Kombucha is a fermented, lightly fizzing sweetened black or green tea drink.
Originated in the far east, probably China and has been consumed there for at least two thousand years.
According to one of the stories, Kombucha has been brought to Japan by a Korean doctor called Dr Kombu in 414 AD.
Japan’s ancient warriors believed that carrying it in their wineskins gave them energy in battle.
Kombucha is a slightly sour, slightly fizzy drink that contains vitamins, antioxidants, glucuronic acid, probiotics and antibacterial agents.
- Bacteria contained in kombucha beverages belong to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces.
- Kombucha beverage is a source of bioactive components, such as polyphenols and glucuronic acid.
The beneficial outcomes of kombucha consumption are attributed to the synergistic effect between these components, making it a drink with potential beneficial health properties.
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. Probably not the most appealing look, but this is an amazing living organism.
The bacteria and yeast in the SCOBY eat most of the sugar during the fermentation process; this results in a kombucha drink.
- kombucha consumption can protect against the development of cardiovascular diseases. Mainly due to its polyphenol content that inhibits the oxidation of LDL, regulates cholesterol metabolism, and prevents high blood pressure by promoting smooth muscle relaxation.
- Fermented foods & drinks are a natural source of probiotics.
Kombucha is very easy to make (takes 5 minutes!)
Add it to your diet as a source of good bacteria and healthy nutrients.
Probiotics are friendly bacteria that have been discovered by science more than 100 years ago.
Today, new research even suggests that probiotics may influence our genes.
You can enjoy the probiotics benefits through Diet & Supplements
When you take probiotics supplements, you consume a massive amount of bacteria at once, and this is a good option when there is a health condition that requires probiotics support.
You can consume probiotics by eating fermented foods.
This option is the easiest for the maintenance of a beneficial bacteria environment in the gut.
Consume more foods that naturally contain probiotics:
HOW TO MAKE KOMBUCHA?
Kombucha recipe- fermented tea recipe
Prep Time 5 minutes
Total Time 21 days
- 4 Green tea (bags)/ / 2 spoons of green tea (leaves)
- 1 litre boiling water
- 1/4 cup Natural unrefined cane sugar
- a large and sterilized glass jar- big enough to contain all the liquid.
- Make a tea with 1 litre of hot water, 1/4 cup of sugar & 4 green tea bags in a sterilized glass jar.
- Cool the mixture to the room temperature.
- Remove the tea bags or the tea leaves and add the SCOBY.
- Cover the jar with a breathing towel and a rubber band and store at room temperature to ferment.
- Wait for three weeks!
- After three weeks strain the mixture into a sterilized bottle, you can add flavourings to the drink by adding sliced Ginger for example (or any other flavour that you like Rose petals, Lavender, Strawberries).
Use only glass or plastic materials and not any metal in the process of brewing!
Enjoy your Kombucha drink!