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Kombucha for beginners - everything you need to know!

What exactly is kombucha and what are the important ones ingredients arise during fermentation in the drink All health effects of the soft drink Kombucha at a glance. How exactly does fermentation with starter liquid in the fermentation vessel work It's that easy with our guarantee of success and our recipes brew directly at home.

Kombucha mit Scoby Aufbewahrungsglas Flasche Glas Kombucha Zitronenscheibe Arbeitsplatte mit Tee dekoriert


What is kombucha?

Kombucha is a fermented fermentation drink that is made with the Support of a culture (tea fungus). The so-called tea fungus consists of various microorganisms, bacteria and yeast cultures. It turns tea and sugar into a healthy soft drink. During the fermentation process, bacterial cultures and yeasts metabolize the sweetened tea into valuable vitamins, organic acids, dextrorotatory lactic acid bacteria and enzymes, among other things. This creates the unmistakable sweet and sour taste and sparkling natural carbon dioxide. The fermentation drink has a long tradition. Already hundreds of years ago Kombucha was used in Asia and Eastern Europe for its healthy effect as an elixir of life and health giver estimated.



The ingredients in kombucha

The word fermentation is derived from the Latin word fermentation. Put simply, it is a process in which biological material is transformed by microorganisms and their enzymes. During the production of Kombucha, a wide variety of ingredients can be produced with the Support of a tea fungus/Scoby (Kombucha culture). These can differ in number and composition. Just like every tea fungus is structured a little differently. The sweetened tea only serves as a source of nutrients for the complex kombucha culture and its microorganisms. At the end of the process, only a small amount of sugar is left. With us, at 3 g per 100 ml, that's about 40% less sugar than with other kombucha manufacturers. Gluconic acid, which is responsible for the typically sour kombucha taste, is also produced in the meantime. For example, gluconic acid is broken down into butyrate in the large intestine. Butyrate, in turn, is said to counteract the development of colon cancer..


Zwei Haende halten einen grossen Kombucha Pilz Glasschuessel Holztisch

The most important facts aboutKombucha mushroom


All ingredients at a glance

bacterial and yeast strains Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker's yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe
vitamins Vitamin B1, B2, B3, B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folic Acid
Organic acids Malic acid, succinic acid, acetic acid, folic acid, glucuronic acid, gluconic acid, malonic acid, lactic acid, dextrorotatory (L+) lactic acid, oxalic acid, usnic acid, citric acid
Trace elements and minerals Iron, Magnesium, Sodium, Potassium, Calcium, Cobalt, Zinc
Secondary plant substances Flavones, isoflavonoids, polyphenols
enzymes, amino acids and tannins including 14 different amino acids


These nutrients are naturally only found in an unpasteurized and unfiltered kombucha . Therefore always on the formulation " raw" or "raw" watch out in the supermarket. Some kombucha manufacturers heat their drinks, killing off all the important ingredients. You can recognize these by the fact that they do not need to be refrigerated.



Scoby in Kombucha im grossen Glas Mamorplatte


The effect: How healthy is kombucha?

If you take a closer look at your diet, sometimes it's just small adjustments that can help us to reduce nutrient or vitamin deficiencies. Fermented drinks can also be such an adjusting screw for you. Just like tea, a great gift from nature.  Similar to water kefir, kombucha is a superfood with a tradition for drinking . The living kombucha cultures can support digestion and a healthy intestinal flora. Organic acids and lactic acid bacteria can help to keep the acid balance in the intestines in balance. What other positive properties the fermented kombucha drink can have and other important information about the effects of the fermented drink can be found here.

Positive effects of kombucha

Our Kombucha can help you to support your intestines. With the different cultures present in kombucha, good bacteria can be multiplied in the intestine. A large part of our immune system lies in the microbiome. An active and healthy intestine also stands for a strong immune system. In addition, various valuable vitamins, organic acids and trace elements can be produced during fermentation. With regular consumption, you can improve your general well-being and replenish your energy stores. Our Raw Mate variety, for example, also keeps you awake thanks to theine.

How exactly does kombucha work??

People have always fermented food (e.g. kefir, kimchi, sauerkraut). In particular, the lactic acid bacteria it contains support digestion and strengthen the intestines. The effect of the cultures and bacteria can be very individual and diverse at the same time. Just like a Scoby can look different. The type of tea used, the room temperature, the water quality, the fermentation time, the starter liquid and the amount of sugar affect the "fungus" during the production of kombucha. The tea mushrooms are also affectionately called Scobys. English Scoby stands for Symbiotic Culture of Bacteria and Yeast. So a culture of different bacteria and yeasts. These live in a community and manage to produce organic acids and other important ingredients together.

Are there any unwanted side effects?

Just as every unpasteurized kombucha is a little different, every person reacts differently to the kombucha drink. Basically, there are no known risks associated with drinking. We recommend starting with one bottle a day and then listening very gently to your body. This way you can quickly see how much is good for you every day. However, pregnant women and small children should avoid our favorite drink. A minimal percentage of alcohol is produced during fermentation. Similar to an orange juice. In addition, people with histamine intolerance Avoid fermented foods entirely.

For whom is Kombucha suitable??

The tea drink is suitable for anyone who wants to integrate a healthy drink into their everyday life. Especially people with intestinal problems and a weak immune system can support their body with a daily dose of the soft drink and beneficial lactic acid bacteria. Because a healthy intestine also supports the natural defenses to a large extent. The fermented tea drink is also ideal for vegans who want to replenish their nutrient stores. As described above, small children, pregnant women and people with histamine intolerance should avoid it.




How to brew your own tea with Kombucha!!

