22 Days to Heal and Ignite: Day 21

They say it takes 21 days to form a habit, but just for good measure, we at Pachavega came up with a 22-day plan to heal your body and ignite your spirit… be inspired, feel amazing and learn to rock 22 delicious recipes that will impress!

Day 21

Fermentation isn’t limited to sauerkraut. You must have heard about kombucha buy now. There are dozens of “breweries” popping up all over the place. Kombucha is a fermented sweetened tea that has probiotics which cleanses and detoxifies the digestive system for better digestion and regulates the body’s pH level. It still has traces of sugar though so drink moderately.

Kombucha

Ingredients:
one kombucha SCOBY and ½ cup starter tea from a previous batch of kombucha OR 2 cups from a store-bought batch – non-flavoured
4 tea bags (rooibos, black, green or white tea – do not use teas with flavouring as this will interfere with the fermentation process
¼ cup coconut sugar or raw cane sugar – but not honey as it won’t ferment due to its anti-bacterial properties
4 cups filtered water

Procedure:
Place hot water and sugar together in a jar. Mix until the sugar dissolves. Place the tea in this mix and steep for 10 minutes, remove, then cool to room temperature. Once cooled, place the kombucha SCOBY and ‘starter tea’ (extra kombucha liquid) into the sweet tea (if the tea is too hot, it will kill the SCOBY). Cover the jar with the towel and rubber band so it can still breathe but still is sealed.

Fermenting the kombucha: Choose a warm place between 70° and 80°F out of sunlight with a reasonably good airflow. Keep away from any other cultured foods as cross-contamination by stray yeasts and bacteria can be problematic. It is important to allow the kombucha to ferment undisturbed. Moving the jar will not ruin the batch but it will take longer to ferment.

Waiting: Your brew may be ready in 5 to 7 days. For the first few batches, start tasting on day 7, but again, remember that cleanliness is of utmost important. Go with your own personal taste preferences. Some people like it best after only a week. Whereas I prefer about 4 weeks of fermentation. Shorter fermentation will result in a sweeter brew. Longer periods will result in a more vinegar-like taste. The longer the brew ferments, the less sugar will remain, so if sugar consumption is a concern, ferment longer.

Harvesting your kombucha: Now you’re ready to enjoy your brew. Remove the SCOBY, making sure to be very clean. You’ll need to make a new batch of sugar tea with some starter kombucha so you will have a place to put both the original SCOBY you started with as well as the baby SCOBY that formed during the fermentation process. If you want to share the love, you can tear the SCOBY apart and divide it in order to start new cultures in separate containers.

NOTE: When working with kombucha, it is important to wash and rinse your hands and all equipment well prior to working with the tea mixture or the SCOBY. Be thoroughly clean and give everything an extra rinse.

Find more recipes like these here. 

If you missed the previous days, check out the links below:

22 Days to Heal and Ignite: Day 01
22 Days to Heal and Ignite: Day 02
22 Days to Heal and Ignite: Day 03
22 Days to Heal and Ignite: Day 04
22 Days to Heal and Ignite: Day 05
22 Days to Heal and Ignite: Day 06
22 Days to Heal and Ignite: Day 07
22 Days to Heal and Ignite: Day 08
22 Days to Heal and Ignite: Day 09
22 Days to Heal and Ignite: Day 10
22 Days to Heal and Ignite: Day 11
22 Days to Heal and Ignite: Day 12
22 Days to Heal and Ignite: Day 13
22 Days to Heal and Ignite: Day 14
22 Days to Heal and Ignite: Day 15
22 Days to Heal and Ignite: Day 16
22 Days to Heal and Ignite: Day 17
22 Days to Heal and Ignite: Day 18
22 Days to Heal and Ignite: Day 19
22 Days to Heal and Ignite: Day 20