Why You Need To Make Your Own Nutritious Kombucha Drink!

The health and fitness trends in the market as of late are all about natural, sustainable, and organic. They are now the driving force of the market as each year passes and more consumers are supporting this buzz.

With trends, they are brought to our awareness from social media. Whether that be healthy YouTube videos of “What I eat in a day”, Instagram post about the best clean drink or a Facebook article on a new diet. However, a buzz worthy topic that has been popping out is the Kombucha drink. If you’re starching your head and thinking what in the world is “Kombucha”? You’re not alone.

What is Kombucha and its benefits?

One study conducted in 2021 looked into the benefits of Kombucha defined it as “A low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts)”.

Moreover, according to their findings, Kombucha might aid in the prevention of diseases such as cancer, cardiovascular disease, and neurological disease. In principle, Kombuchas have a beneficial influence on digestion and intestinal microbiota, provide treatment from arthritis, have antibacterial activity, provide relief from haemorrhoids, detoxify the body, have a hepatoprotective effect, decrease sleeplessness, ease migraines, and have a beneficial effect on emotions.

This blob, known as a SCOBY, is an actual living symbiotic colony of bacteria and yeast that may be utilised to ferment fresh kombucha. The fermentation method yields acetic acid (also present in vinegar) as well as numerous other acidic compounds, along with trace amounts of alcohol and gases that allow it to be bubbly.

A huge number of bacteria thrive in the concoction as well. Even though there is little empirical evidence to support kombucha’s probiotic advantages, it does contain numerous kinds of lactic-acid bacteria that may have a probiotic role.

Probiotics feed your intestines with beneficial bacteria. Such bacteria can help with a variety of health issues, including indigestion, inflammation, and even weight loss.

Is it really alcoholic?

Don’t worry as majority of kombucha is advertised as non-alcoholic, which indicates it does not exceed the legal 0.5 percent alcohol by volume (A.B.V.) limit. Thus, something more is classified as an alcoholic drink, for example beer or wine.

How to make your own delicious yet healthy Kombucha

INGREDIENTS

• 15911 ml water
• 237 ml granulated sugar
• 8 bags black tea, green tea, or a combination of these two
• 473 ml kombucha starter tea from a previous batch or store-bought kombucha (unpasteurised, neutral-flavored)
• 1 scoby (crafted or on shopee) for one fermenting jar

INSTRUCTIONS

Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. As it could impact the flavour and weaken the scoby.

1. Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Then, drop in the tea and allow it to steep until the water has cooled.
2. Next, once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea.
3. Pour the mixture into a big glass jar (or divide into two jars, which means you’ll need 2 scobys) and gently slide it into the jar with clean hands. Cover opening of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band.
4. Place the jar at room temperature and out of direct sunlight. Ferment for 7 to 10 days. Remember to check it periodically.
5. After 7 days, begin tasting the kombucha each day by pouring a little out and into a cup. So, when it reaches a balance of sweetness and tartness that is favourable to you, it is ready to bottle.
6. However, before continuing, prepare and cool down another pot of strong tea for your next batch of kombucha. With clean hands, carefully take the scoby out and place it on a clean plate. After that, check it over and remove the bottom layer if it is getting very thick.
7. Measure out your starter tea from this batch and set it aside for the next batch. Pour the fermented kombucha (straining it as option) into bottles using the small funnel.
8. Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for it to carbonate. Refrigerate to end fermentation and carbonation, and remember to consume your delicious drink within a month.

Check out our E-Farm other recipe on The Ultimate Salad recipe to spice up your meals!