Have you ever sipped kombucha and wondered how it was made? A star of the health and wellness world, you’re probably across the fact that kombucha is great for gut health and is filled with loads of good bacteria thanks to the fermentation process.
But what’s the deal with the scoby? And does booch contain sugar?
To answer all of our kombucha related questions, we turned to Anthony Crabb, co-founder of MOJO Kombucha. According to Crabb, kombucha is actually an ancient beverage that has been around long before us.
“While unconfirmed, it is believed that kombucha originated in ancient Manchuria (North-East China) around 220 BC, but its modern resurgence in Australia began when we founded MOJO in the McLaren Vale region of South Australia in 2009,” Crabb told TheLatch—.
“At that time, kombucha was in the realm of home-brewers only — you literally had to know someone who was fermenting in their home to be able to taste it! We were immediately hooked after tasting it via a well-travelled friend and began brewing in our back shed and sharing it with curious locals at the Farmer’s Market in Willunga.”
When it comes to the actual process of making kombucha, it involves a thing called a SCOBY — which if you haven’t seen one before, it isn’t the most aesthetically appealing item. But, it’s the reason for all of the gut goodness found in kombucha. As for the base of booch, it’s basically just tea.
“Authentic kombucha is beautifully simple,” Crabb said. “Tea, sugar and kombucha culture, otherwise referred to as a SCOBY, or a Symbiotic Culture of Bacteria and Yeast. At MOJO, we follow a strictly traditional method of fermentation, allowing the SCOBY to metabolise the sugar until the kombucha has reached the perfect balance of tasty and tangy.
“The magic of kombucha is that while the culture ‘eats’ the sugar from the brewed tea, it adds back in wonderful organic acids and living cultures. All we essentially do after that point is add real fruit and a proven probiotic, bottle and lovingly chill all the way to your fridge.”
Incorporating kombucha into your diet will help support your gut health, something that is extremely important given that experts refer to the gut as your “second brain”.
Much like sauerkraut, kimchi, tempeh and miso, kombucha is fermented and this is what increases the gut-loving goodness within the beverage.
“Kombucha’s association with gut health is related to the presence of natural acids and living cultures, which are said to aid digestion and support a healthy microbial balance in your gut,” Crabb said. “MOJO Activated Kombucha also includes a living strain of probiotics: Bacillus coagulans GBI-30 6086, which is scientifically proven to support gut health.”
When choosing your booch, make sure to look for ones that are low in sugar and without sweeteners as these aren’t really necessary. The team at Mojo Activated Kombucha follow a traditional method when making booch and don’t add in any nasties.
“Our traditional fermentation process ensures a finished product that is activated with living cultures and probiotics and free from unpronounceable sweeteners — it is a nod to our refusal to cut corners or take short cuts,” Crabb said. “MOJO Activated Kombucha is brewed without stevia or erythritol and is always living in the fridge for happy, healthy cultures.”