- Kombucha is a fermented, fizzy drink with a sour, acidic taste.
- Kombucha is slightly alcoholic due to the fermentation of it.
- The bubbly drink has actually been around for over 2,000 years.
Chances are you've seen kombucha at your local grocery story. But, although you've probably heard of it, you might not know exactly what it is.
So what exactly is kombucha?
When you open the cap of a kombucha bottle, you’ll hear a slight fizzle and gasp of air that’s similar to opening a soda bottle. A whiff of vinegar permeates from the concoction, but it’s not so overpowering that it discourages you from trying it. One sip later, and you’re having trouble putting a word on what that strange taste is. It’s a bubbly, slightly acidic and sour flavor that’s kind of funky.
Though it's currently trending, Kombucha has actually been around for 2,000 years and originated in China where it was prized for its energizing qualities. The fermented drink found its way into Russia, then Germany and in the 1960’s, Swiss researchers reported that drinking kombucha was just as beneficial as eating yogurt. From there, kombucha boomed into a popular health drink.
Reading the nutrition label of a kombucha bottle doesn’t explain it all.
The basic ingredients include water, black or green tea leaves, sugar and the probiotic colony of bacteria and yeast. The fermentation process is where all the magic happens.
Fermentation is literally the breakdown of a substance by bacteria, yeast or other microorganisms.Kombucha is brewed (or fermented) over the course of 10-14 days.
The brew begins as boiled sugar water with an added tea bag or tea leaves, aka sweet tea. After it’s cooled and strained, SCOBY (symbiotic colony of bacteria and yeast) is added to the base. It’s then covered and sits for about two weeks. The mixture looks ugly, but the bacteria and yeast are just doing their job to break down the sugar and transform it into something healthy.
Two weeks later, the new organic compound (kombucha) is ready to drink. Make sure it’s bubbly because that means it underwent a normal fermentation process, according to Well and Good. Kombucha is filled with vitamins (specifically Vitamin B), antioxidants and probiotics that can be great for gut health.
But why is there 0.5% to 2% alcohol in some kombucha?
Trace amounts of alcohol are produced during the fermentation process — but it’s nothing that will get you drunk (unless you drink A LOT at one time). During fermentation, glycolysis (the chemical breakdown of glucose and lactic acid) produces ethanol. Then the bacteria in the SCOBY use the ethanol to produce vinegar. And that’s why you get that initial sour smell and taste.
So no, you won’t find kombucha in the beer section unless it's spiked. Rather, head for the health foods or organic section if you’re looking for a refreshing probiotic.
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