Organic Kombucha

Kombucha Tea, Cultures, Benefits and Hazards

H2Oh, no! April 20, 2007

Filed under: Getting Cultured — dlindy2730 @ 7:03 am

As you already know, water has become a huge industry. Just walk into any grocery store and you will most likely see an entire aisle dedicated to the most popular liquid in the world (Editor’s Trivia: do you know what the second most popular beverage in the world is?… stay tuned the answer is in March’s newsletter!)

When it comes to brewing kombucha tea, not all water is created equal; in fact the “commercially enhanced” waters are not the best options. Let’s look at the following choices for water:Enhanced Waters: In addition to many vitamins, minerals, and fluoride, m any “enhanced waters” also contain specific flavorings and additives to “enhance” the flavor, encouraging more water consumption. Though this might be beneficial for drinking more water, as we discussed last month; you do not want to introduce anything new (flavor, additives, oils, fruits, etc.) to your tea during the fermentation process. All of these ingredients are encouraged to be added AFTER the brew is fermented and removed from the SCOBY. Because of this, we never recommend using “enhanced water”, for brewing the tea for your kombucha to ferment.

Distilled Water: Hands down, the absolute best for brewing the tea that is used for fermenting your kombucha tea!! As you already know from our Basic Kombucha Recipe (advanced technique coming soon!), you always want to boil your water for a few minutes to ensure sanitization. Distilled water takes it to the next level! Distilled water is literally water that has been boiled, evaporated and condensed – leaving all chemicals, toxins and waste behind and creating pure, clean water. Distillation will remove bacteria, viruses, cysts, heavy metals, radionuclides, organics, inorganics, and particulates. If you are brewing a gallon or less of kombucha at a time, invest the 99 cents and go with distilled water. It can be purchased at your local grocery store.

Spring Water: A quick mention on spring water. This type of water comes from an underground formation from which water flows naturally to the Earth’s surface. If you are going to the store to purchase bottled water to be used for brewing your kombucha tea PLEASE purchase distilled water over spring water. The cost should be relatively the same, and you are guaranteed 100% sanitization with distilled water.

Tap Water: Tap water may contain different types of metal ions; the area of the world one lives in is a determining factor of this. Water is a good solvent; for this reason, it can absorb chemicals quite easily. When tap water absorbs chemicals such as magnesium and calcium, especially in areas where limestone is present in the supply, the water is said to be ‘hard’. Chlorine is a highly efficient disinfectant, and it is added to public water supplies to kill disease-causing bacteria that the water or its transport pipes might contain.

Hmmmm… That is worth repeating; “Chlorine is a highly efficient disinfectant, and it is added to public water supplies to kill disease-causing bacteria”. This is where the problem lies. Chlorine does not distinguish the difference between harmful bacteria that our pipes might carry from the beneficial bacteria that kombucha contains! This is an issue of concern. The solution, is a simple one, but needs to be addressed:
If you use tap water, please, pretty please, boil your water for at least 10 minutes, to ensure all chlorine is “boiled away”.

There you have it. Hopefully, after reading this, you are now saying H2-Oh… YEAH! -yep, we are a newsletter devoted in the expertise of healthy living… not witty humor, sorry 🙂


3 Responses to “H2Oh, no!”

  1. Sue Says:

    In the Ktea course it sounds like your saying you don’t have to boil all the water if you use bottled water
    or quick cool method. I have done this for a couple of batches and bought name brand spring water. I boiled about a qt of it and then made the tea in that qt. added it to the balance of the water and added the scoby. Is this wrong to do? Is the tea ok to drink? I didn’t boil all of it.

  2. ditsdawglb Says:

    Hey, I’m new at this so go easy on me. I am going to make this Kombucha stuff. Since I bake I have a starter that I have had for years. Can I do this with the “starter” for the Kombucha?

  3. sandy Says:

    Hey, Dave -Great idea, to talk in depth on H2 OHH! thanx!

    We live in a rural area, no farms nearby, with groundwater/extra rainwater, running downhill to a big lake.
    My question is involving our well water.

    I have always ran the water through our water-pitcher-filter first & boiled it before starting the t-tea. We do not use chlorine in our water. Several years ago the water people checked it out (because it was a new house), and pronounced it “safe”. Should it still be ok? what would YOU do? I have no reason to believe it would be bad for brewin’.

    We live away from town, and I brew alot, so not real feasible to be running for distilled frequently.

    Thanks for everything!

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