Is it just me, or are you also suddenly seeing kombucha everywhere? Kombucha, for the uninitiated, is a fermented tea drink first documented in 3rd Century China. Named the ‘tea of immortality’ kombucha’s popularity spread through the Far East and into Russia.
As regular Live Well Blog readers already know, fermented foods like sauerkraut, kefir, kimchi and especially kombucha are ‘so hot right now’. It’s mainly thanks to the plethora of research evidence showing the link between healthy gut flora (or microbiome) and our wellbeing and the role fermented foods play in supporting healthy digestion.
Riding high on the wave of fermented food popularity, kombucha is now entrenched in the mainstream. Consequently, kombucha has morphed from something your fisherman’s pants and bead wearing hippy friends were brewing in their kitchens to a something your local supermarket is probably now stocking. Not bad for something described as tasting like ‘rancid pineapple juice’. Nowadays, that description is probably a bit unfair. Just as the craft beer movement has exploded the beer drinking options available, so too the new wave of kombucha creators, like Canberra’s very own Booyah Kombucha have perfected the art of combining fermedted goodness with foodie friendly flavours. Orange and ginger or melon and lemon grass kombucha anyone?
3 beneifts of drinking kombucha
Digest: Kombucha contains probiotics, enzymes and beneficial acids to support healthy digestion
Detox: kombucha is high in Glucaric acid, which is beneficial to the liver and aids it’s natural detoxification.
Boost: kombucha is naturally high in antioxidants, helping boost immune function.
Key Kombucha Lingo
SCOBY or Symbiotic Colony of Bacteria and Yeast is the what is added to tea and sugar to catalyse the fermentation process if you're making it at home.
Booch: what the cool kids are calling it.
Pregnant and nursing moms and anyone with a medical condition should check with a doctor or trusted health professional before consuming.