time to move the bottomculture to your SCOBY Hotel. The SCOBY Hotel is an important tool in every

homebrewer's arsenal.

WHY HAVE A SCOBY HOTEL?

Your culture gets infested with fruit flies, vinegar eels, moldYour friend wants to make Kombucha tooTo experiment with different teas, roiboos, yerba mate, raw honey, etc

You are going on vacation and cant brew KT on your regular schedule

HOW TO MAKE A SCOBY HOTEL:

1.Grab a clean jarat least a quart size or bigger2.Put an extra SCOBY in the jar3.Cover with Kombucha Tea4.Hide in the back cupboard

STORING YOUR SCOBY HOTEL:

You can cover this jar in a couple of different ways:

a.With a cloth cover; the liquid will evaporate more quickly and youwill need to check it more frequently.

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b.With a screw on lid; its ok if this lid is metal, provided it doesntcome in contact with the KT in the jar. This will cause the liquid toevaporate more slowly.

Whenever you encounter any problems with your brewing process, use a

SCOBY from your Hotel. Its great to have a couple, three of them hangingout, just in case.

From time to time, make sure there is enough liquid in the jar and refreshwith unflavored Kombucha Tea when it starts to get low. Thats it!TheSCOBYs will just hang out in the pool until you need them!

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CHAPTER 5: CONTINUOUS BREWING

Continuous Brewing is about finding a balance with your Kombucha. Wherethe batch method is more regimented and scientific in terms of steps, CB islike a dance. Drinking daily from your brewer will allow you to become intune with your flavors and intensity and adjust accordingly.

It is a process, one that requires a certain amount of patience and surrend-er. Whether you are a "touchy-feely" type or not, there is no denying youare inviting living organisms into your body, so finding symbiosis with yourKombucha is an important long term goal.

Ingredients & Supplies

1.SCOBYSymbiotic Culture of Bacteria and Yeastalso known as amother. You will want to have at least two 6-inch diameter cultures(about 5 oz. by weight)

2.Starter LiquidAt least 1 cup per gallon. Use the size of yourbrewing vessel to determine how much you will need.

My standard 2.5 gallon vessel will require 2 gallons of sweet tea,which means 2 cups of starter liquid. If you do not have amplestarter liquid, you may used distilled vinegar as a substitute.

The other .5 gallon is comprised of the starter liquid, culture & somespace left at the top of the vessel for the culture to breathe & grow.

3.Purified WaterChlorine kills ALL bacteria, even good bacteria inour culture, so chlorinated water MUST NOTbe used to make KT.

Methods for de-chlorinating include:

Allow a pot of water to sit out for 24 hours. the chlorine willevaporate, leaving cleaner water.

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Boil the water for 5 minutes at a brisk boil, then allow to cool toroom temperature (so as not to harm the yeast!)

BEST OPTIONuse a water filter, such as an home under-sinksystem, a Brita pitcher, or spring water.

4.TeaI always recommend using organic, fair-trade (when available)loose leaf tea because it reduces waste (no tea bags, staples, extrapackaging to throw away) and provides the maximum health benefitsas no harmful pesticide residues will end up in your Kombucha. (Toknow which tea is best for Kombucha, see Chapter 7)

You can use decaffeinated tea. See the box below to learn how to

avoid the chemical process by decaffeinating your tea naturally.

How To Naturally Decaffeinate Tea

A.Steep teain near boiling water for 30-45 seconds.B.Discard the liquid.C.Use the same tea leavesto brew your Kombucha

according to the recipe provided.

Caffeine reduction ranges from 50% - 75%. Commercially decaffeinated tea is usually done so via a

chemical process.

Tea loses some anti-oxidant properties even throughnatural decaffeination.

Additional caffeine will be removed through the Kombuchafermentation process.

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5.Mesh Tea Ballor Muslin Tea BagsWhen using loose leaf tea, youmay elect to use either a tea ball or muslin bag to keep the tea leavesfrom getting into the nutrient solution. They are both easy to cleanand last a long time.

Mesh Tea Ball- The tea ball's large capacity allows forexpansion of the tea leaves, however some bits of tea leaf mayget loose and end up in your Kombucha (note that they may endup on the surface of your SCOBYit's not mold, just a tea leaf!)

Muslin Tea Bags- These 100% cotton bags are great for anyloose leaf teabe it for making Kombucha or using with theincluded sipping tea. The bags are easy to clean and use again

and again. They also hold finer particles better than the tea ball.

How To Clean A Reusable Muslin Bag

A.Empty the tea from the filter bagonce it hascooled. Check out the Forums on the KommUnity forgreat ideas as to how to use your old tea. Compost or

make potpourri.

B.Rinse the filter bagwith warm tap water; rinseboth the inside and outside. Do not use soap.

C.The tea bags will darken over time due to thetannins in the tea; this is a natural process ofseasoning the filter bags.

D.Hang to air dry(sunlight provides an extrafreshening effect).

From time to time, throw them in the laundry for a morethorough cleaning.

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6.Pot, Tea Kettle, Electric Tea Kettle, the SunAnything to heatthe water to make the tea. You can also make sun tea if you like. I findthe electric kettle to be the most efficient means.

7.Cloth Cover& Rubber BandKombucha needs oxygen to fermentproperly. You can use a large rubber band or twine, but make sure it isboth a tight weave and securely fastened to prevent fruit fly infestation

8.Continuous Brewing VesselAt a minimum, it should hold 5quarts. The best vessels are made of glass, porcelain or stainless steel.Make sure it has a spigot for easy removal of the KT. The spigot mustbe made of plastic (no metal!) and not contain a metal screw.

