John Myers
In Asia, Kombucha has been valued as the elixir of life with various healing powers for centuries. In this country, too, many health-conscious people expect an advantage from enjoying the tea beverage. Read here how it really works and how to prepare Kombucha.
It’s in the kombucha drink
For the production of Kombucha, a special yeast fungus is added to sugared herbal, black or green tea: fermentation takes place. The microorganisms of the tea fungus break down the sugar into alcohol, acidic compounds, probiotic bacteria, and carbon dioxide, and the drink tingles slightly. Kombucha tastes sweet and sour reminiscent of must and, when chilled, unfolds a similarly refreshing effect as a switchel. Just like the trendy vinegar drink, the aroma of kombucha can be varied as desired by adding spices, herbs, fruit, and syrup. A citrus-mint switchel, for example, contains orange, lemon, lime, grapefruit, and mint, all of which would also make kombucha ingredients.
Application of Kombucha
There is no scientific evidence that Kombucha has any special health effects, only folk medical reports. Corresponding advertising statements based on the knitting pattern “activates the immune system” or “helps to lose weight” are prohibited by law. However, as with other fermented foods, the living microorganisms in the tea beverage can have a beneficial effect on the intestinal flora. The prerequisite, however, is that the kombucha has not been preserved by pasteurization, as is often the case with finished products. Many consumers therefore only buy the kombucha culture and prepare the tea drink at home.
Make kombucha yourself: Here’s how
If you want to brew kombucha, you must first buy the kombucha mushroom or get a piece of the jelly-like tea fungus from someone who makes kombucha themselves. You also need a sufficiently large Kombucha glass as a fermentation vessel. Pour in the tea of your choice that has been sweetened with sugar and cooled, add the ready-made kombucha as a starter liquid and the mushroom and leave the jar in a warm place out of direct sunlight for about a week. Before enjoying, remove the mushroom placed on top and use it for the next batch if necessary. Treated with care, you can use the fungus or its offshoots as often as you like. The finished kombucha drink will keep in the fridge for about one to two months. All steps of preparation can be found in our recipe for homemade kombucha.
Important: Pay attention to hygiene
Careful hygiene in the production of Kombucha is the top priority to prevent mold from forming and causing unwanted side effects. Sterilize the jar thoroughly with hot water, wash your hands before handling the ingredients and carefully cover the fermenting vessel with a clean cloth that you secure with a rubber band. If there is an infestation with harmful microorganisms, the brew smells musty and changes color. In this case, you should definitely throw everything away. If making kombucha is too complicated for you, we recommend our recipes for Switchel, Shrub & Co. for summer drinks that are easier to prepare.
