application of Kombucha in practice
The information on this site refers to the self-produced Kombucha drink. The mass production version does not exhibit all the positive characteristics. Report of the consumer centre Baden-Wuerttemberg, Brandenburg, Nordrhein-Westfalen in Germany: |
" Kombucha is a slightly alcoholic fermentation drink on the basis of green, black and herbal tea. For production the sweetened tea and the gelatinous Kombucha fungus, which consists of bacteria and yeast, are being fermented. In the process gluconic acid, acetic acid, and little amounts of alcohol (0.1 to 1.5 %) are generated. Kombucha in mass production is pasteurized for longevity. This destroys the micro-organisms in the fermentation drink – they become ineffective.”
 What is that makes the Kombucha so versatile? One cause surely can be associated with the composition of the Kombucha drink. Literature and internet state the following ingredients: |
Although kombucha is said to have various properties - it can not substitute for a healthy life-style, to say the least of a visit to the medical doctor.
Proceed to : Production of the Kombucha-Drink
