Since we are more aware of our diet, the market for natural infusions has grown exponentially. Now we can find all kinds of teas, but there is a special one that provides a large number of benefits, its name is Kombucha.
Kombucha is a fermented drink, non-alcoholic, made from tea. Its fermentation is achieved through a culture of beneficial bacteria known as Scoby.
This drink is considered a good source of probiotics that helps boost your immune system, balance your intestinal flora and improve your digestion.
Kombucha: Everything you need to know
Definitely, kombucha is the drink of fashion. The combination of its ingredients, give it probiotic properties that favor different areas of health. The preparation method is very similar to that of homemade yogurt. But, instead of using milk, tea is used as the main ingredient.
What is the composition of kombucha?
Kombucha is a drink that barely contains 30 calories per 100 milliliters, so it can be a great ally for those who want to lose weight.
This drink is prepared with these 4 simple ingredients:
- Sugar (almost entirely consumed during fermentation)
The mixture of these components gives rise to a fermentation process that provides nutrients and probiotics that benefit our body, among them we have:
- essential acids: lactic acid, citric acid, acetic acid, gluconic acid, carbonic acid, glucuronic acid, carbonic acid, tartaric acid.
- natural enzymes: protease, scarase, invertase, amylase and coagulating enzyme.
- vitamins: vitamins C, D, E and K, folic acid and other B vitamins (B1, B2, B3, B6, B12)
- Minerals: sodium, potassium, iron, copper, silicon, aluminum, magnesium, phosphorus and calcium. These may depend on the tea used as the base.
- Probiotics: yeast and polysaccharides.
Kombucha Scoby: What is it and what is it for?
A scoby is a symbiotic concentrate of bacteria and yeast. It has a gelatinous appearance and its function is to activate the fermentation of the kombucha.
Scoby is an abbreviation for Symbiotic Colony Of Bacteria and Yeast and, it is the most common name of this ingredient. But, it goes by other names as well: kombucha culture, tea mushroom, kombucha starter, among others.
The nutritional value of kombucha provides these benefits for our body:
Improves digestive functions
Its high content of probiotics balances the intestinal microbiota. This improves the digestive process, enhancing the correct absorption of vitamins and minerals. In addition, it reduces constipation, prevents the development of diarrhea and combats the symptoms associated with heavy digestions.
Strengthens the immune system
Eating kombucha strengthens our immune response against potential threats from viruses and bacteria. Thanks to its mineral content, it increases the body’s natural defenses, helping to treat and prevent colds, flu and other respiratory diseases typical of climate change.
Acts as a natural cleanser
Kombucha is an incredible source of enzymes and essential acids that help eliminate toxins accumulated in the liver and kidneys. Also, it keeps the body hydrated, offering a diuretic effect to prevent fluid retention and inflammation.
How to prepare the Kombucha?
To drink kombucha you have two options, buy it in the supermarket or make it yourself. If you want to savor it to your liking, I recommend you make it at home. Here is the recipe:
- 24 g (8 bags) of green tea or black tea (you can mix both)
- 4 liters of mineral water
- 1 cup of cane sugar
- 1 scoby
- 1 cup apple cider vinegar or kombucha
Step by Step
- Bring the mineral water to a boil in a pot. When it reaches a boiling point, remove from the heat and add the sugar, stirring until it is completely dissolved.
- Immediately introduce the tea into the sugar water and let sit for about ten minutes to infuse.
- After time, remove the bags or strain if you used leaves.
- Pour the infusion into a glass container, and add some ready-made kombucha. It can be purchased or from some previous preparation. If you don’t have, you can add a little apple cider vinegar. This will help you balance the pH of the drink and also prevent mold from growing on the Scoby.
- Cover the container with a coffee filter or clean cloth that does not let insects in, but allows air to circulate.
- Leave to rest for 10 to 15 days in a dark, cool place where the temperature is between 21° and 27°.
- From day 10 you can try it with a straw to see if it is ready. The less time it ferments, the sweeter its flavor will be. If you’ve already reached your desired flavor, remove the scoby and start enjoying.
How to flavor?
To flavor you can use juice, cinnamon, fresh fruits or herbs. If you do it with juice, add three fingers in a glass container and finish filling it with the Kombucha, let it ferment for another 7 to 10 days.
If you decide to use fruit slices, mint, cinnamon, or other spices, add them to the kombucha and refrigerate.
Are you ready to drink Kombucha?