Born in ancient China, kombucha is a slightly soured and lightly carbonated fermented drink made from sweetened tea. Its origins spread from China (around 200 BCE) across Japan, Korea and Eastern Russia, but in recent years it has exploded in popularity in America and Western Europe. In fact, one of my biggest influencers to help expand my knowledge and confidence has been the USA’s Kombucha Mamma Hannah - her guidance and tips have been invaluable.
The fermentation process of kombucha involves a combination of tea, sugar and SCOBY (Symbiotic Culture Of Bacteria and Yeast) with filtered water. Over a 7 – 21 day period the Scoby converts the sugary solution into a healthy drink containing organic acids, active enzymes, probiotic micro organisms as well as well as vitamins B and C.
Once fermented to your taste (the longer it is left the more sour and vinegary the taste) you move onto the second fermentation stage. At this stage you are creating your own flavours – the combination is almost endless. By adding berries, fruits, herbs and spices you can tailor your flavours and sweetness.
The fermentation process of kombucha involves a combination of tea, sugar and SCOBY (Symbiotic Culture Of Bacteria and Yeast) with filtered water. Over a 7 – 21 day period the Scoby converts the sugary solution into a healthy drink containing organic acids, active enzymes, probiotic micro organisms as well as well as vitamins B and C.
Once fermented to your taste (the longer it is left the more sour and vinegary the taste) you move onto the second fermentation stage. At this stage you are creating your own flavours – the combination is almost endless. By adding berries, fruits, herbs and spices you can tailor your flavours and sweetness.
