What is kombucha? Kombucha dates back to the late 19th century Russia and later Germany but some suggest its roots stem back to ancient China or Japan. Kombucha is a fermented beverage made from tea, sugar, and cultures. Brewed black and/or green tea is sweetened with a bit of cane sugar and cooled to room temperature. A culture resembling a pancake and referred to as a SCOBY (Symbiotic Culture of Bacteria and Yeast) is added to start the fermentation process along with a small amount of kombucha from a previous batch.
The culture contains primarily Acetobacter and one or more species of yeasts. The yeasts consume the sugar and produce alcohol and carbon dioxide (creating natural effervescence). The Acetobacter then kicks in and converts the alcohol to acetic acid. The end result is a delicious and refreshing beverage that is slightly fizzy, acidic, and sweet. Karma Kombucha, our authentic brew, retains live, active cultures (probiotics) and contains beneficial organic acids, antioxidants, and enzymes.
Although limited research exists and clinical studies on humans are lacking, anecdotal accounts of the health benefits from kombucha consumption abound. Kombucha has been used to increase energy, enhance immunity, improve digestion, and alleviate constipation among a host of other purported uses. Researchers have demonstrated kombucha’s antimicrobial properties against a large number of pathogenic (infectious) microorganisms. In vitro and animal studies have demonstrated potent effects from its antioxidant and immunity stimulating properties.
Please note: As you would with any other foods, please consult with your physician concerning any issues when taking certain prescription drugs or supplements.
A culture resembling a pancake and referred to as a SCOBY (Symbiotic Culture of Bacteria and Yeast) is added to start the fermentation process along with a small amount of kombucha from a previous batch.