Kombucha: How is it Made?
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Kombucha has surged in popularity in recent years, driving the rise of large-scale production to meet increasing consumer demand. This shift in preferences towards healthier drink options has led to a production process involving sourcing high-quality raw materials like tea leaves, sugar, water, and SCOBY cultures. Large batches of tea are brewed, sweetened, and transferred to fermentation tanks where starter liquid and additional water are added to kickstart fermentation. The SCOBY culture metabolizes sugars, creating kombucha's distinctive flavor and effervescence. Quality control measures ensure fermentation progresses smoothly. After fermentation, kombucha is filtered and optionally flavored before being bottled using automated machinery that fills thousands of bottles per day and applies labels. This mass production has made kombucha widely accessible in supermarkets and online, appealing to a diverse audience seeking flavorful and probiotic-rich beverage options. The expansion of kombucha production reflects evolving consumer preferences towards healthier and more innovative drink choices in today's market.
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Buchi
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Nutra Kombucha
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Brew Dr. Kombucha
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Humm Kombucha
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FOODTECH NORGE
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Kombucha Brooklyn
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#kombucha #kombuchalover #howitsmade
*FUN FACT* Kombucha is an ancient fermented tea drink that originated in China over 2,000 years ago. *_BUT!!_* It wasn't until the 1990's that it introduced to the United States.
No one have evidence that it originated in China. Even 😢Chinese themselves don’t know what kombucha is???
This drink has been identified in different names ,in different regions From Africa cutting across Eastern Asia.
Some ancient tribes particularly in Rwanda in Africa even believed the scoby (mushrooms) came from their gods. And kombucha has been used for its healing properties.
BUT. One thing is for For sure NO LIVING HUMAN BEING CAN CREATE A SCOBY. So wherever the SCOBY came from its only a natural process where bacteria and Yeast form a bond)
There is so much of plastic in every processed food. You can see during every step they use plastic containers. Every human has plastic inside their bodies because of this.
Shut up
Everyone has plastic because of humanity’s need to consume- we did it to ourselves- dont play
Too late. God has a new body for those who are obedient to his Son Jesus Christ. Luke 6:46 and 2nd Corinthians 5:1, 2, 3, 4 and 5
Soooooo much plastic. I make my own but never anything plastic. Make your own. It's so easy!
That’s why i just make it myself without any plastic 👍
As a long time home kombucha fermenter that was really cool!
I'd *LOVE* to know what was added into that sugar. Obviously some type of herb.
*BTW?* That was one *HUGE* SCOBY!
The SCOBY actually is the liquid. The puck is a porous material that kind of works as a natural seal against contaminants called a pellicle. Though even some people in the home brewing kombucha community get the two mixed up :)
Who wrote the script for this video? Sounds like it came from the company producing the product and a whole bevy of their lawyers. I can't believe that they could have come up with more buzz words and phrases had they been talking about building the nuclear bomb. Still enjoyed it but it was way over the top!
I enjoyed the “automated packing” narration showing a chap putting bottles in a box…
It's ai bro
This is giving propaganda
100% AI
It's how it's made
Молодцы ребята Дай Бог вам здоровья успехов в вашем нелегкой благородной работе желаем процветания и благополучия
Very informative
The irony of maintaining the freshness of a tea that is essentially just sweet tea that has gone bad. Tried this stuff that a guy I knew in Austin, Texas was making in his refrigerator back in 1989. Didn’t like it then, and still do not like it 35 years later. I will say there are some that taste better than others, I still do not like it.
Same. Tried it in the 80s and it curled my toes with how bad it was.
Lol you're not wrong. I love our homemade kombucha and a variety of other fermented goods we make at home. I always tell people that fermentation is basically controlled rot XD
Vinegar, wine, cheese, and some canning is all pretty much the same process. It is not controlled rot. Rot is beyond the eating point most of the time.
Never had it, but interesting to know what it is made of
My favorite brand is Health-ade Kombucha, it’s yummy 😋 you should try it
@SmartFarm did you use ai to do the narration? If you did, that is a sad thing. It almost defeats the purpose organic natural things presented in the video. @The Smart Farm
Значит это камбуча - чайный гриб? Тот, что живёт у меня на кухне. 2 раза в месяц я заправляю гриб свежим чаем и пью через 7 - 10 дней. Но сахару требует не мало - целый стакан на 3-х литровую банку. Хороший напиток.
Wow big kombucha 🤔
i remember the first time i tried it. i didnt like it. but now i love it.
Russian ice tea?
Gross
just so people are aware, you know how if you leave some coffee or juice on your desk for a couple weeks and it starts molding and solidifying at the top?
thats what kombucha is, thats what you're drinking.
not even close.
Not at all.
The pellicle-also incorrectly called the scoby is created by the acetobacter which turns alcohol into acetic acid in the presence of oxygen therefore it needs a kind of raft in order to have access to both oxygen and alcohol.
Also why are you leaving drinks on your desk for weeks at a time? 🤮
@@LifeIsThePrayer 🤣🤣yes it is
similar to molded cheese, many people still love it😅
I wonder...do you eat kimchi, sauerkraut, mustard, or soy sauce? How about beer, wine or mead? Whiskey? A lot of items we eat and drink are fermented.
Yes it seems like it's just food that's gone off. But it's controlled. The person making it has been meticulous about sanitation to prevent contamination. It has GOOD bacteria (which helps with gut health). The gunk growing on your counter is not controlled nor is it healthy because it's got bad bacteria in it. Also maybe clean up once in a while if you have unintended science experiments growing in your house.
If you think no rot is good rot or no mold is good mold ask yourself how we'd be doing without penicillin.