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Set Up

Select the location for your Continuous Brewing Station. I recommendhousing it on a kitchen counter or any place that is warm, has good airflowand is conveniently located.

If your brewing vessel is opaque, it can be placed in sunlight. If it istransparent, it should be kept in a dark, yet well ventilated location ordraped with a large cloth to prevent sunlight from damaging the culture.

1.Attach the Spigot. The washers are beveled on one side and flat onthe other. Place one washer flat side toward the spigot - you may haveto wiggle it on - make sure it is all the way on. Insert the spigot into

the hole in the brewer. Wiggle the second washer flat side toward thebrewer into place. Screw the plastic nut on tight so that both washersare flush against the brewer thus ensuring a tight seal.

YOU MUST TEST TO CONFIRM THE SPIGOT IS LEAKPROOFBEFORE ADDING YOUR KOMBUCHA. To do this, fill it with enoughwater to cover the spigot and leave it for a few hours to make sure thatthere isn't any leakage around the spigot. If there is, unscrew it, re-

adjust the plastic washers and tighten. Test again.

2.Assemble the Crock Standaccording to the included instructionsheet. Phillips head screwdriver required. The stand has adjustablefeet for use on uneven surfaces.

3.Sanitize/Cure the Brewer. Curing sets the proper pH for thebrewing environment as well as cleans away any foreign substances or

debris ahead of introducing our culture.

Pour some distilled vinegar (never raw) into the brewer and swish itaround to coat every part of the vessel. Dump out the remaining liquid

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First Batch Recipe

This is an adaptation of the 1-gallon recipe. Depending on the size of yourvessel, scale it up. For example, if your brewer is 2.5 gallons, then doublethe recipe.

Directions for subsequent batches of top-off tea follow below. Extranutrient solution may be stored in the fridge for about 1 week.

While sanitation is important, don't go overboard - we don't want to harmthe good bacteria that are housed in the SCOBY. Avoid anti-bacterial soapand chlorinated water.

Best Option- use distilled vinegar to rinse your fingers beforetouching the culture.

Before You Start...

Brewing Kombucha is a process, adance if you will. At first it will take a little

getting used to all of the steps and doingthem in the correct order. After a few cycles,you will find your own rhythm.

I like to put on relaxing music, lightsome candles and get into my Kombucha

brew groove. Most important is to havefun!

Read the directions completelyat least one time through so that youknow what you will need to have ready. Here we go...

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Directions - First Batch

1.Boil 1 Gallon(that's 4 Quarts....okay, 16 cups!) of purified water in alarge pot. When the water just starts to a boil...

2.Add the tea to the pot. Again scale the tea depending on the sizeof your vessel. For a 1 gallon vessel it is 3-5 tspsmultiply thenumber you use by the size of your vessel. For a 2.5 gallon vessel, itwould be 6-10 tsps.

3.Remove from (or just turn off) burner.4.Steepfor 5-10 minutes. Set a timer and do something else.5.Removespent tea leaves.6.Addsugar to your tea. 1 cup per gallon = 2 cups for a 2.5 gallon sized

vessel.

7.Stir mixturewith a spoon until sugar is completely dissolved.8.Pourthe tea & sugar mixture (aka nutrient solution or sweet tea) into

the Brewer.

9.Fill the brewer about the waywith purified water. Leave acouple of inches of space from the top of the brewer for the culture tobreathe & grow. Test the waterwith your hand to make sure that itis below body temperature, aka lukewarm.

10.Addthe SCOBYs and starter liquid.11.Superchargewith 25x Kombucha Concentrate. (optional)12.Cover with a 100% cottoncloth, secure with a rubber band.13.Allow to ferment for 8-10 days. When you are ready to try it,

pour yourself a sip from the spigot. Taste once a dayuntil the flavor

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is just the right mix of sour and sweet for you. Then you are ready toeither decant into bottles and flavor or just tap yourself a glasswhenever you'd like to have a refreshing booch break!

Ways to Enjoy Kombucha:

a.Straight Up- ice mellows the flavor.b.Mixed with Juice/Soda/Water- add a

splash or mix it half and half, especially goodfor batches that taste too tart.

c.Mixed with Alcohol- alleviates symptomsassociated with hangovers, detoxifies theliver and flavors well with spirits.

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Quick Tips

Allow the sweet tea mixture to coolto the right tempbefore adding it to the brewing vessel and then adding

the SCOBYs. If it's too hot, they will die instantly. Yeast issensitive to heat and you need them to survivethey arethe Y in SCOBY!

Don't fill the brewing crock all the way to the top,leave room for the culture to grow. I usually fill to the topof the wide part of the vessel. It narrows near the neckof the brewerleave that space free as breathing room.

When you begin brewing, let the brewing crock situndisturbed for at least 8 daysbefore sneaking apeek. After that time, you may notice white spots or agelatinous substance forming on the top layer of theliquid. This is the new SCOBY thats beginning to form. Ifyou see brown spots or globs, relax, these are the yeaststrands, not mold.

You may start to sip at Day 7, but leave it covered!Mold is extremely rare when making Kombucha,

but especially if using the Continuous Brewing method.Mold will appear fuzzy and gray, b

how to make kombucha tea

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