How To Make Organic Live Mineralized Kombucha
How I Make This Wonderful Healing Organic Live Mineralized Kombucha Ferment.
There are many ways to make Kombucha. Remember. it’s practically free to make and this will help your energy and intestinal tract immensely.
In Part 1 we are going to talk a little about the magic of this Live Ferment called Kombucha.
In Part 2 we are going to show you how I make this Super Healing Elixir.
I did this video in 2011 and I really need to make another one. I laugh at myself on these old videos because that’s what happens when you grow so much – you see yourself in a different way. :))
I was just starting to learn and see if I could be comfortable on the video screen and start sharing with the world that want to listen.
Organic Live Mineralized Kombucha Recipe:
Only use Non-Toxic cookware and wooden spoons.
2 gallon glass jar I bought at Walmart or Target.
1 – 1 1/2 gallons of Distilled or Clean Water.
I like to use water with a pH of 10, which I make myself, with a alkalizing water machine to brew my tea and coffee and help neutralize some of the acid.
If you do not have alkaline water then use distilled water which again I make myself – see Steampure Distiller.
If you have a friend that has a Kombucha baby from their batch, then you can use that to start your brew easily.
If you don’t have a baby starter from another batch then you can buy:
1 bottle: 12 – 16 ounces of High Country Kombucha or another Raw Live Kombucha brand.
We buy the Ready Live Kombucha at the store, and we are going to grow and multiply the live culture with sugar.
Bring 1 – 1.5 gallons of water to a full boil with 2 – 4 ounces of Unsmoked Yerba Mate while you are heating the water.
Bring to a boil and then simmer for 10 – 20 minutes, or you can also steep the brew overnight without boiling it.
In my Yerba Mate I use about 10 drops of our Concentrated Fulvic Acid to add a variety of minerals to my tea, but also help with the leaching of the tea.
While cooling to room temperature add:
- Add 2 – 3 ounces of Organic Sugar
- 20 drops of Concentrated Fulvic Acid
- 40 drops of Ionic Magnesium Minerals
- 1-2 tbs of Living Silica
Cover the top really well and make sure bugs/ants cannot get into your brew, the brew doesn’t need air to breath.
In Hawaii we have fruit fly’s and they are super small so they can get into your brew quite easily and destroy it with maggots.
The first brewing usually takes 2 weeks, then after that it is much faster to make a new batch.
When the sugar is not detected then the brew is completed and ready to drink. The longer it brews the stronger the brew will be adding a small amount of alcohol to it as well.
No need to refrigerate and keep on the counter it grows best. If you want to make a Vinegar Kombucha just add 1 – 2 tbs of organic sugar.
Wait another week and it will be ready for use with salads and other foods, instead of regular vinegar, to give the Super Rich Essential Vital Bacteria in your foods
I try to drink a large glass a day so you may want to make a few of these at one time to keep your flow of this magical elixir.
When it comes time to refill your Kombucha you can watch this video:
The “Refilling The Organic Live Mineralized Kombucha” is on how to reload one of the “Liquids of Vitality” drinks called Kombucha. Once you are finished with the last batch you had it’s time to make another.
I get this question all the time: “How do I refill this special Kombucha Elixir to make another batch?” and “Are there other recipes to add to my simple Kombucha I had last time to mix it up?”
If you want to make a stronger Kombucha then after 2 weeks add another 1 cup of Organic Sugar to refuel the Kombucha Magic Potion / Elixir to make a strong Salad Live Vinegar Dressing!
We also go over a few other crucial ideas like leaching the teas better with Concentrated Fulvic Acid, Living Silica and Ionic Magnesium Concentrate, as well as some sprouting ideas.
Please see more in the Ferments and Breakfast Teas Sections for more pointers and ideas.
Hope you enjoy this “How To Make Organic Live Mineralized Kombucha” Video Course :))
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What do you think of the glass containers / jars with the plastic or metal spouts is that ok for the kombucha brew?
If it were possible everything from glass would be ideal, however, I haven’t seen anything like that exist yet. If you can figure out what kind of plastic or metal the piece is made of, that will help determine which will be the lesser of the two in toxicity. In the case of fermenting, a quality food grade plastic will often be better than using a metal spout since the different acids created in fermentation can leach more metal than they will if it was a better quality plastic. You can reduce the plastic leaching by putting the plastic piece in boiled hot water for 20 minutes, not boiling, and follow with an ice bath. Doing this twice will quickly help the plastic leach a majority of what is leach-able.
I think my Kombucha has mold but I’m not sure. It was made on 11/10/17 and is sitting in my kitchen where the temperature isn’t too cold. I followed the recipe and there is multiple black microbial colonies at the top right under the surface making their way down. A couple are attached to the white colonies. Please help! I can’t smell sugar any longer and want to try it!
That has happened to me a few times when I had some contamination usually from not having the lid on real tight … I use to use a towel to cover the jar sometimes .. but that is a mistake for many different climates.
I have found out it is better to seal the jar good … the fermentation doesn’t need any outside air. i just take off the top layer of the black stuff.. that is black mold and you never want to eat it on cheese or any other ferment. Just scrape it off the surface or dig the top surface out and throw it it out.
The white cheese is a good really culture and you really want to see that cheese-y type substance on the top of the surface and usually crawling up the side of the jar too. Just shake and that is super good colonization of the super beneficial and necessary bacteria you were growing.
Give it a taste it is cheesy :))
You can also the ferment to add to the face .. enema or even a douche.
:)) Dr. Robert
Will coconut sugar work just as well as cane sugar?
Aloha Jessie, The organic white sugar works better and is much cheaper than the coco sugar. I buy the organic sugar I use at Costco .. about a 10 pound bag for 10 dollars or less.
I have used all of the sugars including honey … the simple sugars work the best for the bacteria to eat quicker then in-turn your ferments brews faster and stronger too.
:)) Dr. Robert
Hello Dr Robert , my name is louie I have been watching and following your Protocols and principles for some short time and have learned much , my question is do you add a Probiotic to the Kombucha start yes or no please let me know.
In the beginning I always use a probiotic to add to the new batch of ferment. But, as I am replicating the ferment over and over again I will always keep 3-4 inches of my ferments from the last batch to add that to the new batch. This way we are just recycling the bacteria and growing them with sugar.
Hope that helps :))
Hello Dr. Cassar,
My name is Derek. I made my first batch kombucha, but did not put any probiotic in it. Was wondering why I haven’t seen any mushrooms, then I saw your last post above. It has been 2 weeks now and wanted to make my fruit kombucha. I’m assuming I can just add 1 probiotic without starting over. If so, do I need to wait another 2 weeks before making the fruit kombucha?
The mushroom should form within the first 2-3 weeks, as long as you keep the mushroom in about 75 degrees or warmer, and preferably in a dark place.
The first batch always takes quite a while to make until the mushroom forms, and then all you have to do is add more of the brewed tea and sugar and then it will keep replicating.
Dr. Robert :))