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Why Some Baby Boomers Are Brewing Their Own Fermented Kombucha Tea

A significant number of baby boomers are interested in staying healthy and active. Many have discovered kombucha tea and make it themselves at home. Some do it to save money because it can be made at home for thirty cents a bottle. (Commercial brands range in price from $3.00 to $5.00 per bottle.) Others, simply enjoy making their own and experimenting with the flavors.

There are pros and cons to the issue, and anyone considering making their own should spend time doing research to determine if making the commitment is to their advantage. Otherwise, kombucha is readily available at most health stores and even some groceries.

What is Kombucha tea? It is a fermented, effervescent, probiotic drink that contains many of the following beneficial components:

Malic acid: Used in the body’s detoxification process.

Oxalic acid: Stimulates cellular energy production.

Gluconic acid: Effective against yeast infections such as candidiasis and thrush.

Butyric acid: Is produced by the yeasts, also fights yeast infections.

Nucleic acid: Helps in cell regeneration.

Amino acids: The building blocks of protein.

Enzymes: Proteins that speed up the rate at which biochemical reactions occur.

Kombucha also contains Vitamin Groups B and C, beneficial yeasts and live Bacteria.

Overview of how to get started: The first thing you need before you can make kombucha is a SCOBY (a symbiotic culture of bacteria and yeast). It is also called “mother” or “mushroom”, and it is essential to the success of your brew. You can find them online or you can grow your own. To do this, start with a commercial bottle of raw kombucha that has a visible, live sediment (mother) at the bottom. Take two cups of black (or green, NOT herbal) tea with 2-3 teaspoons of sugar, and cool to room temperature (it can’t be hotter than 85 degrees). Combined the kombucha and sweetened tea in a large wide mouth pitcher. Cover with a paper towel or coffee filter secured with a rubber band, and place in a warm (65-85 degrees), dark place, out of direct sunlight. After about 10 days to two weeks, you will have your starter SCOBY and can start your brew.

You can find many websites with recipes, instructions and supplies, along with instructional videos showing you how to make, bottle and taste kombucha. Beer of this fascinating drink appeals to all age groups, especially those who are interested in finding new and healthier ways to eat and drink.

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