Kombucha is a fermented drink made from sweetened tea and a live culture known as 'SCOBY' (Symbiotic Culture of Bacteria and Yeasts) that becomes a delicious alternative to other carbonated beverages such as lemonade. It is largely classified as a functional beverage, meaning that it is a non-alcoholic drink that contains vitamins, amino acids or other nutrients.
Originating in Northeast China (and historically referred to as Manchuria) around 220 B.C, Kombucha is renowned for its healing properties, including probiotic benefits that encourage gut bacteria diversity and aid digestion. Despite a slight dip in international popularity during WWII as a result of tea and sugar supply shortages, Kombucha saw sales surge following a 1960s study conducted in Switzerland that compared its 'powers' to that of yoghurt.
We'll be discussing how Kombucha is made, some of the incredible benefits of this drink and how to spice up your own Kombucha with a whole host of flavour recommendations!
Kombucha is made using sweetened green or black tea and SCOBY, a pancake-shaped disc of live cultures, that is added to the sweetened tea and left for 1-3 weeks at room temperature to ferment. The fermentation process allows the bacteria and yeasts to multiply and convert the sugar into 'ethanol' and acetic acid, which contributes to the sourness in the taste. The tea mixture is then decanted into airtight bottles and left for a further 1-2 weeks to contain released CO2 and encourage carbonation.
Check out our Kombucha recipe to have a go at making your own!
Kombucha is packed with probiotics, antioxidants and vitamins. Follow this step by step guide on...