Gastroenterologist Julien Scanzi shares his recipe for kombucha, a fermented drink with many benefits for gastrointestinal health, on his Instagram account.
Juices, sodas, alcoholic beverages? This is a big dilemma when it comes to aperitif time. What if we innovated by choosing a healthier alternative to not choosing water? What if this drink took care of our microbiota? This is exactly what kombucha offers, a beverage produced by the fermentation of microorganisms necessary for good gut health. In a video published on his Instagram page on June 27, gastroenterologist Julien Scanzi reminds that fermented drinks are, in a way, natural probiotics. She delivers the recipe from journalist Andrea Decodin. Details.
Fermentation process
To make one liter of this fermented drink, we first infuse two teaspoons of loose organic black tea and add 60 grams of sugar. A colony of microorganisms called a “kombucha mother” or “scobie” is then added to the sweet tea. Where to get it? “For free in self-help groups on social networks or to buy from French companies that have certified organic agriculture,” the gastroenterologist answers. Then cover the container containing the mixture with a cloth secured with an elastic band. For the fourth step, we put the future sparkling drink in a cupboard so that it ferments for about ten days. Signs of ready kombucha. Appearance of bubbles and sour taste.
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At this stage, we can notice that “a new, very young mother has begun to form on top of the old one, we call her a daughter”, reports Andrea Decodin. What to do with it? “Keep them (mother and daughter, editor’s note) in the cupboard in 300 ml of sweet tea until the next round or share with your loved ones,” suggests the gastroenterologist.
Flavoring
To taste the drink, it remains only to carry out the second fermentation. For this, the resulting kombucha is placed in a glass lemonade bottle and a new source of sugar is added, such as a handful of raspberries, which will be consumed by the microorganisms. The drink is again placed in the cabinet for a few days to cause a second fermentation. Kombucha is ready, sparkling and bubbly, it remains to be enjoyed in the morning, after sports training or as an aperitif.
Source: Le Figaro
