Remember when asking for kombucha at a restaurant or coffee shop was like speaking an alien language? It seemed as though the only place you could find this fizzy fermented tea was at places like Atmosphere, tucked away in the quaint streets of Shahpur Jat in Delhi. Today, kombucha has gracefully transitioned from being the ‘weird stuff’ found at small organic cafes to becoming a lot more mainstream, available almost everywhere.
The market for this effervescent elixir is booming, and companies have embraced it with open arms. There are dozens of Kombucha brands offering a variety of options, from ‘immune system concoctions with turmeric’ to ‘aerated drink slayers with a Cola flavour’ and even ‘kombucha brewed with adaptogenic mushrooms’. From mango, pineapple and strawberry to more adventurous flavours like blue pea flower, and turmeric, brands like Borecha, Bhu, and Krishi Cress have us spoilt for choice.
However, with all of this popularity, comes a twist. The rise of the ‘not-so-healthy’ kombucha. Amidst the Kombucha craze, how do you separate the good from the not-so-good? Since we love this little bottle of goodness so much, we decided to investigate on picking the right one for your gut. Use this guide for help on how to choose healthy kombucha for the next time you go shopping.
- Natural Ingredients: Find Kombucha brewed with natural ingredients like tea, sugar, water, and of course, Scoby. Steer clear of anything that mentions artificial flavours, sweeteners, or preservatives.
- Sugar Content: A little sweetness is essential to start the fermentation in the Kombucha, but some brands go overboard with the sugar post-fermentation to boost flavour. Aim for a Kombucha with less than 8 grams of sugar per serving. Sweet but not too sweet, that’s the sweet spot. If you’re looking to avoid processed sugar, you can try one sweetened with honey.
- Live Cultures: The live culture in a Kombucha is the real MVP, making up a large part of what makes Kombucha such an effective probiotic. Make sure your chosen ‘booch declares the presence of live cultures and isn’t pasteurised, as that can kill the bacteria.
- Packaging: Opt for Kombucha packed in glass bottles to avoid any funky chemical leaching that might occur with plastic or metal containers. Also, keeping Kombucha refrigerated makes for a longer shelf life so ensure the bottles have been stored properly before you buy.
- Brewing Date: Check the bottle for the date of brewing because Kombucha can over-brew rather swiftly and taste slightly weird. If it’s been refrigerated, it should maintain its taste for about 6-8 months.
The next time you’re choosing a Kombucha, remember this short cheat sheet on how to choose healthy kombucha & sip with confidence, knowing that you’ve chosen a booch that’s as delightful as it is good for you.