What exactly is Kombucha and what important ingredients are formed in the drink during fermentation? Kombucha, fermentation and ingredients explained simply. How exactly does fermentation work with starter liquid in the fermentation vessel? This is how easily you can start brewing at home with a guarantee of success and our recipes.
What is Kombucha?
Kombucha is a fermented beverage produced with the help of a culture (tea fungus). The so-called tea fungus consists of various microorganisms, bacterial and yeast cultures. It transforms tea and sugar through fermentation into a characteristically sweet-sour refreshing drink. During fermentation, bacteria and yeasts metabolize components of the sweetened tea. This produces, among other things, organic acids and other natural fermentation products. The substances present in the finished kombucha and in what quantities depend on the recipe, microorganisms, fermentation time, and manufacturing process. This creates the unmistakable sweet-sour taste and sparkling natural carbonation. The fermented drink has a long tradition. The fermented drink has a long tradition. Kombucha was consumed in parts of Asia and Eastern Europe centuries ago and was even referred to as "elixir of life" in historical accounts.
The ingredients in Kombucha
The word fermentation is derived from the Latin word for leavening. Simply put, it is a process in which biological material is transformed by microorganisms and their enzymes. During the production of kombucha, various ingredients can be formed with the help of a tea fungus/Scoby (kombucha culture). These can differ in number and composition, just as every tea fungus is structured a little differently. The sweetened tea serves merely as a nutrient source for the complex kombucha culture and its microorganisms. At the end of the process, only a small amount of sugar remains. At Kombuchery, only 2.3 g of sugar per 100 ml remain in the finished drink after fermentation. This makes our kombucha low in sugar. Also, the gluconic acid responsible for the typical sour kombucha taste is formed during this process.
The most important facts about the Kombucha fungus
Which ingredients can be found in Kombucha?
The composition of kombucha varies depending on the tea, culture, sugar, temperature, and fermentation time.
Typically, these include:
- Microorganisms: various bacteria and yeasts from the kombucha culture
- Organic acids: for example, acetic acid and gluconic acid
- Phytochemicals: natural components of the tea used, including polyphenols
- Fermentation products: other metabolic products that can arise during fermentation
Not every kombucha automatically contains the same vitamins, minerals, or microorganisms in the same quantities.
In unpasteurized kombucha, live bacterial and yeast cultures from fermentation can remain in the finished drink. Pasteurization inactivates these live microorganisms. However, other ingredients are not generally "killed off" by heat treatment. Which components change depends on the substance, temperature, and process.
The effect: How healthy is Kombucha?
Kombucha combines tea and natural fermentation in one drink. How "healthy" a specific kombucha is, therefore, depends not only on the fermentation but also on its recipe.
Interesting factors include sugar content, ingredients used, processing, and whether the kombucha was pasteurized after fermentation or still contains live cultures.
A single food can never replace a varied and balanced diet.
What happens after 30 days of Kombucha?
There is no universal answer to this. People differ considerably in their diet, microbiome, digestion, and other lifestyle habits. Those who drink kombucha regularly can integrate it into their personal routine, for example, as an alternative to other refreshing drinks.
Of course, every body reacts differently, and a specific health effect after 30 days cannot be predicted across the board. Nevertheless, the daily bottle can quickly become a ritual you look forward to.
Create your individual 30-day routineWhat makes Kombucha special?
Kombucha differs from classic soft drinks mainly due to its production method. Bacteria and yeasts ferment sweetened tea, creating the typical sweet-sour taste as well as various organic acids and fermentation products.
In unpasteurized kombucha, live cultures can also be present in the finished drink.
How exactly does Kombucha work?
People have always fermented foods such as kefir, kimchi, or sauerkraut. Depending on the food and manufacturing process, live microorganisms may be present. However, the specific microorganisms and their properties vary greatly between different fermented foods. Just as a Scoby can look different. The type of tea used, room temperature, water quality, fermentation time, starter liquid, and sugar amount all influence the "fungus" during kombucha production. The tea fungi are also affectionately called Scobys. Scoby stands for Symbiotic Culture of Bacteria and Yeast. So it's not actually a fungus, but a culture of various bacteria and yeasts. These live in a symbiotic community and together manage to produce organic acids and other fermentation products.
Are there any undesirable side effects?
As with other foods, kombucha can be tolerated differently by individuals. If you are new to kombucha, you can start with a small amount and see how it suits you.
During fermentation, a small amount of alcohol can also be produced. The alcohol content depends on the specific product and manufacturing process.
Pregnant women, breastfeeding mothers, children, and people with individual intolerances should pay attention to the ingredients and product information of the respective kombucha and seek medical advice if in doubt.
Who is Kombucha suitable for?
Kombucha is suitable for anyone who enjoys fermented foods and is looking for a sparkling, sweet-sour alternative to classic soft drinks.
Depending on the variety, the taste ranges from classically tart to fruity or spicy. Those new to kombucha can start with a small portion to find out which variant tastes best and suits them.
How to Kombucha – brew your own tea!
