Kombucha

Before reading this post, you have probably already tried it. Kombucha is made by fermenting tea and sugar with a kombucha culture. Probably descending from China, kombucha is thought have been brewed for at least the last 2,000 years. The first recorded use was during the Tsin Dynasty in ancient China, where it inherited the name "The Tea of Immortality." However, the name "kombucha" comes from 415 A.D. Japan. Around 1900 A.D., the drink probably entered Europe through Eastern Russia.


Because of the probiotics produced during the fermentation process, kombucha health benefits could improve energy levels, metabolism, allergies, chronic fatigue and arthritis. It is also thought to help prevent cancer. Kombucha contains about 0.5% alcohol. Commonly made using black or green tea, juice, spices and other flavorings are often added to increase the complexity of the brew.


You can make it at home by fermenting tea and sugar, and then adding kombucha culture (made of bacteria and yeast) to the brew and continuing fermentation. The longer it is fermented, the higher the alcohol content becomes. I, however, would recommend picking up some kombucha at your local health food and grocery store. Some restaurants and stores even have it on tap! Vitamin Cottage lets you bring in a growler, and buy tapped kombucha, so that you are paying only for the beverage itself and not also the container.


Some favorite brands of mine are GT's Enlightened, Health-Ade Kombucha, Humm and Kevita Master Brew Kombucha. Although like I said, my favorite kombucha comes form Vitamin Cottage's (Natural Grocers) "Alive and Kicking" Kombucha stations.




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