KOMBUCHA - We are Tremendousness

THE TREMENDOUSNESS COLLECTIVE
presents:
OK, what the heck is
Kombucha?
“kom·BOO·cha”
RUSSIAN: CHAYNYY GRIB (ЧАЙНЫЙ ГРИБ) / CHINESE: CHÁJŪN (茶菌)
KOREAN: BEOSEOTCHA (버섯차) / JAPANESE: KŌCHA-KINOKO (紅茶キノコ)
At Tremendousness, rarely a day goes by without us one of downing
a fresh bottle of kombucha—a festively fizzy, strangely sour, and
slightly sweet natural drink. So we decided to send some of the love
we have for it back out into the world by explaining what it is.
KOMBUCHA
Kombucha is a fermented drink made from tea, first recorded in
Asia more than 2,000 years ago. In a pioneering display of
international cooperation, legend has it that a Korean physician
healed a Japanese emperor with this Chinese beverage, thus:
“Kombu” (the physician’s name) + “cha” (tea).
We love it because it’s all-natural and
tastes great—but many believe it also
has significant health benefits,
including the following, for example:
ENHANCE
mental
clarity
* Some
promote
longevity
PROVIDE
AN ENERGY
BOOST
CURE ANY
& ALL
DISEASES *
AID IN
Detox
PROCESS
MAINTAIN
PROBIOTIC
health
call it a
magical health
elixir, but like
anything claimed
to be “magical”
that’s just silly.
In fact, to date
there have been
no peer-reviewed
scientific studies
that back up any
specific health
claims made for
kombucha.
ALRIGHT, SOUNDS INTERESTING...
Yeah! But it’s not just interesting—it’s a little weird, too.
Kombucha is created by (and creates) a “culture mass”
called a Symbiotic Colony Of Bacteria and Yeast, or
SCOBY for short. This looks like a flat, pale, floating
mushroom: rubbery and a little squishy. OK, so it’s
totally weird—but also sort of amazing. All
SCOBYs are unique, but most produce...
nucleic acid
aids in cell regeneration
PROBIOTICs
beneficial bacteria needed for
nutrient absorption & digestion
malic acid
helps the detox process
acetic acid
anti-microbial
stabilizes
properties
blood sugar
amino acidS
the building blocks
of protein for muscles
enzymes
proteins that speed up
biochemical reactions
&
oxalic acid
encourages cellular
is a natural
energy production
preservative
lactic acid
essential for digestion
&
Gluconic acid
fights yeast infections
like thrush and candida
The SCOBY is a living organism.
Its digestive processes feed on
sugar, turning tea into a
fermented, effervescent drink.
ANALGESICS
provide pain relief
So What’s
B
the big
deal?
Kombucha’s big claim to
fame is as a probiotic. It
helps restore the “good”
bacteria in the body and
enhances gut health.
...It also containS
Vitamins...
Plus, it’s basically the
perfect combination of
the beneficial buzz of tea
and the fizzy fun of soda
(it even has caffeine—yay)!
But...
140 calories
38g sugar
KOMBUCHA
FIZZY
FIZZ
30 calories
soda
2g sugar
...and it aids in Detox.
...It’s Healthier Than Soda...
Kombucha contains a variety of organic
acids that bind with toxins to help the
digestive system more easily remove
them from the liver and digestive tract.
It’s astringent, sour, and fizzy, making it a great
alternative to soda. Properly fermented, it has
fewer calories and less sugar—and no added
chemicals when made with organic ingredients.
GREAT! HOW CAN I MAKE IT?
It SEEMS tricky
to “brew”at home,
but WE’VE GOT A
SIMPLE kombucha recipe
Actually, this is a pretty straightforward process. Once you get the hang of it,
bottling a batch of kombucha can be done in about 20 minutes every 7-10 days.
1
START
HERE
BREW 3.5 QUARTS OF TEA
Use 8 bags black tea
(or 2 tablespoons loose tea)
tS
INgrEdien
a
BLAc k te
ateR
Sugar & w
2
3
LET COOL!
10
AHCUBMOK
Want a printable
version? Go here!
tremendo.us/go/k2
Now that you’ve
bottled, divide the
SCOBY and start a
couple new batches—
or give one to a friend
1
4
2
5
Note: as a fermented drink,
kombucha can contain a small
amount of alcohol, typically
1/2 to 2%, but to be honest we
have never, ever noticed the
slightest effect (regular beers
contain 3-6% alcohol)
ADD FLAVORING
Optionally, at this
point you can add
fruits, juices, honey,
herbs, and/or spices,
then store sealed
for 3-5 more days
BOTTLE
Pour & store in
tightly sealable
containers (again,
use vinegar to
sterilize things)
Generic white sugar
is fine, but you can
experiment
MBUcha
h kO
scoby WIt
al)
Gs (opTIon
FLAvOriN
ENJOY & REPEAT
ADD 1 CUP SUGAR
9
6
8
7
DROP IN SCOBY
Let the water cool, then
pour into a large jar
(be sure to sterilize
your hands and
utensils with vinegar)
ADD 1-2 CUPS
STARTER KOMBUCHA
Pour in some from last
batch or use storebought, unpasteurized,
unflavored kombucha
COVER
Any clean, breathable
fabric will work; secure
with rubber band
STORE & FERMENT
Keep at 68-75ºF
for 7-12 days
JANUARY
12
REMOVE SCOBY
Carefully place it
in a sterile bowl
STERILIZE!
Infographic by The Tremendousness Collective. Visit us at www.tremendo.us.
We visualize information to drive understanding. Everything we design helps a person, a group, an organization, a country,
or a planet communicate something they consider important to another planet, country, organization, group, or person.
Tremendousness has offices in Saint Louis, Missouri and Washington D.C., and really does like kombucha (well, some of us).