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Kombucha, The Fermented Elixir

This is Lubnaa ....I am a passionate blogger and I love to write about all beautiful things that Life has given to us.

The Gold

The Gold

Kombucha......A Fermented Drink

Kombucha - the probiotic soft drink
Kombucha (pronounced: Kom-buh-tscha) is a fermented drink made from tea. Probiotic bacteria and yeasts are used, which form the so-called kombucha fungus. The Kombucha mushroom gives the Kombucha its positive properties: It ensures that the tea becomes a probiotic drink.

Kombucha is on everyone's lips right now - in the truest sense of the word. More and more people are discovering how positive the sweet and sour fermentation drink has on their health. But not every kombucha is healthy per se.

Effects Of Kombucha

Kombucha is very popular around the world. Not only because of its refreshingly sweet and sour taste, but also because it should be very healthy. So Kombucha should:

-Regulate digestion and help with gastrointestinal complaints.

-Provide energy and help with concentration.

-Have anti-inflammatory and antioxidant effects.

Not all effects of Kombucha have been scientifically proven. Instead, some of them have been handed down or are based on experience reports. There are many theories about where kombucha originally came from and who invented it. It is more or less certain that it comes from the Far East and is at least a millennium old.

The Ingredients Of Kombucha

In addition to the fermentation time, the ingredients are decisive for whether the kombucha tastes sweet or sour. Kombucha contains:

Lots of water: best filtered and without additives, because chlorine and minerals inhibit the growth of the kombucha mushroom.
Tea: black, green or white tea
Sugar: Mostly light-colored cane sugar, but alternatives are also possible
Kombucha mushroom: Consists of yeast and bacteria.

Preparation liquid: The kombucha mushroom needs a small amount of finished, unpasteurised kombucha, because it offers it an ideal environment in which to survive.
Additional ingredients as required to vary the taste
The kombucha mushroom uses the sugar as food. The finished drink only contains a small proportion of the added amount of sugar. In addition, the fermentation produces small amounts of alcohol and the tea contains caffeine in kombucha. But there are a few simple tricks how you can reduce the sugar, caffeine and alcohol levels.

The Fermented Elixir

The Fermented Elixir

Kombucha is made through fermentation

To make kombucha, the ingredients are fermented . Fermentation is a preservation method that produces very special flavors. Microorganisms are responsible for this. In the case of Kombucha, it is bacteria and yeasts that grow into the Kombucha mushroom - also known as SCOBY (symbiotic culture of bacteria and yeasts).

The yeast feed on the sugar that is used to make kombucha. They turn it into carbon dioxide and alcohol. The bacteria in turn form various acids from the alcohol and the ingredients in the tea, e.g. B. acetic acid and lactic acid - hence the sour taste. The acid ensures that no germs settle.

The detoxifying effects of Kombucha

Kombucha also helps detoxify the body. This effect is attributed to glucuronic acid. It is created from sugar and oxygen when kombucha is made. Glucuronic acid is also produced in the liver.

Glucuronic acid has the ability to couple foreign substances, such as environmental pollutants and toxins, and to make them water-soluble so that they are excreted with the urine. For this reason, kombucha can also help against hangovers. The detoxifying effect of glucuronic acid has been scientifically proven.

The antioxidant effects of kombucha
Many of the health benefits attributed to kombucha are due to its antioxidant properties. Because it is known that the consumption of antioxidants can prevent diseases.

Antioxidants fight oxidative stress in the body:

This can be triggered, for example, by psychological stress, overexertion, smoking and alcohol consumption. Oxidative stress can contribute to the development of allergies, chronic kidney diseases, neurodegenerative diseases (Alzheimer's, Parkinson's, epilepsy), autoimmune diseases (rheumatism, arthritis) and cancer.

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Black tea, for example, is known for its antioxidant effects. It is traditionally used to make kombucha. One study showed that kombucha has a far stronger antioxidant effect than black tea. That's because during fermentation, the antioxidants are converted into forms that the body can better absorb.

For heart, brain and beauty

The enzymes produced during the fermentation of tea improve the function of the pancreas and liver, thus helping to detoxify. Glucuronic acid absorbs toxic substances and helps to eliminate them from the body. Drinking kombucha also has a positive effect on vitality and well-being.

Not all properties of kombucha are scientifically proven, but fans of this drink also state the following benefits:

•Migraine relief.

•Alleviation of allergies.

•Reduction of back pain.

•Soothing properties.

•Reconstruction of the accommodation ability of the eye.

•Antibacterial and antifungal action.

•Cancer prevention.

•Blood pressure regulation.

•Improving concentration.

•Prevention of atherosclerosis, lowering of cholesterol.

•Reduction of menopausal symptoms.

•Help with wound healing.

•Slowing down the aging of the body.

•Reconstruction of intestinal microflora after antibiotic treatment.


How Can You Prepare Kombucha At Home

To prepare a drink from kombucha you will need:
1 mushroom kombuchy
50 ml of an old kombucha drink (can be bought in the store) or 2 teaspoons of apple cider vinegar
2-3 bags of tea or 2 teaspoons of leaf tea
2 liters of water (must be filtered)
150 g sugar (preferably cane or coconut)
rubber band


  1. Thoroughly wash the container in which you will prepare the kombucha. It is best to use a large glass jar.
  2. Prepare tea from 2-3 bags and 2 liters of filtered water. The tea should be strong enough.
  3. Remove the bags or drain the leaves.
  4. Add about 150 g of sugar and cool the decoction (boiling water kills the bacterial culture in the tea sponge).
  5. Pour 50-100 ml of an old kombucha drink or 2 tablespoons of apple cider vinegar into a glass to acidify the fermentation medium.
  6. Add the chilled tea to a container with an old kombucha.
  7. Put kombucha on the tea and secure with an elastic band before covering it.
  8. Store in a dark place at room temperature for 5-7 days (longer in winter). Do not move the container or remove gauze during this time.
  9. After few days, carefully move the container to make sure that bubbles are still floating in it.
  10. Pour the drink through a coffee filter, pour into bottles and close with a non-metallic screw cap. Keep aside in fridge for 15 days.
  11. Separate the mother mushroom from the daughter mushroom. Wash with lukewarm water and use in new fermentation.

Side effects Of Kombucha

Some people report headaches, malaise, and mild laxative effects in the first few days after starting kombucha. These are normal side effects that can also occur with other fermented foods. Because the probiotic bacteria upset the digestion and you can also feel that the body is working when detoxifying.
These symptoms usually stop after a few days, when the body has leveled off again. Otherwise, you can reduce the amount or you might find that kombucha is just not for you - after all, every body is different.

Decide for yourself

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Lubnaa Parvez


Lubnaa Parvez (author) from India on January 30, 2021:

Walmart has vast variety of Kombucha....Humm and Remedy organic are two brand that have various flavours of Kombucha like

cinnamon,mint,ginger,turmeric,berry etc.

Kathy Henderson from Pa on January 30, 2021:

Any suggestions on a brand or mild Kombucha?

Lubnaa Parvez (author) from India on January 30, 2021:

Hi .... thanks for your response. Being a fermented drink, kombucha can't be segregated from that tangy and vinegri taste but yes there are lots of mild and fruity flavours that can subsidize that effect.

Kathy Henderson from Pa on January 30, 2021:

While I appreciate the benefits of Kombucha, I struggle with the vinegar potency. Any suggestions for a mild Kombucha? I have some issues second to scarring from a vent. So, the vinegar is so strong.

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