What exactly is kombucha and what important ingredients are produced in the drink during fermentation? An overview of all the health effects of the refreshing kombucha drink. How exactly does fermentation with a starter liquid in a fermentation vessel work? It's so easy to brew at home with a guarantee of success and our recipes.
What is Kombucha?
Kombucha is a fermented beverage made with the help of a culture (tea mushroom). The so-called tea mushroom consists of various microorganisms, bacteria and yeast cultures. It transforms tea and sugar into a healthy refreshing drink. During the fermentation process, bacterial cultures and yeasts metabolize the sweetened tea into valuable vitamins, organic acids, dextrorotatory lactic acid bacteria, and enzymes, among other things. This creates the distinctive sweet and sour taste and naturally sparkling carbonation. The fermented drink has a long tradition. Hundreds of years ago, kombucha was valued in Asia and Eastern Europe for its healthy effects as an elixir of life and health provider.
The Ingredients in Kombucha
The word fermentation is derived from the Latin word for "yeast". Simply put, it is a process in which biological material is converted by microorganisms and their enzymes. During the production of kombucha, various ingredients can be created with the help of a tea mushroom/Scoby (kombucha culture). These can differ in number and composition, just as every tea mushroom is structured a little differently. The sweetened tea serves only as a nutrient source for the complex kombucha culture and its microorganisms. At the end of the process, only a small amount of sugar remains. For us, at 3g per 100ml, that's about 40% less sugar than other kombucha manufacturers. Gluconic acid, responsible for the typical sour kombucha taste, is also produced during this process. Gluconic acid, for example, is broken down into butyrate in the large intestine. Butyrate, in turn, is said to counteract the development of colon cancer.
The most important facts about the Kombucha Mushroom
All ingredients at a glance
| Bacterial 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 | e.g. 14 different amino acids |
These nutrients are naturally only found in unpasteurized and unfiltered kombucha. Therefore, always look for the word "raw" in the supermarket. Some kombucha manufacturers heat their drinks, killing all the important ingredients. You can recognize these by the fact that they do not require refrigeration.
The Effect: How Healthy is Kombucha?
If you look at your diet more closely, sometimes it's just small adjustments that can help reduce nutrient or vitamin deficiencies. Fermented drinks can be such an adjustment for you. Just like teas are a great gift from nature. Kombucha, similar to water kefir, is a superfood with a tradition of drinking. The living kombucha cultures can support digestion and a healthy gut flora. Organic acids and lactic acid bacteria can help keep the acid balance in the gut in check. You can find out more about the other positive properties of the fermented kombucha drink and other important information about its effects here.
Positive effects of Kombucha
Our kombucha can help you support your gut. With the various cultures present in kombucha, good bacteria in the gut can be multiplied. A large part of our immune defense lies in the microbiome. An active and healthy gut therefore also stands for a strong immune system. In addition, various valuable vitamins, organic acids and trace elements can be produced during fermentation. Thus, with regular consumption, you can improve your general well-being and replenish your energy stores. Furthermore, our Raw Mate variety, for example, keeps you gently awake thanks to theine.
How exactly does kombucha work?
People have been fermenting food (e.g. kefir, kimchi, sauerkraut) since time immemorial. Especially the contained lactic acid bacteria support digestion and strengthen the gut. The effect of the cultures and bacteria can be very individual and at the same time diverse. Just as a Scoby can look different. The type of tea used, the room temperature, the water quality, the fermentation time, the starter liquid and the amount of sugar all influence the "mushroom" during the production of kombucha. The tea mushrooms are also affectionately called Scobys. Scoby stands for Symbiotic Culture of Bacteria and Yeast. So, a culture of different bacteria and yeasts. These live in a symbiotic relationship and together manage to produce organic acids and other important ingredients.
Are there any unwanted side effects?
Just as every unpasteurized kombucha is a little different, every person reacts differently to the kombucha drink. Basically, there are no known risks associated with drinking it. We recommend starting with one bottle per day and then gently listening to your body. This way you will quickly notice how much is good for you daily. However, pregnant women and toddlers should refrain from our favorite drink. A minimal amount of alcohol is produced during fermentation. Similar to orange juice. In addition, people with histamine intolerance should completely avoid fermented foods.
Who is Kombucha suitable for?
The tea drink is suitable for anyone who wants to integrate a healthy drink into their daily routine. Especially people with intestinal problems and a weak immune system can support their body with a daily dose of the refreshing drink and beneficial lactic acid bacteria. Because a healthy gut largely supports the natural immune system. In addition, the fermented tea drink is excellent for vegans who want to replenish their nutrient stores. As described above, toddlers, pregnant women and people with histamine intolerance should rather abstain.
How to Kombucha – how to brew your own tea!
With a little patience, you can easily brew your new favorite drink at home with your own wonder 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 it with, and the magic can begin. Can't wait to grow your own Scoby? Here you'll find kombucha recipes, important tips and tricks for making it in your own fermentation vessel at home! Grow your own wonder mushroom!
