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General Practice 2023

Kombucha: what é, benefícios and how to do

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Kombucha: what é, benefícios and how to do
Kombucha: what é, benefícios and how to do

Kombucha is a fermented beverage made from sweetened teas, such as black tea or green tea, containing a culture of yeast and bacteria, known as SCOBY, which balance the intestinal flora, helping to strengthen the system immune system and improve bowel function.

In addition, kombucha also contains good amounts of polyphenols and vitamin C, compounds with detoxifying properties, which improve liver functions, promoting the elimination of toxins from the body through urine and feces.

Black tea and sugar are the most commonly used ingredients to make kombucha, but you can also use other herbs and ingredients such as agave, honey, green tea, oolong, hibiscus tea, mate tea, juice of fruit and ginger.

Kombucha tastes like sparkling apple cider, and its consumption has the following he alth benefits:

  1. Help fight gastritis, by eliminating the H. pylori bacteria, one of the major causes of gastritis;
  2. Preventing intestinal infections, by fighting harmful bacteria and fungi that cause intestinal disease;
  3. Acting as a detoxifier,by binding to toxins in the body, stimulating their elimination through urine and feces;
  4. Improve the functioning of the intestine,by balancing the intestinal flora;
  5. Relieve stress and fight insomnia,being a good option for periods of greater stress or tests;
  6. Improve liver function,being a good option for after drug treatments such as antibiotics;
  7. Strengthen the immune system,by promoting the balance of the intestinal flora, improving the action of antibodies;
  8. Avoid diseases such as diabetes and cancer,because it has antioxidant and immunomodulatory action, helping to fight free radicals;
  9. Prevent high blood pressure,by improving the relaxation of arteries, facilitating blood circulation;
  10. Preventing urinary tract infections,because it is a good source of fluids, which helps increase urine volume.

The benefits of kombucha are greater than when black or green teas are taken in their traditional form, which is why this drink has been used as a powerful he alth aid.

How to take it

Kombucha can be consumed daily, replacing juices and teas, at any time of day, on an empty stomach, before or after meals or even before physical activities, for example.

Although there are still no scientific studies on the ideal recommended amount of kombucha, a maximum intake of 120 ml of this drink, up to 3 times a day, has been considered safe by the US Centers for Disease Control and Prevention.

However, before consuming kombucha, it is important to always check the appearance of the drink. If the kombucha is moldy or has a strong smell, similar to acetone, the drink may be spoiled and should be discarded.

Possible side effects and contraindications

Excessive consumption of kombucha can cause some symptoms such as gas, headache, nausea, liver poisoning and stomach pain.

Kombucha is not recommended for children, pregnant or breastfeeding women. This drink is also not recommended for people with serious kidney, lung and liver problems. In addition, because it contains sugar, people with diabetes should consume kombucha only with the guidance of a doctor or nutritionist.

How to make kombucha at home

To prepare the kombucha base, also called the first fermentation, you must do the following steps:

Ingredients for the first fermentation:

  • 3 l of mineral water;
  • 1 stainless steel, glass or ceramic pan;
  • 1 cup granulated sugar;
  • 5 black tea bags;
  • 1 kombucha mushroom, also called SCOBY;
  • 1 glass container scalded with hot water;
  • 300 ml of ready-made kombucha (optional).

Preparation method:

Wash hands and utensils well, running hot water and vinegar to help eliminate any contamination by microorganisms. Put the mineral water in the pan and take it to heat. When the water boils, add the sugar and mix well. Then turn off the heat and add the tea bags, letting the mixture rest for 10 to 15 minutes.

Place the tea in the glass jar and wait for it to cool down to room temperature. Then add the kombucha mushroom and the 300 ml of finished kombucha, covering the glass jar with a cloth and an elastic band, which will allow air to circulate without leaving the mixture exposed. Store the bottle in an airy place without too much light for about 6 to 10 days, during which time the final drink will be ready, with a light vinegar aroma and no sweet taste. Store the drink in the refrigerator for up to 5 days. At the end of the process, a new colony of kombucha is formed on top of the first one, which can be kept in the fridge or given away to someone else.

kombucha mushroom, also called Scooby

kombucha mushroom, also called Scooby

Flavored kombucha recipes

Also called second fermentation kombucha, kombucha can be flavored with ingredients such as ginger, pear, grape, strawberry, lemon, pineapple, orange and other fruits, bringing a new flavor to the drink and adding the benefits of fruits.Fruits and other ingredients must be added to the ready-made kombucha base, and during this fermentation the drink will be carbonated, reminiscent of a soda.

Lemon Ginger Kombucha


  • 1, 5 liters of kombucha;
  • 3 to 5 slices of ginger;
  • Juice of half a lemon;
  • 1 bottle of 1.5L capacity, with lid.

Preparation Mode:

Place the ginger slices and the lemon juice in the clean bottle. Add the kombucha to the bottle, filling well until it is completely full, so that there is no air left in the bottle. Cover and let it rest for 3 to 7 days, time necessary for a new fermentation, but in general the flavored drink will be ready after 5 days of fermentation. However, the drink produces a lot of gas, so some people prefer the drink after only 24 hours of fermentation.Store the drink in the refrigerator for up to 5 days.

To make kombucha with other flavors, puree the fruit in a blender, strain and add it to the bottle along with the finished kombucha, waiting 5 days for the new fermentation that will add flavor to the drink.

Where to buy

Ready kombucha can be found in he alth food stores and supermarkets.

The SCOBY, which is the kombucha mushroom or cookie with the fungi and bacteria responsible for fermenting the drink, can be found on websites or forums on the internet that offer SCOBY for free, as with the kefir. As with each fermentation a new SCOBY is formed, kombucha consumers often donate the SCOBY to others who want to make the drink at home.

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