Kombucha. You’ve probably heard about this fizzy, probiotic drink from plenty of food and wellness bloggers. Kombucha is the product of fermenting sweetened tea using a symbiotic colony of bacteria and yeast (SCOBY). Kombucha has been lauded for its ability to
- Improve Digestion
- Weight Loss
- Increase Energy
- Support Immune System
- Reduce Joint Pain
- Prevent Cancer
But, kombucha typically sells for $3-6 at supermarkets, which can really add up overtime! I decided to brew my own kombucha to see if it actually lives up to its health claims.
I started brewing my kombucha in February and I used a recipe by The Kitchn; it’s super detailed and explains everything step-by-step.
Just as a helpful note:
Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer. (The Kitchn)
One of my friends’ sister was brewing kombucha as well, and I used a piece of her SCOBY.
I kept the kombucha in a dark area and let it sit and brew. Every couple weeks, I would give it a taste test to make sure it wasn’t too sweet, but it also wasn’t too sour and vinegar-like. Finally, at the end of April, I decided it was ready!
So, you can see that the scoby grew to be huge and super thick. The kombucha tasted sweet and vinegary, with just the right amount of carbonation. I drank 1/2 cup of kombucha a couple times every week, so here are my observations:
- Claims to improve digestion –> From my experience, I was actually more gassy than before!
- Increases energy –> I guess the vinegary kick from the kombucha did give me more energy…but the drink is super sugary, and the longer it was left in the fridge, the sweeter it got (something to do with the fermentation process…), and for me personally, the kombucha was too sweet.
In conclusion, I don’t really think kombucha is worth the hype based on how it made me feel. I must admit that I do feel very healthy sipping that ice-cold kombucha, but at the end of the day, I don’t think it is worth the money, or effort and time to make it.
What do you think about kombucha?