December 05, 2016
The Mighty Booch: Our 3 Favourite Digestive Kombucha Blends

In case you haven't already heard of it / you've been living under a rock / whatever (sorry, but y u do dis?!), kombucha is the wonder drink of digestive tonics.

Kombucha is a fermented drink of sweetened black or green tea. Handmade, and using a unique fermentation recipe, Kombucha has been around since the 1800's, with origins in Asia (predominantly in China). Known as the "champagne of the gods', the elixir has a wide range of health benefits. It is said to be helpful in the treatment and management of joint care, detoxification, digestion, gut health, and the immune system.

While you can buy kombucha just about anywhere these days, making your own is super fun and surprisingly easy.
Once your batch has fermented nicely, you can add flavourings; fruits, juices, extracts, herbs, spices, and even other teas. Simply pour all but at least about 1 cup of your kombucha into a bottle with air-tight closure, scoby removed, and then flavour your second ferment.

While the flavour options are #totes endless, here are my 3 absolute fave kombucha blends for digestion:

1.  L E M O N G R A S S   &   G I N G E R.

This combo always reminds me of summer for some reason - it's beautifully refreshing, but boasts some digestive superpowers too!

You'll need:

  • your second ferment
  • 0.5 - 1 tablespoon of fresh or dried lemongrass
  • 0.5 - 1 tablespoon of fresh or dried ginger

Why ginger?
Ginger is a digestive stimulant and carminative, as well as an anti-inflammatory. This means it's great for preventing and easing nausea, indigestion, colic, bloating, IBS, food allergies / sensitivities, and more.

2.  C H A M O M I L E   &   S T R A W B E R R Y.

Chamomile is one of my favourite medicinal herbs, so it's really no surprise that this blend is such a hit with me - and my tummy. The strawberry addition boosts deliciousness, and packs a nice vitamin C punch!

You'll need:

  • your second ferment
  • 1 chamomile teabag, or 1-2 teaspoons of loose-leaf herb steeped in just enough boiling water to cover, and then allowed to cool
  • a small handful of fresh or frozen strawberries

Why chamomile?
Chamomile is an age-old herb for inflammation, nausea, colic, and nervous conditions. It not only aids digestion, but is also an anti-inflammatory and anti-spasmodic, so great for IBS-type symptoms. Chamomile is probably most famous, though, for it's beautifully relaxing properties - it helps to reduce stress and anxiety, and is helpful in combating insomnia.

3.  R O S E   &   R A S P B E R R Y.

I've always adored the flavour of both rose and raspberry, so this matching was basically bound to happen. And the best bit? It's packed full of goodness!

You'll need:

  • your second ferment
  • a small handful of dried rosebuds steeped in just enough boiling water to cover, and then allowed to cool
  • a small handful of fresh or frozen raspberries

    Why rose?
    Rose is a beautiful herb with many benefits - including improved digestion. It helps to boost bile flow, allowing us to digest more easily, but it also helps to balance gut bacteria, improving overall gut health. Added bonus: rose is an incredible source of vitamin C and antioxidants, helping to keep our bodies equipped against illness.

     

    What are your favourite kombucha flavour combinations?

     

    References: The Ultimate Herbal Compendium' by K Bone, Herb Wisdom, Healthy Focus.

     

    Emily Bathgate

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