let's talk about kombucha
how to be a person of culture(s) hehehe
over the past few years nearly every grocery store has erected a large fridge dedicated to a single beverage: kombucha. where before drink fridges were reserved for milk, or small offerings of chilled sodas and waters to tempt those waiting to check out, now a new player has entered the scene with a bang.
bubbly and acidic, kombucha is not for everyone, but if you’re on of those folks who is into it then you’re into it. kombucha is not acclaimed for its taste, it’s made it's name by being the golden child of health-conscious consumers who are looking to improve their wellness. that’s probably why it lauds so many loyal drinkers!
the first time i tried it i was not a huge fan. the vinegary undertones were unfamiliar and the residue at the bottom of the jar was, understandably, off-putting. but over the course of the last year i have developed a beautiful relationship with the stuff. i even went as far as to brew my own.
of course, those who know me weren’t surprised to learn that i had taken on the process of brewing my own kombucha. i love fermentation and funguses, and many of my hobbies revolve around all things fungal (from sourdough bread to just straight up growing mushrooms, but that’s for another newsletter) so when i discovered the magic of how kombucha was made i was all in.
and as i was sitting today working on another newsletter to send out (how self-accountability can be self-love, tune in next week to find out), i thought i’d try not only a new type of writing for this publication but also to delve into one of my favorite, beautifully weird subjects: fermentation!
what is kombucha?
put simply, kombucha is fermented tea. through the use of a symbiotic culture of bacteria and yeast (or SCOBY), a combination of tea leaves, water and sugar kept in the right conditions will ferment into a probiotic rich beverage we know as kombucha.
the people brewing the kombucha may then choose to add flavorings or let the tea enter a process called secondary fermentation to give it all the bubbles you may be familiar with, but more on that later.
why drink it?
aside from kombucha being delicious, the probiotics found in fermented tea may benefit your gut microbiome, which plays a pivotal role in your digestive health, immune system, and overall body functions.
the gut microbiome is a buzzing topic of conversation due to recent scientific research that has found how significant its impact is on our long-term health. in fact, some even call it the ‘second brain’ because of how impactful it is on our bodies and potentially the effect it can have on our mental health.
all the microbes that live in your large and small intestines (including yeast, fungus, bacteria, and viruses) make up what’s called your gut microbiome. it’s estimated that we may have as many as 100 trillion microbes that comprise our gut microbiome! by having more of the good microbes, we can see benefits to our digestion, metabolism, weight, immune system, and energy levels, among other things.
so how do we support a healthy gut microbiome? in addition to the ever-important advice of eating a diverse array of fruits and vegetables, consuming fermented food and drink can help introduce more of the “good” microbes into your gut. these good microbes can help synthesize vitamins and amino acids, like Vitamins B12 and K, and help to break down simple sugars.
you can get the same benefits from eating other fermented foods like kimchi, saurkraut, yogurt or pickles!
fermented foods also contain antioxidants, a compound that help reduce inflammation in the body, support your immune system, and reduce DNA damage.
how is it made?
kombucha is made by combining tea (usually a mixture of black tea and green tea), water, sugar and a SCOBY. kombucha will ferment simply by being placed in an environment within the temperature range it desires. over the course of a few weeks the SCOBY will consume the sugar to create organic acids (that give kombucha its sour taste) and more living cultures.
then, once the SCOBY has consumed all of the sugar offered to it during the first fermentation, some brewers will choose to do a second fermentation. this step is when additional flavors and fruits are added. the kombucha/additive mixture is then put in a sealed container to hold in the carbon dioxide that it will produce by consuming the fruit sugars. in a few weeks time, it’s ready to drink!
there’s so much more to say on this subject but i’ll end it here for now. listen to your gut and eat some fermented foods this week! next week is back to our regularly scheduled programming, so see you then y’all.
in fungus we trust,
brigid
cover image courtesy of Geraud Pfeiffer