Organic Kombucha Curcuma and Ginger 330ml

Kombucha is a very interesting drink that originated in East Asia. The base is sweetened tea (green or black) to which kombucha cultures are added and left to infuse for up to 10 days. The length of the fermentation process also affects the resulting taste. The longer it is, the more intense the taste. The result is a refreshing, slightly fizzy drink that is light brown to green in colour but not too sweet. This is because the kombucha cultures consume most of the sugar during the fermentation process. 

Kombucha with curcuma and ginger is the intense blend of curcuma from the Peruvian province of Chanchamayo and aromatic ginger and pepper. It is fermented for 10 days. During that time, the kombucha cultures transform the original tea infusion into a highly probiotic, enzymatic drink with a fresh floral taste.  

The kombucha itself (sometimes incorrectly referred to as a mushroom) is a symbiotic formation composed of vinegar bacteria and yeast. The exact ratio of the different bacteria is a trade secret, but we can tell you that in VIGO kombuchas you will find a combination of vinegar bacteria (mainly Gluconacetobacter and bacteria of the genus Lactobacillus) as well as yeast cultures (of the genus Saccharomyces). Kombucha is shaped like a grey-brown rubbery pancake. 

Kombucha has a long tradition in East Asia. In Japan it was known as early as 400 AD, and in China it was worshipped as a divine gift. Over the centuries, the natural refreshing drink has made its way to Europe.

Use:

It tastes best ice-cold.Do not shake it before consumption. A slight cloudiness is not a defect of the product. After opening, store in the refrigerator and consume within 48 hours.

TIP:

The beautiful shape of the bottle can also serve as an original vase.