The most basic definition, Kombucha is just a fermented sweet tea. There’s a wide range of acidity that kombucha can take. Some of it tastes as sweet as soda, and some of it can be as acidic as vinegar. And it all depends on how long you ferment it.
How is Kombucha made?
The sweet tea is transformed into kombucha by a scoby, or a symbiotic culture of bacteria and yeast. No two scobies are alike, and depending on where the kombucha is brewed, it takes on the characteristics of that particular location, similar to the way wine and beer pick up different flavors depending on the location of their origin.
The unique bacteria and yeasts that live in your scoby will determine the types of acids and probiotics that your scoby produces.
Where does Kombucha originate from?
Kombucha’s history goes back hundreds of years. A lot of different cultures believe in the power of probiotic and fermented foods, and there are a lot of cultures that drink fermented tea.
Most records seem to agree on the fact that it originated somewhere in China and maybe Japan, Korea, or Russia.
Most people in South Africa have taken Kombucha before, without necessarily knowing it by the name Kombucha. It has been labeled and called different things, depending on where it comes from and what stage of the fermentation process they finish it at.
Kombucha has really come a long way in terms of flavor, and taste profiles, especially now that there are a lot of kombucha brewers on the market. However, none dares challenge the taste profiles from Happy Culture.
You can get a wide range of kombucha tastes and flavors that suit your particular palate from Happy Culture’s online store.
Health Benefits of Kombucha
Kombocha carries a host of health benefits, they include but are not limited to protection against cancer, reduction of heart disease risk and management of type 2 diabetes.