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By Merle von KOMBUCHERY

Fermenting Kombucha without Sugar - The Right Alternatives for Your Tea Mushroom!

Kombucha without white sugar or granulated sugar is that possibles?

Most kombucha lovers swear by feeding their tea mushrooms with ordinary table sugar, whole cane sugar or raw cane sugar. There are actually various alternatives to these conventional types of sugar. The Scoby needs carbohydrates for metabolism.These carbohydrates are also found in agave syrup, honey or sugar beet syrup, for example. He'll almost certainly need more time to get used to the sugar alternative. It is also more difficult to find the exact recipe for the perfect taste.


Grossaufnahme Agave

Agave syrup

Agave syrup is a natural sweetener obtained from the agave plant. Agave syrup consists mainly of fructose. The kombucha can therefore become sour more quickly and the fermentation may have to be stopped earlier. It can also create an interesting caramel-like taste.

Maple syrup

Maple syrup is the concentrated sap of the maple tree. The syrup contains more zinc and magnesium than regular sugar. The Scoby can also be used to this sweetener. This takes a lot of patience and the kombucha will taste a little more unconventional.

Bienenwabe Bienen Honig

honey

If kombucha is made with honey, one speaks of Jun-Kombucha . It often takes a long time to get the scoby used to honey. Instead of a cup of conventional sugar, you only need ⅞ the amount of honey for the same sweetness.

molasses

Molasses is a by-product of common sugar and is high in iron, calcium and magnesium. The scoby may need a little longer to break down the individual components of the molasses before the sucrose can be metabolized. The fermentation can take 7 to 14 days.
The kombucha gets sour faster and tastes a bit bitter and stronger.
 
Palmen Himmel Abendsonne
 

Coconut blossom sugar

Coconut blossom sugar also has a lower glycemic index and can be used to make kombucha. It is also important to ensure that kombucha with coconut blossom sugar becomes acidic faster and requires a shorter fermentation time.

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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