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Kombucha is at the world’s top of the list of fermented food and drinks …
We’re in love with KOMBUCHA, it’s slightly sweet, slightly sour and fizzy. The traditional ferment that’s easy for a beginning fermenter and nourishing that fermented veterans keep a batch brewing at all times.
Let’s start at the very beginning …. But what is it? And how do you get started using it? Can you even make it in your own home?
1. WHAT IS KOMBUCHA?
Kombucha is a widely known powerhouse of NATURAL PROBIOTIC beverage, with live enzymes and probiotics used in various cultures for thousands of years.
Kombucha is an ancient Asian drink that has been used for centuries as a health tonic. It is often referred to as “mushroom tea” even though it has no mushrooms in it. Rather, it describes the appearance of the tea as it goes through a fermentation process and “blooms.” In fact, in China, it was known as the”Immortal Health Elixir.” No matter where it’s from, it’s one of the best ferments for beginners!
Kombucha is made with tea, water, a whole sweetener, finished kombucha and a SCOBY (the mother culture; a Symbiotic Colony of Bacteria and Yeasts), it’s both sweet and sour. Through the miracle of fermentation, sweet tea becomes a beverage that’s loaded with:
- Antioxidants
- B Vitamins
- Enzymes
- Probiotics
- Beneficial Acids, like acetic acid and glucuronic acid
It’s also natural fizzy, thanks to the carbon dioxide the bacteria and yeasts let off as they “eat” the sweetener. Because these little guys need food in order to turn sweet tea into kombucha, the sweetener is absolutely necessary.
However, don’t worry … Kombucha has very little (if any) sugar left once it’s finished brewing. The longer it ferments, the sourer (less sweet) it becomes.
2. WHY DRINK KOMBUCHA
Kombucha is a type of probiotic drink, that is, one which contains healthy bacteria. Many people have become aware of the fact that there are both harmful and healthy bacteria in the body, particularly in the digestive tract. With the growing concern in the East and West about the over-prescribing of antibiotics, which kill both harmful and healthy bacteria alike, there has been an increasing interest in fermented foods, including kombucha, to restore balance to the gut.
Click here to get your << natural probiotics KOMBUCHA drinks >> to kick-start your detoxification, weight loss, immune boosting, skin rejuvenation and more!
3. WHAT ARE THE BENEFITS OF KOMBUCHA?
Kombucha tastes delicious, it is also a traditional superfood with the health benefits like:
Improving digestion- repopulating the gut with healthy bacteria and yeasts
- strengthening the immune system
- reducing oxidative stress on cells
- improving liver detox
- preventing constipation
- improving mental health, thanks to its concentration of B vitamins and gut-healing abilities
- satisfying cravings for carbonated beverages
Improving digestion
Learn more:
<< The Health Benefits of Kombucha >>
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4. SHOULD I BUY COMMERCIAL KOMBUCHA?
You can buy ready-made kombucha, but it will not have the same active cultures as kombucha that you make at home. It will also be far more expensive than making it yourself with just a few simple ingredients.
5. HOW CAN I MAKE KOMBUCHA AT HOME?
You will need a kombucha starter, the active bacteria. However, you should only buy from a reputable company whose name you recognize, as there has been a great deal of quality-control issues with contaminated starters.
Once you add the starter to your tea mixture, you need to keep the tea in a cool place free from contaminants.
6. MAKING A PROPER CUP OF TEA FOR YOUR KOMBUCHA
The success of your kombucha will depend on making a proper pot of tea and keeping all your containers and utensils very clean. Starting with high-quality ingredients will lead to a high-quality result.
The flavour will depend on what type of tea you used to start with, green versus black, for example, and how long you let the tea steep before you remove the tea leaves. Don’t use decaf or tea bags, as they are processed with chemicals.
Let the tea cool until it’s about 90 to 100 degrees F. Any hotter than that, and it can kill off the bacteria in the starter, and kill the yeast that is to be used for fermentation.
Don’t skimp on the sugar in your recipe that comes with your starter kit. Sugar is food (so-called prebiotics) for yeast and bacteria, and won’t cause you to pack on the pounds.
Once it is fermented and ready to drink (about 10 to 14 days), you can add flavour to it, such as orange, mango, pineapple, etc, and drink it whenever you wish for a quick pick me up.
7. JOURNAL YOUR THOUGHTS
Now that you know a bit more about kombucha, how do you think it can help your health and that of your family?
Do you or any family members suffer from digestive issues? In what ways might kombucha help them?
Do you or a family member suffer from an autoimmune disorder? In what way do you think kombucha could help?
What drinks do you usually enjoy each day? Can you swap one or more of them with the healthy natural probiotic kombucha?
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To Your Health, Longevity & Vitality,
Jesslyn Lim
Holistic Health Coach | Culinary Nutrition Instructor
Essential Oils Specialist & Aromatherapist
