The Kombucha Come-back!
Kombucha is a drink that most likely originated in Manchuria around 200 BCE. Over the last few decades this ancient drink has made a huge resurgence because of claimed health benefits. The drink is made by brewing tea — typically black, oolong, or green — and letting it cool to room temperature before adding in an organism known as a SCOBY (Symbiotic Community of Bacteria and Yeast). The SCOBY is composed of natural bacteria and yeast that makes the tea become fizzy and flavorful during fermentation. The tea is then left at room temp and covered with a coffee filter or cheesecloth so the cultures can grow. Some will even double ferment the kombucha to create carbonation and/or add flavors to the final product. Although the media and health bloggers tend to over exaggerate kombucha’s ability to cure various health issues, this tangy tea does have some important benefits.
Both tea and probiotics have been shown to be extremely beneficial to humans — teas provide antioxidants and probiotics promote healthy bacteria for your stomach. Kombucha provides both benefits in one convenient beverage. So even if kombucha isn’t proven to cure your grandfather’s hip issue, it does encourage healthy bacterial diversity and improved digestion.
If you’re feeling adventurous, try making your own!
All you need is a SCOBY, tea, sugar, and time. I started making some at home and instead of having to purchasing $3 bottles weekly, I now have a rotating stock of kombucha. It’s also a lot of fun playing with all the variables to adjust the level of fermentation, types of teas used, and flavors to add on top of the plain kombucha. You’ll also end up with an growing supply of SCOBY’s to share with all your friends and family! =)
EC
