10 Fakten zu Kombucha kaufen oder selber brauen Inhaltsstoffe

Fermented tea drink - 10 interesting Kombucha facts

What else you can learn about Kombucha

1. shelf life of kombucha

Real unpasteurized kombucha has a shelf life of about 3 to 9 months. After bottling, the complete fermentation process is not directly stopped. The tea drink should therefore be stored as cool and dark as possible. This is best done in the refrigerator or in a cool room. Here it is not exposed to external influences and can be stored protected from sun and heat. Kombucha that is not stored in a cool place does not go bad. It only becomes more sour in taste and develops more natural carbonic acid.

2. kombucha as a vinegar substitute

Kombucha that you have accidentally fermented too long at home can be used as a tasty vinegar substitute. It will have a similar taste to apple cider vinegar.

3. how much alcohol is in kombucha?

The length and type of fermentation not only affects the taste, but also the alcohol content. Kombucha can contain up to 3% alcohol. Most of the time, however, it is actually less. After 14 days of fermentation, the alcohol level is between 0.5 and 1%. According to German food law, a drink may be called "alcohol-free" if it has a maximum of 0.5% alcohol. Kombucha from KOMBUCHERY usually does not contain more than 0.5% alcohol.

4. kombucha for pregnant women?

Due to the low alcohol content, pregnant and breastfeeding women should play it safe and not drink kombucha.

5. Kombucha for the immune system

It's hard to believe, but the GALT is located in the intestinal mucosa and is the largest collection of important immune cells in our body. This is where about 70% of immune cells live, stimulating the production of a wide variety of immune cells while managing to decide between "good" and "bad" substances and allowing important nutrients to pass through. The intestine is much more than our daily helper in digesting the food we eat. It helps the brain with the immune defense and nourishes the brain with a lot of important information. It is therefore all the more important to support the intestines through nutrition and to give them a little help, for example, with regular Kombucha consumption.

6. ingredients of Kombucha

In just one bottle can be various amino acids, succinic acid, butyric acid, enzymes, acetic acid, gluconic acid, glucaric acid, catechins and other polyphenols, B vitamins, live lactic acid bacteria. No wonder we always talk about the healthy alternative to traditional soft drinks.

7. sugar in kombucha

The added sugar is mainly needed for the microorganisms during fermentation. Yeasts and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the type of fermentation, a sugar content of 3 g to 12 g of sugar per 100 ml remains in the bottle. At KOMBUCHERY, we are one of the few producers to adhere to the lower limit of 3 g of sugar per 100 ml. Nevertheless, our taste does not suffer.

8. kombucha suitable for children?

Due to the low alcohol content, children should not drink kombucha daily and too often. A maximum amount of approx. 125 ml per day is recommended.

9. kombucha for vegans

No problem at all! We always talk about live cultures in our Kombucha, but nevertheless our Kombucha is vegan and even certified by the Vegan Society.

10. should you buy Kombucha or brew it yourself?

Both have their pros and cons, of course. With a little space in the kitchen, some patience and perseverance, kombucha can be made at home in small quantities. As a fermentation beginner, however, sometimes strange tastes can arise in the first attempts. Bought directly from a professional, you always know what taste to expect. So it depends on how much interest you have in fermenting and how much effort and time you want to spend.

KOMBUCHERY Blog Autor Merle

Thanks for reading!
You can find more of my articles from A, like Alcohol-Free Kombucha Cocktails to Z, like Lemon-Ginger Kombucha, on our KOMBUCHERY blog. Let's learn more about kombucha together!
Merle from KOMBUCHERY

Note: This article is intended for informational purposes only and should not be construed as professional analysis, advice or medical information, but contains the author's personal opinion based on researched literature and personal experience on the subject.

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