{"id":1228,"date":"2017-11-15T08:33:36","date_gmt":"2017-11-15T08:33:36","guid":{"rendered":"http:\/\/simplyhealth.today\/?p=1228"},"modified":"2021-03-15T19:30:20","modified_gmt":"2021-03-15T19:30:20","slug":"20-answers-frequent-questions-kombucha-tea","status":"publish","type":"post","link":"https:\/\/simplyhealth.today\/20-answers-frequent-questions-kombucha-tea\/","title":{"rendered":"20 Answers to the Most Frequent Questions about Kombucha Tea"},"content":{"rendered":"

\"\"You may have tried Kombucha tea at a friend\u2019s house or in a restaurant and want to take a stab at making your own. Conversely, maybe you have never tried this beverage but have heard friends touting its health benefits and taste. Kombucha is a fermented tea that can be sweet or tart, depending on the kind of brew used. It is probiotic, meaning it contains \u201cgood\u201d bacteria that promote gut health and can aid the digestive system. This drink is part of a health trend, but it has been used for nourishment and health enhancement for millennia.<\/p>\n

The process of producing the tea can seem complicated at first, but it can be simple once you get the hang of it. Many people may try the tea ready-made and be curious about the process of brewing the tea. With a few basic ingredients, instructions for preparation and the right storage and preparation method, you can create a Kombucha starter at home or use starters that are commercially prepared. There are also kits that allow you to create this beverage with certain flavors. It is worth finding out more about this drink because it is tasty and promotes general health.<\/p>\n

1. What is Kombucha?<\/h3>\n

Kombucha tea is a fermented, probiotic tea that has nutrients and numerous health benefits. It is made from a Scoby or a combination of sugar, tea, vinegar, and water. The tea can be made from scratch with an original starter or can be created from a starter from another batch. Some people drink Kombucha for its sweetness, fizziness, and rich flavor, but it is also enjoyed for its health benefits. It contains B vitamins and provides yeasts and healthy bacteria that promote general health. Consuming this bacteria<\/a> can help aid your digestive system, boost immunity and prevent illness.<\/p>\n

\"\"2. How are Kombucha cultures made?<\/h3>\n

A Kombucha culture begins with a Scoby that is made from sugar, vinegar, tea, and water. It creates a symbiotic culture in which the bacteria and yeasts<\/a> thrive together.<\/p>\n

The Scoby is a live colony that requires nourishment. It needs sweet, black tea to subsist on and can form another Scoby, which is sometimes \u201cbaby.\u201d<\/p>\n

This culture may take a week to prepare in hot weather or longer if the climate is cool. The resulting tea has B vitamins, healthy bacteria, a bit of alcohol and carbon dioxide, which makes it fizzy.<\/p>\n

\"\"3. What Does Kombucha Taste Like?<\/h3>\n

Kombucha tea can have a rather delicate flavor with a subtle, nutty essence if the culture is created in a short amount of time, about a week. However, Kombucha tea can have a vinegary flavor with a stronger taste if is fermented for a longer amount of time.<\/p>\n

People who like their tea stronger may let the culture set for as long as a month. You can add flavors, such as ginger<\/a>, when the culture is completed and combine ingredients for a unique taste if you prefer. You can find a variety of tastes in commercial Kombucha, but many of these flavors can be replicated at home.<\/p>\n

\"\"4. What Equipment do I need to make Kombucha Tea?<\/h3>\n

You don\u2019t need a lot of special supplies to make Kombucha<\/a> tea, but glass is generally preferred over plastic and other materials. Glass jars are used for the culturing phase and for storage. You may also want to use a spigot.<\/p>\n

For expert Kombucha making, you can add supplies such as special strainers, thermometers, and air-tight bottles.<\/p>\n

Commercial kits include special flavors to add an extra kick to your finished product. You can begin basic Kombucha making with the jars and strainers and gradually add more tools as you become a Kombucha expert.<\/p>\n

\"\"5. How long does it take to make a Kombucha culture?<\/h3>\n

The amount of time it takes to form your Kombucha culture depends on the weather and how strong you want your culture to be. Probiotic<\/a> bacteria tend to thrive in higher temperatures, so you will find it is a faster process to make Kombucha in the summer or in warmer climates.<\/p>\n

In the winter, you may have to take more time to allow your culture to ferment. Since the tea is made from a starter, you can produce your first batch in the summer and use the same starter in winter.<\/p>\n

The amount of time required to form a culture is between a week and a month. The longer you let your culture ferment, the stronger it will be.<\/p>\n

