All about kombucha, the ‘foodie’ tonic of the moment

It has existed for thousands of years, but its planetary success is a relatively recent phenomenon. The Kombucha It is a probiotic, energizing and refreshing fermented tea drink. Homemade, ready-made, original, with flavors and even in a cocktail format.

Today Summum We explain how and where to enjoy one of the most fashionable drinks.

To start with: what is kombucha?

La Kombucha It is a traditional fermented and sweetened tea drink. It is the result of a chain of actions and reactions that take place during the fermentation process carried out by the scoby. And what is this? Well, a gelatinous mass composed of bacteria and yeasts. In fact, its name just means “symbiotic culture of bacteria and yeasts.”

El scoby it is essential in the process of making this drink. The other ingredients are water, tea, and sugar. But do not panic. Once the fermentation process is finished, the kombucha reduces its sugar content to a minimum and, on the other hand, acquire acids (which also depends on its flavor and texture), vitamins, antioxidants and probiotics.

Kombucha, a forever elixir

At the origin of kombucha –between China and Japan, thousands of years ago– there appear emperors obsessed with being long-lived (and why not? immortal) and samurai in search of energy for battle.

We do not know what is true in these stories, but it seems that they all suggest that kombucha contributes certain benefits to health. In other words, kombucha is considered an elixir since ever. Of course, two things must be specified. That, although there is evidence, there is no conclusive scientific evidence to confirm the beneficial effects of this drink on health and well-being. And that kombucha is by no means a panacea or a miracle drink and it is necessary, like all foods, frame your consumption within a healthy and varied diet.

What’s in the kombucha?

That said, the nutritional profile Kombucha is interesting to say the least. This drink is especially rich in antioxidant nutrients, such as lutein, beta carotenes, lycopene, selenium, coenzyme Q10. It also contains vitamins A, C, E and group B, which play an important role in cell metabolism.

In this list, not closed, of components there are also some acids, amino acids, sugars, caffeine and theobromine (yes, those that sound like coffee and chocolate to us). From there, his energizing rip.

Why should we start drinking kombucha?

Being a fermented food, kombucha boasts a high probiotic value and that is where much of its charm resides. The term probiotic refers to non-pathogenic living organisms, mainly yeasts and bacteria, which help to reestablish the balance of the gut and strengthen immune defenses, among many other things.

Also, kombucha would help the elimination of toxins by the body, it is a good source of antioxidants and increases energy levels. Due to the natural gas that is generated when fermenting, it is a refreshing drink, low in sugar and calories. What does it look like much more palatable than an ordinary sugary drink?

Komvida: all the flavors of kombucha

Green tea, red fruits, ginger and lemon, carrot and turmeric and, perfect for these days of the year, apple, cinnamon and vanilla. These are the flavors and colors of kombucha from the hand of Komvida, Extremadura brand led by two entrepreneurs: Nuria Morales placeholder image y Beatriz Thin.

This brand, with just over a year of life, can be found in many specialized stores and also has an online store. The bottles can be 250 or 500 ml and prices range between 2,98 and 4.95 euros. There is also the option of multi-flavor packs. Premium and ecological.

Captain Kombucha: eco and natural

Vegan, gluten-free, organic and natural. The Portuguese brand Captain Kombucha it’s another way to enjoy the drink of the moment with an unexpected twist. Its range includes five flavors: original, pineapple and peach, chilli, coconut and raspberry.

It is sold in herbalists and specialized stores. The 400 ml bottle is around 3 euros.

Spicy or “super”: Teresa Carles’ kombuchas

Chef, businesswoman and pioneer of vegetarian cuisine, Teresa Carles It has recently been launched into the world of kombucha. One of its restaurants, the Flax&Kale Passage presents an exclusive offer that boasts, among other novelties, a Kombucha Lab.

Teresa Carles’ range of kombuchas, which we can find in all the group’s stores, includes such attractive options as Blue Mojito with yuzu, spirulina and mint, the Spicy chai with garam masala and ginger and Mr. Neighborhood with strawberry, raspberry and chia. All but one (Grandma’s elixir, which contains honey) are plant-based. All are gluten-free, unpasteurized, alcohol-free and contain natural flavorings and sweeteners.

How to prepare it at home

If you prefer a recipe “Made to measure” And, according to some, more powerful from a nutritional point of view, you can choose to make kombucha at home. Purified water, preferably black or green tea, already fermented tea (the so-called starting liquid), white sugar and scoby are the ingredients of the base recipe of this drink.

The elaboration process It lasts about 7 or 8 days and the variety of ingredients that can be added to straighten its flavor is practically endless. Apart from explaining the process step by step and giving a lot of information, the book Kombucha. The secrets of this fashionable fermented drink offers some ideas to touch up this tonic at will.

Liquid trend: a stop at Salmon Guru

Another point in favor of kombucha is its great versatility. In addition to being compatible with any type of diet and lifestyle, kombucha can be another ingredient in the kitchen. Especially if it is liquid kitchen.

In fact, kombucha is one of the most fashionable ingredients in cocktails. Salmon Master is one of the most prominent addresses if we talk about mixology, as it has just been awarded as the best cocktail bar in Spain and, apart from that, it has crept into the list of the hundred best bars in the world (liquid version of the media list The World’s 50 Best Restaurants).

En on paperWhere we can find light, refreshing cocktails with little sugar, is the Why are you laughing ?, based on rum, calvados, kombucha, ginger beer, roasted apple foam and lemon verbena.

And another in Umo

Extremeño like the kombucha brand with which he has decided to test himself, the bartender Cisco Rodriguez signature three very original cocktails for the bar Umo, a new TOP address for lovers of Japanese food.

This is the Clockwork Apple, with gin, shrub (syrup) of red fruits and Komvida of red fruits; the Komvida Mule with vodka, lemon juice and Komvida with ginger and lemon and the Asian ‘Malgalita’, with tequila, yuzu, ginger, egg white and green tea Komvida.

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