Kombucha Manchurian Mushroom Tea
Kombucha has so many amazing benefits
Helps boost your metabolism
Plays a role in Helping to prevent Cancer
Strengthens the Immune System
Reduces Inflammation
Is filled with Pre- and Probiotics
This recipe came from my Mother, who has been drinking this tea for going on 30 years. I remember growing up and thinking it was gross and would never drink it. But here I am drinking and making the same thing as her. But I have found even more ways to make the flavor delicious. So keep reading and at the bottom you will find recipes for a second fermentation. As I find more that I love. I will add to this as well.
Items you will need:
Large non-aluminum kettle
1 gallon glass jar or container
Cloth Napkin (or any cotton fabric that will allow air to get through) and rubber band.
1 Kombucha “mushroom” with some Kombucha tea
3-4 qts water - well or spring is best, DO NOT USE city water
5 black tea bags
1/3 to 1 cup sugar (this varies per your taste)
These next items won’t be needed until your batch is ready for straining
1 Handkerchief to use for strainging - this will get stained.
1/2 to 1 gallon container to store the beverage or small bottles with a pop cap for a second fermentation
Instructions
Put 3-4 quarts water in a large stainless steel pan (anything that is not aluminum) and heat to a rolling boil. Continue boiling for 5 minutes. Turn down heat to a simmer, add the sugar, stir and allow to simmer for 5 minutes. Remove from heat, and put the tea bags in the hot sugar water for 10 minutes. Remove the tea bags and allow the tea to cool to room temperature.
Put the room temperature tea in the glass jar. Carefully add the mushroom. It will likely sink a little but after a day or so will float to the top. Cover with a cotton cloth and a rubber band so it can “breathe”. Allow to ferment for at least one week.
At the end of the week, prepare another bathc of the tea as described above. As it is cooling to room temperature, you are going to prepare the fermented tea for consumption.
Take the 1/2 - 1 gallon pitcher and place a large clean handkerchief over the top, fastened with a rubber band. Push the fabric down a little to create a well. Pour the fermented tea through the fabric into the pitcher (you can leave the mushroom in the jar as it usually does not get in the way of pouring out the tea). Strain most of the tea into this container which you will keep in the refrigerator unless doing a second fermentation. (see Second Fermentations down below). Leave a little fermented tea in the glass “counter” jar with the mushroom to aid in the fermentation of the new batch.)
Now pour the fresh, cooled tea you just made into the “counter” jar with the mushroom which still has a little of the remaining tea that was left in the jar. Let it sit on the counter for another week or so.
Meanwhile, you will be drinking from the tea you put in the refrigerator. I usually drink just 1/2 cup every morning before I have breakfast. It will taste like slightly fermented apple juice.
Notes:
I call the mushroom the “mother” because you will find that after a few weeks/months, a “baby” mushroom will appear above or below. You can carefully separate them and keep the newer one (discarding the older one), or share it.
The first couple of times that you drink the tea, you may feel a slight “buzz” as you might in sipping a glass of wine - it’s due to the fermentation that has taken place.
Second Fermentations
Orange/Coconut
After step 4 above (the straining of the ferment) pour some of the first ferment into a small jar with a pop top lid that contains an air tight seal. (the bottles in the photo above). Fill the jar half way with the first ferment. Then top with mostly Orange Juice, a splash of coconut water and a pinch of sea salt.
Let sit on counter for at least one week, make sure to shake and pop the cap to release the carbon dioxide that is being produced (you do not want these jars to explode). Do this until it has the desired fizzy effect you are looking for. Once ready, you can store in the same bottles in the fridge. Drink 1/2 cup every day just like the first ferment.
Benefits of Orange Juice - contains Vitamin C, High in antioxidants, Helps prevent Kidney Stones, Improve Heart Health, Decreases inflammation
Benefits of Coconut Water - Helps lower blood sugar, Helps prevent kidney stones, supports heart health, Improves Hydration
Blueberry/Ginger
In a saucepan heat up 1 cup blueberries, 2 Tbsp Sugar/Honey, and 1 cup water. Boil until all blueberries have popped and sauce has thickened. Once boiled let cool to room temperature, then add to your storage bottles (I split between 2 bottles, but your preference). Add about 1 tsp (or your preference) of grated ginger to the bottle as well. Top off with 1st ferment Kombucha.
Set on counter and ferment for about a week or until your preferred carbonation level, burping (open jar to release gases) daily. It usually takes about a week, sometimes longer depending on the temp. Once ready, store in fridge.
Benefits of Blueberry - known as the King of antioxidants, reduce DNA damage - which may help protect against Aging and Cancer
Benefits of Ginger - Helps with many forms of nausea, may drastically lower blood sugar, and improve heart disease risk factors.
Apple/Cinnamon
In each jar add desired amount of Applesauce (homemade or unsweetened is best), and a pinch of the following: Cinnamon, Cardamom, and Cloves. Top off with Kombucha.
Set on counter and ferment for about a week or until your preferred carbonation level, burping (open jar to release gases) daily. It usually takes about a week, sometimes longer depending on the temp. Once ready, store in fridge.
Benefits of Apples - High in Fiber, lessens the effects of acid reflux, known to protect against blood vessel and heart damage
Benefits of Cinnamon - Known for lowering Blood, boosting metabolism, and for its cancer fighting capabilities
Benefits of Cardamom - Known as a natural antibiotic and reduces swelling. Used to aid in diabetes and lower high cholesterol
Benefits of Cloves - Great source of Beta Carotene which turns in to Vitamin A, reduces inflammation, and high in antioxidants (which helps fight free radicals).
Strawberry/Honey
In a blender add ripe strawberries and about 2 Tbsp of Honey (or to your taste), add about 1/4 cup of Kombucha and blend till turned into a slushie or liquid consistency. Pour between desired amount of jars and top off with Kombucha.
Set on counter and ferment for about a week or until your preferred carbonation level, burping (open jar to release gases) daily. It usually takes about a week, sometimes longer depending on the temp. Once ready, store in fridge.
Benefits of Strawberry - naturally deliver vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, and are extremely low on the glycemic index
Benefits of Honey - It is a known, natural cough suppressant and sweetener.
Cost Comparison
A Bottle of Kombucha found at Walmart will run $2.88 for 15.2 Fl Oz.
2022 Walmart Prices for tea and sugar (store brand not name brand)
4lb bag of sugar = $2.84 (9 cups)
100 ct Black Tea Bags = $1.98
1 Gallon Crystal Geyser Spring Water = $1.38
Here is the breakdown for 1 gallon of First Ferment Kombucha made at home:
18 * 1/2 cups = 9 cups = 4lb bag of Sugar
2.84/18 = $.16
20 * 5 = 100 ct Tea Bags
1.98/20 = $.10
3-4 qts spring water
$1.38
Total Cost = $1.64 per gallon (128 ounces)
(only $0.26/gallon if water is not needing to be purchased).