\"\"6. Where should I put the Kombucha culture?<\/h3>\n

Your Kombucha culture should be made in a glass jar because it will tend to absorb chemicals<\/a> from plastic and other synthetic materials.<\/p>\n

Even though warmth encourages the mixture to ferment, it is important to avoid putting it in direct sunlight. This means that you should not place your culture on a windowsill or a patio.<\/p>\n

The best place to allow your culture to develop is in a cupboard or a shelf indoors. Make sure it is high enough that it will not spill over or be tampered with by children or pets.<\/p>\n

\"\"7. Do I have to use a culture?<\/h3>\n

Kombucha tea requires a culture of some kind, whether it is made in a new batch or is taken from a starter. However, it is possible to purchase a commercially-prepared dehydrated starter.<\/p>\n

You can also use distilled white vinegar<\/a> instead of a Kombucha starter or opt for some tea that has already been made and use it in place of a regular culture. You can get the best results from purchasing or producing a starter, but you can also use these alternatives for genuine Kombucha tea.<\/p>\n

People who are new to Kombucha making may feel intimidated about making their own starter, so they may want to purchase dehydrated versions to start out.<\/p>\n

\"\"8. How do I know I am making the culture properly?<\/h3>\n

If you are making a Kombucha culture for the first time, you may wonder if it is forming properly. Some signals of proper development include the formation of an additional culture on the top of the jar, dark strings forming in the culture and the taste and smell of the culture that is more like vinegar and less like sugar<\/a>.<\/p>\n

Dehydrated cultures may not have all of these properties, but if you notice a vinegar-like smell and taste, you can tell that it is working properly. If you do not see signs of correct formation, make sure all ingredients were combined in the right proportion.<\/p>\n

\"\"9. How do Kombucha cultures multiply?<\/h3>\n

Kombucha cultures multiply because they are like colonies. The culture is the place good bacteria and yeasts combine and regenerate themselves.<\/p>\n

When a kombucha culture is made, it produces additional cultures, or \u201cbabies.\u201dThis happens when the bacteria and the yeasts multiply. The culture is like a living organism and needs to be \u201cfed\u201d with sugar and tea<\/a> to multiply.<\/p>\n

Although it is fascinating to see a culture reproduce itself, in actuality, a very small amount of culture is needed to make a significant amount of tea. You can give away the culture \u201cbabies\u201d to your friends who can make their own Kombucha tea.<\/p>\n

<\/p>\n

\"\"10. How do I flavor my Kombucha tea?<\/h3>\n

Although regular Kombucha as its own distinct flavor, you can add flavoring to your tea after you have made the culture.<\/p>\n

The flavoring can be added in the second stage of formation and if you would like, you can add a ratio of 20% fruit juice if the rest of the mixture is Kombucha.<\/p>\n

You may enjoy commercially-prepared versions with flavors such as ginger and pumpkin<\/a> spice, or create your unique taste from ingredients in your kitchen. In addition to fruit juices, you can add herbs and spices to your Kombucha mix.<\/p>\n

\"\"11. How do I make carbonated Kombucha tea?<\/h3>\n

Kombucha tea is probiotic and is naturally fermented as carbon dioxide<\/a> forms, but there are ways to make your tea even fizzier.<\/p>\n

If you find the resulting tea is not carbonated sufficiently, you can try using an airtight bottle. A bottle with a firm cover does not let air escape and intensifies the carbonation process.<\/p>\n

In the initial phase, you may want to create your culture with the top open and use the second fermentation process to intensify carbonation. Invest in high-quality seal jars with firm metal seals or the type that latches shut with an airtight rubber seal.<\/p>\n

\"\"12. Is there alcohol in Kombucha tea?<\/h3>\n

The resulting tea should contain a small amount of alcohol<\/a> which gives it a kick but is not enough to produce a wild, drunken state. Nearly all fermented foods contain some alcohol, which may be of concern for those who are on strictly non-alcohol diets.<\/p>\n

The alcohol is formed when the yeast absorbs the sugar and converts it into carbon dioxide and ethanol. The bacteria turns some of this into acetic acid, but the rest will remain as alcohol.<\/p>\n

However, if you are permitted to drink small to moderate quantities of alcohol, consuming Kombucha should not create problems.<\/p>\n

