"Similar to vinegar, kombucha is made with a scoby (a symbiotic colony of bacteria and yeast), or mother, which looks like a blobby creature from the deep. Homemade kombucha is an enjoyable project and really cheap to make (it's essentially just the cost of some sugar and a teabag), but it's also a skill that takes a little refining. Over-ferment it, and you end up with vinegar or, worse, it could explode during the secondary fermentation,"
"Kombucha is naturally lower in sugar than most sweetened drinks the fermentation process consumes sugar, but the amount left will depend on how long it's fermented for. Some are completely sugar-free, but many of those are sweetened with steviol glycosides and erythritol, which makes them ultra-processed foods, and I think they taint the flavour, even though they're derived from natural sources. Most of the products I tested had 2-3g sugar per 100ml, which is much lower than cola, say, which has about 10.6g,"
Kombucha is a fermented tea produced with a SCOBY and can be made cheaply at home, though homebrewing requires practice to avoid over-fermentation. Over-fermentation yields vinegar, and secondary fermentation can cause bottles to explode if excess gas is not released. The commercial kombucha market offers a wide range of high-quality options, including non-alcoholic alternatives to cocktails and wine. Fermentation reduces sugar; many commercial kombuchas contain about 2–3 g sugar per 100 ml compared with roughly 10.6 g per 100 ml in cola. Some sugar-free versions use steviol glycosides and erythritol, which can be ultra-processed and affect flavour. The Holos ginger & hibiscus organic kombucha is very fizzy, made with four teas, ginger juice and hibiscus, and has a delicate sourness.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]