What else can you learn about kombucha?
1. Shelf life of kombucha
Real unpasteurized kombucha is around 3 to 9 monthsdurable. After bottling, the entire fermentation process is not stopped immediately. The tea drink should therefore be stored as cool and dark as possible. This works best in the refrigerator or in a cool room. Here it is not exposed to any external influences and can be stored protected from the sun and heat. Kombucha that is not stored in a cool place doesn't go bad either. It only becomes more acidic in taste and develops more natural carbonic acid.
2. Kombucha as a vinegar substitute
Kombucha that you accidentally fermented too long at home can be considered deliciousVinegar substitute use. It then gets a taste similar to apple cider vinegar.
3. How much alcohol is in the kombucha?
The duration and type of fermentation affects not only the taste but also the alcohol content. Kombucha can contain up to 3% alcohol. Most of the time it is actually less. After 14 days of fermentation, the alcohol value is between 0.5 and 1%.According to German food law, a drink can be described as non-alcoholic if it has a maximum of 0.5% alcohol.l. Kombucha from KOMBUCHERY usually contains no more than 0.5% alcohol.
4. Kombucha for pregnant women?
Due to the low alcohol content, pregnant andbreastfeeding women Play it safe and don't drink kombucha.
5. Kombucha for the immune system
It is hard to believe, but the GALT is located in the intestinal mucosa and is the largest collection of important defense cells in our body. Around 70% of the immune cells live here, which stimulate the production of various defense cells and at the same time manage to decide between good and bad substances and allow important nutrients to pass through.en. The intestine is much more than our daily helper in digesting the food we feed. It helps the brain with thatImmune defense and feeds the brain with a lot of important information. It is all the more important to support the intestine through nutrition and to give it a little help, e.g. with regular kombucha consumption.
6. Ingredients of Kombucha
In just one bottle, different Amino acids, succinic acid, butyric acid, enzymes, acetic acid, gluconic acid, glucaric acid, catechins and other polyphenols, B vitamins, living lactic acid bacteria condition. No wonder we're always from thehealthy alternative talk about traditional soft drinks.
7. Sugar in the kombucha
The added sugar is mainly needed for the microorganisms during fermentation. Yeasts and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the type of fermentation, a sugar content of 3 g to 12 g sugar per 100 ml remains in the bottle. At KOMBUCHERY, we are one of the few manufacturers that adhere to the lower limit of 3 g of sugar to 100 ml. Nevertheless, our taste does not suffer from it.
8. Kombucha suitable for children?
Due to the low alcohol content, children should not consume kombucha too often every day. A maximum of approx. 125 ml per day is recommended.
9. Kombucha for vegans
No problem! We always talk about living cultures in our kombucha, but ours is nonetheless Kombucha vegan and even certified by the Vegan Society.
10. Buy kombucha or brew it yourself?
Of course, both have their advantages and disadvantages. With a little space in the kitchen, a little patience and perseverance, kombucha can also be made in small quantities at home. WhenFermentation Beginners However, strange tastes can sometimes arise in the first attempts. Bought directly from a professional, you always know what taste to expect. So it depends on how much interest you have in fermenting and how much effort and time you want to spend.
Thank you for reading!