Kombucha - Why is it Healthy, and How to Make It
What is Kombucha?
Kombucha is a fermented tea beverage that has been enjoyed for centuries. It is made by fermenting sweetened tea with a culture of bacteria and yeast known as a SCOBY (Symbiotic Culture of Bacteria and Yeast). The result is a tangy, effervescent drink that can be flavored with various fruits, herbs, and spices.
Why is Kombucha Healthy?
Rich in Probiotics: Kombucha is packed with beneficial bacteria and yeast that promote gut health. Probiotics help balance the gut microbiome, improve digestion, and enhance the immune system.
Detoxification: The fermentation process produces compounds like gluconic acid and glucaric acid, which aid in detoxifying the liver and eliminating toxins from the body.
Antioxidants: Kombucha is rich in antioxidants, which help combat oxidative stress and reduce inflammation in the body.
Improved Digestion: The probiotics in kombucha can improve digestion, reduce bloating, and help with conditions like irritable bowel syndrome (IBS).
Immune Support: Regular consumption of kombucha can boost the immune system due to its probiotic content and the presence of vitamins like B12 and C.
Interview with UCHA Kombucha
We had the pleasure of speaking with UCHA Kombucha, a prominent organic kombucha producer in France, to gain insights into their journey and expertise. Here’s what they had to say:
Could you share the story of your kombucha brand and what inspired you to produce organic kombucha in France?
Fifteen years ago, inspired by his experience in the United States, Laurent launched Karma Kombucha upon returning to France. He noticed the lack of kombucha in the French market while his wife, Lili, was pregnant and looking for alcohol-free alternatives other than juices.
Motivated by a desire to promote healthy and natural food options, kombucha quickly found a place in organic stores with the pioneering and leading brand Karma. Born in 2021, the brand UCHA is the little sister of Karma and was created to continue the democratization of kombucha among a wider audience, targeting consumers in large and medium-sized retail outlets.
What are the unique qualities of your kombucha that set it apart from other brands on the market?
At UCHA, we believe that food can be a tool to build a more sustainable world. That’s why we chose to prioritize environmentally friendly and socially responsible production. By opting for organic ingredients sourced through fair trade, we support agriculture that preserves biodiversity. Our commitment is reflected in our rigorous monitoring of our environmental footprint, as evidenced by our Planet Score A, attributed to all our products and visible on our bottles. As pioneers of kombucha in France, with nearly 15 years of experience (starting with our Karma brand), we have developed unique expertise in fermentation. Our goal is to offer one-of-a-kind kombuchas, the result of deep knowledge of the kombucha craft.
How do you source your ingredients, and why is it important for you to use organic products?
Quality and traceability of our ingredients are at the heart of our concerns. This is why we have chosen to work exclusively with organic products. By requiring 100% organic ingredients, far beyond the standards needed for certification, we guarantee our consumers healthy products that respect the environment.
We take an integrated approach to sourcing our ingredients. We prioritize short supply chains by working with local producers whenever possible. When that’s not feasible, we turn to fair trade, establishing long-term partnerships with overseas producers.
A concrete example? Our recent visit to Paraguay to develop our sugar supply chain. Beyond ensuring the quality of our ingredient, this partnership allows us to finance a social pharmacy, improving the living conditions of producers and their community. This initiative reflects our commitment to creating a positive impact at every stage of our value chain.
What are your favorite flavors or recipes, and how do you come up with new ideas for kombucha blends?
I love the refreshing taste of Ucha Ginger when it’s really hot… and our newest Ucha Pineapple for an aperitif! At UCHA, creating new recipes is a playground for our R&D teams. We draw inspiration from various sources: current culinary trends, travel experiences, and the personal experiences of each team member. Recipe creation is a collaborative process. We regularly organize blind tastings with all employees to gather feedback and select the best flavor combinations. We also listen to our consumers, who share their preferences and suggestions via social media and during our events. Their input is invaluable in helping us develop new recipes that meet their expectations.
Can you offer some advice to readers looking to incorporate kombucha into their daily routine for a healthier lifestyle?
Kombucha can easily be integrated into a healthy daily routine. It comes in a variety of flavors and can be consumed at any time of day: in the morning for an energy boost, as a refreshing snack, or in the evening to aid digestion. Finally, kombucha can be used as a base for non-alcoholic cocktails, mixing it with fruit juices, syrups, or spices. For best adaptation, it’s recommended to start with small amounts and gradually increase the dosage based on your tolerance. Incorporating kombucha into your daily routine means choosing a natural, sparkling drink rich in probiotics, which serves as a great alternative to sugary drinks or alcohol.
How to Make Your Own Kombucha: A Simple Guide
Ingredients:
1 SCOBY
1 cup of starter tea (previously brewed kombucha)
8 cups of water
4 tea bags (black, green, or a combination)
1 cup of sugar
Optional: fruit, herbs, or spices for flavoring
Instructions:
Prepare the Tea: Boil the water and add the tea bags. Let the tea steep for 5-10 minutes. Remove the tea bags and stir in the sugar until it is fully dissolved. Let the sweetened tea cool to room temperature.
Fermentation: Pour the cooled tea into a large glass jar. Add the SCOBY and the starter tea. Cover the jar with a clean cloth or coffee filter secured with a rubber band to allow air to flow while keeping out contaminants.
First Fermentation: Place the jar in a warm, dark place (68-85°F or 20-29°C) for 7-10 days. The fermentation time can be adjusted based on taste preference. The longer it ferments, the more acidic and less sweet it becomes.
Flavoring (Optional): After the first fermentation, remove the SCOBY and set it aside with some kombucha for your next batch. You can now add fruit, herbs, or spices to flavor your kombucha. Transfer the kombucha to bottles, leaving some space at the top, and seal them.
Second Fermentation (Optional): Allow the flavored kombucha to ferment for an additional 1-3 days at room temperature. This will increase carbonation. Afterward, refrigerate the bottles to stop fermentation and enjoy your homemade kombucha.
Kombucha Mocktail Recipe:
Ingredients:
1 cup of flavored kombucha
1/2 cup of sparkling water
1 tablespoon of fresh lime juice
Fresh mint leaves
Ice
Instructions:
In a glass, combine the kombucha, sparkling water, and lime juice.
Add ice and stir gently.
Garnish with fresh mint leaves and enjoy your refreshing kombucha mocktail!