What is Kombucha mushroom? – Kombucha is a mushroom that is usually not eaten but used as a tea mushroom to make a refreshing drink. It is native to Asia and has been known there for over 2,000 years. What effects are attributed to Kombucha, we found out for you.
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What is Kombucha mushroom?
Kombucha is made with the so-called tea or kombucha mushroom, a gelatinous mass containing a mixture of various bacteria and yeasts.
Therefore, kombucha culture is also called SCOBY. It ferments sugared tea into a must-like, carbonated beverage.
During fermentation, alcohol and acetic acid, lactic acid, and gluconic acid are produced from the added sugar. As a result, Kombucha tastes sour and contains between 0.7 and 1.3 percent alcohol.
Kombucha was initially part of Asian folk medicine. In the USA, the tea fungus is available mainly in health food stores and health food stores and is often passed on from hand to hand. As a ready-to-drink beverage, Kombucha can be found in food and beverage stores.
Where and how to eat the kombucha mushroom?
Since Kombucha can be home-brewed, users have come up with other uses for the refreshing drink over the years. To that end, ways have been developed to eat the mushroom, among other things.
Because the kombucha mushroom has a similar consistency to raw fish, vegans use it to substitute for sushi.
Since the mushroom tastes like vinegar, you also like to use sour Kombucha to add to the salad. You can use the liquid under the mushroom as a salad dressing.
Kombucha cocktails are a change of pace on the drink menu. You’ll need 2 cl lemon juice, 4 cl gin, and a dash of sugar syrup for a Fizzy Ferment.
Add the ingredients to a shaker with ice, shake, and pour the mixture into the glass and top with Kombucha.
What is the finished Kombucha beverage made of?
Kombucha is made from sweetened herbal tea, green tea, or black tea. Depending on the preparation and fermentation time, it sometimes contains as much sugar as lemonade (up to 10 percent). Fermentation also produces carbon dioxide, various acids, especially acetic acid, lactic acid, and gluconic acid, and alcohol (0.1 to 2 percent). Homemade Kombucha contains living microorganisms.
How healthy is Kombucha?
Kombucha is a safe, refreshing drink when correctly prepared, although we must take the content of alcohol, caffeine, and possibly sugar into account. Its health effects are comparable to those of other fermented foods, such as sour milk products, whose microorganisms can positively impact intestinal flora.
However, the amount of this effect is unknown in the case of Kombucha. Scientifically proven are only slightly laxative and weak antibacterial effects, which are due to the content of acetic and lactic acid.
Industrially produced, Kombucha is pasteurized for shelf life. Unfortunately, this kills the microorganisms in the fermented beverage – rendering them ineffective. Those hoping for additional effects should only buy products with live cultures.
How harmful is Kombucha?
There are few isolated reports of people who have experienced allergic reactions, nausea, muscle inflammation, dangerous hyperacidity of the blood, or liver disease after consuming Kombucha.
Most of the cases involved Kombucha made at home; in some cases, the source is not recorded. It is possible that some contaminated the particular homemade kombucha batch with harmful microorganisms.
However, these case reports cannot prove that the cause of the severe health problems was Kombucha.
What should be considered when making Kombucha?
If you make Kombucha yourself, you must pay special attention to hygiene. Kombucha contaminated with foreign germs, especially mold (toxins), can cause sensitive individuals, especially people with immune deficiencies.
Keep in mind during preparation:
- Hands, fermentation vessel, and equipment must be thoroughly hot cleaned before each new trial.
- Then, add about 100 milliliters of the finished beverage to the starter liquid.
- To prevent insect infestation, you must cover the fermentation vessel with a cloth and secure it with a preserving rubber.
- If mold grows or a change in color and odor, you must discard the entire culture.
Eating and drinking kombucha mushroom
Generally, Kombucha is used as a so-called tea mushroom to make a refreshing drink. Bottled in brownish bottles, it resembles a lemonade drink. It contains mainly sugar and tea as well as microorganisms.
The microorganisms correspond to yeast and bacteria cultures. During metabolism, they manage to produce organic acids and vitamins from the sugar and the original ingredients of the tea. The final result has a positive effect on health.
