Kombucha: The Healthy Fermented Beverage
Kombucha has become a popular fermented beverage you can find in health food stores, yoga studios, and craft breweries. It is said to have many detoxifying qualities, and in small doses, this elixir is full of gut-healing benefits. It aids in digestion, increases your energy, and promotes the growth of healthy gut flora.
Making kombucha takes practice, and you may have questions after trying a few recipes. Here are some responses to common concerns:
Kombucha that’s too sweet or too sour
If your kombucha is too sweet for your liking, add more brewed and cooled tea and continue to ferment. If it is too sour, add some more sugar and more tea and continue to ferment.
Kombucha that has floaty bits in it
The brown strands in your kombucha is yeast that has bonded together after reaching the end of their life cycle. You may choose to drink them, or you can strain them out. It’s all personal preference. The other floating strands are just your kombucha trying to create a new SCOBY (Symbiotic Colony of Bacteria and Yeast). Again, you can drink them or strain them out. They often float within the drink or collect as sediment on the bottom of the vessel.
The kinds of teas, sugars, or water to use for kombucha
Be experimental with your blends and flavors and see what suits your taste. As far as sugars and sweeteners, be adventurous. Molasses, maple syrup, and agave syrups have all been known to work in the past, so try anything you want. Avoid using honey as it contains bacteria that can conflict with your kombucha culture and may cause mold. Try to stay away from heavily chlorinated water. Filtered of distilled waters work best.