What exactly is kombucha, and what important ingredients are produced in the drink during fermentation? Kombucha, fermentation, and ingredients explained simply. How exactly does fermentation with starter liquid work in the fermentation vessel? You can start brewing right at home with our recipes.
What is kombucha?
Kombucha is a fermented beverage made with the help of a culture (SCOBY). The so-called SCOBY consists of various microorganisms, including bacteria and yeasts. It transforms tea and sugar into a characteristically sweet-tart refreshing drink through fermentation. During fermentation, bacteria and yeasts metabolize components of the sweetened tea. This produces organic acids and other natural fermentation products, among others. Which substances are present in the finished kombucha and in what quantities depends on the recipe, microorganisms, fermentation time, and manufacturing process. This creates the distinctive sweet-tart taste. Carbonation can also be produced during fermentation. The beverage has a long tradition. Centuries ago, kombucha was drunk in parts of Asia and Eastern Europe and was even referred to as the "elixir of life" in historical accounts.
The ingredients in kombucha
The word fermentation is derived from the Latin word for fermentation. Simply put, it is a process in which biological material is transformed by microorganisms and their enzymes. During the production of kombucha, a wide variety of ingredients can be produced with the help of a SCOBY (kombucha culture). These can differ in number and composition, as can individual kombucha cultures. The sweetened tea serves as a nutrient source for the complex kombucha culture and its microorganisms. During this process, some of the sugar is metabolized; how much sugar remains in the end depends on the production conditions. At Kombuchery, after fermentation, only 2.3 g of sugar per 100 ml remains in the finished drink. This makes our kombucha low in sugar. Gluconic acid, which is responsible for the typically tart kombucha taste, is also produced during this process.
The most important facts about the kombucha SCOBY
What 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
- Plant compounds: natural components of the tea used, including polyphenols
- Fermentation products: other metabolic products that can be produced 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 the fermentation process can be preserved in the finished drink. Pasteurization inactivates these live microorganisms. However, other ingredients are not simply "killed" by heat treatment. Which components change depends on the substance, temperature, and process.
How can kombucha be classified nutritionally?
Kombucha combines tea and natural fermentation in a drink. How "healthy" a specific kombucha is therefore depends not only on the fermentation but also on its recipe.
Interesting factors include, for example, the sugar content, the ingredients used, the processing, and whether the kombucha was pasteurized after fermentation or still contains live cultures.
No single food item can ever replace a varied and balanced diet.
What happens after 30 days of kombucha?
There is no universal answer to this. People differ significantly in their diet, microbiome, digestion, and other lifestyle habits. Those who drink kombucha regularly can, for example, incorporate it into their personal routine as an alternative to other soft drinks.
Of course, every body reacts differently, and a specific health effect after 30 days cannot be predicted as a general rule. Nevertheless, a daily bottle can quickly become a ritual you look forward to.
Create your own 30-day routineWhat makes kombucha special?
Kombucha differs from classic soft drinks primarily in how it is made. Bacteria and yeasts ferment sweetened tea, producing the typical sweet-tart taste as well as various organic acids and fermentation products.
Unpasteurized kombucha may also contain live cultures in the finished drink.
How exactly does kombucha work?
People have fermented foods such as kefir, kimchi, and sauerkraut for as long as time immemorial. Depending on the food and manufacturing process, it may contain live microorganisms. However, which microorganisms are present and what properties they have vary greatly between individual fermented foods. The appearance of a SCOBY can also vary. The type of tea used, room temperature, water quality, fermentation time, starter liquid, and amount of sugar influence the kombucha starter during production. Tea fungi are also affectionately called SCOBYs. SCOBY stands for "Symbiotic Culture of Bacteria and Yeast," meaning it is a symbiotic culture of bacteria and yeasts. They live together in a community and jointly produce organic acids and other fermentation products.
Are there any unwanted side effects?
Like other foods, kombucha may be tolerated differently by individuals. If you are new to kombucha, you can start with a small amount and see how it affects you.
During fermentation, a small amount of alcohol may also be produced. How high the alcohol content is depends on the specific product and manufacturing process.
Pregnant women, nursing 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 likes fermented foods and is looking for a sparkling, sweet-tart alternative to classic soft drinks.
