Ginseng Kombucha – A Perfect Combination
Ginseng and Kombucha – Two Universal Foods Harmoniously Combined for Body and Soul
The worldwide popular natural food Kombucha and the world-famous Ginseng harmonize in taste and their essential characteristics, and may be perfectly combined. In Asia, both have been appreciated and enjoyed for thousands of years.
For this reason, we also offer an exclusive Ginseng Kombucha scoby in our online shop. This Kombucha tea fungus was cultivated in tea from certified organic farming and finally mixed with Ginseng root. It is in particular suitable for further cultures with Ginseng because it was trained for years to make use of this extra ingredient.
All our Ginseng-Kombucha Full Packages feature 10 g of organic Ginseng root additionally. If needed, more organic Ginseng is easily available in our online shop, your health food store or pharmacy next door.
How to get a special Ginseng-Kombucha Drink:
- Prepare a regular Kombucha drink just as described on our Kombucha preparation page where you find lots of tips and tricks. The classical basic Kombucha recipe is just complemented with Ginseng.
- In addition to the tea, add dried ginseng (powdered or in pieces) into the boiling water.
- Let it steep for about 15-20 minutes, then remove the Ginseng as well as the tea. The majority of the ingredients will have dissolved in the water. (The Ginseng root itself would float on top amongst the Kombucha culture thus complicating the formation of a new scoby. So please remove the Ginseng together with the tea.)
- The usual daily amount is 1 g of Ginseng. Just bring this into line with the amount of Kombucha you daily want to drink.
- Your daily amount of Kombucha is 300 ml: You add 1 g of Ginseng per 300 ml Kombucha tea into the boiling water. If you do 3 liters of tea (because your fermentation container holds that much), you may add 10 g of Ginseng.
- Your daily amount of Kombucha is 500 ml: You add 1 g of Ginseng per 500 ml Kombucha tea into the boiling water. If you do 4 liters of tea (because your fermentation container holds that much), you may add 8 g of Ginseng.
General Facts about the Ginseng Root
For thousands of years, the Ginseng root has been a symbol of health and long life throughout all Asia. It bears central importance for the Chinese food philosophy and medicine alike.
Already more than 2,000 years ago, it had an outstanding position in China. Ginseng was ascribed a generally positive and vitalizing effect just like Kombucha.
Compared, Ginseng also contains a natural and highly complex combination of many different ingredients. These include in particular ginsenosides whereof 20 have been attested so far and do only occur in Ginseng.
In addition, there are various other essential ingredients. Here to mention are the vitamins of the B group (B1, B2, B6, B12, and folic acid), vitamin C, E and H, amino acids, minerals, and furthermore, trace elements such as germanium, selenium, potassium, magnesium, fluorine, phosphorus, iron, and zinc.
Use of Ginseng
- On the one hand, you can either have Ginseng preparations or pure dried roots (powdered or in pieces, like our organic ginseng root), on the other hand, you might prepare a Ginseng Kombucha tea as suggested on this page.
- It is best to take Ginseng in form of a treatment plan to fully enjoy the effects: The plan is to take Ginseng for at least 3 months with a break of the same length in turn so that your body will not get used to the ingredients too much. Nonetheless, some people take Ginseng every day and are also very contented.
- If you go for a Ginseng plan, you can easily switch back your Kombucha drink to a no Ginseng culture medium afterwards.
Note: All information and tips on our website have been selected and verified by us with great care. Nevertheless, we cannot guarantee for the currency, completeness and validity of the given data. We assume no liability for any damage and or accidents.
When following our recommendations, tips, and notes, please also use your own personal judgment and experience in the proper and safe handling of food.