Finally, I took the kombucha dive.
Every time I pass by it in the supermarket aisle, I postpone the idea of getting one in my basket. This time, the ginger caught my eye. Its been on my list of most sought-after health food to try. Reading various articles on the same and knowing some devoted devotees… It finally landed in my basket. Now what??
Kombucha is a tea-based fermentation, light and bubbly in nature. Originating from China, this tea fermentation has captured the health food market. It is well guzzled up for its gut healing properties. This lightly fermented drink is made from black or green tea to which sugar and “tea fungus” is added. The tea fungus is a symbiotic association of acetic acid bacteria and yeast. This works on the sugar in the tea converting it to ethanol and then to acid. This is considered highly beneficial in inflammatory bowel syndrome management.
Slightly acidic on the first sip the brew was a palatable one for my first experience. It was not a fruit taste rather the tea flavour that I experienced. The ginger flavour was strong. Initially, I felt it was like some old tea I left with a bit of bubbly. As I added the berries and the lemon the flavour improved. Yes, then I was fine with it.
I would not advocate that the kombucha from the store was the best low glycemic product as all of them had added fruit juice or flavouring. I guess I need to learn to ferment it myself to try.
Detox process with kombucha
Research shows that the glucaric acid content of the kombucha is responsible for aiding the detox process. Detox is a process of helping the liver to remove the toxins that have entered the body. Just like any other fermented product the probiotic aspect of this pitches in the extra needed attention to the liver as you detox. Let’s discuss more of the process of detox in the next post.
Enjoy the recipe
Get back in the discussion with flavours you prefer to add to your kombucha this season.
Pin this post if you are planning to try out Kombucha soon.
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This recipe is added to #170detoxrecipes by the Foodie Monday Blog Hop where he bloggers lead by Kriti are attempting detox additions to aid the post-Diwali clean eating. Check out the entire collection soon.
Summer crush kombucha mocktail
a healthy hydration
for the drink
- 2 cups kombucha ginger flavoured, chilled
- 2 cup coconut water chill to use
- 1 tsp lime juice
for the garnish
- strawberry sliced
- In a pitcher mix the chilled kombucha, chilled coconut water and lime juice
- Add in the sliced berries and serve.
If you feel like sweetened is better, add honey to taste.
Calories: 46kcalCarbohydrates: 11gProtein: 0.03gPolyunsaturated Fat: 0.0002gSodium: 26mgPotassium: 283mgFiber: 0.1gSugar: 8g
Tried this recipe?Let us know how it was!