Kombucha, simply put, is fermented sweet tea. It is made by adding a kombucha culture to a batch of sweet tea and allowing it to ferment at room temperature. Fermenting the sweet tea transforms it into a massively flavorful, tart, effervescent, and healthy beverage that we know as kombucha. The culture used to ferment kombucha is called a S.C.O.BY., an acronym that stands for Symbiotic Culture of Bacteria and Yeast. During the fermentation, the SCOBY converts sugar into alcohol, which further breaks down into vitamins & enzymes. The resulting beverage is packed with probiotics, vitamins, and enzymes, plus the added health benefits of the tea. For a deeper dive into the kombucha culture, check out our post here, What is a SCOBY?
This fizzy, tangy drink has been brewed for centuries as a health tonic or “elixir of life” and has been recently growing again in popularity. This recent spike can be attributed to the newest health craze: a healthy gut. Remarkable research is being done on our microbiome, revealing the importance of our gut health to the basic functioning of our body and our immune systems. Here, Harvard University calls the microbiome “…a supporting organ because it plays so many key roles in promoting the smooth daily operations of the human body.”
While store-bought kombucha is great, and there are many great choices on the shelves, regularly drinking kombucha at $3-$5 per bottle adds up quickly.
The good news is that you can easily make it at home for a fraction of the cost of store-bought. Check out this post on the cost of kombucha to see which option is best for you!