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Yeah! But it’s not just interesting—it’s a li�le 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 li�le squishy. OK, so it’s totally weird—but also sort of amazing. All SCOBYs are unique, but most produce...
ALRIGHT, SOUNDS INTERESTING...
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:
Some 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.
ENHANCEmentalclarity
promotelongevity
CURE ANY & ALLDISEASES
MAINTAINPROBIOTIChealth
OK, what the heck is
presents:THE TREMENDOUSNESS COLLECTIVE
Kombucha?“kom·BOO·cha” RUSSIAN: CHAYNYY GRIB (ЧАЙНЫЙ ГРИБ) / CHINESE: CHÁJŪN (茶菌)
KOREAN: BEOSEOTCHA (버섯차) / JAPANESE: KŌCHA-KINOKO (紅茶キノコ)
PROVIDEAN ENERGY
BOOST
AID INDetox
PROCESS
KOMBUCHA
At Tremendousness, rarely a day goes by without us one of downing a fresh bo�le 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 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).
*
*
beneficial bacteria needed for nutrient absorption & digestion
PROBIOTICs
ANALGESICS
anti-microbial properties
stabilizes blood sugar
acetic acid
&
aids in cell regenerationnucleic acid
oxalic acid
proteins that speed up biochemical reactions
enzymes
fights yeast infections like thrush and candida
Gluconic acid
the building blocks of protein for muscles
amino acidS
�e SCOBY is a living organism. Its digestive processes feed on sugar, turning tea into a fermented, effervescent drink.
So What’sthe bigdeal?Kombucha’s big claim to fame is as a probiotic. It helps restore the “good” bacteria in the body and enhances gut health.But...
...and it aids in Detox.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.
...It’s Healthier Than Soda...
...It also containS Vitamins...
helps the detox processmalic acid
essential for digestionlactic acid
encourages cellularenergy production
is a natural preservative&
provide pain relief
Plus, it’s basically the perfect combination of the beneficial buzz of tea and the fizzy fun of soda (it even has caffeine—yay)!
38g sugar
140 calories
soda
FIZZYFIZZ
2g sugar
30 calories
KOMBUCHA
SIMPLE kombucha recipeGREAT! HOW CAN I MAKE IT?
It SEEMS trickyto “brew”at home,
but WE’VE GOT A
STARTHERE
KOMBUCHA
LET COOL!
COVER5STORE & FERMENT6
REMOVE SCOBY7BOTTLE 8
ENJOY & REPEAT 10
12JANUARY
ADD 1 CUP SUGAR2
Infographic by The Tremendousness Collective. Visit us at www.tremendo.us.
Use 8 bags black tea (or 2 tablespoons loose tea)
Now that you’ve bo�led, divide the SCOBY and start a
couple new batches— or give one to a friend
Note: as a fermented drink, kombucha can contain a small
amount of alcohol, �pically 1/2 to 2%, but to be honest we
have never, ever noticed the slightest effect (regular beers
contain 3-6% alcohol)
Any clean, breathable fabric will work; secure with rubber band
DROP IN SCOBY3 Let the water cool, then pour into a large jar (be sure to sterilize your hands and utensils with vinegar)
Keep at 68-75ºF for 7-12 days
Carefully place itin a sterile bowl
Pour & store in tightly sealable
containers (again, use vinegar to
sterilize things)
Generic white sugar is fine, but you can experiment
BREW 3.5 QUARTS OF TEA1
ADD FLAVORING 9Optionally, at this point you can add
fruits, juices, honey, herbs, and/or spices,
then store sealed for 3-5 more days
ADD 1-2 CUPS STARTER KOMBUCHA4 Pour in some from last batch or use store- bought, unpasteurized, unflavored kombucha
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).
Actually, this is a pre�y straightforward process. Once you get the hang of it, bo�ling a batch of kombucha can be done in about 20 minutes every 7-10 days.
Want a printable version? Go here!tremendo.us/go/k2
STERILIZE!
INgrEdientS
BLAck tea
Sugar & wateR
scoby WIth kOMBUcha
FLAvOriNGs (opTIonal)
1 2
B
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