Kombucha may have crossed your radar recently. It is experiencing a small renaissance of popularity, especially because the TV celebrity doctor Dr. Oz has been promoting fermented foods. You can visit bars Kombucha Brooklyn, Manhattan, and many restaurants and traditional bars in the area serving fresh barrels. You can even bring your Growler and get full if you are in the New York area.
Got a Whole Foods in your neighborhood? Step to the cafeteria and also find on the menu Kombucha there.
Once you start looking, it is everywhere. Apparently, Jamie Lee Curtis is a big fan. But why are people so fascinated with this ancient drink, suddenly? This will take you through everything you need to know about Kombucha, from history to health benefits and even how to make your own.
But first, let’s start with the basics … what exactly Kombucha
What is Kombucha?
If the tea is taken and add a few things to ferment, he has Kombucha. It is slightly effervescent, a slight vinegar taste, and can be described as tasting “land”. Some beers Kombucha are softer, because they are fermented for a shorter time.
The vinegar-like taste comes from the fact that the Kombucha is fermented tea. If you like kimchi, beer or other fermented foods you might like Kombucha but provided in its first bottle when you try for the first time. It can be a surprising taste, even for people who like vinegar. Although sugar is an ingredient, it is not a sweet drink. Most sugar is eaten out by cultures in beer. Therefore, this is a low-calorie drink.
People drink Kombucha for probiotics , antioxidants, and because they believe it gives a wide range of health benefits. In general, at this time, probiotics are very popular, as the public learns more about the care of the “gut” and healthy bacteria found in that country.
should not be confused with the term “mushroom” people use when talking about how to do the Kombucha. It is not made of mushrooms, mostly. It is made of tea and some other things. There is a mushroom substance involved, which is where the confusion comes. More on this later.
Some sources say that traditionally do, Kombucha was actually made from Chaga mushrooms called in Russia.
What is the history of Kombucha?
They say Kombucha dates back to the time before Christ, which occurred for the first time in Northeast China or Manchuria. Take a look at a map and you’ll see why soon spread to Russia. It is also a traditional drink in Korea and Japan.
From Russia, the drink spread to Germany early last century. In Japan, he was consumed by Samurai, but fell into disfavor after his time. It re-emerged in Japan after World
Kombucha was a wave of popularity in the United States in the 1970s when health food circles learned she and her effervescent taste embraced. People began to do at home (for more on making your own Kombucha keep reading).
What about alcohol in kombucha?
may be wondering whether, if this is a fermented drink no alcohol in kombucha. Yes there is, but very little. Unless you specifically want to be otherwise, Kombucha contains only about 1% alcohol. You would have to drink a lot of it to feel the least drunk!
However, if you do not want anything of absolute alcohol in your body, then this is a nutritional trend should probably skip.
The health benefits of Kombucha
Like a lot of nutritional or health trends, you will hear a lot of exaggerated health claims about kombucha. People say all kinds of health benefits and cure arthritis, treatment of depression, and fixing heartburn. The Chinese even believe that leads to immortality!
None of these health benefits have science to back them up. In fact, after a systematic review of Kombucha, a researcher in 2003 he summarized his findings like this :. Kombucha should not be recommended for therapeutic use
But we know that Kombucha contains probiotics , which are important for a healthy intestinal environment. Bacteria and yeasts in this drink are very good for the gut, which is a key to good health.
The benefit to the most widely accepted health drink Kombucha is derived from the powerful antioxidants and probiotics it contains. Both can degrade when the product is stored on store shelves. That, plus the active fermentation process that forms a film on the drink combine to make a product that is much less effective than what you get when you drink freshly brewed Kombucha.
Since the Kombucha do at home is the coolest possible, many people prefer to do their own. Read on to find out how to make your own Kombucha.
Are there any negative side effects?
is rare that someone has derived negative side effects of Kombucha consumption. However, the American Cancer Society says serious side effects and death occasionally been associated with consumption of Kombucha tea. These side effects include liver toxicity and renal and metabolic acidosis. This is because Kombucha is a very acidic drink. If you drink too much of one thing it is never good, though!
The only other danger to consider is contamination during the manufacturing process. This is true, of course, in the beer industry. More on this later.
How to make your own Kombucha at home
Before You Begin
Before digging in making your own Kombucha at home, know this: cleanliness is ultra important! You will work with fungi and bacteria so they do not grow mold accidentally while you are trying to prepare Kombucha. Do not let your SCOBY contamination.
To do this, make sure it is in a hygienic environment at all times when the Kombucha strain. Do you have a mold problem in your home? Go to interfere with everything to the point that maybe you should not try. The same goes for heavy smokers … the smoke can seriously mess with your SCOBY.
Then make sure the jar fermentor that you are using does not contain lead. Kombucha lead and other toxins metal or colored glass and pottery vessels will leak.
Sterilize everything that is used first :. Spoons, etc. Use your jar of boiling water for this
What you need
Kombucha is like sourdough bread and yogurt, as it requires a culture “boot”. In fact, if you have other crops stored in your refrigerator, you will have to keep at least four feet away (good luck with that).
You need a SCOBY. Some people call it a “mushroom”, where it is mentioned that early confusion stems). Kombucha that new crop will grow when beer is brewed a batch of Kombucha. You can order online, and they will be sent (sometimes in dehydrated form).
Here is the list:
– 4 teabags (! Green or Black, Jasmine Par … experiment)
– 1 cup sugar
– Scoby (bacteria and yeast culture) (growing from the last batch or purchased)
– ½ cup of Kombucha starter (saved from your last batch or store-bought)
– cotton dishcloth
– 1 gallon jar crystal
– distilled water
– glass measuring cup
– wooden spoon
– make tea
– .. Add sugar
– Steep tea until it has cooled, a few hours
-. Remove tea bags
– .. Add the starter
– Pour into your glass jar 1 gallon
– .. Put the SCOBY at the top
– Cover the mouth bottle with dish towel and secure with a rubber band. You can use paper towels or coffee filters, also
-. Left to ferment for a week to 10 days
-. Keep at room temperature, out of direct sunlight. Do not let jostled
-. After 7 days, test to see if it tastes good. When the sweet / sour balance is right, you are ready
-. Remove the SCOBY
-. Bottle your kombucha
-. Remember to keep some tea boot for your next batch
The verdict on Kombucha
If you drink for their supposed health benefits, the wonderful things he does for his intestine or because you like the taste, Kombucha is a wonderful addition to our repertoire of drinks. Enjoy it in a bar, a cafe specializing Kombucha, or at home and experience all the tastes different offers of this drink. With additives such as juice or ginger, the possibilities are endless. It is a journey of culinary discovery that is as fun as it is healthy!