Kombucha without white sugar or granulated sugar - Is it possible?
Most kombucha lovers swear by feeding their tea mushroom with regular table sugar, whole cane sugar or raw cane sugar. There are actually various alternatives to these conventional sugars. The Scoby needs carbohydrates to metabolize. These carbohydrates are also present in agave syrup, honey or sugar beet syrup, for example. Pretty sure he then needs more time to get used to the sugar alternative though. It is also more difficult to find out the exact recipe for the perfect taste.
Agave syrup is a natural sweetener derived from the agave plant. Agave syrup is mainly made up of fructose. Therefore, the kombucha may sour more quickly and the fermentation may need to be stopped sooner. It can also produce an interesting caramel taste.
Maple syrup is the concentrated sap of the maple tree. The syrup contains more zinc and magnesium than regular sugar. The scoby can also be acclimated to this sweetener. This takes a lot of patience and the kombucha will taste a bit more unconventional.
If kombucha is prepared with honey it is called Jun-Kombucha. It often takes a longer time to get the scoby used to honey. Instead of a cup of regular sugar, you only need ⅞ of the amount of honey for the same sweetness.
Molasses is a by-product of conventional sugar and contains a lot of iron, calcium and magnesium. The scoby may take a little longer to break down the individual components of molasses until then sucrose can be metabolized. Fermentation can take 7 to 14 days.
Kombucha will sour faster and taste a bit more bitter and strong.
Coconut Blossom Sugar
Coconut blossom sugar also has a lower glycemic index and can be used to make kombucha. Here, it is also important to note that kombucha with coconut blossom sugar will sour faster and require a shorter fermentation time.
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