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What Is Cannabis Kombucha And How To Make It
Kombucha is a brew with a whole lot of health-giving properties. Tossing cannabis into the mix only makes it more effective and potent. Find out how to make your own cannabis kombucha in 5 easy steps!
Kombucha is a sweetened, fermented tea that originated in the Far East over 2,000 years ago. The brew features large amounts of beneficial bacteria (probiotics), along with B vitamins and enzymes. This health elixir can be brewed with a large amount of beneficial herbs, so it only makes sense to infuse one of the most powerful herbs available to us; enter cannabis.
Cannabis is known for the many health-boosting compounds that it contains, including hundreds of cannabinoids and terpenes that have been shown to reduce inflammation, ease pain, and enhance various physiological processes within the body via the endocannabinoid system.
Let’s look into what makes kombucha so healthy and why it is so worthwhile to whip up a batch. Then, let’s explore how to bring it to the next level with cannabis.
WHAT IS KOMBUCHA?
Kombucha is primarily made using black tea and a source of sugar, such as cane sugar or honey. The sugar and tea are used as food for probiotic bacteria that are inserted into the tea in the form of a “SCOBY” or symbiotic colony of bacteria and yeast.
During the fermentation process, the kombucha starts to produce all of the goodness it’s being made for, such as probiotics and B vitamins. This process also churns out vinegar and acidic compounds, minute levels of alcohol, and gases that make the drink carbonated.
CONTAINS BENEFICIAL BACTERIA
Kombucha definitely lives up to the hype it has generated, in part attributed to the vast amounts of probiotic bacteria that it contains, including strains such as acetobacter, gluconacetobacter, lactobacillus, and zygosaccharomyces.
These beneficial bacteria may help to promote gut health, a factor of overall health that has been recently revealed to impact the body immensely. Probiotics line the digestive tract and assist in nutrient absorption and also aid the immune system in combating infection.
A SOURCE OF ANTIOXIDANTS
Kombucha is a good source of antioxidants, substances that help to prevent DNA damage caused by free radicals within the body. Free radicals are produced as by products of the cellular process of transforming energy, and are released into the body where they can cause oxidative stress.
Antioxidants work to neutralise free radicals and render them harmless. This process is highly beneficial, as it is believed that free radical damage can eventually lead to conditions such as atherosclerosis and cancer. Kombucha made using green tea is especially full of antioxidants.
Animal research has also identified antioxidants as effective at reducing toxicity within the liver caused by toxic chemicals.
Various compounds within the brew may work effectively to protect the body against certain forms of bad bacteria. Acetic acid, formed within the fermentation process, is capable of killing these harmful would-be invaders.
MAY COMBAT HEART DISEASE RISK
This is perhaps one of the most impressive aspects of kombucha, considering the vast rate of heart disease, a primary cause of death worldwide. Kombucha is able to improve  LDL and HDL cholesterol markers. Additionally, green tea can prevent the oxidation of LDL cholesterol, a possible contributing factor to the health condition.
Kombucha has displayed some anticancer attributes, making it even more of a powerful ally to cannabis, which also has positive effects against the infamous health condition. In vitro studies  have found that kombucha can prevent the proliferation of cancer cells due to potent amount of antioxidants and polyphenols.
WHY CANNABIS IS THE PERFECT ADDITION
Kombucha can be made with an almost endless amount of powerful herbs, mushrooms, and plants. Having said that, cannabis may be the ultimate addition to the brew. Cannabis contains cannabinoids that interact with the body in a very specific manner via the endocannabinoid system.
The plant also contains many terpenes, antioxidants, and minerals that all carry unique and potent health benefits.
MAKING CANNABIS KOMBUCHA
Now that we realise the impressive health benefits of both cannabis and kombucha, it’s time to get this show on the road. Combining the two together is sure to assist with overall health and possible prevention.
WHAT YOU’LL NEED
To begin the brewing process, we’ll first need to obtain the required items and apparatus. The following recipe will yield approximately 10 servings.
- 10 cannabis-infused tea bags or dried leaves and flowers
- 1 cup organic cane sugar
- 4.5 litres distilled or spring water
- 1 cup premade kombucha (from the shop if needed)
- Any other herbs you wish to add
- Several large, sterilised glass jars
- Jar covers
We begin the process by brewing the tea. Take your spring or distilled water and bring it to boil. Next, add your cane sugar into the mix and stir thoroughly until the sugar has dissolved. Then, add your cannabis and other teas or herbs of choice into the mix and steep them in the hot water.
Let the brew cool down to room temperature to create a climate that is not hostile to your SCOBY culture. Pour the brew into your glass jars with around 5cm of space left at the top.
Now, pour an equal amount of the premade kombucha into each jar. Then, add equal amounts of your SCOBY into each jar.
Add the covers to each jar and close them tightly to prevent any external contaminants from entering the space. Place the jars in a relatively warm area of your house, preferably at a temperature around 25°C.
The fermentation process takes around 10 days to reach completion, so some patience is required. The wait is made far easier when remembering what the nourishing end result will be. The flavour of the kombucha can be tested using a clean dropper. The taste should be slightly sweet, yet bitter. If that is the case, then your brew is ready! Pour away!
Kombucha is a fermented sweet tea with a vast array of health benefits. The addition of cannabis turns this superfood into a potent health elixir.