Brewing kombucha: step-by-step process

More and more people are choosing to purchase or brewing kombucha for its nutritional and health benefits. This beverage is rich in probiotics, improves intestinal flora, strengthens the immune system, and helps prevent diseases.

Kombucha is a fermented beverage derived from cultivating yeast and bacteria, combined with green or black tea. Fruit juices, spices, and herbs are subsequently added for scenting and flavoring.

But what key aspects should be considered when preparing it?

A guide to brewing kombucha process

This drink originated over 2,000 years ago in China. Today, however, it is a popular choice in smoothie bars, alongside smoothies and fruit yogurt.

Keep in mind the basic processes to achieve the best results:

Fermentation

Brewing kombucha requires using SCOBY (Symbiotic Culture of Bacteria and Yeast), a symbiotic culture of bacteria and yeast left to ferment for 1 to 2 weeks.

The culture, characterized by its gelatinous texture, is combined with black or green tea before the fermentation process commences. The polyphenols present in the tea transform organic elements that protect the bacteria within the culture, preventing the development of undesirable microorganisms.

When brewing kombucha, it is essential to ensure the hygiene of utensils and surfaces. This prevents the culture from becoming contaminated and the development of harmful bacteria to health.

In addition, it is advisable to refrain from using lead-glazed ceramic containers and pots. The acids in kombucha can lead to the flaking off from the coating, potentially contaminating the tea.

Flavoring

When the fermentation process is finished, a beverage with some bubbles and a slightly acidic taste will be obtained.

You can make it more palatable by adding natural fruits after the first fermentation. Here are some options:

·        Classic flavors: green tea with lemon and ginger, black tea with red fruits, pineapple, mango. It is important to keep in mind that the base of the chosen tea influences the final flavor result.

·        Novel flavors: herbs such as mint and lavender, elderflowers and roses, spices such as cardamom, cinnamon, and cloves. Herbs give the drink a refreshing touch and the spices add sweetness.

On the other hand, some brands of kombucha incorporate highly nutritious ingredients, such as matcha or spirulina algae. These "superfoods" function as a natural dietary supplement. You can also brew beverages for specific needs, with extra probiotics and antioxidant components.

Rest to complete the brewing kombucha process

To obtain a balanced flavor, it is important to carry out a second fermentation after adding the fruits and spices. This allows the culture to assimilate the aroma and flavor properties of the ingredients.

Cover the preparation and let it stand at room temperature for 3 to 10 days. It is key to keep tasting it to control the fermentation process and prevent the beverage from acquiring a sour taste.

In conclusion, brewing kombucha is a great way to enjoy one of the most popular antioxidant beverages. Consider these recommendations to prepare it and experiment with different flavors. 

Bibliographic References

• Fine Dinning Lovers (2023). Eight kombucha flavors to try. Fine Dinning Lovers.
• Zeratsky, K. (2022) What is kombucha tea and does it offer health benefits? Mayo Clinic.