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By Merle von KOMBUCHERY

Kombucha for beginners - everything you need to know!

What is kombucha exactly and which ones are important ingredients arise during the fermentation in the drink all health Effects of the soft drink Kombucha at a glance. How exactly does fermentation with batch liquid in the fermentation vessel work? It's that easy with our guarantee of success and ours Recipes Brew right at home.

Kombucha mit Scoby Aufbewahrungsglas Flasche Glas Kombucha Zitronenscheibe Arbeitsplatte mit Tee dekoriert

 

What is kombucha?

Kombucha is a fermented fermented drink that is made with the Support of a culture (tea mushroom). The so-called tea fungus consists of various microorganisms, bacteria and yeast cultures. It turns tea and sugar into a healthy soft drink. During the fermentation process, bacterial cultures and yeasts metabolize the sugared tea into valuable vitamins, organic acids, right-turning lactic acid bacteria and enzymes, among other things. This creates the unmistakable sweet and sour taste and tingling natural carbon dioxide. The fermented drink has a long tradition. Kombucha was already used hundreds of years ago in Asia and Eastern Europe for its healthy effect as an elixir of life and health provider estimated.

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The ingredients in kombucha

The word fermentation is derived from the Latin word fermentation. Simply put, it is a process in which biological material is converted by microorganisms and their enzymes. During the production of kombucha, a variety of ingredients can be created with the Support of a tea mushroom / scoby (kombucha culture). These can differ in number and composition. Just like every tea mushroom is structured a little differently. The sweetened tea serves the complex Kombucha culture and its microorganisms only as a source of nutrients. At the end of the process there is only a small amount of sugar left. At 3 g per 100 ml, we have around 40% less sugar than other kombucha manufacturers. The gluconic acid, which is responsible for the typically sour Kombucha taste, is also produced during this. For example, gluconic acid is broken down into butyrate in the large intestine. Butyrate, in turn, is said to counteract the development of colon cancer..

 

Zwei Haende halten einen grossen Kombucha Pilz Glasschuessel Holztisch

The most important facts about theKombucha mushroom

 

All ingredients at a glance

Bacteria and yeast strains Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker's yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe
Vitamins Vitamin B1, B2, B3, B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folic Acid
Organic acids Malic acid, succinic acid, acetic acid, folic acid, glucuronic acid, gluconic acid, malonic acid, lactic acid, dextrorotatory (L +) lactic acid, oxalic acid, usnic acid, citric acid
Trace elements and minerals Iron, Magnesium, Sodium, Potassium, Calcium, Cobalt, Zinc
Secondary plant substances Flavones, isoflavonoids, polyphenols
Enzymes, amino acids and tannins including 14 different amino acids

 

These nutrients are of course only contained in an unpasteurized and unfiltered kombucha . Therefore always refer to the formulation " raw "or" raw " pay attention in the supermarket. Some kombucha makers heat their drinks, killing off all of the important ingredients. You can recognize them by the fact that they do not require refrigeration.

 

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Scoby in Kombucha im grossen Glas Mamorplatte

 

The effect: How healthy is Kombucha?

If you take a closer look at your diet, there are sometimes only small adjustments that can help us to reduce nutrient or vitamin deficiencies. Fermented drinks can also be an adjustment screw for you. Just like teas, a great gift from nature.  Like water kefir, Kombucha is a superfood with a tradition to drink . The living Kombucha cultures can support digestion and a healthy intestinal flora. Organic acids and lactic acid bacteria can help keep the acid balance in the intestine in balance. What other positive properties the fermented kombucha drink can have and other important information about the effects of the fermented drink can be found here.

Beneficial effects of kombucha

Our kombucha can help you to support your intestines. With the various cultures present in the kombucha, good bacteria can be propagated in the intestine. A large part of our immune system resides in the microbiome. An active and healthy intestine therefore also stands for a strong immune system. In addition, various valuable vitamins, organic acids and trace elements can be produced during fermentation. With regular consumption you can improve your general well-being and replenish your energy stores. In addition, our raw Mate variety keeps you gently awake thanks to Teein.

