Did you know that 90% of the human happiness hormone is produced in the intestines? And that, as a result, your intestines should come first in your thoughts?
You care for your health by ingesting nutritious ingredients, which smooth your digestion, improve your well-being, and boost your immune system. Kombucha, a probiotic fermented drink, can help with this – and here you’ll find everything you need to know about kombucha.
1. What is kombucha?
Kombucha is a fermented drink based on black tea. This base can be enriched by a wealth of other flavors, leading to several different beverages made from the same stock.
Kombucha contains living cultures and microorganisms that occur naturally in your digestive tract. That’s what makes drinking kombucha so beneficial for your metabolism, intestines, and general health.
2. History of Kombucha
Even though today kombucha is at the very head of the pack in trendy drinks, it has a rich history behind it. The first records of the fermentation process come to us from the 9th century BCE. Kombucha later appeared in China and Japan, before spreading on to Russia and elsewhere in Europe. Our grandmothers knew kombucha, and we often hear seniors telling us how they used to make kombucha in the 1970s and 80s. Interesting, right?
3. How is kombucha made – the fermentation process?
Kombucha is made in a two-step fermentation process. In the first step the living cultures convert the sweetened tea into kombucha. Probiotic cultures, namely yeasts and healthy bacteria, are plentiful in the SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process leads to the bubbles for which kombucha is so well known. Flavors are added in the second part of the fermentation process, which must occur at room temperature. When the fermentation level and flavor palette is balanced, it’s time to refrigerate everything. Then comes bottling. Since the cultures are still alive and since kombucha is not pasteurized or filtered, it must be kept at a temperature lower than 8 °C.
4. What does kombucha taste like?
Kombucha has a signature sweet and sour taste with natural carbonation. The fermentation process produces acetic acid, which affects the final flavor. The flavor can be tinkered with and perfected however you like in the second half of the fermentation process.
AYATANA is constantly working on new flavors, as we are passionate about showing all the many options that kombucha provides. We strive to ensure that some flavors are available year-round, while other flavors are purely seasonal. Our message in doing so is that eating and drinking locally is the best thing you can do for your body.
5. Are there several flavors of kombucha? How to jazz up the tastes and use kombucha creatively (cocktails and other recipes, etc.)? To what foods and meals can kombucha be added?
There are plenty of kombucha flavors around the world; in fact, the options for creating new combinations are almost endless.
Plain, unadulterated kombucha can even be used as a replacement for vinegar. Otherwise even flavored kombucha is very versatile. You can use it anywhere that you would use water.
We like using it all over the place, from spreads and smoothies to energy balls, muffins, and raw cakes. It’s a wonderful ingredient during the cooking process, and also pairs great with spirits for tasty cocktails. Try it with gin, vodka, white rum, Aperol, etc. Find more ideas in our recipes.
6. How to tell if kombucha has gone bad.
It’s hard to even say that kombucha goes bad. You could really only say that if your SCOBY gets moldy or if some larvae or other insects breed inside it. In that case your SCOBY is contaminated and everything must be thrown out. Bottled kombucha is practically impervious to rot, as long as it’s properly stored (always cold).
If your kombucha is improperly stored, the fermentation process keeps going, leading to a higher alcohol content and a sourer taste.
7. Who benefits from kombucha?
Kombucha is great for everyone, no matter the age or walk of life, health status, or any other demographic factor. It’s also fine for pregnant women, diabetics, and anyone with poor digestion, skin, immune system, etc. Basically kombucha is for anyone who wants a bit of balance back.
8. What time of day is best for drinking kombucha?
That’s entirely your choice. Have some when you wake up, with lunch, after dinner, or any time in between just to liven up your day.
9. Is kombucha gluten free?
Yes, kombucha is entirely gluten free.
10. How much kombucha can I drink per day? Side effects and what should I look out for? Can I drink too much kombucha?
Kombucha is a living food, and so is fine to consume each and every day. Of course people are different, so when getting started make sure to keep track of how consuming kombucha affects your mood and health. The recommended amount of daily kombucha consumption depends greatly from person to person. Some people report feeling bloated from the naturally occurring CO2, but others say they’ve never experienced this. You might notice an increased amount of urination, perhaps even a slight increase in bowel movements.
