Have you ever heard of Kombucha ?
This fermented, mildly effervescent, sweetened black tea beverage frequently ingested for its alleged health benefits. It is believed that kombucha originated in China. By the turn of the 20th century, it had reached Germany, Russia and other nations in Eastern Europe. Today, kombucha is made at home all over the world and is also bottled and sold in stores.
This fermented beverage is prepared with tea, sugar, yeast and bacteria. Despite being occasionally referred to as “kombucha mushroom tea”, kombucha is a colony of bacteria and yeast.
By combining the colony of bacteria with tea and sugar and letting the mixture ferment, this special tea can be created. The resultant fluid is made up of several chemical compounds, vinegar and B vitamins.
This tea’s supporters assert that it aids in the prevention and treatment of severe medical diseases, ranging from cancer to high blood pressure. Limited research indicates that kombucha tea might provide advantages comparable to probiotic supplements, such as strengthening the immune system and avoiding constipation.
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TOP 5 FLAVOURS OF KOMBUCHA
1. Ginger-flavoured
A fantastic, zingy addition to kombucha is fresh ginger root. You can grate or chop small pieces of ginger and place them in the bottle during the second ferment. Compared to steeping fruit chunks, the ginger flavour is much enhanced by steeping.
2. Strawberry lemonade
Strawberry lemonade is a favourite of everyone. Freshly squeezed lemon juice is used in place of the usual few ounces of normal komucha when blending ripe strawberries. It tastes amazing together, sweet and sour.
3. Strawberry basil
Basil and strawberries don’t necessarily result in the prettiest looking drink, as the colours may become a little jumbled. However, it is delicious. Blend a few fresh tender basil leaves with ripe strawberries and a little unflavoured drink. Then, add a few ounces of that puree to the bottle containing your completed kombucha so it can second ferment.
4. Passionfruit
One of the best flavours to try out is passionfruit, commonly known as lilikoi. To extract the juice from the passionfruit, scoop off the insides and place them in a fine-mesh strainer set over a bigger bowl. Once the liquid has separated and has run below, continue mashing and stirring the pulpy seeds with a rubber spatula. Add the sweet, tart golden juice to the bottle of unflavoured drink.
5. Mango lime
A true tropical party in a bottle. Put chunks of skinned, ripe mango and freshly squeezed lime juice in a blender, then add the mixture to your completed drink during the second stage.