Kombucha: health advantages and DIY instructions

Kombucha: health advantages and DIY instructions

Kombucha: health advantages and DIY instructions

Kombucha is a fermented drink that has been popular in different cultures for centuries. It is made from green or black tea and a symbiotic cultural complex (scoby). Scoby consists of a combination of yeast and bacterial cultures that enable the fermentation process. In this article we will discuss the health advantages of Kombucha as well as instructions for the production of this delicious and healthy drink at home.

What is Kombucha?

Kombucha is a tingling and slightly sour drink that is obtained from tea. The production takes place by adding a combination of yeast and bacteria to a sweet tea mix. This mixture is then fermented for several days to weeks, which reduces the sugar in tea into organic acids, vitamins and enzymes. The result is a refreshing drink with a characteristic taste and many health advantages.

The story of Kombucha

Kombucha's exact origin is not known, but it is assumed that it was created in China several thousand years ago. From there it spread to Russia, Japan and Europe. In these regions, Kombucha was traditionally used as a remedy for various health problems. Nowadays Kombucha is popular around the world and is estimated both as a refreshing drink and as a health product.

Health advantages of Kombucha

Kombucha is not only a refreshing drink, but also rich in health -promoting ingredients. Here are some of the most important health benefits of Kombucha:

1. Probiotic effect

Kombucha contains a variety of useful bacteria and yeasts that are important for a healthy intestinal flora. These probiotics can help maintain the balance of the intestinal bacteria and improve digestion. A healthy intestinal flora is also associated with a strengthened immune system and an improved metabolism.

2. Antioxidant effect

Kombucha contains antioxidants that can help reduce cell damage by free radicals. Free radicals are unstable molecules that can cause oxidative stress in the body, which in turn favors inflammation and various diseases. With the regular consumption of Kombucha you can help your body protect yourself from oxidative stress.

3. Detoxification

The enzymes contained in Kombucha can help to reduce toxins in the body and to support the detoxification processes. This can help relieve the body and promote natural detoxification.

4. Improved digestion

The probiotic bacteria contained in the Kombucha can improve digestion and make it easier to absorb nutrients from food. This can contribute to alleviating digestive problems such as flatulence, constipation and diarrhea.

5. Strengthening the immune system

A healthy intestinal flora is closely associated with a strong immune system. By consuming Kombucha you can strengthen your immune system and reduce the risk of infections and diseases.

6. Reduction of inflammation

Inflammation is the cause of many diseases and health problems. The antioxidant and probiotic properties of Kombucha can help reduce inflammation in the body and reduce the risk of inflammatory diseases.

7. Support of joint health

Kombucha contains glucosamines that are important for health and protection of the joints. Glucosamines can help reduce joint pain and inflammation and improve the joint function.

8. Reduction of the cholesterol level

Some studies have shown that regular consumption of Kombucha can reduce cholesterol levels in the blood. This can help to reduce the risk of heart diseases and other diseases associated with high cholesterol.

DIY instructions for the production of Kombucha

If you want to make Kombucha at home, just follow this simple guide:

ingredients:

• 1 scoby (symbiotic cultural complex)
• 1 liter of water
• 2-3 bags of green or black tea
• 100 g of sugar
• 1 cup already fermented Kombucha (as a starter fluid)

Step 1: Prepare tea

Cook the water on and add the tea bags. Let the tea pull for 10-15 minutes and then remove the tea bags.

Step 2: Add sugar

Add the sugar to the tea and stir until it is completely dissolved. Let the tea cool until it has reached room temperature.

Step 3: Add scoby and starter fluid

Carefully place the scoby on the top of the cooled tea. Pour the starter fluid into the tea. The scoby and the starter fluid are important to start the fermentation process.

Step 4: Fermentation

Cover the container with a clean tea towel and let it ferment in a dark place at room temperature for 7-14 days. The longer you have fermented, the more acidic the Kombucha.

Step 5: taste test and bottling

After the desired fermentation time, you can carry out a taste test. If you like the taste, you can fill the Kombucha into glass bottles and keep it in the refrigerator.

Step 6: Second fermentation (optional)

For additional carbon dioxide, you can fill the Kombucha with fruits or juices in bottles after the first fermentation and have it fermented for another 1-3 days at room temperature.

Step 7: Enjoy

Your homemade Kombucha is now ready to enjoy! Pour it in a glass, add ice cream and garnish with fresh fruit or herbs.

FAZIT

Kombucha is a healthy and refreshing drink that offers many health benefits. It is rich in probiotics, antioxidants and enzymes that can promote digestion, the immune system and general health. By making Kombucha at home, you have control over the quality and taste of the drink. Try it out and enjoy the advantages of this delicious drink!

More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com