With a little patience, you can easily brew your new favorite drink at home with your own miracle mushroom using four simple home remedies and our Raw Original . All you need is black tea, cane sugar, water and sour unpasteurized kombucha. A large glass and something to cover and let the magic begin. You can't wait to grow your own Scoby Here you will find not only kombucha recipes but also important tips and tricks for making it in the fermentation vessel at home! Grow your own magic mushroom!!


Why is kombucha healthy?

Our bottlings have up to 50% less sugar than conventional soft drinks . Thanks to traditional fermentation without pasteurizationwith the miracle mushroomeach bottle contains live bacterial and yeast cultures. Various other ingredients are also produced during fermentation. Fermented foods, like kombucha and water kefir, have been shown to support gut health.

When to drink kombucha?

First of all, it quenches thirst very well in every situation, especially after sport. In addition, the refreshing tea drink can support digestion after a heavy and greasy meal. It offers a healthy coffee substitute with little sugar content. It is also perfect as a healthy alcohol alternative to mix with other juices or ingredients.

Who is Kombucha for??

For everyone who pays attention to a healthy diet and is looking for a refreshing, beneficial alternative to lemonades. want to support your body with important nutrients via fluids. people with bowel problems . You can support your gut with fermented beverages. For vegans, athletes and even Paleo supporters. Everyone who doesn't feel like industrial, over-sugared mass-produced goods and is looking for a drink with comparatively little sugar content.

Kombucha from the supermarket vs. making it yourself which is betterr?

With a little space and patience, the tea drink can also be made in small quantities at home. As a fermentation beginner, however, unsatisfactory tastes can arise during the first attempts. The fermentation conditions are often not as hygienic and professional as those in a real factory. We ferment according to a tradition that is thousands of years old.Without any unnecessary pasteurization or filtering. This keeps the many important ingredients alive. However, there are also manufacturers where there is hardly any life left in the bottle. These products do not require refrigeration.

Is kombucha alkaline or acidic?

Similar to sour fruits, kombucha is metabolized by our body in an alkaline way. The sour taste is a bit misleading. Our acid balance can therefore be positively influenced with the Support of Kombucha. Most people tend to be acidic.

How much sugar is in kombucha?

This actually varies depending on the manufacturing method and the type of batch. Many kombucha manufacturers use significantly more sugar than we do. They prefer the sweet, lemonade-like taste. We use as much sugar as necessary and as little as possible. After all, an unnecessarily high amount of sugar is not really healthy either. That is currently 3 g per 100 ml. The sour note is a bit more dominant, but still super refreshing. Nevertheless, the growth of the kombucha fungus does not suffer because the fermentation time in the fermentation vessel is simply a little longer.

How many calories does kombucha have?

The calories vary depending on the ingredients and how the kombucha is made. In our filled bottlesthe calorie values are comparatively low at 12 kcal per 100 ml in the drink. The more sugar, the more calories at the end of the fermentation process. Post-added juices with higher sugar content can also increase the calorie count.

What is a Scoby?

The tea fungus or fungus, yeast fungus is also called scoby. English for Symbiotic Culture of Bacteria and Yeast. So actually not a fungus at all, but a culture of different bacteria and yeasts. These live in a community and manage to produce organic acids and other important ingredients together. The Scoby is also known as a miracle mushroom or simply as a mushroom, kombucha mushroom. It is usually kept at room temperature in a fermentation vessel with batch liquid and activated as needed to make the kombucha drink.

Which tea should I choose for firstUse approach with my miracle mushroom?

You should use black tea or green tea to prepare your own kombucha drink at home. The tea should be without artificial flavors and ideally be of organic quality. Otherwise there is no guarantee of success for your kombucha batch. This is how the mushroom (kombucha mushroom, scoby, miracle mushroom) feels most comfortable.

How much alcohol is in Kombucha What is the alcohol content of Kombuchaa?

First, it's important to understand that the duration and type of fermentation also affects the alcohol content in kombucha. It can contain up to 3% alcohol. In fact, it is usually less. After 14 days of fermentation, the alcohol content is around 0.5 to 1 percent. Similar to an orange juice. Kombucha that has not been pasteurized and is constantly fermenting can therefore vary in alcohol content.According to German food law, a drink with a maximum of 0.5% alcohol can be described as non-alcoholic.n. 

Kombucha or kefir, which is healthier 

Water kefir and milk kefir have a shorter fermentation time in the fermentation vessel than kombucha drinks. The kefir grain used is a kind of clump of lactic acid bacteria and yeast.Therefore, milk kefir and water kefir have a significantly higher residual sugar content. The average fermentation time for water kefir at room temperature is only 1-2 days. The drink naturally has a higher guarantee of success when brewing it yourself at home. In the end, however, this makes kefir less attractive than kombucha, despite living yeast cultures. Kefir, on the other hand, has a lower caffeine content due to the lack of tea (black tea).

Use sugar with lots of molasses or little molasses?

The molasses content of natural types of sugar, such as raw cane sugar, brown sugar and whole cane sugar, is higher than the molasses content of white, refined industrial sugar. Molasses contains valuable minerals and trace elements. These ensure that the tea fungus can grow much faster. A high proportion of molasses in the sugar can therefore help to ferment faster and more effectively and have a higher guarantee of success with your kombucha.

What basics do I need to make my own kombucha?

  1. starter culture
  2. Kombucha Scoby
  3. tea/teas
  4. Cotton cloth as a cover sheet
  5. Closing clamp (rubber/ band)
  6. Filtered water
  7. sugar
  8. Glass fermentation vessel



Danke für's Lesen!

Thank you for reading! You can find more of my articles from A, like Non-Alcoholic Kombucha Cocktails, to Z, like Lemon- Ginger Kombucha, on our KOMBUCHERY Blog. Let's learn more about kombucha together!
Merle by Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.


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