The Kombucha is a fermented drink known to man for more than 2000 years, appreciated for its healing effects and attractive taste. Today, it has become a trend in America and some European countries as a refreshing and alternative drink to include in the diet.
This popular drink has probiotic properties and various health benefits.
What is kombucha?
Originated as a blend of black tea, kombucha mushroom and yeast cultures, kombucha is a fermented drink with a gelatinous texture that prevents the growth of harmful microorganisms in the body.
To become the drink that has become popular, it is necessary to leave it to ferment for approximately 14 days, resulting in a drink with bubbles and a tangy but pleasant touch. There are variations of its flavors, depending on the natural fruits added after fermentation.
Some people may find it unconventional to drink a drink that comes from a mushroom, but despite being commonly known that way, the kombucha mushroom is not a true mushroom. It actually comes from a colony of aquatic bacteria that come together to make gelatin, known as SCOBY.
The fermentation process is similar to that of kefir, which also comes from this family of bacteria. Many people prefer to buy the kombucha mushroom to prepare the drink themselves.
SCOBY, from Symbiotic Culture of Bacteria and Yeasts, is a symbiotic culture of bacteria and yeasts. These components are transformed into healthy liquid for the body with a bubbly sensation. It is becoming more and more popular to use this type of culture to make probiotic foods, so it is easy to find in supermarkets.
Healthy components of kombucha
Kombucha drink has health benefits due to the variety of nutritional components such as:
- Vitamin C, D, E and those belonging to group B
- Folic acid
- Minerals such as iron, zinc, potassium, copper, calcium, magnesium, fluoride
- Acetic acid
- Lactic acid
- Carbonic acid
- Enzymes such as sucrase, catalase, protease, and clotting enzymes
All these components make kombucha a healthy option to refresh yourself but, like any probiotic, the final product will be excellent because its creation process was under optimal hygienic conditions.
Properties of kombucha tea
In 2014 an investigation was carried out, later published by the journal Comprehensive Reviews in Food Science and Food Safety, which revealed the positive properties of the drink in people:
Natural detox for the body
Due to its high content of glucuronic acid, kombucha tea helps detoxify and release toxins through urine.
Lowers blood pressure
In addition, kombucha tea balances cholesterol and helps maintain optimal blood pressure.
Relieves joint pain
Kombucha has anti-inflammatory properties that help relieve arthritis pain.
Regulates intestinal activity
Precisely because of its probiotic condition, Kombucha stimulates intestinal microorganisms and allows its activity to remain regulated.
Other properties that people’s love for their intake increases day by day is that kombucha tea is low in sugar.
How is kombucha prepared?
Find the Kombucha drink requires few steps, but be careful at all times so that the final result is suitable for human consumption. To prepare kombucha tea at home, you will need a tea base of any flavor, but the most common are black and green.
The following recipe is for 2 liters.
- 2 liters of mineral water
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeasts)
- 6 tea bags (depending on flavor preference)
- ½ cup of sugar
- 1 cup of SCOBY’s stored liquid
- 1 fabric that allows the liquid to breathe, but without holes so that insects do not enter
- 1 tie or something to seal the jar
- 1 glass container
First the tea is prepared with hot water and the respective sachets of its content to remove the liquid. While the tea is being prepared, add the sugar and stir until it dissolves. Then it is allowed to cool.
The second part consists of adding the liquid tea together with the kombucha mushroom liquid to the glass container, since it will serve to activate bacteria and yeast. The SCOBY is placed in the same container. It is normal for it to remain floating. Let rest.
The third step requires care so that the kombucha does not spoil. With the clean cloth, the opening of the container is covered and fixed with a tape, so that there is no opportunity for any external agent to enter the liquid.
Let it rest for two weeks at room temperature of maximum 20ºC, taking care that no sunlight falls directly on the container. The last step is to remove the kombucha mushroom with a plastic spoon, since metal ones can alter the flavor; and filter the liquid in case there are solid traces of the fungus. From now on, it can be stored in the fridge for about four days and is ready to drink.
It is normal for a new SCOBY to form adhering to the surface of the container. It is advisable to taste the tea during the two weeks of fermentation to find out what its pleasant effervescence point is, and verify that it does not have a vinegary taste at the end.
It is optional to add aromatic herbs or fruits to flavor the drink. This extra process requires hermetically sealed and kept out of the heat for 4 more days.
Depending on the fruit used, the drink can generate a lot of gas, so it is best to uncover the bottle every 35 hours to prevent the container from exploding. SCOBY can be stored with a little of the liquid, to keep it better and act as an activator for bacteria the next time you want to brew tea.
Also learn about spelled cereal.