Whether you’re a newcomer to the ‘buch or a seasoned, fermenting veteran, it’s nice to know exactly what kombucha is and what it can do for you.
Kombucha is, essentially, “fermented green or black tea comprised of…organic acids, vitamins, minerals, enzymes and nutrients.” It’s known as a “probiotic” because it “contains healthy bacteria in the form of Lactobacillus Acidophilus, as well as a dozen other probiotic strains.”
The touted benefits of kombucha are that it “improves digestion, boosts energy, improves circulation, prevents acid reflux, improves sleep, and it boosts the immune system”.
When making kombucha at home, you’ll notice people calling a large mass of matter at the top of the jar a “mushroom”. In actuality, this is “cellulose which ultimately accumulates on the surface layer and actually forms like a gasket on the surface, which is almost completely impervious”. These “mushrooms” can be used to produce batches of kombucha time and time again.
Known as the “Wonderdrink” in Russia, studies in the early 1900s showed that “people consuming kombucha…had no instances of cancer, and had healthy immune systems”.
There exists a deep fissure in the kombucha kommunity over bottled vs. homemade/locally-produced; locally-produced advocated argue that “[m]ainstream kombucha available on store shelves are all pasteurized, therefore killing off all the beneficial bacteria.”
No matter how you drink it, one thing’s for sure: kombucha can be a stellar addition to your everyday diet.
