Wacky, weird and healthy
Kombucha rebalances our microbiome (gut), which gives the body its ability back to better heal itself.
Henriette Lamprecht – A lot of mysticism and folklore surrounds its origins and actual name, with many cultures such as African, Asian and European having their own versions and traditions of enhancing elixirs.
An ancient tradition that has endured the passage of time, tales of the origin of kombucha (pronounced kom-boo-cha) and its history resembles myths that have been passed down through generations, says Eliraz Bergmann.
“What seems to be generally agreed on is it originated somewhere in the Far East around the time that the Camellia sinensis plant was first steeped into tea. The exact location, who discovered it and rest of the details will perhaps always be elusive.”
It has been said one of the first uses of kombucha was by early samurai warriors who would carry booch in their hip flasks to drink before charging for battle. In this story, kombucha gave the strength, cunning, and energy the samurai was known for.
Then there is the story of a Korean doctor named Kombu-ha-chimu-kamu-ki-mu, simply know as Dr Kombu, who was summoned by the Japanese emperor Inyoko. The emperor was dying from a mysterious illness and was trying to find a cure. Dr Kombu was a revered physician who cared for his patients using a magical potion he had picked up in his travels throughout the farthest reaches of the Far East. Prescribing this potion, Dr Kombu saved emperor Inyoko’s life. The Japanese were enthralled and celebrated the power of “Dr Kombu and his magical cha”.
According to Eliraz kombucha is basically tea and sugar that goes through a fermentation process. The fermentation process is the magic that gives kombucha its unique taste and nutrient profile.
“Fermentation is the same process our ecosystems uses to digest complex organic matter into simpler molecules and makes it ready to enter into the food chain at ground level.” Food fermentation begins when a living culture of microorganisms, either one species or many are introduced to a welcoming environment where food is plentiful. In the case of beer, that environment is a slurry of grains, like barley or wheat that have been broken down in easily accessible sugars during the malting process.
Kombucha on the other hand, starts from a nutrient solution of sweetened brewed tea known as a nute.
“The sugars and other compounds in kombucha are gobbled up and transformed into all sorts of basic nutrients. The microbes in kombucha transform the sugar and other compounds into highly accessible polyphenols and other antioxidants, B Vitamins, vitamin C, organic enzymes, amino acids and organic acids for the body,” explains Eliraz.
The microbial culture that facilitates this process is a mixture of bacteria and yeasts which forms a Scoby (symbiotic culture of bacteria and yeasts) which is a gelatinous mushroom looking mass.
This is why kombucha is also sometimes referred to as mushroom tea.
Eliraz started making different kind beverages and traditional drinks from different cultures at a very young age, calling herself a “brew hobbyist” and master brewer by experience.
She might have inherited this talent from her grandmother, she says, who had a special place in her homestead in the village where she would brew and make all kinds of traditional drinks.
Eliraz discovered kombucha, which she describes as “wacky, weird, healthy and fun to make” about 15 years ago.
She loves the freedom of expression it provides and over time have perfected the technique of cultivating a craft kombucha that expresses “our Ovambo and Eastern European background and our personalities with our own specially mixed blends of teas and ingredients”.
Just over a year ago Elizar had no idea her life would change drastically. Always an entrepreneur the industry she was in was starting to drain her. She wanted more time with her daughter, being in charge of her own time and not just “working like a slave”.
Her sister and co-founder of their business as well as her mom encouraged her to turn her kombucha craft into a business.
Her condition – it always remains a hobby she loves and her sister runs the business! People loved the taste because it is very similar to traditionally brewed drinks in the village, says Elizar.
Her biggest joy however was the difference it is making in people’s health and lives.
Kombucha’s claim to fame is its probiotic profile and high content of polyphenols found in tea.
“Many of the claims about kombucha are based on individual experiences and has no scientific backing, but this is changing fast. Anyone drinking kombucha has their own individual story and how it has helped them.”
It is known as an immune booster and relieves from anxiety, arthritis and diabetes to excess weight, fatigue and premenstrual pain. It is also a healthier alternative to alcohol and sugary drinks.
Kombucha also helps the body produce higher levels of serotonin, the “happy hormone”. Cultivated in the right way, it is suitable for diabetics and is keto friendly.
“It is not a miracle cure. It simply rebalance our microbiome (gut), which gives the body its ability back to better heal itself.”
Even though it is natural and raw it is not recommended for everyone, says Eliraz.
People with acidosis should stay away, while people who are sensitive to caffeine and alcohol should be cautious.
It is “absolutely” safe for children.
Because she is naturally quite artistic, the kombucha Eliraz and her sister produce is an expression of art. From the brew itself to the conscious and intentional mixing of their teas and flavours.
“I’m a purist when it comes to brewing and food in general. For me ingredients are key, where and how they are grown or produced, are they organic?”
Only 100% cold pressed juices, or locally grown herbs and organic spices are used, while only glass or clay vessels are used for brewing.
“Every bottle and flavour has a small story to tell.”
The brewing time varies from seven to 14 days, depending on the nute, weather and the strength.
At home Eliraz uses kombucha as medicine to treat a headache or tonsillitis, to fight a cold or flu, as part of her skin care routine and sometimes on an open wound or insect bite to alleviate a nasty itch.
