Kombucha Fermentation
Food conceptAbout
Kombucha is a fermented tea drink known for its tangy taste and potential health benefits. It is made by fermenting sweetened green or black tea with a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process typically takes 7 to 12 days, during which the SCOBY transforms the sweet tea into a probiotic-rich beverage. This initial fermentation phase is followed by a secondary fermentation, where the kombucha is flavored and bottled to enhance carbonation. Kombucha contains various nutrients like vitamins B6 and B12, thiamin, and organic acids. It is often consumed for its potential benefits to gut health and immune function. However, while it has been linked to several health claims, more research is needed to confirm these benefits. Kombucha can be brewed at home or purchased commercially, with home brewing requiring careful sanitation to avoid contamination. Despite its popularity, kombucha can pose risks if not prepared properly, including contamination and over-fermentation.
