With probiotic-packed beverages popping up everywhere, here’s what you need to know about this fizzy, fermented tea elixir.
What is kombucha?
Pronounced “kom-BOO-cha” it is a fermented tea drink. The tea is believed to be dated back 2,000 years to ancient China, where it was regularly consumed to remedy inflammatory ailments such as arthritis. More recently, enthusiasts believe komucha boosts the immune system, aids in digestion and detoxifies.
What does it taste like?
It’s earthy, slightly sour and effervescent. To give kombucha more flavor, natural produce, herbs and spices are added to the mix. You may even find the addition of chia seeds to enhance the drinks texture and add more nutrients.
How’s it made?
To make kombucha, sweet tea is mixed with cultured bacteria and yeast often called SCOBY (symbiotic culture of bacteria and yeast) which causes fermentation to happen. Through the raw fermentation process kombucha transforms into a tangy, naturally carbonated drink that is packed with probiotics, live enzymes and antioxidants.
Does kombucha contain alcohol?
Finished kombucha contains a minimal amount of alcohol (usually less than 0.5%) which classifies it as a non-alcoholic beverage. During fermentation, the yeast and bacteria work in symbiosis, so as the yeast produces ethanol, the bacteria converts that ethanol into acid.
Are there health benefits?
If you’re looking to add more probiotics into your diet, kombucha offers a healthy and functional option that is generally low in sugar and calories. Probiotics are the tiny microoganisms similar to the “good bacteria” naturally found in our intestines.
Where do I find it?