In recent years, fermented foods have gained ground in global and local gastronomy due to their proven benefits for the body and a growing trend towards healthy and conscious eating. Among alternatives such as yogurt, sauerkraut, kimchi, tempeh and kefir, we can mention the kombucha: an ancient drink that was incorporated into the Argentine Food Code in July 2022 and, from that moment, it could be produced and marketed in our country. But, what is it about?
According to comments david gdansky, chef of the Hierbabuena natural restaurant, where he makes his own kombuchas, this is a non-alcoholic and carbonated natural drink made from any type of tea (although it is traditional to use green tea) together with natural sweeteners plus a colony of bacteria and yeasts that make possible fermentation. As a result, a product is obtained with many probiotics that strengthen the immune system, help digestion, act as anti-inflammatory and detoxifying agents, and help oxygenate the liver and blood.
To prepare it, Gdansky indicates that one must infuse the tea, add sugar and add the Scoby (this glutinous culture of bacteria and yeast) and then subject it to a long process of controlled fermentation. Matias Joel Adrielfounder of kombucha maya bay –which can be tried at the Ribs al Río premises–, mentions one more step: to make kombucha, you need a portion of kombucha, just like with sourdough. “There is a custom among the kombucheros, which is to ask for the Scoby with a little extra kombucha to make the first production, which is given away because they say that charging for it brings bad luck. You have to think that kombucha is from asian origin and there are many myths and legends around”.
Regarding its characteristics, Adriel points out that “the first sensation is that of an aroma similar to apple cider, a product of yeast, and its taste is acidic, but it must be balanced with just the right sweetness”. The natural effervescence is another key factor, a product of fermentation, and there are both plain versions and others flavored with herbs and/or agroecological fruits, without preservatives or chemicals.
Where to eat with kombucha?
– In Peppermint Restaurant (Av. Caseros 454, San Telmo), their organic and seasonal recipes are complemented by a wide variety of natural drinks, such as the house’s homemade kombucha that they offer in three versions: lime, hibiscus and orange, prepared with of black tea. They come in a can and are ideal to try along with your beetroot salad, semi-hard walnut cheese, dates, pickles, pecans, green leaves and cranberry vinaigrette.
-JOY Burgers&Plants (Donado 1877, Villa Urquiza) is the first 100% plant-based fast-food chain in Latin America and, to accompany its tempting vegan burgers – which imitate the flavors and textures of authentic fast food – they propose kombuchas provided by the brand Cordovan Bret&Co in classic, chia and beet flavors.
– The modern pizzeria The Pizza OTL (Caseros 424, San Telmo) stands out for using sourdough, organic flour and haute cuisine ingredients in surprising flavor combinations. Similarly, its drinks menu includes original pitchers of lemonade and grapefruit made with homemade kombucha, which are slightly effervescent and extremely refreshing.
– mudra (Av. Córdoba 3942, Villa Crespo), the restaurant that surprises with cosmopolitan plant-based cuisine, accompanies its salads, pizzas, pastas, sandwiches and pieces of sushi with Aloha brand kombuchas, a carbonated, organic and natural drink which comes in flavorful versions of hibiscus with lemon verbena and ginger, grapefruit, yerba mate and ginger ale. In addition, the famous mixologist Alejandro Caia presents innovative kombucha-based signature cocktails, such as the Kombu Spritz that combines Aperol infused in dehydrated mandarins, hibiscus kombucha, lemon verbena and ginger.
– The artisan ice cream parlor dodgy (Av. San Isidro 4598, Saavedra) presents a renewed proposal in several of its branches, with a cafeteria and quality artisan recipes for different times of the day. Its menu includes natural kombuchas from the producer Neptune, in varieties of black tea or red tea, with a smooth and pleasant flavor, without added sugar or juices. It is a 100% organic, vegan and gluten-free product, which is bottled in recyclable glass.
by RN
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