I've included a kombucha tea recipe on this page.
And also some background on kombucha.
NOTES BEFORE STARTING:
You need a few special items on hand ahead of time before making your own kombucha tea recipe.
1 - a scoby, which is the kombucha live culture that ferments the sweetened tea
2 - starter liquid (finished kombucha)
3 - a glass vessel, gallon size or larger if you want to make larger batches
4 - a clean cloth to cover the vessel
Kombucha is made through basically the same process as how acetobacter fermentation creates vinegar from apple cider.
Fermented kombucha tea drinkers report noticeable heath benefits from taking it on a regular basis.
Kombucha frequently gets credit for promoting better digestion. This makes sense, if we consider its acidic qualities which can help raise stomach acids in people with chronically low stomach acidity. In this case, a small amount taken before each meal would theoretically aid digestion, which could, in turn, promote better health by making nutrients more easily assimilated.
You can buy a variety of kombucha brands and flavors, already fermented and bottled, in most grocery stores nowadays. It's found in the refrigerated section.
As someone who tends to have lower stomach acidity, I have felt digestive benefits by drinking a little bit of kombucha before meals. But you can also take diluted raw apple cider vinegar, digestive enzymes and/or betaine HCl to help with that if you don't have access to kombucha.
Some describe the flavor of kombucha tea as that of a sweet champagne, while others say it tastes like soda-pop with a dash of vinegar.
It's becoming quite popular for people to ferment kombucha at home.
It's not a fail-safe process, and care must be taken to prevent mold from growing, as well as using the proper type of vessel (glass is good) to prevent the acidic liquid from leaching dangerous substances from the vessel (such as lead from some ceramic glazes).
As kombucha tea is a live product, with probiotic activity, you'll hear claims that it can help treat overgrowth of yeast in the intestines by supporting the "good" bacteria in the gut. It's the same principle as taking probiotics.
Personally, I've never felt any bad effects from kombucha tea. I like to drink some before my meals to aid in digestion. My daughter loves it too.
If you drink it on an empty stomach without food you might feel a little lightheaded or queazy. It’s the effect of the fermentation, and the live cultures going to work in your body. When you feel this make sure you drink plenty of water too, to help flush toxins out. Kombucha is a natural detoxifier.
There is also a Japanese seaweed tea (Japanese word for tea is "cha"), made from powdered kelp (called "kombu") = kombucha, which is a different drink altogether.
Do you have a kombucha tea recipe to share? Let us know!