2023-07-03 17:00:17
Kombucha, in recent years, has become very trendy and invades supermarkets and organic stores.
But its creation, despite appearances, does not go back a dozen years.
Indeed, according to legend, this drink would have appeared for the very first time in 221 BC. J.-C.
It seems that Emperor Qin Shi Huang was in quest for a cure to become immortal and this is how he was the first to learn this elixir.
We are not going to make the suspense last longer, although kombucha is very good for your health, it will not grant you immortality.
Several centuries later, Dr. Kombu was summoned by theJapanese Emperor Ingyō to come and cure it with a miraculous tea, hence the name kombucha.
However, there is no real written evidence of the veracity of these facts and its origin remains a mystery.
From the 19th century, we find the first written traces relating to this drink in Russia, Germany and the United Kingdom.
Besides, the chemist Robert D. Thomsonof German origin, presented in 1852, his research on the fermentation of vinegar.
A principle of fermentation
Kombucha is made from fermented black tea. by integrating bacteria and micro-organisms.
This fermentation gives it to a bacterial strain called “kombucha mushroom” or “scoby” which means Symbiotic Culture Of Bacteria and Yeast (i.e., symbiotic culture of yeasts and bacteria).
This scoby takes on the appearance of a viscous disk with a gelatinous appearance and milky whiteand it is found on the top of the drink.
In this strain, we find various bacteria (Acetobacter, Gluconacetobacter and Lactobacillus) and yeasts (Saccharomyces, Saccharomycodes, Zygosaccharomyces and Schizosaccharomyces).
However, depending on the place of production, between the temperature, the humidity or the biodiversity of the country, the culture can vary.
The health benefits of kombucha
The fermentation process is full of virtues since the initial ingredients of the drink, namely sugar and tea, are then metabolized by good bacteriawhich allows a real enrichment in essential nutrients, such as amino acids, proteins, probiotics and vitamins B, C and D.
Thus, thanks to the kombucha drink, you:
Enrich your gut microbiota with probiotic bacteria, improving your overall health; Soothe the acidity of your flora by regulating the pH, thanks to probiotics; Relieve intestinal and transit disorders, due to healthy bacteria; Restore energy and vitality thanks to vitamin C; Fight once morest the harmful effects of free radicals thanks to the antioxidant properties of tea; Fight vitamin B12 deficiencies since a glass of kombucha can contain nearly 240 micrograms; Reduce the risk of cardiovascular disease due to the polyphenol naturally present in tea; Detoxify your body due to the natural acidity of this drink capable of absorbing heavy metals.
Read also: Discover jamu: a super healthy and original Indonesian drink to boost your health this summer
Where to buy quality kombucha?
Kombucha these days is far from being a rare commodity.
Initially available in organic stores, it now invades the shelves, including those of supermarkets.
Likewise,this fermented drink is very easily found online.
Its growth is such that now various flavors are available, so there is something for everyone.
However, faced with this diversity, it’s not always easy to know if you’re really getting a quality product.
Since 2022, there has also been a global competition called the “Kombucha Brewers International”.
Of course, we must dwell on criteria such as its appearance, its sparkling side, its aromas, its smell and its flavor.
But a quality kombucha is a natural kombucha without preservatives.
This is because the addition of certain chemical additives tends to destroy beneficial bacteria in the body, in which case you just end up with a sour, fizzy tea.
To avoid this risk, we can only advise you to approach small local producers andavoid low-quality items from supermarkets.
Or, even better, make your own homemade concoction.
For the manufacture of a homemade kombucha, you must respect 5 steps and show a little patience, the time of its fermentation:
Start by preparing your hot sweet tea, with 12g of plain tea and 180g of sugar; Then, when your tea is lukewarm, add the bacteria called kombucha mother. Add between 300 and 500 ml of the mother when the sweet tea becomes lukewarm; Then, leave to ferment at room temperature for 10 to 15 days, covering the jar with a cloth, to allow aeration while protecting once morest impurities; Remove the mother and, if you wish, flavor it Finally, put your preparation in the bottle and leave it there for a few more days at room temperature for the second fermentation which will create the sparkling aspect.
The advantage is that you can reuse the kombucha mother endlessly!
You now know all the manufacturing secrets of these two healthy drinks from a different continent and with multiple benefits.
Do you dare to embark on their in-house design?
Updated by Quentin on: 03/07/2023
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