What is kombucha? Guide to cooling down this summer
With the suffocating July heat, the eternal summer dilemma unfolds in front of the open fridge. You want something cold, very cold, and appealing. Water sometimes feels a bit boring, but we also don’t want to gorge ourselves on industrial soft drinks loaded with sugars and additives, nor drink alcohol daily. Is there a real alternative?
It exists! And it has become the “holy grail” for hot afternoons. We’re talking about kombucha, a drink with natural bubbles, a perfect balance between tart and sweet, ultra-refreshing, and what’s more, it feels wonderful for your body.
Demystifying the mystery: What exactly is kombucha?
Although it sounds like a modern potion or a drink from a trendy lab, the reality is much simpler and more natural: kombucha is fermented tea.
To make it, the main star is the SCOBY (Symbiotic Culture of Bacteria and Yeast). Far from being something strange, we like to see it as a team of good little elves living in community. Their job is to feed on the sugar we add to the tea and transform it, almost magically, into an effervescent, tart, and deliciously refreshing drink.
A touch of history: This isn’t a fad from yesterday. Kombucha was already prepared and consumed in China over 2000 years ago, where it was christened the “elixir of immortality.” Ancient emperors already knew very well how to take care of themselves under the sun!
The superpowers of the “living soda”
Unlike traditional carbonated drinks, kombucha is “alive” thanks to its natural fermentation, which gives it a series of fantastic benefits for your daily well-being:
- Your best ally after the barbecue: Being rich in probiotics, it’s perfect for relieving heavy digestions typical of summer binges and meals.
- Clean energy boost: Provides a dose of natural vitality and B vitamins to endure those long days at the pool or beach.
- Natural detox plan: Helps you eliminate toxins and take care of your microbiota in a simple way.
- No sugar traps: Although sugar is used to prepare it, don’t worry: the SCOBY’s “elves” eat almost all of it during the process. What reaches your glass has a very low actual sugar content.
The home lab: How to make your first summer kombucha
Making your own kombucha at home is a super fun process and ideal for experimenting during the holidays. Here’s the step-by-step guide for your first fermentation:
- Prepare the sweet tea: Boil water in a Vitrinor vitrified steel pot (it’s the ideal material because it’s neutral and doesn’t alter the tea’s flavors) and add black or green tea and white sugar. Stir well and let it steep.
- Critical step! Let it cool completely: This point is vital. If you introduce the SCOBY when the tea is still warm or hot, the heat will kill your fermenting “pixies.” Be patient and let it cool down completely.
- Prepare the fermentation jar: Pour the cold tea into a large glass container, add the SCOBY along with a little starter liquid (kombucha already made from a previous batch or store-bought unpasteurized) and cover it with a clean cloth secured by a rubber band so it can breathe, but insects can’t get in.
- Give it time: Place the jar in a dark corner of your kitchen. In mid-July, with the summer heat, fermentation is much faster: in 7 to 10 days it will be ready to drink. Taste it and adjust the acidity level to your liking!
Once ready, store it in the fridge to stop fermentation, and enjoy your own chilled creation!
Dare to make your own cha
Kombucha is here to stay because it proves that taking care of our body and enjoying a bubbly, fun drink are not at odds. Go ahead and try it this summer, especially if it’s made with your own hands.
