Here is Why Brewing Kombucha has Become Popular

If you have heard of Kombucha but know very little about it, here is a quick list to fill you in on this beverage that has become so widely drank. And a drink that some people claim has great health benefits.

The quick rundown about Komboucha

1. Kombucha is a type of tea that has been fermented.

2. It was first used about 2000 years ago in East Asia.

3. It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more.

4. It is non-alcoholic (well apparently you have to drink 8 cans of commercial kombucha to match the alcohol equivalence of one bottle of beer).

5. It is slightly sweet, slightly acidic ( as one of the main substances produced during the fermentation of kombucha is acetic acid).

6. This acidity suppresses the growth of undesirable bacteria and yeasts.

7. During the fermenting process the bacteria and yeast form a mushroom-like film on the surface of the liquid. Hence kombucha having the label “mushroom tea.”

8. That mushroom-like stuff you normally see floating at the top of the brew is known as SCOBY.

9. The presence of SCOBY is a good sign; it means that the product is healthy.

10. This SCOBY can go on to ferment other kombuchas.

11. The bacteria in kombucha helps with digestion, inflammation, and in some cases, weight loss.

12. Kombucha helps with maintaining a healthy stomach and digestive system.

13. It is packed with vitamins, acids, and nutrients.

14. Kombucha may help manage Type 2 Diabetes.

15. It may help with heart disease.

16. You can make it yourself at home but BEWARE improperly prepared kombucha may have adverse health effects. (A safer option is to buy bottled kombucha at the store).

If you opt to make it yourself, please:
Take extra care to ensure you use containers and tools that are sterilized. Simply immersing your jars, lids, and stirring utensils in boiling water for a few minutes can stop unwanted particles being mixed in with your brew. And of course, wash your hands well.

Monitor the SCOBY. It should smell and look quite funky in the beginning with patchy white snowflake shapes but, if you begin to see green, black, fuzzy and dry spots, its most definitely mold. When that happens: toss the entire batch and start again.
Keep your jar in a place where it won’t be disturbed, far away from pets, children and any potentially germy situations.


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