Gut Instinct: Why Kombucha Is The New Poster Child Of Fermented Foods In India

In the diverse palette of Indian culinary traditions, fermented foods have always held a special place. From tangy pickles adorning our plates to a comforting bowl of curd raita gracing our tables, fermentation plays a significant part in our diet. Of late, a new contender has joined the fermented fray in India¡¯s health-conscious circles: kombucha. This effervescent elixir is not just another beverage; it¡¯s a powerhouse of gut-friendly goodness that has captured our imagination.

Once considered a niche health drink¡ªmeant for people sporting athleisure and MacBook Airs¡ªkombucha is now widely available, reflecting the growing interest in probiotics and alternative beverages. It¡¯s common to find kombucha sections in the beverage aisle of a grocery store, offering an array of choices from well-known brands to local artisanal producers. Beyond traditional retail outlets, kombucha is also readily available in cafes and restaurants, and even on tap in some places.

At its simplest, kombucha is a fermented beverage that has gained popularity for its potential health benefits and unique taste. It is made through the fermentation of sweetened black or green tea using a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY is a rubbery, pancake-like culture that contains a combination of bacteria and yeast strains.

Bhu Kombucha

The fermentation process typically takes a week to a few weeks, during which the SCOBY consumes the sugar in the tea, producing various acids and gases. This results in a slightly effervescent, herby, tangy beverage with a complex flavour profile. Kombucha is sometimes likened to a lightly carbonated, mildly alcoholic apple cider or a non-alcoholic beer.

The drink is often enjoyed for its probiotic content, which may contribute to gut health. Probiotics are beneficial bacteria that can support the balance of microorganisms in the digestive system. Additionally, kombucha is a source of antioxidants, organic acids, and vitamins, which can vary depending on the tea used in the brewing process.

Flavour variations abound, as the taste of kombucha can be influenced by factors such as the type of tea, the period of fermentation, and any additional flavourings or ingredients added, like fruit or herbs. It has become a popular beverage choice among those seeking a refreshing and healthy alternative to traditional soft drinks.

Fermenting Interest

Mountain Bee Kombucha

How did kombucha come to occupy a place in a culture that already prizes fermentation? In the north, winters augur the arrival of the spicy tang of kanji, a fermented drink made with seasonal black carrot. Dosa and idli, common to most South Indian states, are both products of fermentation. Pickles, consumed across the length and breadth of the country, are essentially time capsules of carefully fermented vegetables and fruits. So, what does kombucha bring to the table?

The answer lies not in the beverage but in what it represents. Kombucha is a wellness trend, a lifestyle choice, and part of a larger conversation around fitness. While traditional fermented foods have long been cherished for their flavours and probiotic benefits, kombucha has a modern, on-the-go appeal. Its rise can be attributed to a combination of factors, and yes, smart packaging and increased availability play a significant role. Sleek bottles, adorned with vibrant labels, promise a symphony of flavours that not only tickle your taste buds but also promise to nurture your gut. A homemade concoction is now a trendy companion for the urban Indian.

¡°Kombucha is not merely a health drink that is good for your gut, helps detox, or provides immunity, but it¡¯s also a fun drink for any occasion or party,¡± said Aman Bhatia, co-founder of Raw Kombucha. ¡°The tangy taste, along with an interesting set of natural flavours, adds a unique twist to your cocktails, mocktails, or even juices.¡±

He said that kombucha is the only drink that is naturally fizzy and is quite popular among gym enthusiasts as it contains glucuronic acid, which helps cleanse toxins from our bodies. Plus, the convenience of picking up a bottle from your local grocery store or a health food caf¨¦ is unparalleled.

Honey Islam, the founder of Bengaluru-based Mountain Bee Kombucha, likes to call kombucha the ¡°poster child of all fermented foods,¡± adding that the diversity of flavours and probiotics is where kombucha wins. ¡°Kombucha is not competing with any of the traditional ferments. In fact, because of kombucha¡¯s popularity, other ferments are getting the recognition they deserve,¡± he said.

Gut Health Renaissance

Mountain Bee

Islam says that when they started selling Mountain Bee kombucha in 2018, a handful of their clients wanted to add a variety of plant-based probiotics to their diet that are easy to access. Getting kombucha was difficult back then¡ªalmost impossible unless someone homebrewed it and was willing to share. ¡°We have come a long way since then. People can now walk into our kombucha taproom in Bangalore and get 16+ kombucha flavours both on tap and in bottles.¡±

Kombucha on tap takes the beloved probiotic-rich beverage to the next level. Instead of traditional bottles or cans, Mountain Bee serves kombucha directly from kegs, ensuring that people enjoy every sip in its freshest and most flavorful state. Mountain Bee produces very small batches of the beverage; in fact, Islam labels it ¡°a nanobrewery¡±.

While traditional fermented foods certainly contribute to gut health, kombucha is often hailed for its probiotic content and potential detoxifying properties. It¡¯s also marketed as a gut health saviour, a potion that can rebalance your microbiome and boost your overall well-being.

But all gut health trends on social media should be taken with a pinch of salt. Thousands of videos of ginger shots, coconut oil, and fad beverages to promote gut health do the rounds on social media daily. TikTokers and Instagrammers label themselves as ¡°gut health scientists¡± or ¡°gut health coaches¡± to add a modicum of authenticity where there is none. The gut is complex, as are the ways to achieve good gut health. So, if you are dealing with poor gut health, run to your physician and not to social media videos.

Fashionable Ferments

For Isha Singh Sawhney, the founder of Bhu, kombucha is about listening to our bodies as conversations around gut health get louder. ¡°We have such a rich history of fermentation in our culture, and it¡¯s essential to try and find ways to go back to these ancient traditions, especially in a time when we find ourselves further and further away from anything the Earth wants to convey to us,¡± she told me.

Raw kombucha

Moreover, Sawhney doesn¡¯t view kombucha simply as a health drink. ¡°It makes a great drink any time of the day, and you can use it as a cocktail mixer. You can cook with it because a good kombucha, with well-balanced notes of sourness and sweetness, added to spices, fruits, and veggies, can make an excellent accompaniment to many dishes and flavours,¡± she said.

The influx of information about the importance of gut health in mainstream media has created a receptive audience for kombucha. It can also be confusing. According to the Mayo Clinic, there are few valid medical studies to support kombucha¡¯s role in gut health. Kombucha tea has caused stomach upsets, infections, and allergic reactions in some people, most of which are attributed to kombucha being prepared in unhygienic conditions. Studies also suggest that pregnant or breastfeeding women and people with weak immune systems should avoid drinking kombucha.

In the grand variety of Indian cuisine, kombucha is a vibrant element, weaving its way into the lives of health-conscious individuals. Cheers to kombucha¡ªthe fashionable ferment that¡¯s here to stay!