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Kombucha combines natural fermentation, acidic flavor, and bubbles produced by carbon dioxide, but its possible health benefits still require more studies in humans
Soda often accompanies meals and snacks for many people. However, those seeking new flavors may find in kombucha a carbonated drink produced by the fermentation of sweetened tea.
The recipe uses water, tea or mate leaves, sugar, ready-made kombucha, and a culture known as SCOBY or kombucha mother. This combination of bacteria and yeast transforms the ingredients and creates an acidic, slightly sweet, and naturally carbonated drink.
The process can be done at home. However, preparation requires attention to the steps, fermentation time, and the appearance of the culture used.
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Kombucha uses tea, sugar, and microorganisms to create natural carbonation
The production of kombucha begins with the preparation of a sweetened tea. Once the liquid cools, the kombucha mother and a portion of the ready-made drink are added.
During fermentation, the yeasts consume part of the sugar. Then, they produce alcohol and carbon dioxide.
Carbon dioxide is responsible for the bubbles present in the drink. At the same time, the bacteria transform part of the alcohol into acids.
This combination creates the characteristic flavor of kombucha. The drink becomes acidic, although it still retains a small amount of sweetness.
According to content by Alice Callahan reproduced by Estadão Saúde, this interaction between bacteria, yeasts, sugar, and tea explains the transformation observed during preparation.
Possible benefits of kombucha have not yet been confirmed in humans
Research conducted with animals has pointed to a possible relationship between kombucha consumption and some effects on the body.
Among the observed results are the reduction of inflammatory processes and assistance in controlling blood sugar.
These conclusions, however, cannot yet be directly applied to people. The evidence on the effects of kombucha in humans remains preliminary.
The drink should also not be presented as a treatment, medication, or standalone solution for health problems.
A healthy routine depends on different habits. Among them are a balanced diet and the frequent practice of physical activities.
The guidance of a doctor also remains important, especially when there are doubts or specific health conditions.
Homemade kombucha recipe uses five ingredients and one week of fermentation
The basic preparation can be made with simple ingredients. The process, however, needs to respect the cooling of the tea before adding the culture.
Ingredients
- 1 liter of mineral water;
- 5 grams of tea or mate leaves;
- 50 grams of crystal sugar;
- 1 kombucha mother;
- 100 milliliters of ready kombucha.
Tea needs to cool completely before receiving the kombucha mother
First, the water should be heated. When it starts to boil, the tea should be added.
The container needs to remain covered for five minutes. After that, the liquid should be strained.
The sugar should be added while the tea is still hot. Then, the mixture needs to be stirred until completely dissolved.
Subsequently, the liquid should pass through a coffee filter reserved only for this purpose.
The tea needs to remain covered until it cools completely. The kombucha mother should not be added to the hot liquid.
Fermentation should occur in a covered glass for approximately seven days
After cooling, the tea, the mother, and the ready kombucha should be placed in a wide-mouth glass jar.
The container needs to be covered with a paper napkin or cotton cloth. A rubber band can keep the cover secured to the opening.
The mixture should remain at room temperature for approximately one week.
After this period, the new mother should appear clear and gelatinous. A formation similar to a cloud below the culture is considered normal.
The flavor should be acidic, although it remains slightly sweet.
Ready drink can be stored in the refrigerator for up to a week
The most recent colony should be reserved for the next preparation. Other cultures can be kept in a small amount of tea.
After fermentation, the drink needs to be strained and placed in a sealed glass bottle.
The kombucha should be kept in the refrigerator and consumed within a week.
The drink can also serve as a base for other preparations. Among the possibilities is mate kombucha flavored with elderflower.