How exactly does Kombucha work??

People have always fermented foods (e.g. kefir, kimchi, sauerkraut). Above all, the lactic acid bacteria it contains support digestion and strengthen the intestines. The effect of cultures and bacteria can be very individual and at the same time diverse. Just like how a Scoby can look different. The type of tea used, the room temperature, the water quality, the fermentation time, the liquid and the amount of sugar all influence the "fungus" during the production of kombucha. The tea mushrooms are also affectionately called scobys. In English, Scoby stands for Symbiotic Culture of Bacteria and Yeast. So a culture of different bacteria and yeasts. These live in a community and together manage to produce organic acids and other important ingredients.

There are unwanted side effects?

Just as every unpasteurized kombucha is a little different, everyone reacts differently to the kombucha drink. Basically, there are no known risks associated with drinking. We recommend starting with one bottle a day and then listening very gently into your body. This way you can quickly see which amount is good for you every day. However, pregnant women and small children should avoid our favorite drink. A minimal amount of alcohol is produced during fermentation. Similar to an orange juice. Also, people should use Histamine intolerance Avoid fermented foods altogether.

Who is kombucha for??

The tea drink is suitable for everyone who wants to integrate a healthy drink into their everyday life. Especially people with intestinal problems and a weak immune system can support their bodies with a daily dose of the soft drink and beneficial lactic acid bacteria. Because a healthy intestine also supports the natural defenses to a large extent. In addition, the fermented tea drink is ideal for vegans who want to replenish their nutrient stores. As described above, toddlers, pregnant women and people with histamine intolerance should rather avoid it.

 

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How to Kombucha so you brew your own tea!!

With a little patience you can easily brew your new favorite drink at home with your own miracle mushroom using four simple home remedies and our Raw Original . All you need is black tea, cane sugar, water and sour unpasteurized kombucha. A large glass and something to cover and the magic can begin. You can't wait to grow your own Scoby. In addition to kombucha recipes, you will find important tips and tricks for making fermentation vessels at home! Grow your own miracle mushroom!!

FAQs

Why is Kombucha healthy??

Our bottlings have up to 50% less sugar than conventional soft drinks . Thanks to traditional fermentation without pasteurizationwith the miracle mushroomeach bottle contains live bacteria and yeast cultures. Various other ingredients are also produced during fermentation. Fermented foods like kombucha and water kefir have been shown to support gut health.

When should you drink kombucha??

First of all, it quenches thirst very well in every situation, especially after sport. In addition, the refreshing tea drink can aid digestion after a heavy and fatty meal. It is a healthy, low-sugar substitute for coffee. It is also perfect as a healthy alcohol alternative to mixing with other juices or ingredients.

Who is kombucha for??

For all those who pay attention to a healthy diet and are looking for a refreshing, beneficial alternative to lemonades. You want to support your body with essential nutrients through fluids. People with Bowel problems . You can support your intestines with fermented drinks. For vegans, athletes and even paleo fans. All those who are not in the mood for industrial, sugar-coated mass-produced goods and are looking for a drink with a comparatively low sugar content.

Kombucha from the supermarket vs. making yourself which is betterr?

With a little space and patience, the tea drink can also be made at home in smaller quantities. As a fermentation beginner, however, unsatisfactory tastes can arise during the first few attempts. The fermentation conditions are often not as hygienic and professional as those in a real factory. We ferment according to a tradition that is thousands of years old.Without any unnecessary pasteurization or filtering. This is how the many important ingredients stay alive. However, there are also manufacturers where there is hardly any life in the bottle. These products do not require refrigeration.

Is kombucha basic or sour?

Similar to sour fruits, our body metabolizes kombucha in an alkaline way. The sour taste is a bit misleading. Our acid balance can therefore be positively influenced with the Support of Kombucha. Most people tend to be overly acidic.

