Have you tried Kombucha? How about a heart healthy Kombucha? If done the right way it can be addictively good. My first taste of Kombucha was from a one stage brewing process that left it tasting like vinegar and had no carbonation. I thought it was terrible. Then a few years after, a friend gave me a sip of a properly brewed batch using ginger and made with the two-stage brewing process. What a difference! It was one of the best drinks I had ever had. If you aren’t familiar with the two-stage process don’t worry, I will explain later.
Heart Healthy Kombucha
Here is a quick recipe on how to make a super heart healthy Kombucha using ginger and watermelon. Why watermelon? Watermelon contains 250MG of citrulline per cup, citrulline is a nitric oxide boosting substance that can reduce blood pressure, reduce heart disease and has a whole host of other incredible benefits! For people who want the benefits of watermelon but don’t want the glucose that it contains, using Kombucha is a simple way to remove the sugars by way of the fermentation process since the bacteria and yeast will consume much of the sugar, leaving only the wanted nutrients like L-Citrulline!
Step 1 – The primary fermentation
To make good Kombucha you can use any amount of water and tea if you just do a simple taste test.
The first step is to make a fairly strong tea by the normal means of boiling water and steeping tea bags in it for a few minutes. If you plan on making a big batch, just make sure to taste it and be sure the tea is not too diluted. As the tea is still hot add sugar to make it sweet. On a scale of 1 to 10 you should aim for an 8 (more than moderately sweet). Stir in the sugar and let it dissolve.
Never use any metal in the process other than stainless steel. Kombucha can not have any metal in it other than stainless steel and only then at this stage and no other. Never ferment it in anything metal!
Heart Healthy Kombucha - First Phase of Brewing
Kombucha – First Phase of Brewing
Once the tea has cooled to room temperature, pour it out into a glass or plastic container and place the Kombucha SCOBY (Symbiotic Colony of Bacteria & Yeast) into the container with the tea. Cover it with a cloth or other breathable lid and set it somewhere warm for at least 4 days.
Step 2 – The secondary fermentation
To get a nice Kombucha with lots of carbonation you now need to transfer it to bottles. This is the second fermentation step. Before you do this, you will need to guess the number of sterilized bottles or 2 liter jugs you can fill with the batch you just made. They must have lids that are air tight! You don’t want any gases escaping as this would cause the brew to lose carbonation. You will also need to make some watermelon juice. To make the juice simply scrape out all of the watermelon you can, including the white rind (it has tons of citrulline) and blend it in a blender. To add a nice flavor you can add a little ginger to taste in the blender. Filter out the solid parts from the liquid and fill up each bottle or jug or whatever your using, to about ¼ with the juice. Then fill in the other ¾ with Kombucha.
Heart Healthy Kombucha
Heart Healthy Kombucha – Second Phase of Brewing
Again, set this in a warm place for at least 4 days. Test periodically after day 3 to see how much carbonation the bottles have. You can drink them whenever you feel the fermentation is to your liking!
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