Kombucha: what it is, properties and a recipe to make it at home

Kombucha is the trendy fermented drink that arouses passions Its peculiar flavor is accompanied by health benefits. More and more people are consuming it and for this reason, you can currently find commercial kombucha-based drinks of many types.

It is convenient to know the characteristics and properties of kombucha to choose well. Another option is to make it at home to have all the guarantees that it is a quality drink. We give you all the keys to enjoy kombucha.

Kombucha: what is it

Kombucha is a fermented drink that is obtained by fermenting sweetened green or black tea with a colony of microorganisms with a gelatinous appearance. The result is a carbonated drink (it is naturally fizzy) with a taste similar to that of cider, very rich in probiotics that enrich the intestinal microbiota and produce a wide series of beneficial effects on health, comparable to those of kefir or homemade sauerkraut.

Although fashionable now, the kombucha tea mushroom is not a product of modern times. The first traces of this unique culture of yeasts and bacteria that takes the form of a gelatinous mass are found in the ancient china. The Han dynasty, which prevailed at that time, is said to have used the kombucha mushroom as a medicine.

Kombucha is made into sweetened tea. The fermentation transforms sugar into alcohol and acetic acid, lactic acid and gluconic acid. This makes kombucha taste sour and contain 0.7 to 1.3 percent alcohol. To prepare it at home you have to follow the steps correctly and be very scrupulous with hygiene.

Kombucha: properties and benefits

The properties of kombucha are multiple, although you should keep in mind that pasteurized kombuchas are sold that do not contain any live microorganisms or products with an excessive amount of sugar. To get these benefits, choose a kombucha with live microorganisms or, even better, prepare it yourself at home.

It is digestive: thanks to the effect of beneficial bacteria that reinforce the microbiota. It also contains a variety of organic acids with anti-inflammatory properties. Acetic acid (the same as vinegar) is the most abundant, and also contains gluconic acid and lactic acid. It is antioxidant: the drink retains the polyphenols of the green tea or black tea with which it is prepared. Studies indicate that green tea drinkers have a lower than average risk of prostate, breast, and colon cancer. Protects the liver: stimulates liver enzymes that inactivate and eliminate toxic compounds. Reduces its toxicity by up to 70 percent. It is antibiotic: especially thanks to acetic acid and polyphenols. A study published in Journal of Food Biochemistry points out its effectiveness against candida. Strengthens the heart: reduces bad cholesterol levels (LDL) and increases good cholesterol (HDL) in just 30 days. It also decreases the oxidation of cholesterol that makes it a threat. Improves metabolism of sugars and the functioning of the kidneys. Regular drinkers of this tea have an 18% lower risk of developing diabetes.

Kombucha: homemade recipe step by step

to make kombucha you need a “mushroom” or “scoby”, that is, a sample of the symbiotic colony of bacteria and yeast that lives in a cellulosic structure that floats on top of the tea. With each new fermentation a new cellulosic layer or “disc” is created.

As for microorganisms, most belong to the genus gluconacetobacteria. There are also lactobacilli and zygosaccharomyceous yeasts.

As with kefir, scobies they pass amicably from person to person, although they can also be found in organic stores, herbalists and shops specialized in fermented products.

If you decide to make your own kombucha, you must carefully follow the instructions and monitor the appearance of the colony, as harmful bacteria or molds could multiply, as can occur in any food fermentation process.

Ingredients:

To prepare the kombucha you will need some ready-made drink, the mushroom or scoby, water, sugar, tea, a wide, clean glass jar for fermentation and smaller bottles with flange closures.

Preparation:

Carry a liter of boiling water in a casserole. Add approximately 3-10g of tea to boiling water. It can be green tea, black tea, fruit tea, herbal tea, or a tea blend. It is advisable to add a portion of green tea because kombucha especially likes it. Leave it to infuse for about 20 minutes so that all the substances that will participate in the fermentation process are released. Do not use tea with artificial flavors or a high proportion of essential oils (mint, sage) as they hinder the growth of the fungus. now add between 80 and 120 g of sugar to hot and filtered tea. More sugar can give an unpleasant taste. Let the tea cool down to 20°C. The fungus can die at higher temperatures! Pour the cooled tea into the glass jar and add 100ml of kombucha already prepared (preculture). Place the mushroom with the smooth side facing up. about the liquid. The fungus will grow from the top in layers. The older mushroom can remain in the fermenter jar, but should be discarded when it darkens. Cover the fermentation vessel with a cloth or a sheet of kitchen paper and hold it with a rubber band. This step is very important to prevent insect and mold infestation. Place the fermenting jar in a warm place (if possible, at a temperature not lower than 15 °C and not higher than 30 °C, ideally 23 °C). Avoid exposing it to fumes or direct sunlight. Let it sit for about 5-14 days. Don’t move the jar unnecessarily. The movement makes it difficult for the uniform growth of a new layer of fungus. The longer the kombucha matures, the more acidic its flavor will be. After 5 days it has a mild and pleasant flavor. Wash your hands very well, remove the fungus with your fingers and rinse it in lukewarm or cold water. Put it on a glass or ceramic plate (it should not come into contact with metal). Pour the kombucha drink through a muslin or fine mesh plastic filter into glass bottles with a flange closure. Store the bottles in the refrigerator. Kombucha can be kept for 1-2 weeks, during which time it continues to ferment (so it will taste more sour by the day). Clean the fermentation jar well, prepare the tea and start the process again.

If you try it and it doesn’t taste good, it may be bad. It should be a little gassy, ​​with a sour but sweet point at the same time. If you notice a change in the taste or smell of your kombucha and it seems unpleasant to you, do not drink it. Better to throw it away and start over. Do not forget to discard the old part of the fungus and watch its appearance.