Kombucha begins as a sugary tea, which is then matured with the assistance of a scoby. SCOBY is really an acronym for cooperative culture of microscopic organisms and yeast. The scoby microorganisms and yeast eat the majority of the sugar in the tea, changing the tea into a refreshingly fizzy, somewhat harsh aged (yet for the most part non-hard) drink that is moderately low in calories and sugar.
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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