Fads may come and go, but kombucha has some serious staying power: Its first recorded use dates back to China in 221 B.C. Today, it’s so popular that PepsiCo recently acquired a kombucha brewing company. Kombucha proponents have claimed that the brew can help with weight loss, boost your immune system, stave off heart disease and even prevent cancer. You can find kombucha at most grocery stores, or if you’d like to try your hand at making your own kombucha at home, start with this zesty, Vitamin C packed recipe.
What you’ll need: (makes 16 ounces of kombucha)
1 tsp roughly chopped ginger
1 tbsp lemon juice
½ tsp sugar (The added sugar gives the kombucha something to feast on in order to create carbonation; however, you can simply omit it, or use honey or maple syrup in its place.)
2 cups kombucha tea
What you’ll do:
- Add the ginger, lemon juice and sugar to a 16-ounce vessel.
- Fill with kombucha, leaving about ½ inch of headspace.
- Cap tightly and shake gently to dissolve sugar.
- Culture 3-7 days or until kombucha is carbonated to your liking.
- 5. Move bottle to the refrigerator.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
- Strain kombucha through a small strainer to remove ginger pieces. Serve cold.