Kombucha: what is it and what are the benefits of this ancient drink

Have you ever heard of kombucha? For those who are looking for a healthier diet, this drink has become quite successful in recent times. But don’t think that kombucha has emerged recently. Quite the contrary: it is an ancient refreshment, produced by hand, and which guarantees several benefits to the body.

In order for you to stay up to date with this drink – and who knows, maybe start consuming it in your daily life –, we had a chat with Leonardo Andrade and Fernando Goldenstein Carvalhaes, entrepreneurs and founders of Companhia dos Fermentados. Check out!

what is kombucha

Kombucha is a non-alcoholic fermented drink made from tea with the addition of 100% natural ingredients. It is tasty, refreshing and naturally sparkling (able to form bubbles).

origin of kombucha

Made more than 2,000 years ago, the drink has Chinese origins. Many people even associate kombucha with kefir and kimchi, but does that make sense? Well, there is no direct relationship between them. However, it is worth mentioning that they do have similar characteristics due to fermentation by wild organisms and, mainly, because they are a form of food conservation.

how to take kombucha

Kombucha is a natural and healthy alternative to other industrial drinks out there. However, it should not be seen as an elixir of life or medicine. Its consumption can be daily: when you wake up, during the day, at night or simply when you feel like it. But beware: just like any other drink, excessive consumption can be bad for your health.

So, were you curious to try this refreshing drink that can also be very tasty? The time has come for you to know how to prepare kombucha.

how to make kombucha

Did you know that the drink can be even tastier by performing the first fermentation and, days later, the second fermentation? Well, this handmade drink requires a little patience, but the result may surprise you! Watch the videos below and understand the entire process.

first fermentation

For this fermentation, we will need a cellulose and the scoby (also called the “mother of kombucha”). You can buy it or receive it as a donation. He is a colony of good bacteria and yeast, ensuring improvements to the gut. In addition to the scoby, the preparation had green tea, water to make tea and demerara sugar. After the tea is ready, when it is at room temperature, add the scoby and sugar, which will serve as food for the bacteria. Reserve this recipe for seven days – it should be fermenting in a dark environment at room temperature.

second fermentation

In this second process, the production of the drink fermented for seven days. After this time, the scoby is removed from the container. The next step is to taste. You can even drink the kombucha plain (adding sugar, honey or molasses), but in this case, the drink was flavored with fruit. After adding the fruit, it must be preserved in a tightly closed bottle, to produce gas and not continue the fermentation for a long time. Wait another three days and finally the kombucha is ready to be consumed.

It is very important to use a glass container in recipes. In addition, the drink can also be strained, as there is always a residue of cellulose inside the bottle. The end result is kombucha, which has several health benefits. Oh, but don’t forget: the scoby is a colony of bacteria, so it can also be a means to reproduce bad bacteria. So, be very careful – wash your hands well and wear gloves, preferably.

benefits of kombucha

In addition to knowing the entire process for the production of the drink, it is also very important to know its benefits and even dangers. In fact, there are still no finalized scientific studies that certify that ingesting kombucha brings real health benefits. However, its fermentation generates components that can be good for the body. Check out how kombucha can contribute:

• Probiotics: several organisms present in kombucha are compatible with our intestinal flora. Therefore, when ingested, they help in the maintenance of this flora.
• Nutritive: during the fermentation process, B and K vitamins are generated as a metabolite in fermentation. Some people, for example, report that, after consuming kombucha, they are more willing because of the presence of these vitamins.
• Therapeutic: also due to fermentation, organisms generate enzymes that, in fact, help in our digestion. Thus, consuming kombucha after a heavier meal can help our body.

dangers of kombucha

As it is a wild fermentation process, its production must be carried out with high control. Otherwise, these risks may occur:

• High alcohol content: when kombucha is produced with the addition of sugar and fruit in excess, it can have an alcohol content (greater than 4%) and, with that, the bottle explodes and generates other components that are not very healthy for our body, such as the methanol.
• Contamination: It is necessary to be very careful when producing the drink. Since the scoby is a colony of bacteria, it ends up being a medium for bad bacteria to reproduce. That’s why the importance of hygiene, both hands and products (such as cutlery and containers) that are used during the preparation of kombucha.

