Everything to Know About Kombucha

Let's start with a confession: I have a weakness for lemonades and sodas of all kinds! I check out every new bottle that hits the shelf and am always keen to try new flavors and the latest on-trend drinks. But there’s another thing that regularly gets in my way: the market is flooded with super sugary sodas. At the merest glimpse of the sugar content of some drinks, the bottle is back on the shelf faster than you can say L-E-M-O-N-A-D-E.

So, when I spotted my first bottle of kombucha, everything just…fell into place. Since I’d never tasted a fermented drink before, I didn’t know what to expect, but rest assured, it was love at first sip. And it’s not just me. In the last few years fermented drinks like kefir and kombucha have experienced a real hype. It’s no wonder really, since not only does kombucha make for a delicious drink, but it also has probiotic health benefits, is naturally low- or completely free of sugar, and can easily be brewed up in your very own kitchen—without any fancy equipment. So here’s everything to know about kombucha—plus our guide to making it at home!

Have you ever made kombucha at home or do you have more questions about fermentation? Tell us in the comments!

What even is fermentation?

Fermentation is one of the oldest methods of preserving food, making it more longer-lasting solely through natural processes. It does this by promoting the healthy fungal, bacterial and yeast cultures that exist on almost every foodstuff. Fermenting happens in sealed containers, and in the absence of air, the cultures begin to ‘digest’ the food, transforming carbohydrates into lactic acid and creating an acidic environment. In this environment, harmful germs cannot spread—so food lasts longer while preserving unique flavors and consistencies.

Today, we’ll focus on kombucha, but it’s also worth seeking out and experimenting with other fermented relatives like ‘Hindu’ lemonade, Jun tea, kefir, rejuvelac and the beer-like kvass.

Kombucha: The "elixir of life"

What is kombucha?

Kombucha is a fermented tea which has been used as a remedy in Asia for centuries and is known as the 'elixir of life". Adding the kombucha-culture, known as a “scoby” (Symbiotic Culture of Bacteria and Yeast) to sweetened green, black or herbal tea will activate the fermentation. The innumerable bacteria and fungi in the scoby transform ordinary tea into a probiotic sparkling drink within 1 – 2 weeks. Just like kefir, it is said to have numerous health-promoting effects.

Why is kombucha so healthy?

As a probiotic drink, kombucha has a positive effect on the metabolism, digestion, the immune system, blood sugar levels and is also anti-inflammatory. Kombucha contains some B an C vitamins and the free-radical fighting antioxidants found naturally in green or black tea.

In spite of the impressive list of health-promoting effects, the question of whether kombucha can be made "even healthier" by not using sugar at all, is always raised. I can tell you the answer is easily—no—because the bacteria and yeast cultures of the scoby consumes the sugar and in turn is able to ferment the drink and support healthy bacteria. This means that the finished kombucha contains only about a third of the added sugar. For those looking to avoid refined sugar, regional sugar beet or cane sugar can also be used. For more experienced kombucha brewers, alternatives such as honey can be tested out.

How to make Kombucha at home:

Anyone who’s ever bought kombucha in stores, knows that it can be very expensive—it is so much cheaper to make kombucha at home. As the scoby grows, you can use it again and again, share it with friends, and make kombucha…forever. You can simply order the kombucha scoby online or look for organic markets or health food stores in your area that offer the culture.

Since the scoby enlarges and eventually grows a smaller scoby as an underlayer, you can pass them on to friends who also want to make kombucha. Alternatively you can use it in smoothies, as a fish substitute for vegan sushi or even as a face mask.