“For my family it has become a best buddy who is there for every occasion and part of our everyday lives.” – [email protected]
An ancient tradition that has endured the passage of time, tales of the origin of kombucha (pronounced kom-boo-cha) and its history resembles myths that have been passed down through generations, says Eliraz Bergmann.
“What seems to be generally agreed on is it originated somewhere in the Far East around the time that the Camellia sinensis plant was first steeped into tea. The exact location, who discovered it and rest of the details will perhaps always be elusive.”
It has been said one of the first uses of kombucha was by early samurai warriors who would carry booch in their hip flasks to drink before charging for battle. In this story, kombucha gave the strength, cunning, and energy the samurai was known for.
Then there is the story of a Korean doctor named Kombu-ha-chimu-kamu-ki-mu, simply know as Dr Kombu, who was summoned by the Japanese emperor Inyoko. The emperor was dying from a mysterious illness and was trying to find a cure. Dr Kombu was a revered physician who cared for his patients using a magical potion he had picked up in his travels throughout the farthest reaches of the Far East. Prescribing this potion, Dr Kombu saved emperor Inyoko’s life. The Japanese were enthralled and celebrated the power of “Dr Kombu and his magical cha”.
According to Eliraz kombucha is basically tea and sugar that goes through a fermentation process. The fermentation process is the magic that gives kombucha its unique taste and nutrient profile.
“Fermentation is the same process our ecosystems uses to digest complex organic matter into simpler molecules and makes it ready to enter into the food chain at ground level.” Food fermentation begins when a living culture of microorganisms, either one species or many are introduced to a welcoming environment where food is plentiful. In the case of beer, that environment is a slurry of grains, like barley or wheat that have been broken down in easily accessible sugars during the malting process.
Kombucha on the other hand, starts from a nutrient solution of sweetened brewed tea known as a nute.
“The sugars and other compounds in kombucha are gobbled up and transformed into all sorts of basic nutrients. The microbes in kombucha transform the sugar and other compounds into highly accessible polyphenols and other antioxidants, B Vitamins, vitamin C, organic enzymes, amino acids and organic acids for the body,” explains Eliraz.
The microbial culture that facilitates this process is a mixture of bacteria and yeasts which forms a Scoby (symbiotic culture of bacteria and yeasts) which is a gelatinous mushroom looking mass.
This is why kombucha is also sometimes referred to as mushroom tea.
Eliraz started making different kind beverages and traditional drinks from different cultures at a very young age, calling herself a “brew hobbyist” and master brewer by experience.
She might have inherited this talent from her grandmother, she says, who had a special place in her homestead in the village where she would brew and make all kinds of traditional drinks.
Eliraz discovered kombucha, which she describes as “wacky, weird, healthy and fun to make” about 15 years ago.
She loves the freedom of expression it provides and over time have perfected the technique of cultivating a craft kombucha that expresses “our Ovambo and Eastern European background and our personalities with our own specially mixed blends of teas and ingredients”.
Just over a year ago Elizar had no idea her life would change drastically. Always an entrepreneur the industry she was in was starting to drain her. She wanted more time with her daughter, being in charge of her own time and not just “working like a slave”.
Her sister and co-founder of their business as well as her mom encouraged her to turn her kombucha craft into a business.
Her condition – it always remains a hobby she loves and her sister runs the business! People loved the taste because it is very similar to traditionally brewed drinks in the village, says Elizar.
Her biggest joy however was the difference it is making in people’s health and lives.
Kombucha’s claim to fame is its probiotic profile and high content of polyphenols found in tea.
“Many of the claims about kombucha are based on individual experiences and has no scientific backing, but this is changing fast. Anyone drinking kombucha has their own individual story and how it has helped them.”
It is known as an immune booster and relieves from anxiety, arthritis and diabetes to excess weight, fatigue and premenstrual pain. It is also a healthier alternative to alcohol and sugary drinks.
Kombucha also helps the body produce higher levels of serotonin, the “happy hormone”. Cultivated in the right way, it is suitable for diabetics and is keto friendly.
“It is not a miracle cure. It simply rebalance our microbiome (gut), which gives the body its ability back to better heal itself.”
Even though it is natural and raw it is not recommended for everyone, says Eliraz.
People with acidosis should stay away, while people who are sensitive to caffeine and alcohol should be cautious.
It is “absolutely” safe for children.
Because she is naturally quite artistic, the kombucha Eliraz and her sister produce is an expression of art. From the brew itself to the conscious and intentional mixing of their teas and flavours.
“I’m a purist when it comes to brewing and food in general. For me ingredients are key, where and how they are grown or produced, are they organic?”
Only 100% cold pressed juices, or locally grown herbs and organic spices are used, while only glass or clay vessels are used for brewing.
“Every bottle and flavour has a small story to tell.”
The brewing time varies from seven to 14 days, depending on the nute, weather and the strength.
At home Eliraz uses kombucha as medicine to treat a headache or tonsillitis, to fight a cold or flu, as part of her skin care routine and sometimes on an open wound or insect bite to alleviate a nasty itch.
“For my family it has become a best buddy who is there for every occasion and part of our everyday lives.” – [email protected]
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