How Much Sugar is in Kombucha?

That actually varies depending on the manufacturing method and the type of approach. Many Kombucha manufacturers use significantly more sugar than we do. They prefer the sweet, lemonade-like taste. We use as much sugar as necessary and as little as possible. Because in the end, too much sugar is not really healthy either. This is currently 3 g per 100 ml. The sour note is a bit more dominant, but still super refreshing. The growth of the Kombucha mushroom does not suffer as a result, because the fermentation time in the fermentation vessel is simply a little longer.

How many calories does kombucha have?

The calories vary depending on the ingredients and how the kombucha is made. In our filled bottlesthe calorie values are comparatively low at 12 kcal per 100 ml in the drink. The more sugar the more calories at the end of the fermentation process. Subsequent juices with a higher sugar content can also increase the amount of calories.

What is a scoby?

The tea mushroom or mushroom, yeast mushroom is also called scoby. English for Symbiotic Culture of Bacteria and Yeast. So actually not a fungus at all, but a culture made up of various bacteria and yeasts. These live in a community and together manage to produce organic acids and other important ingredients. The scoby is also known as the miracle mushroom or simply as a mushroom, kombucha mushroom. It is usually kept at room temperature in a fermentation vessel with batch liquid and activated as needed to make the Kombucha drink.

Which tea should i use for the firstUse approach with my miracle mushroom?

You should use black or green tea to make your own kombucha drink at home. The tea should be without artificial flavors and ideally be of organic quality. Otherwise there is no guarantee of success for your kombucha approach. This is how the mushroom (Kombucha mushroom, Scoby, miracle mushroom) feels most comfortable.

How much alcohol is in the kombucha What is the alcohol content of the kombuchaa?

First of all, it's important to understand that the length and type of fermentation will also affect the alcohol content in the kombucha. It can contain up to 3% alcohol. Usually it is actually less. After 14 days of fermentation, the alcohol value is around 0.5 to 1 percent. Similar to an orange juice. Kombucha that has not been pasteurized and continues to ferment continuously, so the alcohol content can vary.According to German food law, a drink with a maximum of 0.5% alcohol can be described as non-alcoholic.n. 

Kombucha or Kefir, whichever is healthier 

Water kefir and milk kefir have a shorter fermentation time in the fermentation vessel than kombucha drinks. The kefir grain used is a kind of lump made from lactic acid bacteria and yeast.Therefore, milk kefir and water kefir have a significantly higher proportion of residual sugar. The fermentation time of water kefir is on average only 1-2 days at room temperature. This naturally gives the drink a higher guarantee of success when brewing it yourself at home. In the end, that makes kefir less attractive compared to kombucha, despite the living yeast cultures. Kefir, on the other hand, has a lower caffeine content due to the lack of tea (black tea).

Use high or low molasses sugar?

The proportion of molasses in natural sugars such as raw cane sugar, brown sugar and whole cane sugar is higher than the proportion of molasses in white, refined industrial sugar. Molasses contains valuable minerals and trace elements. These ensure that the tea fungus can grow much faster. A high proportion of molasses in the sugar can help ferment faster and more effectively and have a higher guarantee of success with your kombucha.

What basics do I need to make kombucha myself??

  1. Starter culture
  2. Kombucha Scoby
  3. Tea / teas
  4. Cotton cloth as a drape
  5. Locking tensioner (rubber / tape)
  6. Filtered water
  7. sugar
  8. Fermentation vessel made of glass

 

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KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Danke für's Lesen!

Danke für's Lesen! Weitere meiner Artikel von A, wie alkoholfreien Kombucha-Cocktails bis Z, wie Zitrone-Ingwer Kombucha, findest du auf unserem KOMBUCHERY Blog. Lass uns gemeinsam mehr über Kombucha lernen!
Merle von Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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