The New Age of Fermented Drinks
This new age of functional drinks brings the rise to fermented everything. Of these include Kombucha and vinegar, high in probiotic and antioxidant properties.
Fermented drinks and their probiotic properties are the new craze. Consumers are inherently curious of the new trend — fermented everything — and how this new age of nutritional powerhouse foods can enhance immunity and improve mental and physical functions. If you’re curious to know how fermented drinks can do for your body, read ahead. Let’s take a look at two antioxidant-packed beverages that are well worth a try.
Kombucha is a fermented tea, and is made from a mixture of yeast, bacteria, sugar and tea. May sound…odd, but this magical elixir is packed with fizzy, light vinegar-y goodness. It’s delicious and nutritious.
The fermentation process breaks down sugars in the Kombucha recipe by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then the base is fermented longer to produce vinegar, which gives Kombucha its tangy flavor and health benefits. Kombucha typically contains less than 0.5% ethanol, which classifies it as a nonalcoholic, functional beverage.
Kombucha is produced with a high concentration of B- vitamins, enzymes, probiotics, and acid (acetic, gluconic and lactic), which are tied with following effects:
- Improved Digestion
- Weight Loss
- Increased Energy
- Cleansing and Detoxification
- Immune Support
- Reduced Joint Pain
Vinegar is an antioxidant-rich fermented drink. Available in a variety of flavors including apple cider vinegar, plum vinegar, pinnaple vinegar — to name a few — vinegar is commonly used in salad dressings, marinades, vinaigrettes and as a detox beverage.
Fruit vinegar, in particular, is rich in calcium, potassium, amino acids, enzymes, and acetic acid, which are tied with the following effects:
- Lowered Cholesterol
- Reduced Blood Sugar Levels
- Increased Metabolism and Speeds Up Weight Loss
- Lowered Blood Pressure
- pH Balance
- Aids in Digestion
What is the Difference?
While Kombucha and fruit vinegar are processed through fermentation, their make is different. Think of them like pears and apples. They provide similar health benefits but slightly different bacteria and yeast ingredients.
Vinegar is made from MOV, also known as Mother of Vinegar.
Kombucha is made from SCOBY, also known as Symbiotic Culture of Bacteria and Yeast.
Other key differentiators of Kombucha and Vinegar include:
- Vinegar has a higher level of acetic acid, which is responsible for its sourness. Acetic acid is found in Kombucha but in in smaller concentrations.
- Kombucha has gluconic acid, unlike vinegar. Kombucha has both concentrations of acetic acid and gluconic acid, which attributes to its health claims associated to detoxification.
- Kombucha contains yeast culture, unlike vinegar. Kombucha is made of yeast, bacteria, sugar, and water. Vinegars typically contain no yeast culture while Kombucha will have yeast —even Kombucha Vinegar.
Get Started & Drink Up
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