Tips for Preparing Sugar-Free Kombucha

Kombucha is one of the widely loved drinks by many people. It is brimful of probiotics and is excellent for digestive health. Out of the many benefits of this wondrous drink, some of them are the treatment of depression, arthritis, and heartburn. 

This magical drink is also great for improves pancreas function, liver detoxification, increases energy, and can be used to treat Candida. There are many ways of making kombucha, and many people these days prefer to make an almost sugar free kombucha

This article will give you all the necessary tips to make kombucha at home and make sure that it tastes just as great as you like it. 

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How to Make Homemade Kombucha?

Homemade kombuchas are generally less sweet than the fruit juices or carbonated beverages you find in the market. Also, it is better for your health to look for techniques that lessen the amount of sugar in your kombucha. 

Here are some tips on reducing sugar while fermenting and enjoying it. 

1. Reduce the Amount of Sugar

As essential as sugar is in making kombucha, make sure you reduce the initial amount slightly. It is great for yeast and bacteria, and there cannot be fermentation without sugar. So, it is extremely important to add it to your kombucha. 

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You can reduce it to as much as 150g or ¾ cups of sugar for 3 litres of kombucha, not any lesser. You can even substitute sugar with maple syrup. 

2. Ferment the Kombucha for Longer

You can leave Kombucha to ferment for longer than its usual time to reduce the residual sugar. This way, the microorganisms can take their time to have more sugar. If you plan to drink your kombucha a fortnight after fermentation, then the process can be increased to reduce the amount. 

If you keep the sugar quantity less, there will be more vinegary taste. So, you can strike a balance between the sugar as per your taste. 

3. Ferment Under Higher Temperatures

When you keep your kombucha in heat, it ferments faster. Higher temperatures help stimulate yeast activity and consume sugar faster. They also help reduce the acidification. 

The ideal temperatures can be somewhere between 27 degrees and 35 degrees. Do not go beyond 38 degrees, or that might cause the SCOBY to suffer.

4. Use It as Vinegar

A little fun fact for you – kombucha was used like vinegar in the earlier days. Like apple cider vinegar, kombucha known for its many food-benefits and taste. The vinegar is used after a long-lasting fermentation process of around two and a half months. 

Once fermented, the kombucha becomes quite acidic and is filled with fermented antioxidants, strong, and beneficial organic acids. 

5. Add Herbs for Flavour

You can choose to add flavours to your kombucha by adding herbs or infusions. Avoid using sweet ingredients like syrups and other juices since you’re trying to make the kombucha less sugary. 

Instead, you can choose herbal teas or spices to enhance the flavour. Adding herbs will also enhance the taste and reduce sugar content. The more ingredients you mix, the more sugar will be reduced. 

6. Dilute it Before You Drink it

If waiting for 2 months to drink your kombucha is hard, then the next best thing is to make it thinner before consuming it. 

You can combine it with an herbal tea or and other tea that you like. Another thing that you can add is fizzy water to improve effervescence.

Final Words

Before making your kombucha at home, make sure you keep all the ingredients ready and are good to go with the recipe. You can always find the recipes online to follow in case you have specific options to go for. 

Now that you have the necessary tips to make your homemade kombucha go ahead and make one right away!

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