Gut health is essential for overall health, it is essential to feed ourselves healthy fermented, probiotic-rich foods to support our overall well being and hormone development.
Support your gut with this amazing kombucha recipe from thechalkboardmag.com
Basil Hibiscus Kombucha
1 heat-safe glass bowl or wide-mouth jar
roll of food-safe tape or masking tape
muslin tea bags for tea and flowers
3 quarts clean water
1 cup evaporated cane sugar
1 Tbsp loose-leaf, organic, black tea
½ – 1 cup dehydrated basil leaves
3 Tbsp dehydrated and ground hibiscus
1/4 cup apple cider vinegar
1/ Bring one quart water to a boil. Remove from heat and pour into heat-safe glass jar or bowl. Add sugar, tea, basil and hibiscus, stirring until sugar dissolves. Cover and steep tea + basil + hibiscus for about 15 minutes. Remove tea + basil + hibiscus and add additional two quarts of water.
2/Add apple cider vinegar and SCOBY, dark-side down, into liquid.
3/Cover container tightly with cloth and rubber band. If you chose to use a bowl, cross strips of tape to prevent cloth from collapsing into bowl. Store in a warm, well-ventilated area away from any other plants, vegetables, fruit or compost bins. Prevent any direct sunlight from contacting.
4/Kombucha will be ready for consumption about 6-12 days later. To tell if it’s ready, look into jar. Do you see a little organism forming above your SCOBY? If so, it’s ready to try. The preferred taste is sweet to slightly tart. This particular combo of ingredients will be just that!
5/If you plan to bottle, remove the SCOBY. You can keep these to make another batch or compost. Using a funnel, fill glass bottles or jars with air-tight lids. Because kombucha is acidic, place a piece of waxed paper beneath the lid before covering. Bottling will help improve effervescence.