The first time I saw kombucha was about five years ago at the

Botanique

vegetarian restaurant

in the Mercado de la Reina. Chef

Nacho Sánchez

taught it to

me as if he were showing me a treasure. I remember a glass jar of about two liters, wrapped in a cloth, and when you remove it, an orange-colored liquid with something unfriendly-looking semi-floating inside. And I thought, despite the chef's enthusiasm: "Disgusting. Whatever this is, it's not going to succeed." Luckily I have not dedicated myself to the stock market. Nor to divination of the future.

'This' in particular is a "fermented sweetened tea that is obtained thanks to the introduction of a symbiotic culture of bacteria and yeasts", explains

Fern Green

in 'Fermented preserves' (Lunwerg). And the amorphous mass that semi-floated was a kind of fungus, also called 'mother', which by assimilating the sugar from the tea produces

acids, vitamins and enzymes

and converts the medium where it is found into

kombucha

, a very healthy drink since it contains

probiotics

and is

antioxidant

, among other virtues. It has a light gas that is obtained after its second fermentation, and it tastes slightly spicy.

The fact is that what a kombucha madness that has been unleashed!

Not only have the brands that sell it already bottled proliferated, but it is generating tons of unexpected information and alliances, like the one that

Belvedere

just launched

.

The LVMH group's premium vodka has teamed up with the

Flax & Kale

brand this year

to launch a cocktail collection called

Natural Drinks.

With kombucha, of course.

Of course, kombucha can be made relatively easily at home.

You can find the recipe in this Yo Dona article.

And the best thing is that, once you have made it, you can use it in a thousand ways.

These are some of Fern Green's proposals:

KOMBUCHA WITH GINGER

350 ml of kombucha and 2.5 cm of peeled and grated ginger.

The ginger is put in a muslin and the juice is squeezed into a jug.

Pour it into a small bottle, add the kombucha, and shake carefully.

To reserve to the cool until it is used.

KOMBUCHA AND PEACH LASSI

115 ml of kombucha prepared with oolong or green tea, 170 g of natural yogurt, 225 g of diced peaches, 1 splash of rose water.

Blend the kombucha, peaches, yogurt, and rose water until smooth.

Serve immediately.

WATERMELON AND JALAPEÑOS KOMBUCHA

1 jalapeño pepper without the seeds and without the tail and halved lengthwise, 300 g of diced watermelon, 1.6 liters of green tea kombucha.

Blend the watermelon into a puree, strain it into a jug.

Add the chili first and then the kombucha, cover with a muslin secured with an elastic band.

Leave to ferment for two days, strain and pour into bottles up to 5 cm from the neck.

Leave two more days in a warm place.

Put one of the bottles in the refrigerator for six hours and open it.

If the flavor is to taste, refrigerate the others.

According to the criteria of The Trust Project

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