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Organic Kombucha is a fermented drink made from organic sweetened tea, bacteria, and yeast. It takes 7-14 days to ferment and contains B vitamins, enzymes, amino acids, and organic acids. Homemade kombucha can pose a health risk if sanitation conditions are not met.
Organic Kombucha is a fermented drink made from sweetened tea and is believed to be a health tonic. The fermentation process is caused by a colony of bacteria and yeast. Organic kombucha differs from regular kombucha only in that it is made from organic ingredients. The drink can be purchased pre-bottled or fermented at home.
The bacteria and yeast colony in the tea are alive and fragile. The main colony is called the “mother”. As the mother grows, small fragments called “babies” separate and begin to grow. If the colony is allowed to dry out, or when temperatures drop too low, it may die. The only way to recover that particular strain is to start a new colony of one of the “babies,” called “starts.”
To make organic kombucha, organic tea is mixed with organic sugar. Then the yeast and bacteria are added. This is called “the starter”, and it is simply a small amount of already fermented tea. Once the bacteria and yeast are added to the tea and sugar, they begin to ferment and multiply.
Organic kombucha takes seven to 14 days to ferment at room temperature. Glass is generally the best container to use when making kombucha. Any ceramic container that may contain lead should be avoided.
The resulting drink has a slightly carbonated or fizzy quality, making it a fizzy drink without the sugars of regular soft drinks. Acids also give it a sour taste. The drink can be flavored with fruit juice or consumed plain.
Organic kombucha contains high amounts of B vitamins, enzymes, amino acids, and organic acids. Enzymes and organic acids can help improve digestion. During the fermentation process, some alcohol is produced. In general, kombucha contains 0.5 percent alcohol or less, which is why it is legally considered a non-alcoholic beverage.
Since kombucha began to gain popularity in the United States in the 1990s, numerous communities of people who are enthusiastic about kombucha have developed. People share their starter colognes, as well as tips and recipes. Commercially produced organic kombucha drinks can be found bottled and sold on the shelves of health food stores and specialty stores as well.
Although organic kombucha is considered by many to be a health tonic and dietary supplement, there has yet to be any scientific evidence to support the claims. Some doctors warn against drinking kombucha tea, considering it a health hazard. Homemade organic kombucha can pose the greatest risk when sanitation conditions are not met.
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