Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits.
Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) that’s used as a functional food.
It contains a colony of bacteria and yeast that are responsible for starting the fermentation process once combined with sugar.
After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast). Although it’s usually made with black tea, kombucha can also be made with green tea too.
You can make kombucha yourself at home or buy it for $3–$5 a bottle at most health food stores and some coffee shops.
Beneficial Probiotics in Kombucha
An article published in the journal Food Microbiology established that the following probiotics make up this health elixir:
Ultimately, this cocktail of good bacteria interact together in a unique way to produce some unbelievable health benefits for those who drink it.
7 cups water
1/2 cup white granulated sugar (see Recipe Notes)
4 bags black tea, or 1 tablespoon looseleaf (see Recipe Note)
1 cup unflavored, unpasteurized store-bought kombucha
2-quart or larger saucepan
2-quart or larger glass jar, like a canning jar (not plastic or metal)
Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar