Kombucha
Kombucha is one of the most simple at-home ferments. The
mushroom (scoby), which looks somewhat like a pancake,
simply converts a sugar-tea (Green, Black tea) solution over a
period of 1-2 weeks into a health-promoting beverage that
contains many organic acids, active enzymes, amino acids and
polyphenols as well as many B-vitamins. When bottled it will
also become fizzy and carbonated.
mushroom (scoby), which looks somewhat like a pancake,
simply converts a sugar-tea (Green, Black tea) solution over a
period of 1-2 weeks into a health-promoting beverage that
contains many organic acids, active enzymes, amino acids and
polyphenols as well as many B-vitamins. When bottled it will
also become fizzy and carbonated.
Kombucha is an ancient and truly delicious tangy-sweet beverage that has many
health benefits and has been passed down from generation to generation. It is the
result of a fermentation process combining a Kombucha Mushroom, or 'Scoby'
(Symbiotic Culture of Bacteria and Yeast) tea, sugar and water. Authentic kombucha
scoby's are self-propagating making it a wonderful sustainable, enjoyable and
economical beverage to do at home. To learn more about Kombucha, navigate the
links to the left.
health benefits and has been passed down from generation to generation. It is the
result of a fermentation process combining a Kombucha Mushroom, or 'Scoby'
(Symbiotic Culture of Bacteria and Yeast) tea, sugar and water. Authentic kombucha
scoby's are self-propagating making it a wonderful sustainable, enjoyable and
economical beverage to do at home. To learn more about Kombucha, navigate the
links to the left.
The Kombucha drink (minus the mushroom / scoby) is now
available commercially at some health food stores. It’s not
as good as making the real thing at home because the
companies need to halt the yeast fermentation (which
creates the fizz) in order to bottle it commercially and
prevent explosion. You are left with a drink that has high
acid or suppressed culture.
available commercially at some health food stores. It’s not
as good as making the real thing at home because the
companies need to halt the yeast fermentation (which
creates the fizz) in order to bottle it commercially and
prevent explosion. You are left with a drink that has high
acid or suppressed culture.
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