In the first step, Kombucha is nothing more than sweetened tea. It is only during the production process that the previous ingredients are metabolized into new ones. It takes place via fermentation.
During many simultaneous steps within fermentation, a cellular layer is formed on the surface. At first, it only lightly covers the surface. Later it thickens, grows, and gives a mushroom-like appearance. It is probably why the name tea fungus was attributed to it.
After fermentation, Kombucha contains many vitamins like V1,2,3,6,12, D, and K, minerals iron and magnesium, organic acids glucuronic, gluconic, and lactic acids, and live microorganisms probiotic lactic acid bacteria, enzymes, and yeast.
It is said to result in numerous health-promoting properties. In particular, probiotic lactic acid bacteria are repeatedly referred to support and build up the intestinal flora. In addition, various enzymes are said to have anti-inflammatory, antiviral, and antibacterial effects. However, evidence for this lacks in all studies.
Kombucha as a refreshing drink
Kombucha is mainly offered as a tea or refreshment drink. During fermentation, yeasts break down sugar molecules into alcohol and carbon dioxide. Carbon dioxide, with the addition of water, later gives rise to carbonic acid. Finally, it provides the end product its natural tingle.
Kombucha is touted as a remedy, especially in Asian countries. However, there is no scientific evidence that the refreshing drink deserves this title. Nevertheless, it is often even offered as an elixir of life and alleviates almost all illnesses.
Kombucha is made from green tea, herbal tea, or black tea. Sugar is added as much as in regular sodas. The Kombucha fermentation process also plays a role in the sugar content. Alcohol is also produced in the process, and This is between 0.1% and 2%.
If you drink Kombucha from a proper and tested production, you do not have to worry. In this case, we can enjoy the drink safely. However, whether Kombucha improves your intestinal function, stimulates your metabolism, activates your immune system, or purifies your blood remains questionable. At least, the proof remains to this day.
How much kombucha should we drink a day?
The short answer is between 0.3l and 0.5l.
When should you drink kombucha?
If kombucha is fermented under the right conditions, you can drink it every day without hesitation. So it is not without reason that the tea drink is so prevalent in many households. However, the same applies here: Every person reacts differently to different foods.
Can you lose weight with kombucha?
Kombucha can help with weight loss because it has an appetite suppressant effect on many people. In addition, it improves digestion, so you feel fuller, longer, and fitter, and more adventurous.
How long does a kombucha mushroom live?
Kombucha has a shelf life of six months. But for this, it must be kept in the refrigerator. Because otherwise, the fermentation continues even in the bottle. In the process, the taste and alcohol content changes.
Is too much kombucha unhealthy?
There are isolated reports of people who have experienced allergic reactions, nausea, muscle inflammation, dangerous hyperacidity of the blood, or liver disease after consuming kombucha.
What is so healthy about kombucha?
Kombucha is said to have numerous positive effects. The ingredients produced during fermentation and the living microorganisms help with digestive problems and strengthen the immune system. Allegedly, the potion can even prevent cardiovascular disease and cancer.
How is the Kombucha mushroom produced?
A nutrient solution of sweetened black tea, green tea, or herbal tea is prepared in the basic kombucha recipe, in which the tea fungus is placed to make the drink. A new kombucha mushroom will emerge within a few days, floating on the tea, covering the entire surface, and growing thicker over time.
Can the kombucha mushroom be eaten?
A kombucha mushroom has about the same consistency as raw fish, making it a great vegan alternative for sushi.
Does kombucha have a lot of calories?
The nutritional composition of kombucha can also vary depending on the manufacturer. However, on average, the fermented tea beverages contain 22 calories per 100 ml, composed of 4.4 grams of carbohydrates in sugar and minor amounts of salt, fat, and protein.
Is kombucha good for the skin?
Kombucha naturally cleanses and nourishes the skin and provides radiant, shiny hair. It is a real beauty booster that we can profitably use in many cosmetic recipes as long as your know-how.
When is kombucha sour?
The longer it stands, the more acidic the kombucha becomes. If the fermentation time is short, it remains sweet and contains correspondingly more sugar. However, the drink should ferment for at least six days.