The fermentation craze in North America includes kimchi, kefir, and sauerkraut, but perhaps you have yet to sample kombucha! The tart, bubbly, soda-like beverage known as Kombucha has many saying no to soda and yes to this fermented fizzy drink. The bubbly beverage offers great levels of probiotics, which are the healthy bacteria that keep our digestive system operating at optimum efficiency.
While kombucha tastes similar to a fizzy soda drink with a little more tang, it’s actually made from fermentation of green or black tea. Often fruit flavors like citrus and berries or even aromatics like ginger and lavender, are added giving the drink even more appeal. Kombucha is loved by many for its gut-friendly probiotic bacteria, and while the drink can be easily found in most supermarkets and health food shops, those who enjoy a DIY challenge should read on to discover how to make your own healthy, fizzy kombucha beverage at home with these six simple steps…
One of the most important components you’ll need to make your own batch of kombucha is a SCOBY, which stands for Symbiotic Culture Of Bacteria and Yeast. This may not sound so appealing but it’s this culture that eats the sugars in the tea mixture and is responsible for the creation of the healthy probiotic bacteria.
There are a few ways to acquire your own SCOBY to get started making some kombucha of your own, the easiest way being asking someone else for one. If you know someone else who already makes their own kombucha, they may be able to give you an extra one since each SCOBY produces a ‘baby’ SCOBY every few batches or so. If you don’t know of anyone making their own kombucha, you can purchase a SCOBY online from places like Kombucha Kamp or if you’re feeling really adventurous, you can try growing your own from a dehydrated SCOBY ordered online.