KOMBUCHA
Fermentation
A sweetened tea base forms the nutrient solution for the SCOBY, a complex association of yeast fungi and valuable bacteria that convert the sugar through fermentation and release a variety of health-promoting active ingredients into the nutrient solution. It takes a few weeks for Kombucha to "mature"!
Low sugar
The fermentation process converts up to 95% of the added sugar. As a result, the finished beverage no longer contains any significant amounts of sugar, but instead a large number of healthy enzymes, lactobacilli, vitamins, and amino acids.
Supportive
After fermentation, the tea-based drink contains numerous, valuable ingredients. The right-turning lactic acid promotes blood circulation, activates liver metabolism, and ensures a balanced intestinal flora. Acetic acid helps break down fat and protein. Glucuronic acid has a detoxifying effect and helps to eliminate harmful metabolic products as well as substances foreign to the body, such as nicotine, drugs, or environmental toxins. Vitamins, minerals, essential amino acids, and enzymes support skin, immune system, bone formation, and dental health.
