KOMBUCHA SCOBY OR MOTHER
KOMBUCHA SCOBY OR MOTHER
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Growing & Enjoying
THYME GARDEN KOMBUCHA

   The human gut is home to around 400 different species of healthy and unhealthy bacteria. The healthy bacteria is forced to share their environment with unhealthy bacteria such as Salmonella, E. Coli and Clostridium. The way to maintain a balance between good and bad bacteria is to maintain good digestive health by creating stable "microflora". Kombucha contains beneficial bacteria in the form of Lactobacillus Acidophilus, as well as dozens of other probiotic strains. By drinking Kombucha, we increase the amounts of good bacteria to maintain a healthy digestive tract, and leave little room for bad. Kombucha has been known to possess anti-viral, anti-bacterial, and anti-fungal components. 
   When Kombucha first enters the digestive system it coats the stomach with digestive enzymes and live probiotic organisms. These healing elements of the live Kombucha culture immediately begin breaking down undigested foods, toxicity, and wastes produced by pathogenic bacteria that often interferes with our normal digestive processes. Kombucha breaks down these harmful substances before they are able to enter the blood stream, and converts them into a form which can easily be disposed of by the body.
   The live, active cultures present in Kombucha remain dormant until they come into contact with the sugars in the digestive system. Kombucha thrives on these excess sugars and binds to toxins commonly found in the diet, clearing the way for the body to absorb the full nutrient content of the foods we eat. While the probiotics in Kombucha are detoxifying the digestive system, they are also producing organic acids and B Vitamins which speed the cleansing process, creating a wealth of rejuvenating effects throughout the body. The boost of probiotic strains provided by Kombucha helps to flush out harmful bacteria and pathogens by regulating the level of acidity in the digestive tract. By regularly consuming Kombucha, we can attain all our goals, transform our health and beauty from the inside out, and live life to the fullest.


What is Kombucha?
Kombucha is a living tea made by fermenting black or green tea with a kombucha culture (known as a scoby, mother, or mushroom) which is a symbiotic relationship of bacteria and yeast – several types of both. The scoby forms a thick, gelatinous biofilm on the top of the tea as it grows.
    The yeasts produce alcohol as they break down the sugar in the tea. Sucrose is broken down into fructose and glucose which the yeast and bacteria convert into gluconic acid and acetic acid. This process also gives the kombucha a bit of effervescent sparkle, which might be why it is also known as “champagne of life.”
  A kombucha starter, scoby, mother or mushroom is a living culture that is ready to start producing kombucha tea. You will need to feed and care for your kombucha to keep it going. Upkeep is simple (see How to Make Kombucha) and takes little time. Remember to be respectful to this wonderful living organism that is bringing you great health benefits!

What are you growing in your Kombucha?
Health Benefits: Extraordinary Components:
  • Boosts Energy
  • Improves Digestion
  • Strengthens at a Cellular Level
  • Prevents Acid Reflux
  • Assists With Weight Loss
  • Improves Sleep
  • Relieves Constipation
  • Strengthens and Restores Hair
  • Beautifies the Skin
  • Improves Circulation
  • Removes Toxicity from the Body
  • Improves Eyesight
  • Eases the Pain of Arthritis
  • Improves Flexibility of Joints
Enzymes:
Bromelain 
Papain
 
Organic Acids:
Glucuronic Acid 
Hyaluronic Acid 
Lactic Acid 
Malic Acid 
Chondroitin sulfate 
Tannic Acid 
Usnic Acid
 
B Vitamins:
B1 - Thiamine 
B2 - Riboflavin 
B3 - Niacin 
B6 – Pyridoxine 
B9 - Folic Acid 
B12 – Cobalmin

How to Brew & Care for Kombucha:
   Heat 3-4 quarts of water to boiling. Turn off heat. Add 5 Tea Bags (Black, Green, or Herbal Tea – anything without added flavor oils). I like to get the stringless bags. Steep 12 minutes. Remove tea bags. Add 1 cup sugar. Let cool. To a clean glass gallon jar, add the “mother” with metal spoon and ½ cup of kombucha liquid. Pour over the cooled tea. Cover with cheesecloth and rubberband to prevent fruit flies getting in. Let sit for at least 10 days (allowing to brew longer will yield a stronger tasting and more potent Kombucha). Your mother will have made a baby. Both are usable. Carefully separate mother from baby. You can begin the next round right away if you intend to use daily or store the mother in your refrigerator in at least a half cup of Kombucha liquid. You can give away, refrigerate in a bit of its own juice or respectfully mulch the extra baby.
   Our family has enjoyed Kombucha for over 2 years now and we hope you will find the taste pleasant and the benefits significant. The Kombucha start you will recieve comes from our Thyme Garden lineage and was grown in black tea. Some people worry about the commitment of doing it. Keep in mind that you can take a break from brewing kombucha by placing the mother in atleast a half cup of kombucha liquid in your refrigerator.  
   Keeping up on our kombucha consumption is not a problem for us! It has made us look for more fermented foods! Stay tuned for our finds and recommendations!  - Janet