19 Japanese Kombucha Recipe Dive Into Deliciousness!

What is Japanese Kombucha?

Japanese kombucha, also known as Jun tea, is a fermented tea drink that originated in Japan. It is made by fermenting a mixture of tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY is what gives kombucha its unique tangy flavor and fizzy texture. Japanese kombucha is traditionally made with green tea, but you can also use black tea or a combination of both.

The Health Benefits of Japanese Kombucha

Not only is Japanese kombucha a delicious and refreshing drink, but it also offers numerous health benefits. The fermentation process of kombucha produces probiotics, which are good bacteria that promote a healthy gut and digestive system. This can help improve digestion, boost immunity, and even enhance mood and mental health. Moreover, Japanese kombucha is also rich in antioxidants. These powerful compounds help protect the body against free radicals, which are harmful molecules that can damage cells and lead to diseases like cancer and heart disease. Antioxidants also have anti-inflammatory properties, which can help reduce inflammation in the body and promote overall health.

How to Make Japanese Kombucha

Now that you know the benefits of Japanese kombucha, let's dive into the process of making it at home. Here's a simple recipe to get you started: Ingredients:

• 8 cups of filtered water
• 4 green tea bags or 2 tablespoons of loose leaf green tea
• 1 cup of organic cane sugar
• 1 cup of kombucha starter (pre-made kombucha or store-bought)
• 1 SCOBY (you can purchase this or make your own)

Note: It is important to use filtered water and organic ingredients to avoid any potential contaminants in the fermentation process. Instructions:

1. Boil the water and steep the tea bags or leaves for 5-7 minutes.
2. Remove the tea bags or strain the leaves and stir in the sugar until it dissolves.
3. Allow the tea to cool down to room temperature.
4. Transfer the tea to a glass jar and add the kombucha starter and SCOBY.
5. Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
6. Let it ferment for 7-10 days at room temperature, away from direct sunlight.
7. After 7-10 days, taste the kombucha. If it's too sweet, let it ferment for a few more days. If it's too sour, it's ready to be bottled.
8. Remove the SCOBY and store it in a jar with some of the kombucha for your next batch.
9. Bottle the kombucha and store it in the fridge to slow down the fermentation process.

In Conclusion

Making your own Japanese kombucha at home is not only a fun and rewarding experience, but it also allows you to customize the flavor and adjust the fermentation time to suit your taste. With its numerous health benefits and delicious taste, it's no wonder that Japanese kombucha has become a popular drink all over the world. So, why not give it a try and add this probiotic-rich and antioxidant-packed drink to your daily routine?