You’ve heard talk of this “magical elixir” and need to know what people are on about. Kombucha has been brewed for more than 2000 years and is believed to have originated in China.
Simply, it is a fermented tea. Our Sòlas Kombucha’s base is organic black tea containing a SCOBY (Symbiotic Culture of Bacteria and Yeast—real talk? A magical slimy pancake-like organism). The tea and SCOBY are “fed” organic cane sugar, and fermentation occurs, resulting in a low-pH, naturally sparkling, high-probiotic beverage! People have been following this process for ages, and we adopt these traditional methods. After our kombucha base is finished (we measure down to a specific pH with very little residual sugar), we add our flavours: be it ginger, berries, botanicals, etc… resulting in a gently effervescent brew. Some people call it really, really, really healthy soda pop—we call it delicious!
We gotcha. We love our caps, but they are new to a lot of people. The trick is to pull the tap horizontally away from the bottle, then straight up. Please see the diagram and video below.
Kombucha’s health-giving properties have earned it a huge fan base around the world and it is currently making a huge revival due to increased public knowledge about gut health. Kombucha has become so mainstream that there are commercial varieties in major grocery stores. Nova Scotia’s enjoyed a spirited growth of local kombucha-makers so whichever you choose, consider local!
In short, it’s good for you! Kombucha contains many healthy components such as organic acids, B vitamins, antioxidants, yeasts, and vinegar.
Some of Kombucha’s reported health benefits are:
- supports healthy liver function
- fights inflammation
- preventative for all forms of arthritis
- aids digestion and gut health
- immune system boosting
- cleansing and detoxifying
- increases energy
- helps maintain low cholesterol levels
That gem is actually a baby SCOBY, as kombucha is alive and even in some bottles will continue to grow. It’s harmless to consume, but fine to fish out and discard (composts love it!). Whatever you do, don’t vigorously shake your booch—if you’ve ever been the unlucky recipient of an agitated beer or soda, you know why that’s a bad idea…
All Kombucha has a tiny amount of alcohol present—less than 0.5%. This is a natural part of the fermentation process and is the case in yeasted breads, sauerkraut, soy sauce, and even ripe fruits. If trace amounts of alcohol are a concern for you, do not drink kombucha. Many people ask about pregnancy and drinking kombucha. Please, talk to your doctor and make your own informed decision.