Brewing Kombucha
As we all know our monks are wizards at making all kinds of fantastic homemade edibles and drinkables, maintaining a tasty and healthy diet. Our most recent innovation has been the making of Kombucha. Natyam Mayuranatha has played a key role in setting up a system which will supply our monastics with this ancient, probiotic tea. Kombucha is full of helpful bacteria as well as phytochemicals or phytonutrients that have antimicrobial and antioxidant properties.
The brew is made by adding a mother kombucha culture (known as a scoby) to a jar of tea. The culture is fed some sugars and then works it's magic until the sugar are mostly used up and the healthful drink is ready to consume. Then you can just give the scoby a new environment and it continues it's work.
6 Responses to “Brewing Kombucha”
From Our Gurus' Teachings
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January 9th, 2017 at 5:54 am
Natyam I look forward to learning more on our upcoming pilgrimage. Kombuchi has been on my “to do” list for a while.
January 9th, 2017 at 8:06 am
Sweet success for this fizzy & healthy drink! Thank you Natyam Mayuranatha. Aum
January 9th, 2017 at 9:02 am
Om Namah Shivay!
September 10th, 2018 at 7:06 am
I would like to know the monastery and learn to cook kombucha
October 28th, 2019 at 11:38 am
Can Hindus drink Kombucha if they are refraining from Alcohol? I just shared my Kombucha with someone and I’m concerned I just made them go against their beliefs because of the trace amounts of Alcohol in Kombucha. Thank you.
October 29th, 2019 at 4:37 pm
It shouldn’t be a problem. Alcohol doesn’t really fall into the realm of belief for Hindu’s. It tends to depend on the culture of where that Hindu might be from.