Kombucha without white sugar or granulated sugar is that possibles?
Most kombucha lovers swear by feeding their tea mushrooms with ordinary table sugar, whole cane sugar or raw cane sugar. There are actually various alternatives to these conventional types of sugar. The Scoby needs carbohydrates for metabolism.These carbohydrates are also found in agave syrup, honey or sugar beet syrup, for example. He'll almost certainly need more time to get used to the sugar alternative. It is also more difficult to find the exact recipe for the perfect taste.
Agave syrup is a natural sweetener obtained from the agave plant. Agave syrup consists mainly of fructose. The kombucha can therefore become sour more quickly and the fermentation may have to be stopped earlier. It can also create an interesting caramel-like taste.
Maple syrup is the concentrated sap of the maple tree. The syrup contains more zinc and magnesium than regular sugar. The Scoby can also be used to this sweetener. This takes a lot of patience and the kombucha will taste a little more unconventional.
If kombucha is made with honey, one speaks of Jun-Kombucha . It often takes a long time to get the scoby used to honey. Instead of a cup of conventional sugar, you only need ⅞ the amount of honey for the same sweetness.
molassesMolasses is a by-product of common sugar and is high in iron, calcium and magnesium. The scoby may need a little longer to break down the individual components of the molasses before the sucrose can be metabolized. The fermentation can take 7 to 14 days.
The kombucha gets sour faster and tastes a bit bitter and stronger.
Coconut blossom sugar
Coconut blossom sugar also has a lower glycemic index and can be used to make kombucha. It is also important to ensure that kombucha with coconut blossom sugar becomes acidic faster and requires a shorter fermentation time.
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