About kombucha alcohol free
Kombucha, often referred to as a fermented tea, is a popular beverage known for its potential health benefits. This refreshing drink is made by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY). While most kombucha varieties contain a small amount of alcohol, typically less than 0.5%, there are also alcohol-free versions available for those who prefer not to consume alcohol or are following specific dietary restrictions.Alcohol-free kombucha is made using the same basic process as regular kombucha, but with a shorter fermentation period. This helps ensure that the alcohol content remains below the legally defined threshold for non-alcoholic beverages. The fermentation process converts sugars into various organic acids, resulting in a tangy and slightly effervescent beverage. It often features a wide range of flavors, including fruity, floral, and herbal notes, which can be achieved by adding different ingredients during brewing such as fruits, herbs, or spices.Kombucha alcohol-free is enjoyed by many for its potential digestive and detoxifying properties, as well as its refreshing taste. It is commonly consumed as a standalone beverage, but it can also be used as a base for various cocktails and mocktails. This versatile drink has gained popularity worldwide as a healthy and flavorful alternative to traditional carbonated drinks, offering a unique balance of sweetness and tartness that appeals to a wide range of palates.
Steps
Ingredients:
- 2 cups of water
- 4 teabags of black or green tea
- 1/2 cup of sugar
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1/2 cup of previously brewed kombucha
- Additional flavorings (optional)
Instructions:
- Boil 2 cups of water in a large pot.
- Once the water is boiling, turn off the heat and add the teabags and sugar. Stir until the sugar dissolves.
- Let the tea steep for about 15 minutes, then remove the teabags and allow the sweetened tea to cool to room temperature.
- Add the SCOBY and the previously brewed kombucha to the cooled sweetened tea. Stir gently.
- Cover the pot with a clean cloth or paper towel and secure it with a rubber band. Place it in a warm spot away from direct sunlight.
- Let the mixture ferment for 7-14 days, depending on the desired level of tartness. Check the taste periodically.
- Once the kombucha reaches the desired flavor, it's time to decant it into bottles. Carefully remove the SCOBY and set it aside for future use.
- If desired, add additional flavorings to the kombucha, such as freshly squeezed fruit juice or spices. This is optional and depends on personal preference.
- Seal the bottles with airtight lids and allow them to sit at room temperature for 1-3 days for secondary fermentation. This step helps to create carbonation.
- After the secondary fermentation period, refrigerate the kombucha to stop the fermentation process and chill it. This will also enhance the flavor.
- Serve the kombucha chilled and enjoy!
Nutrition
| Nutrition | 100g | 1 serving |
|---|---|---|
| Calories | 20 | 80 |
| Total Fat | 0g | 0g |
| Saturated Fat | 0g | 0g |
| Trans Fat | 0g | 0g |
| Cholesterol | 0mg | 0mg |
| Sodium | 10mg | 40mg |
| Total Carbohydrate | 5g | 20g |
| Dietary Fiber | 0g | 0g |
| Total Sugars | 4g | 16g |
| Protein | 0g | 0g |
Ingredients
| Ingredients | Amount |
| Kombucha | 500ml |
| Water | 500ml |
| Sugar | 100g |
| Tea bags | 3 |
| Flavoring (optional) | to taste |
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