What exactly is Kombucha and which important ingredients are created during fermentation? All health effects of the refreshing drink at a glance. How does fermentation work exactly? It's so easy you can start brewing right at home with our recipes.
What is kombucha?
A fermented tea drink that is produced with the help of a culture (tea fungus). The so-called tea fungus consists of various microorganisms, bacteria and yeast cultures. It transforms tea and sugar into a healthy refreshing drink. During fermentation, bacteria and yeasts metabolize the sugared tea into valuable vitamins, organic acids and enzymes, among other things. This produces the unmistakable sweet and sour taste and tingling natural carbon dioxide. The tea drink has a long tradition. Already hundreds of years ago it was appreciated in Asia and Eastern Europe for its healthy effect.
The ingredients in Kombucha
The word fermentation is derived from the Latin word fermentation. Simply put, it is a process in which biological material is transformed by microorganisms and their enzymes. During the production process, a wide variety of ingredients can be created with the help of a tea fungus. These can differ in number and composition. Just as every tea mushroom has a slightly different composition. The sugared tea merely serves as a source of nutrients for the complex culture and its microorganisms. At the end of the process there is only a small amount of residual sugar. At 3 g per 100 ml, this is even about 40% less than with other manufacturers. The gluconic acid, which is responsible for the typical sour taste, is also produced during this process.
The most important facts about the Kombucha mushroom
All ingredients at a glance
|Bacterial and yeast strains||Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker's yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe|
|Vitamins||Vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, folic acid|
|Organic acids||Malic acid, succinic acid, acetic acid, folic acid, glucuronic acid, gluconic acid, malonic acid, lactic acid, dextrorotatory (L+) lactic acid, oxalic acid, usnic acid, citric acid|
|Trace elements and minerals||Iron, magnesium, sodium, potassium, calcium, cobalt, zinc|
|Secondary plant substances||Flavones, isoflavonoids, polyphenols|
|Enzymes, amino acids and tannins||among others 14 different amino acids|
These nutrients are naturally only contained in an unpasteurized and unfiltered product. Therefore, always look for the wording "raw" or "raw" in the supermarket. Some manufacturers heat their drinks and thus kill all the important ingredients. You'll recognize those by the fact that they don't require refrigeration.
The effect: How healthy is kombucha?
If you take a closer look at your diet, sometimes it's just small adjustments that can help us reduce nutrient or vitamin deficiencies. Fermented beverages can be such a game changer for you. A great gift of nature. Quasi a superfood with tradition to drink. Live cultures can support digestion and healthy gut flora. Organic acids can help keep the acid balance in your gut in balance. What other positive properties the fermented tea drink can have and other important information about effects you can find here.
Positive effects of kombucha
Our Kombucha can help you to support your intestine. With its various bacterial cultures, good bacteria can be increased in the intestine. A large part of our immune defense lies in the microbiome. An active and healthy intestine also stands for a strong immune system. In addition, various valuable vitamins, organic acids and trace elements can be produced during fermentation. Thus, with regular consumption you can improve your general well-being and replenish your energy stores. In addition, our Raw Mate variety, for example, gently keeps you awake thanks to tea-in.
How exactly does Kombucha work?
People have been fermenting food since time immemorial. The lactic acid bacteria in particular support digestion and strengthen the intestines. The effect can be very individual and at the same time diverse. The tea used, the room temperature, the water quality and the amount of sugar influence the tea fungus during fermentation. The tea fungus is also called Scoby. English for Symbiotic Culture of Bacteria and Yeast. That is, a culture of various bacteria and yeast. These live in a symbiotic community and together manage to produce organic acids and other important ingredients.
Are there any undesirable side effects?
Just as every unpasteurized kombucha is a little different, every person reacts differently to the tea drink. Basically, there are no known risks associated with drinking it. We recommend starting with one bottle per day and then gently listening to your body. This way you will quickly notice how much is good for you each day. Pregnant women and small children should however avoid our favorite drink. During fermentation a minimal amount of alcohol is produced. Similar to orange juice. Also, people with histamine intolerance should avoid fermented foods altogether.
For whom is kombucha suitable?
The tea drink is suitable for everyone who wants to integrate a healthy drink into their daily routine. Especially people with intestinal problems and a weak immune system can support their body with a daily dose of the refreshing drink. After all, a healthy intestine also supports the natural defenses to a large extent. In addition, the fermented tea drink is ideal for vegans who want to replenish their nutrient stores. As described above, small children, pregnant women and people with histamine intolerance should rather abstain.
How to Kombucha - how to brew your own tea!
With a little patience, you can easily brew your new favorite drink at home with four simple home remedies and our Raw Original. All you need is black tea, cane sugar, water, and sour unpasteurized kombucha. A big glass and something to cover it with and the magic can begin. Can't wait to grow your own Scoby? Here you'll find kombucha recipes as well as important tips and tricks for fermenting at home with the help of the miracle mushroom!
Why is Kombucha healthy?
Our bottlings have up to 50% less sugar than traditional soft drinks. Thanks to traditional fermentation without pasteurization, each bottle contains live bacteria and yeast cultures. A variety of other ingredients are also created during the fermentation process.... Fermented foods have been shown to support gut health.
When should you drink kombucha?
First of all, it is very good at quenching thirst in any situation in life, especially after exercise. Also, the refreshing tea drink can aid digestion after a heavy and fatty meal. It offers a healthy coffee substitute. It is also perfect as a healthy alcohol alternative to mix with other juices or ingredients.
Who is Kombucha for?
For anyone who is watching a healthy diet and looking for a refreshing beneficial alternative to sodas. Want to support your body with important nutrients through liquid. People with intestinal problems. They can support their intestines with fermented drinks. For vegans, athletes and even Paleo followers. Anyone who doesn't fancy industrial, over-sugared mass-produced drinks.
Kombucha from the supermarket vs. make it yourself - which is better?
With a little space and patience, the tea drink can be made at home in smaller quantities. However, as a fermentation beginner, unsatisfactory tastes can arise during the first attempts. The fermentation conditions are often not as hygienic and professional as those in a real manufactory. We ferment according to millennium-old tradition.Without unnecessary pasteurization or filtering. This way the many important ingredients stay alive. However, there are also manufacturers where there is hardly any life left in the bottle. These products are not subject to refrigeration.
Is kombucha alkaline or acidic?
Similar to sour fruits, it is metabolized by our body in an alkaline way. The sour taste is somewhat misleading in this regard. So our acid-alkaline balance can be positively affected with the help of kombucha. Most people tend to be over acidified.
How much sugar is in kombucha?
This actually varies depending on how they are made. Many manufacturers use significantly more sugar than we do. They prefer the sweet, lemonade-like taste. We use as much sugar as necessary and as little as possible. Because unnecessarily much sugar is not really healthy in the end. That is currently 3 g per 100 ml. Thereby the sour note is a bit more dominant, but still super refreshing.
How many calories are in kombucha?
The calories vary depending on the ingredients and production. In our filled bottles the calorie values are comparatively low with 12 kcal per 100 ml . The more sugar the more calories at the end of the fermentation process. Juices added afterwards can also increase the amount of calories.
Thanks for reading!