What Are The Benefits Of Kombucha And How To Make It?

The ancient fermented tea drink known as kombucha, which is said to have originated in China or Japan, has become extremely popular in recent years due to its alleged health advantages. When creating kombucha, certain bacteria, yeast, and sugar strains are added to tea to cause fermentation.

Benefits of Kombucha

• A Potential Source of Probiotics

The possibility of getting probiotics through kombucha is one of the most well-known advantages of doing so. Live bacteria, known as probiotics, have many positive health effects, especially for the gut. A SCOBY, or live symbiotic colony of bacteria and yeast, is present in kombucha and develops during fermentation. Even while the science behind kombucha’s probiotic advantages is still developing, it is known to contain a variety of lactic-acid bacteria species that may help maintain a healthier gut. In addition to aiding in weight loss, probiotics are essential for boosting digestion and lowering inflammation.

• A Source of Antioxidants

Antioxidants are crucial to combat dangerous free radicals that might destroy your cells. Antioxidants abound in kombucha, especially when it is brewed from green tea. According to studies on rats, regularly drinking kombucha can considerably lessen liver damage from hazardous substances. The possibility of kombucha providing liver protection makes it a fascinating field of research, especially for patients with liver-related health difficulties, even though human trials are still lacking.

• Natural Antibacterial Properties

Acetic acid, a chemical also present in vinegar, is created during the fermentation phase of kombucha. Acetic acid demonstrates antibacterial capabilities that may be useful in the fight against dangerous germs. Strong antibacterial characteristics have been found in kombucha prepared from black or green tea. These properties are especially effective against Candida yeasts and bacteria that cause infections. Although the scope of these antimicrobial activities is not yet fully understood, they may help keep your body’s microbial ecosystem in a healthy balance.

How to make Kombucha?

If the possible health advantages of kombucha pique your interest, you might be keen to discover how to create it at home. Although the technique can appear complicated at first, it’s relatively simple once you get the feel of it. An essential guide to producing your kombucha is provided below:

Ingredients

• 3 1/2 quarts water
• 1 cup granulated sugar
• 4-5 bags of black or green tea
• 1 cup starter tea from a previous batch of kombucha or store-bought kombucha
• 1 SCOBY (symbiotic culture of bacteria and yeast)

Instructions

1. Boil the water, then stir in the sugar.
2. Infuse the tea bags with boiling water, then let it cool.
3. Put the cooled tea in a spotless glass container.
4. After including the starting tea, gently add the SCOBY on top.
5. A cloth covering the container should be fastened with a rubber band.
6. Let the combination ferment for 7–10 days, depending on your flavor preferences.
7. Regularly taste the kombucha to determine how sweet and acidic you want it to be.
8. When ready, gently take the SCOBY and part of the liquid out as starter tea for your subsequent batch.
9. The leftover kombucha should be put into bottles and let to carbonate for a few days.
10. Enjoy, and keep chilled!