· By Merle von KOMBUCHERY
Fermented tea drink - 10 interesting Kombucha facts
What else you can learn about Kombucha
1. Shelf life of kombucha
Real unpasteurized kombucha is around 3 to 9 monthsdurable. After bottling, the complete fermentation process is not stopped directly. The tea beverage should therefore be stored as cool and dark as possible. This works best in the fridge or in a cool room. Here it is not exposed to external influences and can be stored protected from the sun and heat. Kombucha that is not stored in a cool place will not go bad either. It only tastes more acidic and develops more natural carbonic acid.
2. Kombucha as a vinegar substitute
Kombucha that you accidentally fermented too long at home can be tasted as deliciousvinegar substitute use. It then gets a taste similar to apple cider vinegar.
3. How much alcohol is in the kombucha?
The duration and type of fermentation affects not only the taste but also the alcohol content. Kombucha can contain up to 3% alcohol. In fact, it is usually less. After 14 days of fermentation, the alcohol content is 0.5 to 1%.According to German food law, a drink may be described as non-alcoholic if it has a maximum of 0.5% alcohol.l. Kombucha from KOMBUCHERY usually contains no more than 0.5% alcohol.
4. Kombucha for pregnant women?
Due to the low alcohol content, pregnant women andbreastfeeding women play it safe and don't drink kombucha.
5. Kombucha for the immune system
It's hard to believe, but the GALT is located in the intestinal mucosa and is the largest collection of important defense cells in our body. Around 70% of the immune cells live here, which stimulate the production of a wide variety of defense cells and at the same time manage to decide between good and bad substances and allow important nutrients to pass through.en. The gut is much more than our daily helper in digesting the food we eat. It helps the brainimmune defense and feeds the brain with a lot of important information. It is all the more important to support the intestines through nutrition and to give it a little help, e.g. with regular Kombucha consumption.
6. Ingredients of Kombucha
In just one bottle can be different Amino acids, succinic acid, butyric acid, enzymes, acetic acid, gluconic acid, glucaric acid, catechins and other polyphenols, B vitamins, live lactic acid bacteria condition. No wonder we always from thehealthy alternative to conventional soft drinks.
7. Sugar in Kombucha
The added sugar is mainly needed for the microorganisms during fermentation. Yeast and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the type of fermentation, a sugar content of 3 g to 12 g of sugar per 100 ml remains in the bottle. At KOMBUCHERY, we are one of the few manufacturers to keep to the lower limit of 3 g of sugar per 100 ml. Nevertheless, our taste does not suffer from it.
8. Kombucha suitable for children?
Due to the low alcohol content, children should not consume Kombucha every day or too often. A maximum of approx. 125 ml per day is recommended.
9. Kombucha for vegans
No problem! We always talk about live cultures in our kombucha, but ours is Kombucha vegan and even certified by the Vegan Society.
10. Buy kombucha or brew it yourself?
Of course, both have their advantages and disadvantages. With a little space in the kitchen, a little patience and perseverance, Kombucha can be made in small quantities at home. asFermentation Beginner However, strange tastes can sometimes arise in the first attempts. Bought directly from a professional, you always know which taste awaits you. So it depends on how interested you are in fermenting and how much effort and time you want to put into it.
Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.