What is Kombucha?
Kombucha is made from water, tea leaves, a natural sugar source and, a symbiotic culture of bacteria and yeast (SCOBY). After a 3-4 week ferment, the SCOBY consumes all the sugar it can, leaving the tea sparkling, slightly tart and full of organic-acids, vitamins and probiotic microbes.
Fresh Kombucha is a perfect base to steep whole fruits, roots and herbs, for endless varieties of possible flavours.
Fermentation, the way all of our favourite beverages are traditionally made. Beer, wine, kombucha, ginger beer, kefir, mead, kvass, the list goes on!
Fermentation not only helps preserve the raw ingredients used in the beverage (allowing year round consumption) it also makes them all easier for our bodies to process. With the consumption of ferments being the standard for so long, it's no wonder that introducing them back into our diet has such positive side affects.
Some of the many excellent reasons to drink fermented are;
- The majority of the sugars will be gone - provided the ferment is healthy and complete.
- Yeast and bacteria are still active when consumed, these will act as probiotics to help maintain a healthy gut.
- Fermentation increases the natural levels of enzymes, antioxidants and organic acids in a food or beverage - these aid in many functions of the body
- Increased levels of vitamins in the beverage; as natural by-products of the fermentation.
On top of that, a good ferment will develop the taste of your food or beverage in a way no other process can replicate.
So we have a low sugar, probiotic, gut supporting, antioxidant, preservative free, DELICIOUS beverage.
All by letting nature do her thing.