All about Kombucha – I have always liked fermented products, and since about half a year, Kombucha has become the food (in this case, the drink) that I spent more to consume. Kombucha, in its final version, is a fresh, light-bodied and carbonated beverage. It may also taste, depending on what you add to it during fermentation. But what, after all, is Kombucha?
Kombucha is basically fermented tea, black or green. Thus, it is a probiotic drink, which contains bacteria beneficial to our intestinal flora. Tea is fermented through Kombuchas bacteria – a kind of viscous disk, known as a “wafer” or SCOBY ( symbiotic colony of bacteria and yeast ). This “wafer” is then the colony of bacteria needed to produce kombucha.
But tea and wafer are not enough to produce kombucha because it needs constant food. It is the sugar that will feed the wafer and that will allow it to produce bacteria and microorganisms beneficial to us.
But is sugar not harmful and should not be consumed? Yes, it is, but in this case, the sugar is for the wafer, being that at the end of fermentation is consumed entirely by it. As kombucha is a fermented drink, it usually gets a small amount of alcohol at the end of the fermentation. However, the percentage of alcohol is not significant and there are no reasons to build a barrier to the consumption of this drink.
But where to get such a cookie? They can arrange the wafer through donors, looking for them in Facebook groups (like this and this one ), for example. Also available for sale is Kombucha ready to consume in stores of natural products. If you have a floppy disk in the bottle, you can use this cookie to make your own drink. If they do not arrange to arrange, talk to me, I usually have more cookies!
How, then, to make Kombucha?
The process of producing Kombucha is organized in two fermentations, in spite of the second being optional:
In this first step, we will choose a large glass jar, sugar (white or brown), and tea (black or green). I always use Azorean tea, it is national and without additives and pesticides. Then we will prepare the amount of tea corresponding to the capacity of our bottle, with 2/3 tablespoons of tea and about 100 gr of sugar. We let it cool down completely, and then we put the tea into the jar and put the water down. Partially close the cover or cover with fabric. Now just wait about two weeks!
During that time, a new wafer will form on top, which at the beginning will be very thin, but past in time, it will thicken.
When Kombucha is ready, we can proceed to the second fermentation, which serves to allow the beverage to create gas, flavor it and increase the availability of nutrients. Although important, the 2nd fermentation is not mandatory, and the beverage can be consumed soon after the 1st fermentation. There is no time for the second fermentation, but this can be done both in the refrigerator and outside, and it is recommended to leave at least 24 hours before consumption.
We will then strain the Kombucha ready for smaller bottles, in which we can put pieces of fruit, ginger, lemon peel, etc. to create a drink with different flavors. This fruit sugar will also allow the drink to create gas (instead of fruit they can use a little sugar to help create gas). They can even mix with fruit juices or other infusions!
My favorite flavor combinations are kombucha with wild fruit juice and kombucha with ginger and lemon peel, but venture out and dig yours! After at least 24 hours in the second fermentation, the beverage is ready to be consumed, and they can cool if they like fresh drinks.
I hope you have enjoyed this very different post about a miracle drink that is still unknown to most of the population!