INTRODUCTION

The origins of Kombucha have become lost in the mists of time. What is certain, however, is that it originated in the Far East and has been consumed there for at least two thousand years. Its arrival in the UK is only recent, some ten or twelve years ago, but it has already had an influence on the lives of many people.

There are numerous myths and legends regarding the medicinal properties of Kombucha and many apparent 'miracles' have been attributed to it. These should be left in folklore where they belong. Kombucha is not an 'elixir of life' nor is it a panacea for all ills. It is, however, a potent nutritional beverage with many health-promoting properties. The workings of the human body are extremely complex and can easily be thrown out of balance by a number of factors e.g. poor diet, invasion by viruses and harmful bacteria, malfunctioning of vital organs, inefficient disposal of toxins and waste products, deficiency of beneficial bacteria etc. Kombucha can help with all such metabolic disorders as it acts in a holistic manner, treating the body as a whole rather than targeting specific areas of concern.

Brewing the Kombucha beverage is easy and entirely natural, it will soon become a part of the regular household routine. Kombucha can safely be consumed by the whole family, including children, although it is not recommended for pregnant or lactating women. Sufferers from serious or chronic diseases, particularly diabetes, would be advised to consult their health practitioner before drinking Kombucha.
On the following pages you will see how Kombucha is made, but please bear in mind that this is only our method. It works for us and it will surely work for you.

Welcome to the wonderful world of Kombucha.

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INTRODUCTION
THE KOMBUCHA CULTURE
THE BEVERAGE AND ITS BENEFITS
HOW TO BREW KOMBUCHA - INGREDIENTS
HOW TO BREW KOMBUCHA - THE METHOD
PREPARING THE MEDIUM FOR THE CULTURE
CARING FOR YOUR KOMBUCHA CULTURE
HOW MUCH KOMBUCHA SHOULD I DRINK?