By popular demand, the KOMBUCHA IS BACK!!!!
Contains: Water, Tea, Sugar
A SCOBY (Symbiotic Colony of Bacteria and Yeast), tea and sugar makes kombucha. After steeping tea in boiling water and allowing it to cool, a SCOBY is added to the room temperature tea and allowed to ferment in a warm room (76-82Â° Farenheit) for 1-2 weeks.
Why sugar? Without sugar, the culture has no food to ferment and simple table sugar is preferred by the SCOBY as the easiest type of sweetener to digest. As a result of the fermentation, almost all of the sugar is converted by the SCOBY and when fermenting is finished, there will be about 2-3 grams per 8 ounce glass. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces (there is also a HONEY strain Kombucha, but please inquire about that by calling Niki or Mike Moskos).
What does SCOBY stand for, what is its purpose? SCOBY stands for: Symbiotic Culture of Bacteria and Yeast. It is a living organism. It looks like a large jelly-pancake and is not too dissimilar structurally from a vinegar mother culture.
What are some for the health benefit claims? Analysis of the contents of kombucha confirms that it is rich in amino-acids, probiotics, antioxidants, glucuronic acid, trace minerals, B vitamins and moreâ€¦ It is a living, enzyme-rich drink. Just about every established medical research university claims that all these things are excellent for your digestion, immune system, and in the case of aminoâ€“acids, glucuronic acid and antioxidants, potentially cancer preventatives etc. etc. We are not making those health claimsâ€” they are.