Kombucha - What, How, and Why.

What:
Kombucha is basically Tea (Black or Green Tea), fermented using a 'symbiotic' colony of bacteria and yeast (SCOBY) - I won't bore you with scientific terms like, Saccharomyces and whatnots. All you need to know is this simple equation:

Sugar + Yeast = Alcohol (similar formula used in Wine Making)

Wherein the Yeast (SCOBY) feeds on the sugar to produce alcohol. I know you are probably thinking of an alcoholic drink, but trust me, you won't get drunk - even tipsy - when you drink this beverage.  By law, Kombucha must only have up to .05% ABV (alcohol-by-volume). "You'll have to drink about 8 bottles of Kombucha just to get the buzz of one beer".

Fermenting Kombucha (1st day).

How:

You will need a SCOBY, Sugar, Starter Tea & Water.

Ferment for 7 days and infuse with any preferred fruit.

Ferment for another 2-3 days.

Be careful when you open it as it tends to be like popping up a Champagne bottle because of its Carbon Dioxide accumulated during the second fermentation (infusion of fruit flavours).

Why:

Although there is no solid evidence that Kombucha has health benefits, it is believed that it stimulates the immune system. Aside from the probiotic and antioxidants present in this beverage, you are sure you'll be having one heck of a refreshing drink! You know, just like cola, but better.

Kombucha during 2nd fermentation (infused with real fruits in separate airtight bottles).

-LWK