Probiotics have become a hot topic in the health space, and with good reason.
Probiotics — literally meaning in favor (pro) of life (biotics) — are healthy bacteria found in fermented foods which are necessary for a thriving gut flora, glowing skin, a healthy immune system, optimal brain function, and overall well being.
Today we’re making a refreshing recipe with kombucha — a tasty fermented drink rich in probiotics.
What Is Kombucha?
It’s believed kombucha originated in Manchuria either hundreds or thousands of years ago (records are hazy on this one), and it has over 80 different names worldwide, including the peculiar “champagne of life” and “chai from the sea”.
Kombucha has gained popularity for being a gut-friendly and fizzy alternative to sodas and juices. It’s made by fermenting sweetened tea — most commonly black tea — with a symbiotic culture of bacteria and yeast (SCOBY). This culture is a gelatinous biofilm known as the “mother”.
Kombucha is rich in beneficial strains of bacteria that keep our gut healthy, including Firmicutes, Actinobacteria, Bifidobacteriaceae, Lactobacillus, Ruminococcacea, Collinsella, Weissella, and Acetobacter.
Studies have shown kombucha has impressive health benefits[*]:
- It’s anti-microbial and rich in antioxidants
- Boosts healthy gut bacteria
- May improve the immune response
- May aid liver detoxification
One fascinating compound in kombucha is DSL, a chemical that may protect liver cells against damage. DSL isn’t in black tea originally, but rather it’s created through the fermentation process, and research is barely beginning to explore its benefits.
Kombucha doesn’t retain the same amount of caffeine as black tea. Research finds fermentation reduces caffeine down by 40%, so the final content is negligible.[*]
Due to fermentation, kombucha has a 0.5% alcohol content, which is exactly the same as a non-alcoholic beer.
As you can tell, kombucha is great on its own, but in this recipe, we boost the benefits (and flavor) with ginger and citrus. These are the perks you get:
- Pique Ginger Digestion Elixir: This blend contains ginger, lemon peel, orange peel, mint, and licorice root, which provide digestion-enhancing, antioxidant and anti-inflammatory effects.
- Orange: Ginger and orange are a delicious pair, and orange helps boost the vitamin C in your kombucha.
The result is a refreshing and aromatic kombucha with probiotics, vitamin C, and additional antioxidant and anti-inflammatory power — that indeed sounds like a champagne of life to us.
We’re a fan of this recipe for its refreshing citrus flavor uniquely paired with a delicate ginger taste. With the added kombucha, you’ll be getting the benefits of probiotics on top of the antioxidants from our tea.
- 4 oz water
- 4 oz unflavored kombucha store-bought or homemade
- 1 sachet Pique Ginger Digestion Elixir
- 1/2 half orange
Pour hot water and 1 sachet of Pique Ginger Digestion Elixir into a cup
Cut an orange into half and squeeze one half into the cup
Gently mix 4 oz of your favorite unflavored kombucha, and serve over ice.