WHAT FERMENTS KOMBUCHA WHY IS IT GOOD FOR HEALTH (1)

1. WHAT FERMENTS KOMBUCHA? WHY IS IT GOOD FOR HEALTH?

2. WHAT ARE FERMENTED FOODS? Hey, Twisted Tribe! It’s Lou again, and today we’re going to delve into the mystifying world of fermentation. In this blog, I’ll explain the kombucha fermentation process and what it spells for your overall health. We’ll take a deep dive into what ferments kombucha and why freshly fermented kombucha is the elixir your body needs. Let’s get into it! What Is Kombucha, The Fermented Beverage? If you’re new to the amazing world of kombucha, don’t worry. Before I explain how it’s made, I’ll give you a quick run-down of what fermented kombucha is. Kombucha isn’t just a drink; it’s a nutritional powerhouse created through fermentation. This ancient elixir starts as sweetened tea and, through the magic of microbial action, transforms into a fizzy, tangy delight loaded with health benefits.

3. How Is Kombucha Fermented? Firstly, kombucha wouldn’t exist if not for a Symbiotic Culture Of Bacteria and Yeast, AKA SCOBY. It works synergistically, breaking down sugars in the tea into organic acids, B vitamins, enzymes, and probiotics. It’s like a mini biochemical factory in a jar! Here’s how it’s done: Starting Point: The process kicks off with a sweetened tea, usually black or green tea infused with sugar. This concoction serves as the nutrient-rich canvas for microbial artistry. The SCOBY Marvel: The SCOBY, resembling a rubbery pancake, takes centre stage. Comprising various strains of bacteria and yeast, this living culture acts as a catalyst for change. Fermentation Commences: As the SCOBY is introduced to the sweetened tea, the magic unfolds. Yeast components of the SCOBY convert sugars into alcohol in the initial fermentation phase. Acrobatics of Bacteria: Bacterial components of the SCOBY step in during the second phase, converting alcohol into organic acids such as acetic acid. This imparts the tangy flavour synonymous with kombucha. Nutrient Infusion: Alongside the flavour transformation, essential nutrients like B vitamins, enzymes, and probiotics emerge, making kombucha more than just a tasty beverage. Bottling and Carbonation: The first fermentation concludes, but the journey doesn’t end. Additional flavours can be infused, and secondary fermentation can heighten carbonation. This is where the fizzy charm takes centre stage. The Result? A Living Elixir: What emerges from this intricate dance is a living elixir, teeming with beneficial microorganisms, ready to impart its unique flavour and potential health benefits. Ex Squeeze Me • 2020

4. What Ferments Kombucha? At the heart of every batch of kombucha lies the enigmatic SCOBY, a living tapestry that orchestrates the fermentation symphony. The SCOBY is responsible for conducting the biochemical orchestra in kombucha’s fermentation process. Main Components of SCOBY Acetobacter (Bacteria): This bacterial virtuoso takes center stage in the fermentation process, converting ethanol into acetic acid. It’s responsible for the tangy kick that defines kombucha. Saccharomyces (Yeast): A pivotal yeast member of the SCOBY, Saccharomyces, ushers in the initial fermentation. It transforms sugars into alcohol, laying the foundation for the subsequent bacterial transformations. Lactobacillus (Bacteria): Adding its notes to the harmony, Lactobacillus plays a crucial role in producing lactic acid. This not only contributes to the beverage’s flavour but also enhances its probiotic profile. Various Yeast Strains: Beyond Saccharomyces, multiple yeast strains contribute their unique flavours and metabolic activities, adding layers of complexity to the kombucha brew.