Why Kombuchade

Fermentation is a natural process that enhances the nutritional profile of foods and beverages by fostering the growth of beneficial bacteria, known as probiotics. These probiotics play a crucial role in gut health, maintaining a balanced intestinal flora which is essential for proper digestion, nutrient absorption, and immune function.

A healthy gut microbiome, cultivated through regular consumption of fermented products like yogurt, kefir, sauerkraut, and kombucha, can help prevent gastrointestinal issues such as bloating, constipation, and diarrhea. Moreover, a well-balanced gut is linked to broader health benefits, including improved mood and reduced inflammation, underscoring the importance of fermentation in promoting overall well-being.

The fermentation process in kombucha generates a rich array of probiotics, beneficial bacteria that colonize the digestive system. These probiotics are essential for athletes, as they help to improve nutrient absorption, boost immune function, and reduce inflammation—factors that are vital for recovery and endurance.

A healthy gut microbiome also aids in the faster breakdown and efficient use of energy from food, which is critical during high-intensity training and competition. Thus, incorporating fermented foods into an athlete’s diet not only supports overall health but directly contributes to their athletic capabilities and recovery.

Certain well-known brands are compromising the traditional fermentation process, drastically reducing it from weeks to merely 24 hours or less. Can a beverage still be considered true kombucha if it's made using only tea, vinegar, fruit juice, carbon dioxide, powdered probiotics, flavorings, vitamins, stimulants, and colorants?

Traditional Kombucha involves four simple ingredients: tea, sugar, water, and SCOBY (Symbiotic Culture of Bacteria and Yeast).

At Kombuchade, we stick to the traditional method, brewing patiently with the same starter cultures since 2014. Our ingredients are top-notch, and sourced from trusted suppliers like Rishi Tea & Botanicals. We prioritize organic + fair trade ingredients, and produce fluoride-free filtered water sourced from Lake Michigan inside our brewery.

How To Make 'REAL' Kombucha:

The process of making kombucha involves a combination of tea, sugar, water, and a symbiotic culture of bacteria and yeast (commonly referred to as a SCOBY).

1. Preparation of the Sweet Tea: The first step is brewing a basic sweet tea. This is done by boiling water and adding black, green, or white tea leaves (or a combination of these) to steep. Once the tea has steeped sufficiently, sugar is dissolved into it. The tea is then allowed to cool to room temperature. The sugar acts as food for the SCOBY, and the type of tea can affect the flavor of the final product.
2. Adding the SCOBY: Once the tea has cooled, it’s poured into a clean fermentation vessel. The SCOBY, a thick, rubbery and slightly opaque disc, is added to the tea along with a bit of previously fermented kombucha, which helps to acidify the batch and prevent unwanted bacteria from developing.
3. Fermentation: The container is then covered with a breathable cloth (like a coffee filter or paper towel) and secured with a rubber band. This allows air to flow in and out but keeps contaminants out. The fermentation typically takes place at room temperature and can last from 7 to 30 days, depending on the desired level of sweetness and tartness. During this time, the SCOBY consumes the sugar, producing ethanol and acetic acid, which give kombucha its characteristic tangy flavor. This process also generates carbon dioxide, which carbonates the drink.
4. Second Fermentation (Optional): For those who prefer flavored kombucha or a more carbonated drink, a second fermentation can be done. This involves removing the SCOBY and adding flavors such as fruit juice, herbs, or spices to the fermented tea. The kombucha is then bottled and sealed to allow carbonation to build up.
5. Refrigeration and Consumption: After the second fermentation, the kombucha is refrigerated to stop the fermentation process and stabilize the flavor. It’s now ready to be consumed.

Kombucha isn't just a delicious fermented beverage; it's also packed with a variety of nutrients that contribute to its health benefits. This section delves into the rich nutritional profile of kombucha, highlighting the key vitamins, minerals, and acids it contains and explaining how they benefit your health.

1. Vitamins: Kombucha is a source of several B vitamins, particularly B1 (thiamine), B6, and B12, all of which are crucial for energy production, brain function, and cell metabolism. Vitamin C, known for its immune-boosting properties, is also present, enhancing the drink’s antioxidant capabilities.
2. Minerals: Essential minerals such as iron, manganese, and zinc can be found in kombucha. Iron is vital for transporting oxygen in the blood, manganese supports bone health and metabolic functions, and zinc boosts immunity and wound healing.
3. Organic Acids: The fermentation process of kombucha produces various beneficial organic acids, including acetic acid, which has antibacterial properties, and glucuronic acid, known for its role in detoxification. These acids help in maintaining gut health and supporting the liver.
4. Amino Acids and Enzymes: Kombucha contains several amino acids and enzymes, which are beneficial for digestion and overall metabolic health.
5. Probiotics: Perhaps the most celebrated component of kombucha is its probiotic content, which comes from the culture of bacteria and yeast (SCOBY) used in its production. Probiotics are known for their role in maintaining a healthy gut flora, which is essential for proper digestion, nutrient absorption, and immune function.