11. Is there alcohol in kombucha? Can I get drunk from drinking kombucha?
Kombucha can have traces of alcohol in it, depending on how long the fermentation process lasted. AYATANA keeps a close, laboratory eye on the whole fermentation process. The amount of alcohol that can be produced by the fermentation process is small enough to be compared to fresh, homemade juice made from extremely ripe fruits. Sometimes drinking kombucha can make you feel tipsy for a brief moment, but this is just a physiologically natural phenomenon that occurs when the body consumes a bunch of good bacteria and reports that news to the central nervous system. The body reacts with an improved mood, happiness, and new levels of energy. However, kombucha is not an alcoholic drink and you won’t be drunk after consuming it.
12. What about sugar in kombucha?
Sugar is one of the most important elements in the fermentation process, and some of it, though now slightly altered, remains in the finished product. This sugar, however, cannot be compared to white sugar. The final product is shaped by all of the ingredients added for flavor, as well.
AYATANA kombucha has a low sugar content (less than 4 g per 100 ml), most of which is lost during fermentation. We also use premium beet sugar.
13. How caloric is kombucha?
Calories depends largely on the acids produced by fermentation, the sugar that remains in the beverage, and the level of alcohol. The final calorie count is of course affected by all of the ingredients added for flavor, as well. A bottle of AYATANA kombucha has around 93 calories.
14. What are the benefits of kombucha? When is kombucha bad for me?
Kombucha is neither a medicine nor a dietary supplement, even though it goes a long way toward improving your health.
Regularly drinking kombucha boosts your metabolism, as doing so introduces friendly microorganisms into your body, helping your digestion, intestinal immune system, and well-being.
Kombucha is also full of antioxidants, which your body employs in its fight against cell-damaging free radicals.
Acetic acid, produced in the fermentation process, also helps kill off any harmful bacteria living in the digestive tract.
Regularly drinking kombucha can also improve your skin, sleep, and general health.
Any negative effects depend on your dietary habits, lifestyle, and the general balance in your body. These influences can be reflected in light bloating, or in drastic cases significantly increased bowel movements. But it’s all about how you perceive the effects; not all of them are negative. Increased urination, for instance, helps cleans the kidneys and flush bad bacteria out of your body. It’s similar with bowel movements; if you have to go more often after drinking kombucha, it’s because your body is getting rid of bad bacteria before replacing it with good bacteria and getting your body back in balance. Of course diet and lifestyle have a large role to play in this, too.
How can drinking kombucha regularly help your immune system?
15. Kombucha and the intestines – vitamins, bacteria, antioxidants, priobiotics, etc.
Kombucha is a great source of B vitamins, acetic acid, glucosamine, and several strains of bacteria, e.g.: Acetobacter, Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, Gluconacetobacter kombuchae in Zygosaccharomyces kombuchaensis. The amount and character of the priobiotics of course varies from kombucha to kombucha. It is full of helpful enzymes, healthy organic acids, antioxidants, and minerals.
16. How to drink kombucha? (hint: don’t shake it!)
Kombucha is living food and you might find in your bottle part of that healthy culture that reminds you of a jellyfish. No worries, your kombucha is fine. This is just additional proof that you’re drinking a beverage that is still alive and active. Simply run your kombucha through a strainer and then drink up.
NEVER shake your kombucha before drinking it. If you do, don’t be surprised if it bubbles over when you open it. You will find sediment at the bottom of the bottle, which you can drink by lightly swirling the bottle or turning it upside down.
17. How to store kombucha?
If you have true, unpasteurized and unfiltered kombucha, you must keep it at a temperature under 8 °C.
This is the only way to keep your living bacteria cultures in balance while preserving the right taste.
18. Are there other words for kombucha around the world?
Kombucha is used world-wide for drinks made according to this method. You will also find the term jun kombucha, but that’s made from honey, instead.
19. Where to buy kombucha?
It’s getting easier and easier to buy kombucha all over the world, as it’s available in stores, bars, cafes, and online.
You can find AYATANA kombucha in our webshop and we will deliver it to your doorstep!
It all starts and ends in your gut. The fermentation process leads to a whole host of living organisms, namely the bacteria that naturally occur in your digestive tract. Drinking kombucha helps your whole body. AYATANA wants its products to stay alive, so our customers consume as many of these cultures and microorganisms as possible. That’s why we don’t pasteurize our drinks to prolong their shelf life. Pasteurization would kill off everything. We never add probiotic bacteria after fermentation – we let everything bubble and develop on their own. Unpasteurized foods are full of helpful enzymes, healthy organic acids, antioxidants, and minerals. All of this makes you feel good, gives you an energy boost, lowers your blood pressure, and reduces risks for cardiovascular disease, all while strengthening your immune system. Have we mentioned digestion already? After all, we picked the slogan #cleanguthappybutt for a reason ;) Such products are also a great choice for pregnant women and kids, too.
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