culture for fermentation, which is commonly nicknamed “the mother” or “the mushroom.” But unlike a regular forest mushroom, you cannot just go outside and pick one from the nearest field. You must borrow a little bit from someone who already has the culture. The fermentation process is promoted by feeding this live culture with tea and sugar, followed by any other recipe ingredients of choice. Allow it to ferment in a glass container covered with cloth and with good intentions! With the tea and sugar acting as food for “the mother,” the active bacteria and yeast particles work synergistically to create billions of live and beneficial bacteria known as probiotics, along with vitamins, enzymes and minerals.
Probiotic benefits
The health benefits of probiotics in fermented foods and products like kombucha are well supported in scientific studies. Notably, they are associated with
Photos courtesy of Kombuchogusto
improved digestive and gut health. The presence of “good” or “friendly” bacteria in our gut re-establishes desirable digestive flora. Kombucha is also reportedly beneficial in strengthening immunity, promoting powerful antioxidant processes, treating gastrointestinal disorders, boosting metabolism and improving mental wellbeing, among other health enhancements. In particular, kombucha is suggested for people to consume after a course of antibiotic treatment, during a weight loss diet or as a substitute for highly processed sodas, alcohol and coffee. Otherwise, thousands of people simply enjoy this refreshing health drink on a daily basis. Costa Rican regulations allow for the production and sale of kombucha for commercial purposes, classified under “Fermented Beverages” in the Business Registry. This must be done in a professional space approved by the Ministry of Health.
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