With a little patience, you can easily brew your new favorite drink at home with your own wonder fungus using four simple household ingredients and our Raw Original. All you need is black tea, cane sugar, water, and sour unpasteurized kombucha. A large glass and something to cover it, and the magic can begin. Can't wait to grow your own Scoby? Here you'll find not only kombucha recipes but also important tips and tricks for brewing at home in a fermentation vessel! Grow your own wonder fungus!
FAQs
Why is kombucha healthy?
How healthy a kombucha is primarily depends on its specific recipe. Relevant factors include sugar content, ingredients, and processing.
Kombuchery is low in sugar and contains 6 mg of vitamin C per 100 ml. At the same time, our Raw Kombucha remains unpasteurized, so living bacterial and yeast cultures from fermentation are present in the finished drink.
Among other things, vitamin C contributes to the normal function of the immune system and normal energy metabolism.*
However, the mere presence of living cultures cannot be used to deduce a general effect on gut health.
Who is Kombucha for?
For everyone who pays attention to a conscious diet and is looking for a refreshing alternative to classic sodas. For vegans, athletes, and even paleo followers. And for everyone who doesn't want industrial, heavily sweetened mass-produced goods and is looking for a drink with comparatively little sugar.
Kombucha from the supermarket vs. making it yourself – which is better?
With a little space and patience, the tea drink can also be made at home in smaller quantities. However, fermentation beginners may experience unsatisfactory flavors during their first attempts. The fermentation conditions are often not as hygienic and professional as in a proper manufacturing facility. We ferment according to millennia-old tradition. Without unnecessary pasteurization or filtering. This way, live bacterial and yeast cultures from the fermentation can be preserved in the drink. In pasteurized kombucha products, however, the live microorganisms are inactivated by heat treatment.
Is Kombucha alkaline or acidic?
Kombucha tastes sour due to the organic acids formed during fermentation. However, the perceived acidity of a food should not be equated with the pH value of human blood or a so-called "acidification of the body."
How much sugar is in Kombucha?
This actually varies depending on the manufacturing method and the type of culture. The sugar content can therefore differ significantly between different kombuchas. We use as much sugar as necessary and as little as possible. Currently, at Kombuchery, that's 2.3 g of sugar per 100 ml. This makes our kombucha low in sugar. The sour note remains somewhat more dominant, but still super refreshing.
How many calories does Kombucha have?
The calories vary depending on the ingredients and production of the kombucha. In our bottled products, the energy content is currently only 9 kcal per 100 ml. The more sugar remains in the finished drink, the higher the energy content can be. Juices added later can also increase the calorie count.
What is a Scoby?
The tea fungus or mushroom, yeast fungus is also called Scoby. English for Symbiotic Culture of Bacteria and Yeast. So actually not a fungus at all, but a culture of various bacteria and yeasts. These live in a symbiotic community and together manage to produce organic acids and other fermentation products. The Scoby is also called a wonder fungus or simply a fungus, kombucha fungus. It is usually stored at room temperature in a fermentation vessel with starter liquid and activated as needed for the production of the kombucha drink.
Which tea should I use for the first batch with my wonder fungus?
For your homemade kombucha, you should use black tea or green tea. The tea should be free of artificial flavors and ideally organic quality. Otherwise, there's no guarantee of success for your kombucha batch. This is how the fungus (kombucha fungus, Scoby, wonder fungus) feels most comfortable.
How much alcohol is in Kombucha? What is the alcohol content of Kombucha?
First, it's important to understand that the duration and type of fermentation also influence the alcohol content in kombucha. It can contain up to 3% alcohol. Usually, it's actually less. After 14 days of fermentation, the alcohol content is approximately 0.5 to 1 percent. Similar to orange juice. Kombucha that has not been pasteurized and continues to ferment can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol can be labeled as "alcohol-free."
Kombucha or Kefir, which is healthier?
Water kefir and milk kefir have a shorter fermentation time in the fermentation vessel than kombucha drinks. The kefir grain used is a kind of clump of lactic acid bacteria and yeasts. Therefore, milk kefir and water kefir have a significantly higher residual sugar content. The fermentation time for water kefir at room temperature is typically only 1-2 days. This naturally gives the drink a higher success rate when brewing at home. However, how much residual sugar is actually contained in the finished kefir or kombucha depends on the recipe, initial sugar content, and fermentation. Therefore, no general advantage of either drink can be derived from this.
Use sugar with much molasses or little molasses?
The molasses content in natural sugar varieties, such as raw cane sugar, brown sugar, and whole cane sugar, is higher than the molasses content in white refined industrial sugar. Molasses contains valuable minerals and trace elements. These ensure that the tea fungus can grow significantly faster. A high proportion of molasses in the sugar can therefore help to ferment faster and more effectively and to have a higher success rate with your kombucha.
What basics do I need to make Kombucha myself?
- Starter culture
- Kombucha Scoby
- Tea/Teas
- Cotton cloth as cover
- Closure clamp (rubber band/strap)
- Filtered water
- Sugar
- Glass fermentation vessel
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