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Medicinal Green Papaya Leaf Kombucha

Papaya Kombucha

As a dedicated health coach fermenting and foraging for food medicine is part of everyday life for me. I am always looking to my garden for what I can access as food medicine. Both my maternal and paternal grandmothers swore by papaya for good digestion (we grew up calling it pawpaw). In fact my paternal grandmother used to swallow a spoon full of papaya seeds regularly to get even more goodness from the power packed papaya pips. I’ve taken to adopting this and have even fermented papaya seeds! Check out www.pubmed.com if you’d like more researched information on the health benefits of papaya seeds. The facts in this article in particular offer solid evidence of the health benefits of these seeds, let alone the tea. 

Please remember this tea is a double whammy of digestive goodness and is to be treated as the medicinal elixir that it is. Papaya leaf tea has astounding health benefits. The following extract is from a peer reviewed article published in 2010 on good old www.pubmed.com 

Since Carica papaya leaf extract can mediate a Th1 type shift in human immune system, our results suggest that the CP leaf extract may potentially provide the means for the treatment and prevention of selected human diseases such as cancer, various allergic disorders, and may also serve as immunoadjuvant for vaccine therapy.

The trick is, papaya leaf tea is difficult to preserve beyond 3 days, so a great way to do just that is to make kombucha out of it. The recipe is exactly the same as that for standard first ferment kombucha except you substitute papaya leaf tea for green/black tea.

Green Papaya Leaf Tea
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Prep Time
2 min
Cook Time
30 min
Prep Time
2 min
Cook Time
30 min
Ingredients
  1. 3 organic papaya leaves the size of a dinner plate
  2. 1 litre water
  3. 1/4 cup organic raw sugar
  4. 1 SCOBY
  5. 1/2 - 1 cup pure kombucha tea
Instructions
  1. Wash and chop leaves
  2. Pour water into large saucepan and add all ingredients
  3. Boil for about 30 minutes until reduced by at least half.
  4. Add sugar and stir.
  5. Strain and cool.
  6. Pour into large glass jar leaving about a quarter of the size of the jar free for the kombucha to breathe.
  7. Cover with a clean cotton cloth and secure with rubber bands.
  8. Leave to sit for 5 - 15 days depending on temperature and environment.
  9. Do a taste test by popping a straw into the tank without disturbing the SCOBY too much and if if doesn't taste too tart or too sweet then it has reached a point of bottling.
Notes
  1. Second fermentation will make this very fizzy.
  2. So it's up to you whether you want to enjoy it as a flat drink or a fizzy one.
  3. Best to start in small doses.
  4. No more than 30mil per day for 7 days and pay attention to how your body receives it.
  5. Gradually increase to a cup a day for 30 days for chronic conditions.
  6. Keep a journal on reactions/responses.
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Follow my recipe for making papaya leaf tea and then follow these instructions for making first ferment kombucha in the tropics. Remember this is a double whammy of digestive goodness and should be taken in medicinal doses, not happy hour chugs. 

 

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