Super delicious and secret receipt for Durga Kombucha by Shambhavi Maa

Want to know a secret? Well there is no secrets when it comes to my health tips and receipts. This receipt I invented by accident. Now it is my favourite drink and usually when I make it, all the bottles are quickly gone to my friends, yoga students and even random people asking for it. I think it would be a great business too. Just wait one day…

But the secret is in including of the drink. Because I use one of my favourite flower there. Can you use flower in kombucha? Usually no, but this one has special properties. And the flower is hibiscus, Gudhal (in hindi) or china rose. I will tell you more about this special drink now.

1. What is kombucha? Well, that is much old drink coming from ancient times. Usually it is referred as Volga mushroom so it is actually a mushroom that makes the drink. The mushroom is fermenting the sugared tea as a health drink.

I got my first mushroom seven years ago and since that I have been doing kombucha at home more or less often. Sometimes four years every week. The trick is that you usually get the mushroom from someone. It is a culture around that drink. Of course, nowadays you can find easily starter kits from eco shops at least here in Finland.

Why to drink kombucha? What are the benefits?

Well yes and no there are benefits and no there are no benefits. You can believe what you want. I drink because of the taste. I dont like alcohol or lemonade so I can drink kombucha.

These benefits have been told in some health articles. https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea#antioxidants

• it contains probiots which is good for your belly bacteria and getting rid of toxins
• Kombucha also contains antioxidants, can kill harmful bacteria, and may help fight several diseases.
• Kombucha may benefit liver health
• kombucha may reduce heart disease risk
• Kombucha may help in type 2 diabetes
• It may fight against harmful bacteria

And so on. Some of my friends are telling don´t believe anything of this. So I tell you, just try and don´t get upset about everything. If you have some health issues, you can talk your doctor first.

2. What is hibiscus?

The hibiscus flower is quite usual indoor plant here in Northern hemisphere, almost all older people recognize it and grow it at home. Most of the people don´t know that you can actually eat the flower and very ofter people don´t know that china rose is same plant as hibiscus. Warmer countries you can find hibiscus growing everywhere on big bushes.

Where can you find hibiscus? Of course if you have hibiscus at home, you can collect all flowers and use them in making this kombucha drink. But don´t worry, these dried flowers are also sold in some ethnic markets. Here in Helsinki I found from India market (Hakaniemi). Maybe it is possible to order online too.

Hibiscus health benefits:

• contains antioxidants.
• lowers blood pressure.
• lowers blood fat levels.
• good for liver health.
• helps in weight loss.
• Anticancer effects.
• Antibacterial properties.
• Flavorful and easy to prepare.

But why I call it Durga flower?

When I got my hibiscus tree at home from neighbor, my guru happened to be in my home with his family. He told me this is Durga flower. I was much surprised. It is my favourite flower and somehow has attracted me for several years. Hibiscus has much importance for being sacred flower in many pujas. Usually it is offered for Kali, Ganesha and Durga. So it is good flower with spiritual meaning and it can be offered and used in sacred offerings.

For those who has migraine, it can be used as a painkiller tea

How to make hibiscus kombucha?

You need:

• big glass pot (min 1 liter)carefully cleaned! (I put in oven for killing all gems in 50 degrees for 30 minutes)
• Sugar. white is ok, brown sugar works also Other I have not tried. Amount of 0,75-1 dl /litre of kombucha. With time you will find the perfect amount for your kombucha.
• Hibiscus flower/flowers. If you use dried ones, put 1 tsp/litre approximately. Living flowers I think 1-2 is enough
• scoby/Volga mushroom
• Usually kombucha needs tannic acid to start fermenting, like black tea or green tea. And hibiscus is the flower that has the tannin quality! So don´t try with other flowers.

Notes:

• sugar will be vanished from the ready drink. So do not worry about calories or sugar. Also sugar is needed in fermenting process so do not save it in the name of sugar free attitutude.
• Some alcohol might be coming in fermented drink. IT is small amount, but if you hav allergies or kids around, please check the ready drink with your mouth
• Scoby or the mushroom baby will make another scoby while fermenting the drink. That is how the kombucha scoby can be spread easily from one to another. Save the extras for later use or give to a friend.
• Don’t touch the scoby with metal instruments or much plastic. Glass and wood are ok. Also extra scobys please put in glass jar etc. Kombucha scoby loves clean surroundings. So keep everything clean: tools, your hands, the pot where you prepare the drink
• If you want to keep break between preparing new drink, you can put the scoby in fridge inside a glass pot and add some ready kombucha drink with it so it keeps alive.

Preparing the drink:

1. Boil hot water as you want and add hibiscus
2. add sugar and mix well
3. Let is cool down (good option is to make this tea drink in the evening and let it cool down during the night)
4. Put the scoby in the liquid and put breathing cloth or kitchen paper/napkin on top to avoid moist/dust/small animals from entering the drink. Don´t put anything which could make the drink stand without air. (once I put plastic wrap and put holes with fork – did not work out – the drink was full of banana flies after 1 week. FULL!)
5. Put the drink somewhere warm and dark. I use our closet above the fridge.
6. Preparing takes 1-2 weeks. The surface will get extra scoby on top so don’t be scared about extras on top. Only if there is growing some mold or hairy things it will be not ok. Outlook of new scoby can be anything. Usually everyone has unique outlook.
7. After one week taste the drink. If it tastes sugary, let it stay for longer. You can taste with a straw every now and then. When the taste feels perfect for you, you can stop fermenting.
8. Take the scoby (x2) out of the jar with clean hands (I use vinegar for my hands before putting them inside the drink)
9. Pour the drink inside bottles using filter (so if there is parts of scoby swimming inside the jar – not dangerous but might taste funky when swallowing).
10. In this point, if you want to add some extras like ginger or lemon – please do so (but not before).
11. Keep the bottles in room temperature for 1-2 days. Taste a little. And if the taste is perfect, put inside the fridge. If you keep them on the table, fermenting process will continue. It will make the drink more bitter (maybe better for some taste)

Bon appetit!

If you have further questions or feedback, please drop me a message!