Kombucha is an elegant drink.
Traditional homemade Kombucha is an elegant, non-alcoholic
beverage. From the carfeul and precise preparation to the watchful fermentation
process to the final straining and bottling, it is well worth the time spent
The health-generating benefits derived from the Kombucha
culture are major. They include inherent advantageous constituents such as natural
acids and carbohydrate-consuming enzymes that give this beverage its palatible
Traditional homemade Kombucha has a reddish, brown color. It has a sublime
acidity that delivers a variety of flavor notes that must be experienced to
The very special flavors imparted by the Kombucha tea lend
themselves well to steak, all types of fowl and pâtés.
The traditional homemade Kombucha tea further develops its
flavours if poured into a stem glass in a temperature of roughly 10°C.
So, stay away from the commercial grades... if
You deserve the best.
Kombucha must be made fresh.
Freshly Brewed Versus Bottled Kombucha
Fresh home-brewed Kombucha has numerous benefits over
bottled, commercial Kombucha. It is inexpensive, the contents are fresh, new and is
of the highest quality.
It could be readily based on your taste, so you can
include numerous ingredients like ginger to flavor your brew.
Commercial grade bottled Kombucha is more expensive
compared to homemade Kombucha, and could neve conform to, or satisfy individual
Having said that, it is much more handy to pick up a
bottle of Kombucha from the store. Experts espouse that the comercial grade
Kombucha has fewer health benefits.
Brewing done at home allows you to maintain the integrity
of the Kombucha and thereby get the greaatest health benefits it has to
Of course, you can bottle your own homemade Kombuca for
future consumption. Make sure you maintain the highest levl of cleanliness,
bottling in sterile glass bottles with sterile caps, to prevent contamination.
These bottles can be safely and securely stored inside the fridge for