Kombucha is a fermented sparkling tea that was born more than 2000 years ago in Manchuria, China. And it was for the emperors the elixir of life.
This ancient drink is obtained by combining tea and sugar with a SCOBY (symbiotic colony of bacterias and yeast). The combination of tea, sugar, bacteria and yeast embarks on a lengthy fermentation process that results in a refreshing, naturally sparkling beverage. In a second fermentation, the desired flavors are added, and the resultis a healthy natural bubble soda that can end up being addictive.
What exactly is the SCOBY?
At first glance, it is a gelatinous and whitish formation that grows on the surface of tea sweetened with sugar. Although it is often called a fungus, because its appearance and texture make it resemble some mushrooms that grow onthe trunk of certain trees is not. It is a culture to start the fermentation of tea. This culture is made up of bacteria and yeasts that live in perfect symbiosis, hence its name SCOBY, which are the English initials for "communitysymbiotic of bacteria and yeasts ”. This combination of microbial species is added to a tea drink with sugar and once added they transform the sugar into cellulose, originating as by-products of this process certain acids.two and certain enzymes that give already fermented tea its delicious flavor, color and flavor, increasing its preservation power and enhancing its healthy properties, providing beneficial effects for the consumer's health.
<strong> What type of fermentation occurs?
Kombucha tea is obtained by lactic fermentation mainly, to give an acidic drink with gas bubbles. Fungi and bacteria convert sugar into alcohol andtylic, carbonic gas and acetic acid and form on the surface of the liquid a gelatinous body similar to a jellyfish called SCOBY.
What do you need to know about Kombucha?
It's good for your gut: Like other fermented foods, kombucha supplies probiotics, which can help improve digestive health by promoting the growth of certain intestinal bacteria and enhancing their diversity. <br /> Stimulates defenses: fermented foods and beverages increase the body's immunity, since our immune system depends on our intestinal health, and fermented foods provide good bacteria for our intestines.
Improves digestion: kombucha tea contains a large number of important enzymes, including amylase and invertase, which fulfill the mission of breaking down very large food molecules into smaller ones, facilitatingyour digestion.
Small amounts of alcohol: due to the fermentation process, some ethyl alcohol is produced, but in a proportion of less than 0.5% (less than a beer without alcohol).
The right dose: as in almost everythinge refers to Kombucha, opinions on the most appropriate amount are mixed. In reality, there is no limit to how much you can take, as long as the most important condition is met: start gradually.
What are the dangers of kombucha?
If we make kombucha tea at home, hygienic conditions cannot be guaranteed one hundred percent, and it can become toxic if contaminated by fungi (molds). The best way to avoid this is to add 10% of already fermented teaor to the liquid to be fermented, in order to increase the acidity of the liquid to prevent mold growth. In addition, we can recognize mold by the small islands that it forms on the crop. Seen with a magnifying glass it has a filamentous appearance and as foru color can vary a lot: reddish, brown, gray, green or black. Poisoning cases are not very frequent or serious, but they are possible.
Therefore, we already have more than one reason to try Kombucha and start enjoying not onlyof its pleasant flavor but also of its infinite virtues. Why drink a carbonated drink full of sugar when you can refresh yourself with this delicious drink full of probiotics that will contribute to a good intestinal flora? You can tomarla fresquita alone or combine it with dishes more healthy.
Learn more about kombucha: https://flaxandkale.com/landing-kombucha