Depending on the variety, the taste ranges from classically tart to fruity or spicy. Those discovering kombucha for the first time can start with a small portion and find out which version 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 SCOBY using four simple household items and our Raw Original. For this, you only need black tea, cane sugar, water, and tart, unpasteurized kombucha as starter liquid. A large glass and something to cover it with – and the starter can begin. Can't wait to grow your own SCOBY? Here you will find important tips and tricks for home fermentation in the fermentation vessel, in addition to kombucha recipes! Grow your own miracle fungus!
FAQs
Why is kombucha healthy?
How healthy a kombucha is depends primarily on its specific recipe. Relevant factors include, among others, 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 live bacterial and yeast cultures from the fermentation process can be present in the finished drink.
Vitamin C contributes, among other things, to the normal function of the immune system and normal energy metabolism.*
However, no general effect on gut health can be inferred from the presence of live cultures alone.
Who is kombucha for?
Kombucha is interesting for anyone who likes fermented drinks and is looking for an alternative to classic sodas. Depending on the product, ingredients, processing, and sugar content differ significantly. Kombuchery is vegan and low in sugar with 2.3 g of sugar per 100 ml.
Kombucha from the supermarket vs. making it yourself – which is better?
With a little space and patience, kombucha can also be made at home. In this process, clean utensils, suitable fermentation conditions, and careful monitoring of the starter are particularly important. Kombuchery is fermented under controlled conditions and then not pasteurized, so live bacterial and yeast cultures from the fermentation process can be preserved in the drink.
Is kombucha alkaline or acidic?
Kombucha tastes tart due to the organic acids produced during fermentation. However, the tartness of a food is not equivalent to the pH value of human blood or a so-called "acidification of the body."
How much sugar is in kombucha?
This varies depending on the manufacturing method and the type of starter. The sugar content can therefore differ significantly between different kombuchas. Kombuchery currently contains 2.3 g of sugar per 100 ml. This makes our kombucha low in sugar. The tart 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 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 is also called a SCOBY. This is the abbreviation for "Symbiotic Culture of Bacteria and Yeast". It is therefore not a single fungus, but a culture of various bacteria and yeasts. They live together in a community and jointly produce organic acids and other fermentation products. The SCOBY is also referred to as a miracle fungus or kombucha fungus. It is usually kept at room temperature in a fermentation vessel with starter liquid and used to make kombucha as needed.
What tea should I use for the first starter with my miracle fungus?
For the starter of your own kombucha drink at home, you should use black tea or green tea. The tea should be free of artificial flavors and preferably organic. Suitable tea and appropriate fermentation conditions help maintain a stable starter.
How much alcohol is in kombucha? What alcohol content does kombucha have?
First, it is important to understand that the duration and type of fermentation also influence the alcohol content in kombucha. The alcohol content can vary significantly depending on the culture, recipe, temperature, oxygen supply, fermentation time, and storage. Especially with homemade kombucha, no reliable alcohol value can be derived from the fermentation time alone. Without proper measurement, the actual alcohol content therefore cannot be determined with certainty. Kombuchery is made under controlled conditions and, according to product information, contains a maximum of 0.5% ABV. Kombucha that has not been pasteurized and continues to ferment can change its alcohol content during storage. In Germany, the designation "alcohol-free" is possible for drinks under the applicable legal requirements up to an alcohol content of 0.5% ABV.
Kombucha or kefir: What are the differences?
Water kefir, milk kefir, and kombucha are fermented with different cultures and under different conditions. Fermentation time and residual sugar content each depend on the recipe, initial sugar content, temperature, culture, and desired result. No general advantage of one of the drinks can be derived from this.
Use sugar with a lot of molasses or little molasses?
Unlike white refined sugar, cane sugar and full cane sugar contain different amounts of molasses. This means that the types of sugar differ in, among other things, color, taste, and mineral content. For kombucha fermentation, it is especially important that the sugar used can be well utilized by the microorganisms of the respective culture.
What basics do I need to make kombucha myself?
- Starter culture
- Kombucha SCOBY
- Tea
- Cotton cloth as a cover
- Rubber band to secure the cloth
- Suitable water
- Sugar
- Glass fermentation vessel
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