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Today, we’re making Kombucha for the first time.
Kombucha is a naturally fermented, effervescent, sweetened tea drink made from black or green tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast), resulting in a tangy, fizzy beverage high in probiotics, B vitamins, and antioxidants. The fermentation process converts sugar into alcohol and then into acids, creating a carbonated drink with a tangy, vinegary taste. While its popularity has grown due to perceived health benefits like improved gut health and immune function, more robust human research is needed to fully understand its specific health effects.
Today, we’re making Kombucha for the first time.
Kombucha is a naturally fermented, effervescent, sweetened tea drink made from black or green tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast), resulting in a tangy, fizzy beverage high in probiotics, B vitamins, and antioxidants. The fermentation process converts sugar into alcohol and then into acids, creating a carbonated drink with a tangy, vinegary taste. While its popularity has grown due to perceived health benefits like improved gut health and immune function, more robust human research is needed to fully understand its specific health effects.