What's inside your Kombucha?

A new sensation sweeping across India is kombucha, a sweet carbonated fermented tea that blends age-old traditions with modern well-being. The beverage which was originally concocted in 221 BC around the Bohai Sea district of China is now enjoyed by many Indians who are health conscious. In its tremendous popularity, Kombucha today symbolises a fusion between old and new paradigms as well as east and west in the quest for health and longevity.

Crafting Kombucha

Kombucha’s appeal lies in its fermentation process—alcohol, lactic acid, and acetic acid fermentations all orchestrated by SCOBY (Symbiotic Culture of Bacteria and Yeast). In this way, tea sugars are broken down by SCOBY resulting in an acidic effervescent drink full of organic acids, vitamins, minerals, and over fifty probiotic strains. Consequently, this makes it not only quenching but also tagged with potential benefits for human health.

The global kombucha market was estimated at $1.67 billion in 2019, and it is predicted to reach $9.7 billion by 2030 according to reports released by a market research firm. 
 

Flavours and Local Inclinations

In India, people have completely embraced kombucha and also given it an Indian twist. Some of the popular flavours in India include ginger, pineapple, strawberry, apple, and the ever-refreshing orange. With every sip you take after another, this one has a tangy citrus orange taste that is particularly refreshing.

Apart from these common fruits, Kombucha has entered into Indian fermented foods. For example, many consider Kanji as a North Indian version of Kombucha because it is made from black or red carrots, beetroot, mustard seeds and a bit of hing / asafoetida. This regional twist introduces more alcohol content making it to be the among favorite traditional drinks for those who prefer trendy stuffs.

Health benefits

Due to its high concentration of probiotics bacteria kombucha has been associated with certain health benefits. Probiotics are sometimes referred to as “friendly” bacteria that help keep your gut healthy by maintaining a balanced community of microorganisms in your digestive system. Studies suggest that such balance can boost immune function and even influence mental health with respect to depression relief.

Kombucha is not only beneficial to the gut but also contains acetic acid, which has antimicrobial properties that reduce infection risks. It is also full of antioxidants that may shield the liver from damage; some early studies even suggest it could help with type 2 diabetes without dismissing the need for additional research particularly involving humans.

Growing market

The transformation of kombucha from an ancient Chinese cure to a world wellness craze has been nothing short of astounding. In India, the kombucha market is witnessing fast growth driven by local brands that provide various products due to increasing consumption. The prices differ, as some artisanal brews may cost up to Rs 300 per bottle while others have lower price tags, as available on the e-commerce platforms.

This trend can be observed in India too where it has become an alternative drink in bars and restaurants instead of soda or even alcohol.

Journey

To many Indians, learning about kombucha is not merely sampling a new drink; it is an opportunity to adopt a lifestyle that puts priority on healthiness and well-being. Consider Priya for instance, a 32-year-old marketer from Mumbai. She first came across kombucha at a wellness retreat and she found its taste and potential health benefits intriguing right away. Now, Priya makes her own kombucha in her house by trying various flavors like mango and turmeric to match with her liking.

Kombucha is not just a beverage for Priya; it is part of her everyday routine which links her with the worldwide mindful eating and living movement. Her story is similar to those of thousands of others all over India who are now opting for the refreshing yet healthy option of kombucha instead of sugary sodas and energy drinks.