Day 81/365 - On kombucha
I’ve been getting a lot of questions about Kombucha lately, so I wanted to share my own recipe for how to brew kombucha.
Kombucha is the latest health-food trend: a fermented fizzy beverage available in a variety of flavors in your local grocery store (or at least the healthy-minded ones). It’s made by SCOBY (Symbiotic Culture Of Bacteria and Yeast) - which uses black tea and white sugar (there are some varieties that can use green tea and honey) to produce active ferments, which results in a cultured drink.
There is a variety of benefits from consuming cultured/fermented foods and beverages, because the bacteria inoculated in them serve our microbiome. Our intestines harbor more bacteria than the number of cells in our body! Don’t freak out - this is a good thing, because these bacteria help us digest our foods properly, as well as absorb several nutrients, such as vitamin B12. Just like the SCOBY, we have a symbiotic relationship with them. When harmful bacteria get in there, our healthy flora of good bacteria will keep the pathogenic strains out. However, if our flora is already compromised, we are more subjected to illness. By drinking/eating cultured products, or taking probiotics, we help maintain a viable healthy flora and keep out disease.
Anyway, learn how to make your own kombucha at home, to keep from throwing away bottles and your money on the fizzy drinks in the store!
To see how to make your very own delicious kombucha, please see our recipe here!