Fermented beverages have been a part of the human diet since the beginning of time. People sought alternative means to preserve food and reduce spoiling in the absence of contemporary refrigeration processes. Fermentation is a method of preservation that is used by all cultures. Using naturally occurring bacteria and yeast to ferment local foods not only kept them from spoiling, but it also added probiotic food to their diet and increased their nutritional intake. Furthermore, many fermented foods contain enzymes that humans require to derive nourishment from their meals more effectively. Ancient peoples profited from fermented foods in a variety of ways, whether they realised it or not. This article however discusses the rebirth of some of these fermented drinks due to their amazing nutritional values and health benefits.
1. Kombucha
Kombucha is a fermented, slightly alcoholic black or green tea drink that has been sweetened. Because of its health benefits, it was previously known as the Elixir of Long Life. Kombucha is created from living bacteria and yeast known as SCOBY (Symbiotic Colony of Bacteria and Yeast). Kombucha's fresh and delightful bubbly flavour will appeal to you. You can also play around with different kombucha flavours.
2. Water Kefir
You've probably heard of or tried dairy-based kefir, but did you know there's also water kefir? If not, here's everything you should know about this fruity alternative. Water kefir is created by fermenting sucrose with water kefir grains, a bacteria and yeast culture that comprises lactic acid bacteria and acetic acid bacteria. The end result? A carbonated beverage high in probiotics. Kefir has been linked to a variety of health benefits, including tumour suppression, improved gastrointestinal health, wound healing, and antibacterial qualities.
3. Pulque
A classic fermented Mexican alcoholic drink produced with agave extract that has been popular since ancient times. Pulque has the appearance of a richer, cream-whitish beer with a sour taste that is often softened by the addition of fruit or vegetable juices.
4. Ginger Ale
Ginger ale, sometimes known as ginger wine, is a fermented beverage that should not be confused with ginger beer, which is a completely distinct beverage. Ginger ale is intended for long-term storage, whereas ginger beer is intended for immediate consumption. Naturally, ginger wine or ginger ale contains more alcohol than beer. To further complicate matters, there is another drink called gingerade, which is not fermented and does not include alcohol. Crushing ginger, along with tartaric acid, gum Arabic, lemon oil, sugar, water, and yeast, is used to make ginger ale.
5. Bouza or Boza
Boza is a classic fermented drink with origins dating back to Mesopotamia 8000-9000 years ago. It is mostly comprised of hulled millet that has been boiled in water and then put into large shallow pans. When the mixture has cooled, it is strained through a sieve and water and sugar are added. Most Turkish provinces, as well as Bulgaria, Albania, and Romania produce boza. Bouza is an Egyptian beverage that was most likely the predecessor to beer in Ancient Egypt. Boza can be made from a variety of cereals (wheat, millet, and rye), and fermentation is caused by natural yeast and lactic acid bacteria mixes.