Kombucha is a tangy-sweet probiotic beverage or health drink that is made by fermenting a tea and sugar solution with a Kombucha scoby. Scoby stands for symbiotic community of bacteria and yeast. Another name for a Kombucha scoby is mushroom as it resembles the smooth, thick body of a mushroom.
Kombucha is pronounced Kom boocha.
Why should you drink Kombucha?
Kombucha is said to contain probiotics (beneficial bacteria and yeast), many organic acids, active enzymes, amino acids and polyphenols as well as many B-vitamins. The exact nutrient content in Kombucha will depend on the initial culture, type of tea, sugar and water used, strength of tea, brewing time and temperature. However, what is common to Kombucha is gluconic acid, acetic acid, and fructose. Kombucha does contain trace amounts of alcohol. The amount varies, depending on factors such as the amount of sugar and length of time of fermentation. Usually less than .5% but possibly up to 1.5%. Read a list of probiotics common to kombucha.
How much Kombucha should you drink?
If you are trying fermented foods and Kombucha for the first time then we recommend you start with a tablespoon and work your way up. It is a powerful detoxifier and diuretic so make sure you drink quite a bit of plain water too. If you are sensitive to sugar or alcohol then rather drink the Kombucha with a meal.