How To Make Organic Live Mineralized Kombucha Part 2 | Recipe | Dr. Robert Cassar

July 25, 2019January 5, 2023 Senior Editor Cassar, Kombucha, Live, Mineralized, organic, organic food recipes, organic recipes, Part, recipe, Robert

How I make this wonderful healing “Live” ferment. If you have not seen our ferments playlist then please watch those for more pointers and ideas.

Part 1 we are going to talk a little about the magic of this live ferment call Kombutcha.

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 myslef on these old videos because thats what happens when you grow such much you see yourself in a different way. :))

I was just starting to learn to see if I could be comfortable on the video screen and start sharing with the world that want to listen.

There are many ways to make Kombutcha remember its practically free to make and this will help your energy and intestinal tract immensely.

Please also watch the breakfast tea videos links below too to add to your morning.

Here’s my Recipe:

Only use Non Toxic cook ware and wooden spoons

2 gallon glass jar I bought at Walmart or Target.

I – 1 1/2 gallons of distilled or clean water.

I like to use a pH of 10 water I make myslef with a alkalizing water machine to brew my tea and coffee to help neutralize some of the acid.

If you do not have alkaline water easy to get then use distilled water which again I make myself.

The steam distiller I use ( made in the USA) is at eartheracademy.com best price on the internet too with free shipping the 48 states.

If you have a friend that has a Kombutcha baby from there batch then you can use that to start your brew easily.

If you dont have a baby starter form another batch then you can buy:

1 bottle : 12 -16 ounces of High Country Kombutcha or another raw live Kombutcha brand.

This ready live Kombutcha we buy at the store we are going to grow and multiple the live culture with sugar. Buy at the Health Food store.

Add 1 – 1.5 gallons of water to a full boil with 2-4 ounces of un-smoked 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 over night without boiling it. when i step my yerba mate I use about 10 drops of our concentrated fulvic acid to add a variety of minerals to my tea but to also help with the leaching of the tea too.

While cooling to room temperature add:

Add 2 – 3 ounces of organic sugar

20 drops of fulvic acid concentrate
40 drops of magnesium minerals
1-2 tbs of living silica

Cover the top really good and make sure bugs/ants cannot get into your brew.

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.

Cover it well the brew doesn’t need air to breath.

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 too.

No need to refrigerate keep on the counter it grows best. If you want to make a vinegar Kombutcha then just add some sugar again )

~Add 1 -2 tbs of organic sugar is all that is needed to make the brew closer to a vinegar.

Wait another week and it will be ready for use for salads and other foods instead of regular vinegar.

Then you can use this on salads and other foods to give the super rich essential vital bacteria in your foods.

I try to drink a large glass a day so you may want o make a few of these at one time to keep your flow of this magical elixir.

Keep enjoying the Journey,

:)) Dr. Robert

PS: More ” Breakfast Tea” recipes:

www.google.com/search?q=dr+orbert+cassar+breakfast+tea+recipel+&ie=utf-8&oe=utf-8#q=dr+robert+cassar+breakfast+tea+recipe&*

Refilling your Kombutch Brew:

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