What Does Kombucha Taste Like?

What Does Kombucha Taste Like?

Describing the taste of beer can be worrisome. To know what it tastes like, you need to have a bottle and decide. The same goes for kombucha, you need to have had a bottle to accurately describe what it tastes like.

Kombucha is fermented sugar tea. It is a bit similar to beer or wine because of the yeast aspect. The only difference is that the healthy bacteria in kombucha eat up most of the alcohol you have in the drink and convert it into acids and compounds that carry quite a lot of health benefits.

What does kombucha taste like? Kombucha tastes like a mild version of vinegar. The process through which it is made is even similar to vinegar. In vinegar, the acetic acid packs a great deal of tartness, but the soft acids in kombucha are not that tart. 

The taste of kombucha is better described as a balance between sweet, sour, acidic, fruity, and fragrant. The fact that kombucha is fermented also gives it some kind of fizz that is different from that of soft drinks and soda. 

The taste of kombucha is very unique and distinctive. You might notice some tiny chunks floating in your drink, but there is no need for worry as these chunks are the symbiotic culture of bacteria and yeast that packs all the nutritional benefits that kombucha has.

Nutritional Benefits of Kombucha

Kombucha packs a lot of nutritional benefits primarily because of the probiotics that it carries. During the fermentation process that births kombucha, several acidic compounds, trace levels of alcohol and gases are released. The combination of all these gives kombucha that carbonated feel. 

The healthy part is that bacteria also grows in kombucha, you don’t need to freak out, it is the good kind. Probiotics supply healthy bacteria to our guts. Healthy bacteria can improve our overall well-being; many aspects of health can be improved, aspects such as inflammation, digestion, and weight loss. The addition of kombucha to our diets can help us lead more healthy lives.

Green tea is acknowledged as one of the most healthy beverages on the planet. This position is granted to it due to the presence of compounds like polyphenols and other powerful antioxidants in its makeup. 

Remember that kombucha is made from tea, kombucha made from green tea can carry all the health benefits that green tea has to offer the body. Benefits like the reduction of cholesterol levels, blood sugar level control, and resistance to certain kinds of cancer namely; prostate, colon, and breast cancer.

Antioxidants are compounds that protect cells in the body from damage by free radicals. When you have kombucha made from green tea, it affects the liver in a good way. It reduces liver toxicity by at least 70 percent. For people with liver disease, kombucha might hold a lot of promise.

The acetic acid present in kombucha gives it antibacterial and antimicrobial properties. Kombucha made from black tea has powerful antibacterial properties. It can protect the body from infection-causing bacteria and candida yeasts. Kombucha may be responsible for a reduction in the risk of heart disease because green tea drinkers have a 31 percent lower risk of developing heart diseases.

Culinary Uses of Kombucha

Kombucha can bring any flavor to your dining table as its flavor is dependent on what kind of tea it was made from. You can have kombucha made from black, white, or green tea. The flavor you have could be fruity, on the borderline of acidic, subtle, or anything because it all depends on the tea from which it is made. This brings a lot of versatility to kombucha because it means you can make yours fit wherever you want it to fit.

You can have kombucha the way you drink soda, it is labeled as a non-alcoholic drink because its alcoholic content is usually lower than 0.5 percent. Nevertheless, you can have it before or after eating, so you can give digestion a boost. It can also serve as a healthier alternative to soda or other sugary drinks.

What is the Origin of Kombucha and How to Procure It?

The origin of kombucha is sketchy, but it is thought to have come out of the Bohai Sea district in China. In the early 20th century, this drink has already spread to other parts of the world; Russia, Germany, and many parts of Eastern Europe. 

Kombucha is a drink that is home-brewed globally. In the 21st century, the consumption of kombucha has increased in the United States. Because of its relatively low alcohol content, it is not a regulated beverage in the United States.

However, it was found that some brands of kombucha exceeded the 0.5 percent threshold. The popularity rose and it was introduced as a healthier alternative to beer and other alcoholic drinks. 

Kombucha is made by using a SCOBY (symbiotic culture of bacteria and yeast) to ferment the tea. The tea is usually left to ferment for 10 to 14 days at room temperature. Kombucha is now being commercially produced so it is easy to procure. But, if you can lay your hands on SCOBY, you can brew yours at home.

Why Does Kombucha Have a Tingle On Your Tongue?

The tingle felt when drinking kombucha is that fizzy sensation that we talked about. It is a byproduct of the fermentation process that kombucha undergoes. It is the combination of the carbon dioxide released from the yeast, and beneficial bacteria that feed on the sugar.

Facts You Don’t Know About Kombucha

  • Raspberry and elderflower kombucha, a flavor from Equinox Organic Kombucha, was the winner of The Great Taste Award in 2017.
  • Commercial kombucha is sold in bottles that use mushroom corks so that the fermentation process can be facilitated and the awesome kombucha flavor can be acquired.