Kombucha: A Brief Introduction
Kombucha is a popular and healthy drink that has been around for centuries. It is made by fermenting tea using a “symbiotic culture of bacteria and yeast” (SCOBY) and contains a variety of bioactive components that work together to provide potential health benefits. Originating in the Far East, probably in China. It is a lightly fizzing sweetened black or green tea that is known for its slightly sour taste.
History of Kombucha
According to one story, Kombucha was brought to Japan by a Korean doctor named Dr. Kombu in 414 AD. Japan’s ancient warriors believed that carrying it in their wineskins gave them energy in battle. Over the years, kombucha has become a popular drink in many parts of the world.
Kombuchab active ingridents
Kombucha is a source of bioactive components, such as polyphenols and glucuronic acid. The bacteria in kombucha beverages belong to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces. These components work together to create a drink with potential health benefits.
How Kombucha is Made
Kombucha is produced by fermenting tea using a “symbiotic culture of bacteria and yeast” (SCOBY). The SCOBY is slippery, rubbery, and brown with stringy bits. The bacteria and yeast in the SCOBY eat most of the sugar during the fermentation process, resulting in a kombucha drink.
Taste and Health Benefits
Kombucha has a slightly sour, slightly fizzy taste and contains vitamins, antioxidants, glucuronic acid, probiotics, and antibacterial agents. The synergistic effect between these components makes it a drink with potential health benefits.
Health Benefits of Kombucha:
Kombucha consumption may protect against the development of cardiovascular diseases, thanks to its polyphenol content that inhibits the oxidation of LDL, regulates cholesterol metabolism, and promotes smooth muscle relaxation, which helps prevent high blood pressure.
Fermented foods and drinks, such as kombucha, are a natural source of probiotics, which can improve gut health and boost the immune system.
The Benefits of Probiotics and How to Get Them
Kombucha is a quick and easy source of good bacteria and nutrients. Probiotics have been known for over 100 years and new research suggests they can impact our genes. Enjoy probiotics through diet and supplements, with supplements being a good option for specific health conditions. Eating fermented foods is the easiest way to maintain a healthy gut environment. Foods like yogurt, kefir, kombucha, sauerkraut, kimchi, tempeh, and pickles naturally contain probiotics.
Recipe: How to Make Kombucha
Prep Time: 5 minutes
Total Time: 21 days
4 green tea bags or 2 tablespoons of green tea leaves
1 liter boiling water
1/4 cup natural unrefined cane sugar
1 large, sterilized glass jar
Brew 4 green tea bags or 2 tablespoons of green tea leaves in 1 liter of boiling water in a sterilized glass jar.
Add 1/4 cup of natural unrefined cane sugar to the tea and stir until completely dissolved.
Let the mixture cool to room temperature.
Remove the tea bags or leaves and add a SCOBY (symbiotic culture of bacteria and yeast).
Cover the jar with a breathable towel and secure with a rubber band.
Let the mixture ferment for 3 weeks at room temperature.
After 3 weeks, strain the mixture into a sterilized bottle.
Add flavorings to the drink, such as sliced ginger, rose petals, lavender, or strawberries, if desired.
Store in the refrigerator and enjoy your homemade kombucha!
Use only glass or plastic materials and avoid any metal during the brewing process.
The SCOBY can be purchased online or from a friend who brews kombucha.