\"\"13. Should I strain my Kombucha tea?<\/h3>\n

There is no absolute need to strain Kombucha tea, but some prefer to do away with stray strands and portions of baby cultures. If you want to strain your tea, use a high-quality plastic mesh BPA free strainer that does not contain the kind of toxins<\/a> that are in other types of plastics.<\/p>\n

These strainers do not rust like metal strainers and can be cleaned easily by rinsing them and putting them in the dishwasher. If you prefer not to strain your tea and drink it in its natural state, this is also desirable.<\/p>\n

\"\"14. Is there a lot of sugar in finished Kombucha tea?<\/h3>\n

Even though a substantial amount of sugar is used to make a Kombucha culture, much of this sugar is transformed during the process, and the resulting tea contains little actual sugar.<\/p>\n

However, if you want less sugar, whether it is for health reasons or if you want a tart and less sweet flavor, let the culture ferment longer so it is more vinegary than sweet.<\/p>\n

Extending the fermentation<\/a> process is a better idea than limiting sugar in the initial phase since sugar is needed for proper fermentation.<\/p>\n

\"\"15. How do I store Kombucha tea?<\/h3>\n

Glass bottles and jars are the best places to store Kombucha tea because plastic and other materials can alter the flavor and cause it to absorb toxins.<\/p>\n

During the actual fermentation process, your culture should be placed in a cupboard rather than on a shelf that is exposed to direct sunlight.<\/p>\n

After the tea is finished, you can store it in a glass bottle with a top of ceramic and an airtight rubber seal to preserve carbonation. Wash it out with plain water and vinegar<\/a>, but do not use soap, which can kill the fermentation.<\/p>\n

\"\"16. Can I use fruit juice during the Kombucha process?<\/h3>\n

Fruit juice<\/a> should not be used to replace sugar in the formation of the Scoby, because actual sugar is needed for proper fermentation.<\/p>\n

However, if you want to use fruit for flavoring in the second phase, try using actual fruit pieces instead of juice. If you want to use fruit juice, make sure the proportion of fruit juice to the rest of the mixture is no more than 20%.<\/p>\n

For an intensely fruity, fizzy flavor, enclose the tea in an airtight glass bottle and let the new formation sit for at least a few days. For sweeter Kombucha, let it sit for a shorter amount of time.<\/p>\n

\"\"17. Does size matter for the culture?<\/h3>\n

The good thing about making a Kombucha<\/a> culture or using someone else\u2019s is that you do not need a large culture to make a lot of tea.<\/p>\n

In fact, a small piece just a few inches in size can produce a gallon or more of tea. Don\u2019t worry if your culture gets torn or even decimated in the process. Even an imperfect culture can still produce high-quality Kombucha tea.<\/p>\n

There is no need to start over again if you are left with a starter just three inches long. Simply make new tea from it and enjoy the results.<\/p>\n

\"\"18. How do I cut some of the Kombucha off for sharing or storing?<\/h3>\n

Since a small amount of culture can make a substantial amount of tea, cultures are great for sharing with friends or keeping for later. You can make a new culture from a starter since they multiply and \u201cbabies\u201d form from the original.<\/p>\n

Simply use a knife and remove some of the culture from the top. Make sure there is no soap on the knife or any substance that can kill the culture.<\/p>\n

Don\u2019t worry if this process ends up tearing or making holes in the culture<\/a>, because it can still produce more tea even if it is not whole.<\/p>\n

\"\"19. Why Isn\u2019t my Kombucha culture working?<\/h3>\n

The first time you make a culture, you are likely to have questions. Some people worry about cloudiness<\/a>, strands forming in the culture or having the baby float away from the mass. None of these developments are cause for concern, and it is likely the starter is still viable.<\/p>\n

However, if you are finding that it simply isn\u2019t working, there might have been a problem with the proportion and type of ingredients, storage that was in too hot or too cold an area or exposure to substances that might have halted fermentation. Some troubleshooting should help you find the problem.<\/p>\n

\"\"20. Is it safe to drink Kombucha when pregnant or nursing?<\/h3>\n

Kombucha is rich in B vitamins<\/a> and other nutrients as well as beneficial bacteria that positively impacts general health.<\/p>\n

However, there may be a concern about the fact that Kombucha contains alcohol and many wonder whether a pregnant or nursing woman can drink the tea. Others are concerned about the consumption of bacteria for expectant mothers.<\/p>\n

While the bacteria is healthy and the alcohol content is small, Kombucha may create a reaction in first-time drinkers. Pregnant and nursing mothers who are accustomed to Kombucha may drink it safely, but others should consult their doctors.<\/p>\n\r\n

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