Kombucha con frutas deshidratadas Nochiola

Kombucha with dehydrated fruits Nochiola

Anilu Mendoza

Anilú Mendoza, chef and Health Coach behind the Instagram account @anilugreenlife , prepared kombucha with Nochiola dehydrated fruits . The first recipe was piña colada flavor (with pineapple and Nochiola coconut ) and the second ginger apple (with Nochiola apple and ginger)

"If you are not yet familiar with this drink, let me tell you what it is and how it has become so popular among people who seek to eat healthy", Anilú Mendoza.

What is kombucha?
Kombucha is a drink that is obtained thanks to the fermentation of a fungus called SCOBY. Its fermentation is achieved thanks to green tea (although it can also be prepared with other types of tea) and sugar.

The SCOBY fungus converts sugar into glucose and fructose, then into ethyl acid, carbon dioxide, and finally into acetic acid (which is why it is a bubbly drink that resembles carbonated drinks in a healthy version, of course).

Benefits of drinking kombucha
Kombucha contains a symbiosis of yeasts and highly beneficial microorganisms for health:

  • Source of probiotics: Improves intestinal health, favors the microbiota and increases the immune system.

  • It helps metabolic functions thanks to the fact that it contains B complex vitamins.

  • Contains large amounts of digestive enzymes

  • Supports liver health and detoxification.

  • Contains glucosamine, making it a good ally to relieve arthritis and joint problems.

We share the recipe to prepare kombucha, but not before giving you Anilú Mendoza's recommendation: "When you ferment SCOBY, the fungus reproduces quickly, once it is fermented you can split it and share it with someone else. Thus, in addition to giving health, you will give abundance and friendship."

KOMBUCHA

First Fermentation:

  • 1 liter of water

  • 4 green tea sachets

  • 6 tbsp. of water

  • 1 SCOBY mushroom

  • 1 glass jar with a capacity of 1 liter

  • Garters or ribbons

Preparation mode:
Put the water in a pot over medium heat, once it is boiling, add the green tea bags and turn off the heat. Let infuse for 5 minutes and remove the tea bags.

Pour the water into the glass jar and add the sugar. Let cool completely and add SCOBY.

Cover the jar with a piece of sky blanket and tie with a ribbon or a rubber band.

Leave the SCOBY fermenting for a period of between 10 and 14 days in a dark place (the back of the cupboard, for example).

Second Fermentation:

Now to prepare flavored Kombucha:

Apple and Ginger Kombucha

  • 1 cup Nochiola apple

  • 1 2cm slice fresh ginger, peeled

  • 1 liter of the SCOBY “water” that we prepare in the first fermentation.

Preparation mode:
Prepare and repeat the first recipe again and transfer the Scoby to a new home (with new infused green tea) and add a ladle of the already fermented water where it was (so it doesn't suffer from the change).

To prepare the kombucha:
1. In the fermented tea add the chopped apple and ginger and screw on the jar lid.
2. Let it ferment again for 5 days in a place at room temperature and voila, you have your kombucha.

To prepare the piña colada recipe click here

Thanks for the recipe Anilu!