According toWebMD, kombucha is a fizzy, fermented tea drink that is both sweet and sour in taste.
It’s full ofprobiotics, and people have been fermenting it for about 2,000 years.
It comes from Asia, where it was first made in China and Japan before moving westward.
In fact,kombucha can have surprising effects on the body when consumed every day.
In addition to probiotics, kombucha contains plenty of B vitamins.
Green tea, for example, can help burn fat.
Let’s get into the mistakes you want to avoid when making kombucha.
Are you using the wrong kind of tea in your kombucha?
Because kombucha requires a fermentation process, the bacteria needs something to feed it in this process.
So it’s best to stick to your regular household granulated sugar.
Moreover, especially if it’s your first time making kombucha, you should taste it every day.
Fermenting it too long (or not enough) will impact your end result.
The biggest mistake it’s possible for you to make, though, is not using the right tea.
You must stick to standard tea to make kombucha, according toKombucha Kamp, not herbal or flavored teas.
As Leone at Bon Appetit explained, black tea is the best in kombucha making.
