The kombucha landed in Spain a few years ago and quickly became popular thanks to its benefits and its characteristic flavor. The first establishments that began to market this drink were those specialized in organic and healthy products. Over time, kombucha appeared in large stores and most bars and restaurants introduced it to their drinks menu.
Many people consume it daily, but what is kombucha? Kombucha is a non-alcoholic fermented tea drink. Tea fermentation is achieved with a culture of bacteria, yeast and the kombucha fungus, all This mixture is known as SCOBY (symbiotic culture of bacteria and yeast, in English). This process gives kombucha the minerals, vitamins and organic acids that characterize it.
The kombucha ingredients They are mainly tea, sugar, bacteria and yeast. Additionally, you can add natural fruit juice or some aromatic spices.
This fermented tea drink comes from the Asian continent. Specific, China is the country where kombucha comes from. The Chinese high aristocracy already drank kombucha in the year 221 BC and two centuries later it gained worldwide fame when it cured a Japanese emperor of his digestive ailments. It was called ‘elixir of eternal youth’ and the samurai ate it before each battle to have more energy.
This precious liquid spread throughout the rest of the world and remained alive thanks to its homemade preparation that families were passed down from generation to generationpassing from hand to hand to the mushroom necessary for its preparation.
Once made, its flavor is slightly bittersweet. The longer the tea is fermented, the more vinegary its taste will be. If a sweeter flavor is preferred, the fermentation period should not exceed ten days.
The five or more benefits of kombucha
The benefits of kombucha They are the ones who have given the prestige that this fermented drink has. Kombucha contains enzymes, vitamins B1, B2, B3, B6, B12, C, D, E and K, folic acid, essential organic acids, yeasts, polysaccharides and minerals such as iron, magnesium, zinc, potassium, manganese and copper.
Likewise, kombucha is hydrating due to its high water content, it has antibacterial properties, it is rich in polyphenols, thus being an antioxidant, it is vasodilating and anti-inflammatory, and it is low in calories. It also reduces cholesterol levels, stimulates liver enzymes, benefiting the liver and kidneys, strengthens the immune system and contains great digestive properties by regulating and balancing the intestinal flora.