More inspiring stories
Serum survival guide
There’s a serum for every skin condition, but which active ingredients do what? This is the guide to vegan and sustainably sourced serums...
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Getting started with a wholefoods approach
Wholefoods may just save your life, and at the very least, they will deliver a host of health benefits. Here’s what you need to know to get...
A haven on Earth
Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...
The cycle of hormones
If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...
Plant-based recipe inspiration
Creamy macadamia spaghetti
Sometimes life calls for a plate of spaghetti in a classic creamy sauce. This deluxe, dairy-free version made on a silky macadamia base has you...
Beetroot, mint and pomegranate salad
This salad is a plant polyphenol powerhouse, loaded with antioxidants and vitamin C, and equally packed with delicious flavours and textures.
Gut-happy raspberry and passionfruit porridge oats
Whether you call it porridge or oatmeal, take this timeless breakfast classic to the next level with Simon Hill’s supercharged version.
Double chocolate and blueberry weekday pancakes
These pancakes are the perfect breakfast staple. No blender or food processor needed. Bonus! They are filling and delicious, and offer an...
Gingerbread cookies
What’s better than a homemade treat? One that someone else has made especially for you! Delight your loved ones with these festive beauties...
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Elixir of life
Whether you call it the Tea of Immortality, Bubbly Juice, or Fungus tea, kombucha is a tangy and lightly-sparkling drink worth savouring on a regular basis.
Lightly effervescent, energising, and refreshing, kombucha has found a home in fridges around Australia. Made with sweetened tea that is fermented using a SCOBY (Symbiotic Culture Of Bacteria and Yeast), kombucha is renowned for its health benefits and refreshing taste. Despite its age and history, only recently has kombucha become one of western society’s fastest-growing health trends.
The list of claimed benefits associated with kombucha is quite extensive, ranging from combating cancer to preventing wrinkles, and from lowering cholesterol to strengthening kidney function. Not only does this super beverage contain all the health benefits associated with tea, it is laden with a hefty dose of probiotics which aids digestion and promotes good gut health.
It has earned itself a well-deserved place on shop shelves, cafe and bar menus alike, and refill stations can often be found at bulk-food and health stores. Meanwhile, for kitchen creatives and low-waste lovers, there’s the option to brew your own kombucha at home. Starter kits are available to buy online or, alternatively, you can nab a SCOBY from a kombucha-growing pal or make your own.
BREWING BASICS
To make your own SCOBY, buy a bottle of unflavoured kombucha, preferably from a local brewer, pour about 250ml into a mason jar, cover it tightly with a clean tea towel and leave it out of direct sunlight at room temperature. A film will start to form over the liquid which will grow into a thick gelatinous layer.
When your SCOBY is ready (around 7mm thick), it is time to make your sweet tea base. A stone or glass vessel with a tap is ideal to brew in. Steep black or green tea leaves in boiling water to your desired strength then strain, add between ¼ and ½ cup sugar per litre (let your sweet tooth be the judge), mix well and leave to cool completely. Add your SCOBY as well as 200mls of the liquid it came/grew in. Cover the vessel with a tea towel and secure with a rubber band.
Image: Artfully Photographer on Shutterstock
Your base brew should be ready in about a week. Check daily until you’re happy with the level of ‘tang’ (if it does go too far and tastes like vinegar, you can always use it as a salad dressing). Pour your kombucha into recyclable bottles leaving 10% of the liquid and the SCOBY for the next brew. Add flavourings of your choice to the bottles (whole or crushed fruits, herbs and spices) and chill in the fridge. You will need to release any built-up gas in the bottles daily.
Kombucha is best consumed within two weeks of bottling, as it continues to sour during the fermentation process. The very low level of alcohol also increases during this time. Any sign of white or colourful fuzzy mould spots means it has gone bad and could become a serious health risk. Always rinse your SCOBY between brews, and when it forms another layer, share your SCOBY with your health-conscious friends.
Lead image: Olena 1 on Shutterstock
More inspiring stories
Serum survival guide
There’s a serum for every skin condition, but which active ingredients do what? This is the guide to vegan and sustainably sourced serums...
Sustainable and eco-friendly period products
Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...
The cycle of hormones
If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...
Seven stages of going vegan
Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
Getting started with a wholefoods approach
Wholefoods may just save your life, and at the very least, they will deliver a host of health benefits. Here’s what you need to know to get...
Mindful escapes with Billabong Retreat
In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...
Plant-based recipe inspiration
Roasted broccoli green curry with coconut rice
The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...
Lemon cheesecake
Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...
Mie goreng
This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...
Indonesian salad with spiced tempeh topping
This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.