Kombucha is a drink with an age-old recipe originating in the far east. The Chinese referred to it as the “Immortal Health Elixir.” In recent years, Kombucha has become popular with the health conscious looking for an alternative to fizzy drinks packed with artificial sweeteners and red dye whatever! At first glance, you might just think Kombucha is a fizzy, yellow, sour liquid that happens to be really fun to say. But with greater focus on health, especially gut health in recent years, this ancient recipe with perceived health benefits has gained immense popularity in the lives of the modern person.
[caption id="attachment_128931" align="alignnone" width="740"] SCOBY[/caption]
THE PROCESS BEHIND THE DRINK
Kombucha is a fermented drink made from black tea and sugar – either cane sugar, fructose or honey. A symbiotic culture of bacteria and yeast, known as SCOBY, is added to begin fermentation. The drink ferments and carbonates, making it fizzy like a soda. The end product contains vinegar, vitamins from the B group, probiotics, and acids, including acetic, gluconic and lactic acid. The bacteria in SCOBY also produce cellulose within the drink which acts as a shield to cells.