FAQs
Why is kombucha healthy?
Our fillings have up to 50% less sugar than conventional soft drinks. Thanks to traditional, unpasteurized fermentation with the wonder mushroom, each bottle contains live bacterial and yeast cultures. During fermentation, various other ingredients are also created. Fermented foods, such as kombucha and water kefir, demonstrably support gut health.
When should you drink kombucha?
First, it quenches thirst very well in any situation, especially after exercise. In addition, the refreshing tea drink can support digestion after a heavy and fatty meal. It offers a healthy coffee substitute with low sugar content. It is also perfect as a healthy alcohol alternative for mixing with other juices or ingredients.
Who is Kombucha for?
For everyone who cares about a healthy diet and is looking for a refreshing, beneficial alternative to sodas. For those who want to support their body with important nutrients through liquids. For people with intestinal problems. They can support their gut with fermented drinks. For vegans, athletes and even paleo adherents. For everyone who doesn't want industrial, oversweetened mass-produced goods and is looking for a drink with comparatively low sugar content.
Kombucha from the supermarket vs. making it yourself – what's better?
With a little space and patience, the tea drink can also be made at home in smaller quantities. However, as a fermentation beginner, unsatisfactory flavors can arise during the first attempts. The fermentation conditions are often not as hygienic and professional as in a proper factory. We ferment according to thousands of years of tradition. Without unnecessary pasteurization or filtering. This way, the many important ingredients remain alive. However, there are also manufacturers whose bottles contain hardly any life. These products do not require refrigeration.
Is Kombucha alkaline or acidic?
Similar to acidic fruits, kombucha is metabolized as alkaline by our body. The sour taste is somewhat misleading. Our acid balance can therefore be positively influenced with the help of kombucha. Most people tend to be over-acidified.
How much sugar is in kombucha?
This actually varies depending on the manufacturing method and type of starter. Many kombucha manufacturers use significantly more sugar than we do. They prefer the sweet, soda-like taste. We use as much sugar as necessary and as little as possible. Because unnecessarily much sugar is not really healthy in the end. Currently, that's 3g per 100ml. The sour note is a bit more dominant, but still super refreshing. The growth of the kombucha mushroom is not affected, 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 preparation of the kombucha. In our bottled products, the calorie values are comparatively low at 12 kcal per 100 ml. The more sugar, the more calories at the end of the fermentation process. Juices added afterwards with a higher sugar content can also increase the calorie count.
What is a Scoby?
The tea fungus or mushroom, yeast fungus is also called Scoby. English for Symbiotic Culture of Bacteria and Yeast. So actually not a fungus at all, but a culture of various bacteria and yeasts. These live in a symbiotic relationship and together manage to produce organic acids and other important ingredients. The Scoby is also referred to as a wonder fungus or simply as a fungus, kombucha fungus. It is usually stored at room temperature in a fermentation vessel with starter liquid and activated as needed for making the kombucha drink.
Which tea should I use for the first batch with my wonder mushroom?
For the starter of your own kombucha drink at home, you should use black tea or green tea. The tea should be free of artificial flavors and preferably organic quality. Otherwise, there is no guarantee of success for your kombucha starter. This is how the mushroom (kombucha mushroom, scoby, wonder mushroom) feels most comfortable.
How much alcohol is in kombucha? What is the alcohol content of kombucha?
First, it's important to understand that the duration and type of fermentation also affect the alcohol content in kombucha. It can contain up to 3% alcohol. Most of the time it's actually less. After 14 days of fermentation, the alcohol content is approx. 0.5 to 1 percent. Similar to orange juice. Kombucha that has not been pasteurized and continues to ferment can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol can be labeled as "alcohol-free".
Kombucha or Kefir, which 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 clump of lactic acid bacteria and yeasts. Therefore, milk kefir and water kefir have a significantly higher residual sugar content. The fermentation time for water kefir at room temperature is on average only 1-2 days. The drink therefore naturally has a higher guarantee of success when brewing it yourself at home. However, this ultimately makes kefir, despite living yeast cultures, less attractive compared to kombucha. Kefir, on the other hand, has a lower caffeine content due to the lack of tea (black tea).
Use sugar with a lot of molasses or little molasses?
The molasses content in natural sugar varieties, such as raw cane sugar, brown sugar, and whole cane sugar, is higher than the molasses content in white refined industrial sugar. Molasses contains valuable minerals and trace elements. These ensure that the tea mushroom can grow much faster. A high proportion of molasses in sugar can therefore help to ferment faster and more effectively and to have a higher guarantee of success for your kombucha.
What basics do I need to make kombucha myself?
- Starter culture
- Kombucha Scoby
- Tea/Teas
- Cotton cloth as a cover
- Closure clamp (rubber band/strap)
- Filtered water
- Sugar
- Glass fermentation vessel
Split: