There are many different bacteria + yeast present in a kombucha blob. An analysis on multiple kombucha samples done in 2013 showed the major bacterial strains included: Gluconacetobacter (85%), Lactobacillus (30%), Acetobacter (2%). Yeast was majority Zygosaccharomyces (>95%).
So WHAT does this mean? Is this alien, weird drink GOOD for you?
P R O S : There have been some studies that show promising health benefits in relation to the fermented tea:
C O N S : Kombucha sources are not standardized. You can purchase Starter Kits online or get a piece of SCOBY from a friend, but because it is passed around, there is no telling what exactly is in your piece of fungus. Handling your SCOBY with clean utensils and hands will be important to minimize the exposure of other exogenous bacteria.
With that said, if you’re interested in exploring kombucha brewing, here's some instructions on how to get started!
M A K I N G A K O M B U C H A B R E W
B R E W I N G P R O C E S S
Once ready, you can pour the brewed kombucha tea into another vessel and restart the tea making process again with your same SCOBY.
**PLEASE NOTE: if, at any point, you see blue/green/other cray fuzz mold growing on around your soft, creamy SCOBY, throw the whole thing away!
Due to fermentation, kombucha will have a 0.5-1.5% alcohol content
F L A V O R I N G
There is something called a "Second Brew" with the kombucha you just made! This is the flavoring part where you can add other herbs / teas / fruit juices to flavor your acidic drink. After adding your flavors, you can bottle it up and place it in the fridge. The cooler temperature allows for a slower fermentation process, preventing your kombucha from tasting more vinegar-like.
When you're ready, filter out your flavored kombucha. I like to sweeten mine with honey at this point and jazz it up with chia seeds for a pop of omega 3's and fiber. You can also add water to reduce the tartness.
Other helpful resources:
Tags: kombucha, DIY, health