By Eva McCormick
Kombucha has been growing in popularity in the U.S. since
the early 2000’s. Long before it made its way here, this fermented tea is
thought to have originated in northeastern China around B.C. 246 and was
brought to Japan by a doctor named Kombu, thus the name, who praised its
detoxifying and energizing effects. In
the 20th century, Kombucha was brought to eastern Europe and became
popular there until a tea leaf and sugar shortage during WWII greatly reduced
its consumption.
Fun Fact! PespiCo Inc. owns one of the most commonly
purchased brands of kombucha called “KeVita”.
Method of Preparation:
The process of making kombucha begins with obtaining a
cellulose film called a SCOBY (Symbiotic Colony of Bacteria and Yeasts). Next,
you boil tea (tea can be black, green, or a mixture) and water, remove the tea
leaves, add sugar, and let cool to room temperature. Once the tea mixture is
room temperature you add the SCOBY, cover the container with a cotton cloth and
secure with a rubber band. The bacteria and yeast thrive at room temperature
and begin to ferment sugars in-turn producing alcohol and multiple types of
acids. During fermentation carbon dioxide is also produced which gives the tea
a carbonated mouthfeel. Different fruits and herbs are often added to provide
flavor and additional anti-oxidant properties. There are many commercially
available kombucha starter kits complete with instructions on how to brew your
own kombucha! https://www.thekombuchashop.com/
It is most widely known for potential benefits as a
probiotic drink that benefits gut and immune health much like yogurt. Kombucha
also contains tannins from the tea along with vitamins and minerals from added
fruits and herbs that have been seen to protect against oxidative stress. Other
large claims have been made by individuals have used this drink to treat IBS,
but there is not research or enough clinical evidence to confirm these type of
claims at this point.
(http://www.getfrush.com/wp-content/uploads/KeVita-Kombucha-1-640x427.jpg)
References:
Coelho, R. M. D., Leite de Almeid, A., Gurgel, R.Q., Nascimento da Mota, A. R., & M. de Sousa, P. H. (2020). Kombucha: Review. International Journal of Gastronomy and Food Science, 22.
