Kombucha is a fermented, slightly effervescent beverage of tea and cane sugar. It ferments with the help of a symbiotic colony of bacteria and yeast (SCOBY). After being fermented, kombucha becomes carbonated and contains B-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied to the following effects:

  • Improved digestion, Weight loss-Increased energy,
  • Cleansing and detoxification
  • Immune support, Reduced joint pain, Cancer prevention,
  • Improved pancreas function
  • Improved mood, help with anxiety/depression

How can one beverage do so many things? It’s not so much that the beverage does something to our bodies, like a medicine targeted at curing specific symptoms. It’s more that this beverage promotes health by giving your body what it needs to heal itself by:

  • Aiding your liver in removing harmful substances
  • Promoting balance in your digestive system
  • Being rich in health-promoting vitamins, enzymes & acids

The general consensus seems to be that with regular, daily consumption (on an empty stomach then leaving the stomach empty for it to process through), you’ll notice improvement in immune system functioning and energy levels within about a week, the healing of more minor ailments within a month or so, and the healing of more radical illnesses within a year or so.

Originating over 2000 years ago in China, many cultures around the world enjoy their own version of this antioxidant- rich probiotic beverage.

As a fermented beverage, kombucha takes on between .05-1% alcohol. If you want more of a kick, add some vodka for a delicious and healthy cocktail!

To make kombucha at home, you simply need a SCOBY, a large glass container, some starter kombucha or vinegar, and an extremely sterile environment. All but the glass can be found at the Tamarindo feria on Saturday mornings. You can leave it plain or flavor it with fruits and/or herbs for a bit of a twist.

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