Why ferment 21+ days
Why is it so important to ferment your kombucha for at least twenty-one days? Like the moon. Kombucha works in a cycle that is dependent on time to become full of health benefits. Things like, antioxidants, properly active probiotics, significantly more beneficial acids and significantly less sugar. For some perspective, Cornell University found that, during the first 7 days, kombucha is about 80% Candida yeast and it retains 100% of the original sugar.
It’s not truly healthy kombucha until the sugars have been converted into the beneficial components, like probiotics (good for your gut) and beneficial acids (good for detoxification). If you drink kombucha that is fermented less than 21 days, you are mostly drinking sweet tea and yeasts.
From a Cornell University study –> How is it possible that sugar is still so concentrated at the 7-15 day mark? Here’s how: In the first stage of fermentation, the yeast consumes the minerals from the tea to produce enzymes that separate the sugar into glucose and fructose. At the 7-day mark, that’s as far as the process has gone. The sugar is easier to digest, but hasn’t diminished in concentration. By the 15-day mark, the yeasts and bacterias are just beginning to eat/diminish the sugar content (3.3 teaspoons (14 grams) of sugar per cup (8 ounces) remaining at that point) this means the majority of beneficial probiotics and acids don’t begin to be produced until after the 15 day mark. By 21 days, it’s “properly pro-biotically active” and by 30 days there is almost no sugar left.
Don’t believe the hype. Not all kombucha’s are created equally.
Article from pure luck Bangkok