Kombucha

Note: This article is not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.

By Cristi Nunziata, Herbal Education Coordinator

You may think that kombucha is not your cup of tea, but if you haven’t already, there are many reasons that you may consider giving it a try. As a healthier alternative to soda, kombucha is fizzy and comes in a variety of flavors. Two brands are made locally, KIS and Aqua Vitea. You may also learn to make this healing beverage at home.

It is believed that kombucha dates back to the Chinese empire of the Tsim-Dynasty in 221 B.C. It was then passed on to Japan and finally India, Russia, and other Eastern countries. It was a popular beverage in World War II when black tea and sugar were sparse. Kombucha has been passed on from person to person for thousands of years and continues to be a popular beverage to this day.

To make a kombucha beverage, the kombucha S.C.O.B.Y. (symbiotic colony of bacteria and yeast) is fed a sweetened tea and allowed to sit for a few weeks. The tea provides nitrogen, vitamins, minerals, and sugar which allow the yeasts to proliferate. The yeasts transform the sugar into small amounts of alcohol, which is then mostly transformed into acetic acid. The resulting beverage has a final content of 0.5 – 1.0 percent alcohol. Because of this, it is important to avoid kombucha if you have sensitivity to alcohol. You may also wonder about the sugar and caffeine content, since the beverage is made of sweetened black or green tea. The good news is that these substances are converted during the fermentation process. The end result is the equivalent caffeine per cup to ¼ cup of black tea and sugar content of less than a teaspoon of sugar per gallon.

The conversion of sweetened tea to kombucha is transformative, resulting in a beverage with far more beneficial ingredients than the sugary tea from which it started. It contains beneficial bacteria, enzymes, B vitamins, acetic acid, lactic acid, and glucuronic acid. As a result, the beverage supports the immune and digestive systems and aids the liver in the detoxification process. There are many additional reported health benefits of kombucha, many of which do not have scientific evidence to support at this time.

For first time kombucha drinkers, it is advisable to start slowly. Begin by drinking about 4 ounces a day, until your know how your body will react. Once you become accustomed to the flavor and effects of kombucha, you will likely find yourself reaching for kombucha regularly, rather than soda or other sugary beverages. If you are a hands-on-type, consider attending one of our kombucha classes, and you will leave with step by step instructions for preparing kombucha, as well as a kombucha scoby. You will be amazed at how simple and inexpensive it is to enjoy kombucha as a daily healing tonic.

Kombucha Marinade for Chicken

Serves 2-4

Recipe from The Essential Book of Fermentation By Jeff Cox

1 thumb fresh ginger

Juice of 1 lemon

1 tablespoon tamari

¼ teaspoon toasted sesame oil

1 teaspoon honey

1 peeled garlic clove

Dash of Sriracha sauce

2 cups fermented kombucha, culture removed

4 skinless chicken parts of your choice

1. Place all ingredients, except for kombucha and chicken in a blender and blend until a thick sauce has formed

2. Pour the sauce into the kombucha and stir to mix

3. Place the chicken parts and marinade into a one gallon zip lock bag and squeeze out all of the air. Place it in the refrigerator for 3 – 8 hours.

4. Take the chicken from the bag, discard the marinade, and cook the chicken pieces any way desired.

References

Cox, Jeff. The Essential Book of Fermentation. New York: Penguin Group, 2013. Print.

Fallon, Sally. Nourishing Traditions. Washington, DC: New Trends, 2001. Print

Hobbs, Christopher. Medicinal Mushrooms. Summertown; Botanica Press, 1995. Print.