What is Kombucha?
Kombucha is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its amazing health benefits.
Kombucha has been originated from China where it is also known as a traditional drink. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany.
Kombucha drink is made with SCOBY by fermenting Green or Black tea for several days.
What is SCOBY?
SCOBY is the commonly used acronym for "symbiotic culture of bacteria and yeast", and is formed after the completion of a unique symbiotic fermentation process of lactic acid bacteria, acetic acid bacteria, and yeast to form several sour foods and beverages such as kombucha and kimchi.
What is SCOBY made of?
The dish-like structure of the SCOBY is comprised mostly of a type of insoluble fiber known as cellulose. It also hosts a variety of yeast and bacteria species that aid the fermentation process. It is from orange to brown in colour.
What does SCOBY tastes like?
The texture of a SCOBY is like a soft, chewy gummy bear. Kombucha SCOBYs have a mild taste, taking on a hint of the kombucha flavor.
What are the benefits of Kombucha ?
- Kombucha is a Potential Source of Probiotics.
- Kombucha Contains Antioxidants.
- Like the polyphenols in tea, acetic acid in Kombucha is able to kill many potentially harmful microorganisms.
- Kombucha May Reduce Heart Disease Risk.
- Kombucha May Help Manage Type 2 Diabetes.
- Kombucha is said to have properties which help in reducing weight.
- Kombucha improves gut health and digestion.
- It also helps to cure different skin allergies.
- Fermented drinks are great for skin and hair health.
How can I make Kombucha?
You can easily make Kombucha at home if you have the SCOBY.
- Bring 1 liters of water to a boil in a clean pot. Remove from heat and dissolve 4 tablespoon of white sugar into it.
- Add a tablespoon of green or black tea and allow it to steep while the water cools to room temperature (a few hours).
- Bring the mixture to the cool-down phase and then add the SCOBY along with the leftover Kombucha into the jar then cover with a few layers of the tightly woven cloth and secure with a rubber band.
- Set the jar(s) somewhere dark, still, and at room temperature and ferment it for 5-7 days in Summer, and in Winter it takes 8-10 days.
- Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s)). The rest can move into the second and final fermentation.
Kombucha can cause side effects like bloating, nausea, intestinal cramping, and constipation, especially when first started. These side effects usually stop with continued use.
Allergy Advice: Individuals with histamine intolerance should exercise caution before consuming Kombucha. Start with just a sip to see if it suits you. If no symptoms surface, it is safe for you, but if you see a symptom onset, stop consuming the product and consult your doctor.