by Joseph Patrick Jakubal
Reprinted with permission from the newsletter ... REMEDIES AND THERAPIES, Vol I, No 2
Hi, I am writing this article to introduce friends to Kombucha tea. As you all know, I am somewhat of a health enthusiast who follows a simple formula for maintaining youth, vitality and freedom from illnesses. My formula is three fold (1) A special diet, which I adhere to for five days out of the week (the other two days I eat whatever I desire). (2) Regular "cardiovascular exercise" five days a week (35-minutes minimum - 45 minutes maximum). (3) Mind/body relaxation technique (25-minutes minimum - 45 minutes maximum) ... 5-7 times per week.
Even though this formula has served me quite well (zero sickness plus youthful appearance) I still seek to improve myself. A couple of years ago I was collecting research material for a book I was writing entitled, "Mind - Body Attunement". Several resources mentioned Kombucha Tea, which was purported to be a super-potent health elixir.
I never found the time to investigate the tea. Recently, I have seen many friends develop major illnesses which resulted in deaths and hospitalizations. I mentioned this tea to everyone who would listen but no one seemed interested in seeking out more information.
Well, I cannot get past all of the glowing research and reports that I uncovered. I have decided to experiment with the tea myself and offer it to anyone who would like to experiment with it totally free of charge.
STERILE PREPARATION: Prior to moving to the Michigan area I worked for a billion dollar aerospace company where I was asked to research and renovate an existing Class 100,000 "Clean Room" which dealt with the manufacture and repair of space shuttle components and artificial heart research.
During the time I supervised and renovated this area I gained an appreciation for "clean room" procedures which I adhere to when "juicing carrots, celery and various fruits on a daily basis. Also, I adhere to them when making the "Kombucha tea"
RECIPE #1: The following are the directions I followed when brewing the tea (batch #1).
(1) One gallon glass container with a wide mouth, old glass pickle jars work well. (I bought a "Sun Tea" jar which is one gallon, wide mouth and glass).
STEP #1: Add 1-5 cup(s) of white cane sugar to one gallon of boiling water. Do not boil water in metal pots unless it is stainless steel (I used a new stainless steel pan and store bought spring water from Blue Montains, Canada).
STEP #2: Place tea bags into the gallon container and steep for one hour remove tea bags and allow tea to cool down to room temperature.
STEP #3: Add ¼ to 1/3 cup of vider vinegar.
STEP #4: Place the baby mushroom(s) you received into a blender with some of the prepared tea and BLEND WELL. Add the blended mixture to the brewing container and mix well. (I only used one of the two mushrooms I received).
STEP #5: Cover with a coffee filter and secure on the mouth of the brewing container.
STEP #6: Allow the mixture to sit still for seven days in the an area with a temperature of 70-85 degrees F.
STEP #7: Taste test by using a straw without disturbing the brewing process.
STEP #8: When tea is ready, gently remove the newly formed mushroom and place on a clean plate.
STEP #9: Strain the tea by pouring through cheese cloth into containers and refrigerate.
KOMBUCHA BATCH #1: Batch #1 commenced brewing on 18 May 1999 and finished on 27 May 1999 used recipe #1 produced a new mushroom which went into batch #3.
I liked the taste of this batch as did my son. My wife did not (thought it tasted like vinegar).
This was most likely a very powerful batch due to the fact that this was the only batch in which I put the mushroom in a blender and poured it into the tea to fully impregnate it.
This is the batch from which I gave bottle samples to friends.
KOMBUCHA BATCH #2: Batch #2 commenced brewing on 19 May 1999 and finished on 29 May, 1999 I used one of the starter mushrooms I received.
KOMBUCHA BATCH #3: Batch #3 commenced brewing on Thursday 27 May 1999 and finished on (pending) Used new mushroom produced by batch #1.
KOMBUCHA BATCH #4: Batch #4 commenced brewing on Monday 01 June 1999 and finished on (pending) used new mushroom created from batch #2.
KOMBUCHA BATCH #5: Batch #5 commenced brewing on Monday 01 June, 1999 and finished on (pending).
CONCLUSION: As you can see to make subsequent batches, simply take the newly created mushroom (that appears in a finished batch) and place it in a newly brewed gallon of room-temperature tea. Then, place a coffee-machine filter on the jar and secure it with a rubber band. Let the jar sit in a warm and undisturbed place for approximately seven days then, pour the Kombucha tea into bottles and store in a refrigerator. Brew a gallon of tea a week per each person who will be drinking it daily. Drink small amounts in the beginning after you verify that there are no "reactions", increase to approximately 8-10 ounces a day. Sip it with a straw when you have anxiety, the B vitamins will certainly help to calm you. Drink a bottle whenever you feel the first effects of colds and flu (boosts the immunity system).