Do you know what kombucha is?

Kombucha is a fermented drink made from tea, sugar and a live culture known as SCOBY, a combination of bacteria and yeast. During fermentation, the sweetened tea transforms into a slightly acidic beverage, with natural effervescence and a flavour that can range from sweet to vinegary.

Although today it is often associated with new consumption habits, kombucha is not a new invention. There are records of its consumption more than two thousand years ago, particularly in Asia, where it was part of traditional food practices based on fermentation.

How is kombucha made? The process begins with preparing tea, usually black or green, to which sugar is added. This sugar is not only for sweetness, but to enable fermentation.

When the SCOBY is introduced into the tea, a natural process begins that can last several days. During this period, the yeasts consume part of the sugar and produce carbon dioxide, creating natural carbonation. The bacteria then transform these compounds into organic acids, which are responsible for kombucha’s acidic and refreshing profile.

The result is a live fermented drink, whose final composition depends on fermentation time, the type of tea used and any ingredients added later, such as fruit or spices.

What distinguishes kombucha from other drinks? Kombucha is neither a soft drink nor a juice. It belongs to the category of fermented foods, like many traditional products found in different food cultures. Its profile comes directly from the fermentation process and is characterised by:

An acidic and refreshing flavour
Natural effervescence
Sugar levels generally lower than conventional sugary drinks
Wide variation between batches and brands

These characteristics help explain why it has increasingly been chosen as an alternative to more processed beverages.

The popularity of kombucha follows a growing interest in less processed foods, more complex flavours and production methods inspired by traditional practices. As with other fermented foods, the taste can be unfamiliar at first, but grows on you as you learn to recognise its profile.

As a fermented drink, kombucha fits naturally into more conscious food choices, especially as an occasional alternative to soft drinks or overly sweetened beverages. You can now find it at Equal Food, with three available flavours: Original, Ginger and Strawberry Hibiscus. Shall we?

Sources
Harvard T.H. Chan School of Public Health – Fermented Foods
National Center for Complementary and Integrative Health (NCCIH) – Kombucha
European Food Safety Authority (EFSA) – Fermented beverages
Revisões científicas publicadas em Journal of Food Science e Food Microbiology