Kombucha is a healthy fermented drink that has been tried and tested for 2500 years and is produced by fermenting sweetened tea with the so-called Kombucha fungus or tea fungus. The microorganisms (yeasts and bacteria) ferment the sugar into organic acids, carbon dioxide and numerous other valuable substances.
This is what a Kombucha mushroom or tea fungus looks like. It turns sweetened black or green tea into a highly healthy prebiotic drink that is very good for the gut and even tastes good. Kombucha is said to strengthen the immune system, have a positive effect on the intestinal flora and even help the liver to detoxify. I’ve been drinking it every day for two years and I can confirm this. It contains a variety of vitamins, minerals, enzymes, antioxidants, organic acids and trace elements. The Kombucha fungus metabolizes the sugar through alcoholic fermentation. The longer the Kombucha stands, the less residual sugar and alcohol it contains. There are plenty of tricks for making kombucha without residual sugar and alcohol. Although Kombucha tea tastes sour, it is alkaline in the body. Apart from the health benefits, it tastes so good that I drink it every day. That’s why I now have five 3‑liter jars in use. I add it to my daily green smoothies as a liquid instead of water. It makes my smoothies taste better 🙂 and is healthier.
Kombucha can be subjected to a secondary fermentation and a wide variety of flavors can be achieved by adding spices, juices, herbs or fruit. I love it second fermented with cinnamon and apples. Do you know the Geiger manufacture? The manufactory produces sparkling wines and non-alcoholic PriSeccos from orchard fruit from the edge of the Swabian Alb. These are flavors per excellence from unique tax fruits. I can achieve such an aroma and special flavors through a secondary fermentation of kombucha. I am always amazed at what excellent flavors can be created through experimentation.
A lively, healthy, tasty, natural food that anyone can make themselves with great opportunities for experimentation. Drinking and enjoying it in peace and quiet on the balcony is soothing and relaxing. The production is too. I love the sight of the glasses and the drink.
Scoby mushroom, accessories and the free fermentation congress are available from Fairment
Sauerkraut, yoghurt, wine, kombucha, water kefir and kimchi are ferments. These ferments provide prebiotic cultures that regulate your digestion and balance your microbiome. With the free Online Fermentation Congress from the 15. until 30.04.2022 there is free knowledge, experience and step-by-step instructions. I became aware of the Berlin-based company Fairment two years ago at a veggie fair and bought a Kombucha mushroom, also known as Scoby. I didn’t like the taste at first, but now I love it and notice the positive effect it has on my immune system and gut health. My gut is healthy again!
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6 Responses
Dear Ms. Schattling, how do I get access to the 2017/18 organic balcony congress package I purchased?
My access code is PLm8eehR. Unfortunately I’m not very good with the Internet, I read the e‑mail too late. Yours sincerely, Renate Musfel-Broecker
Dear Renate, of course there is another option. I’ll write it via e‑mail. Kind regards Birgit
Dear Ms. Schattling!
I have neither a balcony nor a terrace, but a garden in the “cold Waldviertel”, which I love and cherish. Following your comments was a heart-warming pleasure, for which I would like to thank you.
I came across the webinar by chance and enjoyed listening to your and Interview Partner.
Unfortunately, I have not found a link to subscribe to the newsletter. How can I register for it?
I very much hope that there will be more interesting webinars.
Best regards and many thanks again.
Elisabeth Wolf
Good morning dear Mrs. Wolf! That’s wonderful. Such a welcome this morning. All the interviews from the 3rd Online Organic Balcony Congress will be available again for 24 hours from 8 p.m. today. You should have just received my newsletter. As you took part in the balcony congress, you are automatically included in the newsletter mailing list. I will be happy to keep you informed about organic gardening. Be it on the balcony, terrace or in the garden. Gardening is gardening. We can and should do something for insects and other animals everywhere. We take care of ourselves anyway. The organic balcony project will continue, it’s a subject close to my heart.
Hello Birgit,
After the great online congress, I’ve been browsing your site again and have just read your Kombucha article.
I’ve been fermenting vegetables for a while now and now there’s a scoby in my fridge waiting to be added to the tea. I put the jars of vegetables in a cardboard box to ferment them in the dark. Now my question is, what about kombucha, do you also put it in the dark or do you let it ferment in daylight?
Kind regards Isa
Dear Isa, it’s great that you are also doing a lot for your health. My large 3‑liter jars of kombucha are all kept in daylight. In summer, there is even a lot of sunshine in the afternoon. It’s good for the Kombucha fungus. And me too. Kind regards Birgit