Due to these dangers, Leonardo Andrade and Fernando Goldenstein Carvalhaes, from Companhia dos Fermentados, gave a very important tip: when you go to consume kombucha, choose a drink from a producer that you know the process and that is not sweet on the palate. The sweeter the drink (either from fruit or from the addition of sugar), this indicates the presence of residual sugar, which can be transformed, by fermentation, into alcohol, carbon dioxide (which can cause the bottle to explode) and other undesirable components.

Kombucha Recipe with Mate Tea and Ginger

For those of you who feel like venturing into the world of kombucha and are already thinking about producing your own drink, the entrepreneurs of Companhia dos Fermented shared with us a very tasty recipe:

First fermentation ingredients

• 1 liter of water
• 100 ml starter (old first fermentation kombucha)
• 15 g of mate tea (in flakes or bags)
• 50 g of white sugar

Preparation mode

1. Put the water on the fire. As soon as it boils, turn off;
2. Add the mate tea and wait 10 minutes – no longer than that, as the tea can become bitter. After this time, strain the mate tea into a container;
3. Mix all the sugar until it dissolves well;
4. Covered with a clean cloth, let the drink cool to room temperature;
5. As soon as it reaches room temperature, transfer the tea to the container where the colony is already with the starter;
6. Cover the container with a clean cloth and secure with a rubber band. Attention: never cover or close hermetically!;
7. Let it ferment for at least three days. If the weather is cold, it can take up to 10 days or more for the tea to ferment;
8. Keep the tea in a place where it will not be necessary to move the container. This chosen location also needs to be away from direct heat sources (such as a stove) and away from sunlight;
9. At the beginning of this process, it is normal for the mother of the kombucha (the scoby) to sink. As the days go by, it may (or may not) rise and float on the surface of the tea. Note that a new film will start to form on top of the drink – it will be a new colony developing;
10. After the third day, remove some of the tea and taste. You’ll know when the tea is ready as soon as it is much less sweet than the start and has a slight vinegar flavor. If it doesn’t happen in three days, leave it longer, which can be up to 10 days. If left too long, the flavor will begin to acetify and, if this occurs, you will have to discard the tea and start the whole process again;
11. When the taste is pleasant, remove the scoby from the tea, always leaving some of the drink for this cellulose. At this point, the kombucha is ready to be consumed;
12. If you don’t want to flavor the kombucha, put it in a bottle with the help of a funnel and store it in the fridge or consume it immediately. If you want to flavor it, proceed to the second fermentation.

Second fermentation ingredients

• 1 liter of ready-made kombucha
• 100 ml of water
• 35 g of fresh ginger

Preparation mode

1. Blend the ginger with water in a blender. Strain and add to kombucha;
2. Put the drink in a closed bottle for at least four days;
3. Drink ice cream.

Tip: as the ready drink can be sweeter or more acidic, you will find the right time to taste it according to your taste.

where to buy kombucha

You can find the drink in other places besides health food stores, you know? You can find kombucha in large supermarket chains, restaurants, coffee shops and wholesalers.

1. Passion fruit kombucha, at Empório Quatro Estrelas
2. Hibiscus, Ginger, and Pink Pepper Kombucha at One Market
3. Kombucha of chimarrão with fennel, at Companhia dos Fermentedos
4. Lemon, Matcha and Ginger Kombucha at Muffato Gourmet
5. Kombucha Citrus, at Bá Kombucha

So, did you enjoy learning all about kombucha? Always remember to purchase from producers who prepare it safely. So you can taste a very tasty drink, which is still able to offer health benefits.

The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.