The drink is millenary, having its origin in China, but only a few years ago it began to be more widespread and used. It is a drink produced by the fermentation of teas (black, green, mate or hibiscus) or other substances rich in caffeine. Kombucha promises to improve intestinal flora and even assist in the slimming process.
It also increases metabolism and strengthens the immune system, since, through fermentation, it gives rise to various nutrients, such as vitamins C, B3, B12, B6, B1 and B2 and carbonic, folic, gluconic and lactic acids.
It is recommended that you start drinking kombucha with small doses. Early on, take half a glass in the morning, approximately 15 minutes before breakfast. If there are no unwanted side effects, such as going to the bathroom too much, increase the dose next week to another half a glass before bed. Go regulating your ideal amount from week to week, until you realize that you have arrived at the exact amount. But before using this drink, seek the guidance of a nutritionist!
Now that you know everything about kombucha, learn how to make this drink by following the recipe below:
| - Ingredients
2 liters of water
– Preparation mode Put the water to boil. At the beginning of the boil, add the sugar and stir for 5 minutes. Pour the kombucha into smaller, lidded glass containers and store in the refrigerator. Open only to drink or to make a second fermentation with the aim of flavoring and carbonating. Keep the colony inside the larger container, with some of the kombucha to keep your scoby creation. If you want to flavor and carbonate, repeat the operation, adding 200 ml of ready-made kombucha in place of the vinegar (and, if you want, fruit juice and specials – cloves, ginger, to taste). Separate into smaller containers and leave to rest for 48 hours out of the fridge. After that period, you can put it in the fridge. Kombucha will keep in the refrigerator, in an airtight container, for up to three months. |
Recipe source: Mimis Blog
Written by Roberta Lopes from the Eu Sem Fronteiras team.
