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bjbjLULU Hi, this is Dr. Dzung Price from BeyondGoodHealth.tv. Today what I would like
to show you is an amazing, inexpensive way to add cultured fermented foods into your
diet. We're going to actually show you how to make some kombucha tea. Kombucha tea is
a very ancient healing beverage that's a fabulous drink. It's very healthy for you. It's been
used for thousands of years for cleansing, for detoxification, for improving the digestive
system and helping you maintain a healthy immune system. What I'd like to show you is
how simple it is to make your own kombucha tea which will save you a ton of money, for
really essentially cents on the dollar. As you can see, in here we have the scoby, which
is actually a mushroom-like culture. Scoby stands for symbiotic culture of binary yeast.
It's really like a jelly-like type of membrane culture. It looks like a mushroom. It's not
a mushroom. It's composed of layers of tatsu [SP], beneficial yeast and bacteria. It sits
in a nutrient, which is a solution of black or green tea and sugar. This is the amount
of sugar that you might have to put in to make the drink. You don't have to be frightened
about that amount of sugar because by the time the scoby culture is finished with it,
that sugar is mostly gone because it uses that as fuel. I'll show you how I actually
make this at home. I've shown a couple of containers that you can use to make a kombucha
tea. You can preferably use glass or ceramic, but definitely not plastic or metal because
it will eat away at that. I found a really great container from Myers, by Maxwell Williams.
It's just perfect because it has a nice, big, wide mouth. It's even really good for the
sauerkraut as well. I love this container. I just bought it recently. You want to get
a pot, for example a teapot. I just make mine in a good, ordinary teapot. I take some hot
water and add it to the teapot. You want to use filtered water, not distilled water or
dead water. A good, filtered water would be ideal. Spring water is even better. Then you
add to that a couple of teaspoons of either black or green tea. I like green tea because
it has a lot of antioxidants in it. It's not as strong as black tea and has less caffeine
than black tea. A couple of teaspoons will make enough, or you could use five teabags
if you don't have the herbal leaves. Then you add in about 50 or 60 grams of sugar,
either raw sugar or white sugar. Kombucha is extremely healing. It has so many beneficial
anti-aging properties. A lot of people drink it because it will improve your skin. It has
a lot of health benefits, as I said before. Cleansing, improving your immune system, for
helping you stay younger, essentially. You want a nice little cocktail that you can make
yourself at home for pennies on the dollar. It's a really good beverage to start adding
into your repertoire in your kitchen. So essentially, that's it. It's just black tea or green tea
and sugar, and then I would leave this to cool completely down. You don't want to add
hot tea to your kombucha culture because that's going to kill off the culture. This will turn
this culture into a fantastic beverage for you and your family to enjoy. Now I've got
my tea that has completely cooled down, the tea that contains sugar and my green tea.
I will want to transfer most of this kombucha drink to a different container. Leave about 10% at
the bottom. You can filter this, if you like. You can see it's almost effervescent. It looks
like champagne, and it has a slightly sweet/sour vinegar taste. You will actually leave this
kombucha to ferment for about 10 to 14 days, depending on the temperature. Obviously, in
summer in places like Australia, it's going to ferment a lot quicker than in cold places.
If you're in a cold place, you might want to use a heating element underneath to keep
the temperature constant. But otherwise, in somewhere like sunny Queensland, where I live,
where the weather is just gorgeous and beautiful and temperate all year round, you want to
leave it for about 10 to 14 days. Occasionally, taste it until you see that it's actually
just the right taste. The medicinal value comes when it's almost like vinegar and it
has a really particular smell to it, much like apple cider vinegar. You can see that
now I've got only about 10% left in that culture. You want to use some of that to start the
new culture, and then just add in the tea that you've cooled down. I'll add that in
now. I normally filter it so I get all the tea leaves out. And that is it. I normally
will fill it right up to the top. You now have basically a little chemical factory that
makes a lot of organic acids like glucuronic acid, lactic acid, hyaluronic acids, citric
acid, as well as enzymes like bromelain papain, which helps you digest your protein, break
down proteins, and really help rejuvenate your body and helps repair your body. It also
contains some vitamins, especially B vitamins, which is helpful for energy and vitality and
the cleansing process. This nutrient-rich, healing beverage is just fabulous for transforming
your health and is particularly good for your digestive system. So if you have issues like
constipation or acne or skin problems, then you've got to really know that all starts
with the gut. You can start to cultivate your digestive system with friendly bacteria in
a way that is very easy to drink. It tastes a little bit like champagne. Sometimes if
I want to really spoil myself, I will actually have some kombucha, and then I'll add a little
bit of champagne to it, maybe about ten percent champagnes. This is what I did over Christmas.
Really, it actually tastes divine. You can really make a drink that's extremely good
for you. You can see it's almost effervescent now. You can strain out the little debris
that collects down at the bottom. This will be a fabulous tool for you and your family
to enjoy and really transform your health, vitality, and beauty at a cellular level.
This is Dr. Dzung Price from BeyondGoodHealth.com. h(c$ hRj6 hdRz h`HJ hdRz :p`HJ urn:schemas-microsoft-com:office:smarttags
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