With many wellness trends constantly going in and out of style, it’s easy to get caught up in the next big product that promises to solve all your health problems. While some trends turn out to be a waste of time and money, others are rooted in tradition long before they make their way to social media. Kombucha is one of those timeless practices.
What is Kombucha?
Kombucha is fermented tea — typically made with green or black tea — dating back to the Qin dynasty in China, where it was famously known as the “Tea of Immortality” or the “Elixir of Life.” For fermentation to occur, sugar, bacteria, and yeast must be present. The bacteria and yeast come from the mother of all kombucha, otherwise known as the SCOBY. SCOBY stands for “symbiotic culture of bacteria and yeast.” Though it sounds a little gross and admittedly looks the part, this process is similar to how sourdough bread, sauerkraut, pickles, and yogurt are made. The SCOBY is commonly referred to as “the mother” because, without it, kombucha can’t ferment properly.
How Is Kombucha Brewed?
To make kombucha in small batches at home, you need a proper brewing vessel. I use a large, wide-mouth glass jar. The first step is the longest: growing a SCOBY. A piece of the mother can be purchased, borrowed from a friend, or grown from scratch. For a month, I let freshly brewed sweet tea sit on my counter, covered with a towel. After about four weeks, I transferred my new pet SCOBY to another jar with fresh tea and some starter tea (I used Synergy Pure). A week later, the fermented tea is put into a glass kombucha bottle, given fruit juice or puree for flavor, and left to ferment for another three to five days to build carbonation.
After this whole process, you earn the gratification of popping open your very own bottle of bubbly probiotic goodness. Though it takes time, it’s a labor of love and worth the money you save by not buying store-bought kombucha.
Store-Bought Kombuchas
Like the at-home process, bigger brands brew their kombucha with a much larger SCOBY in a much larger kitchen. The functional drink fridge at the grocery store may have an overwhelming number of options, so if you’re new to kombucha (or just picky about taste), here are my recommendations:
Synergy
My ride-or-die kombucha brand. I love most of their flavors, but my favorites are Elderberry Juniper and Cosmic Cranberry. If you’re unsure where to start, Mystic Mango and Strawberry Serenity are two flavors guaranteed to win a spot on your shopping list.
Kombucha 221bc
This is a Florida-based, women-owned company that produces a variety of herbal-infused kombucha and kefir waters. I’ve yet to try a flavor I don’t love, but I always recommend Lavender Moringa to friends trying kombucha for the first time.
Humm
Whenever I’m craving a fizzy canned drink with my meals, I crack open a Passion Fruit Mango Humm kombucha. Their flavors range from Blueberry Mint to Pomegranate Lemonade to Blackberry, but Passion Mango is my favorite and is sold in bulk at Costco!
For me, kombucha, like any healthy, energy-lifting beverage, is more ritualistic than just a tasty drink. It’s a practice of balance and routine, a small act of mindfulness in my day. Whether I’m brewing it from scratch or picking up my favorite bottle at the store, it’s my way of slowing down and unwinding — “mother” approved!
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