HOW TO MAKE MORINGA KOMBUCHA
Moringa Kombucha is not your typical summer cooler that is full of added sweetening and different ingredients. This is a healthy fermented drink with two simple ingredients and has easy steps to make.
How ot grow moringa in a appartments .
Get to know more about Moringa Kombucha and how to make it in this article:
WHAT IS KOMBUCHA?
Kombucha is a fermented tea made from scoby. If you are not familiar with SCOBY, it looks like a mushroom but it’s not a fungus. It is a cultured bacteria and yeast that results in a zoogleal mat. Like any other healthy fermented beverage, kombucha contains healthy and good bacteria, enzymes, microbes, yeast, folic acids, and vitamin B.
WHAT IS MORINGA?
Moringa oleifera also known as a miracle tree originated in Asia, South America, and Africa. It is known to be a nutrient-packed tree used in detoxifying the body, as well as food supplements.
Research paper state that it contains more fiber, protein, and vitamins than any other green leafy vegetables. It has 9x protein than yogurt, 10x vitamin A than carrot, 15x potassium than bananas, 17x calcium than milk, 25x iron than spinach.
It’s known to reduce blood sugar levels, cholesterol, and glucose tolerance. Plus, it is rich in antioxidants and anti-inflammatory.
So, imagine if you add moringa flavor to your kombucha, it will definitely bring tons of healthy nutrients and minerals to your body without spending much of it.
HOW TO MAKE MORINGA KOMBUCHA
There are major steps in making this recipe.
First fermentation. This when you boil the tea and transform it into a healthy and tasty kombucha.
Second fermentation. This is when you can add more flavors into your kombucha and make sure that its acidity level is lower or enough for you.
These are simple steps that you can follow and you can even make this in your own home.
4 bags of Moringa tea
1 cup of White Sugar (optional)
Coffee filter or cheesecloth
Small glass jars
1 gallon of a jar
Boil. Prepare 4 cups of water and bring it to boil.
Add moringa. Turn off the heat and add the 4 tea bags of Moringa.
Stir. Stir the tea bags up to 5 to 7 minutes.
Add sugar. Put a cup of sugar and dissolve. Gently stir it and make sure it does not skimp.
Prepare your jar. Make sure that it is clean and dry. Then, transfer your mixture carefully.
Let it cool. Cover your jar and let it cool so that it won’t kill the scoby.
Put the scoby. Gently put it to ferment and let it grow as it is. Make sure to wash your hands first!
Test ph levels. To protect your stomach from excessive acidity, test it, and make sure it has 4.5 or lower acid levels to be healthy.
Let it cool. Cover your jar and let it cool.
Add label. Get a marker and label your jar with the brewing date.
First fermentation. Patiently wait for your kombucha to do its first fermentation from 5 to 7 days or so depending on your taste. Normally, the longer the days you ferment it, the less sweet it would become.
Move to other bottles. If the taste of your kombucha is great enough for you already, then prepare your drinkable bottles to ferment it the second time. We suggest that you get the transparent bottles so that you can properly see how the fermentation is going on the inside.
Add additional flavor. You can choose different flavors for this. We highly suggest lemons, cucumbers, raspberry, ginger, or any organic juices that you can find on your refrigerator.
Second fermentation. Seal or cover it up again and wait for 2 to 3 days until it is fizzy and depending on your taste.
WHAT ARE THE BENEFITS OF MORINGA KOMBUCHA
Let us break down some of its benefits.
Cleansing or detoxification
Fights free radicals
Reduce liver toxicity
Reduce the risk of heart disease
Controls blood sugar
Improves liver and kidney function
Can suppress the growth of cancer cells
TIPS IN MAKING MORINGA KOMBUCHA
We have listed down some of the tips in doing this because we all know how important cleanliness and proper way of doing it is since it is a fermented drink. So, take a look at this list.
Make sure all your equipment is washed and sterilized.
Before starting to do it, wash your hands properly with soap. Dirty hands can kill good bacteria.
Metals can react with the fermentation. Better use wooden utensils.
Never forget to test the acidity level of kombucha by using pH strips. Too much acidity can cause harm to your stomach.
Use a pipe kit for taste testing. Don’t taste-test it in a large amount for safety.
Use a funnel in transferring the kombucha into a smaller container.