I’ve had a lot of people ask me lately about Kombucha. What is it? Why do we make it? Why would they want it? All good questions.
My simplest answer to “what is it” is that it is fermented tea. Completely organic, made with organic tea leaves and organic evaporated cane sugar, and filtered water. A jelly-like mushroom, called a SCOBY (symbiotic colony of bacteria and yeast), and some strong starter tea is needed to kick-start the fermentation process. Not super-scientific, and very easy to start brewing at home.
Why would you want to drink it? Kombucha introduces healthy bacteria to your gut, aiding in digestion. It helps to detox your liver and get your body pH into a normal range. Rich in antioxidants, it also provides Vitamins B and C.
There are plenty of natural options for flavoring kombucha. While we like to just drink it plain most of the time, we also like to add juice from our organic blueberries, blackberries, goji berries and bush cherries. Ginger adds a nice touch too. Books have been written on creative ways to flavor this natural refreshment! And, when bottled in long-necks, carbonation is built up and you’ll hear a noticeable “pop” as you carefully remove the cap. It is this wonderful feature that has led to our successful weaning off of carbonated (junk) diet soda, going on year two. I think we have gotten all of the artificial sweeteners out of our life, finally.
If you are inspired to get started making batches of Kombucha, we recommend KombuchaKamp.com for purchasing a quality SCOBY, the heart and soul of your tea-making endeavor. SCOBYs are ALIVE, and need to be fed and cared for. Refrigeration or dehydration will kill them. Kombucha Kamp doesnt package up a SCOBY for sale until you order it, so they ship it fresh and healthy.