Fermentation is a time-honored method of preserving food. Any community and area should brag about a fermented beverage. The rest of them are made of grapes, spices, nuts, or tea leaves. They're allowed to ferment, which encourages the growth of beneficial probiotic bacteria in the intestine, making them highly beneficial. Fermented beverages are referred to as functional diets, which are foods that have health benefits in addition to the nutrients they provide. Most are concentrated forms of phytonutrients and antioxidants, in addition to good bacteria.
We've curated a list of some of the best thirst quenchers that are also healthy for your well-being. With summer coming, give some of these a try to stay hydrated in a safe way.
Koozh:
Koozh or Koozhu is a common dish in Tamil Nadu. It can be made with any cereal grain, but Ragi is the most popular. Ragi is a nutrient-dense millet that is high in iron, easy to absorb, and high in antioxidants. It also contains buttermilk, which is a probiotic-rich ingredient.
It's made of beets and carrots, and it's a classic. It is fermented for 3 to 4 days, and the spices added help to increase digestion. Bacterial fermentation generates both probiotics and prebiotics, rendering it a symbiotic partnership. This suggests that it is a practical product, indicating it offers more than just nutrients to our bodies.
Tepach:
Tepach is a pineapple-fermented Mexican beverage. This non-alcoholic summer drink is high in Vitamin C and antioxidants that is a must.
Kombucha is a fermented tea drink made with live bacteria and yeast. It contains probiotic bacteria as well as all of the nutritional benefits of black tea. It can be flavored to fit your preferences.
Jun tea:
Jun tea is prepared with green tea, while Kombucha is often made with black tea. This is fermented and brings all of the benefits of green tea to your cup.
Handia:
Odisha's Handia is a traditional rice fermented drink. The ranu or bakkar tablets, which serve as starts, are made from 20 different plant species. It has a low alcohol level, but it has antimicrobial properties and is a nourishing and hydrating water.
Chyang:
Finger millet is used to make Chyang or Chee, which is common in NE India, Bhutan, and Nepal. Antioxidants abound in finger millet, and fermentation adds probiotic bacteria.
Root Beer:
Root beer is made from sassafras bark or sarsaparilla that has been fermented. It can be alcoholic as well as non-alcoholic. It provides the nutritious value of the ingredients as well as offering an antioxidant boost.
Another fermented dairy drink from Russia is kefir. Fruits may be added to improve the tangy and soothing taste. It's nutrient-dense and even a probiotic tonic.
Probiotic lemonade is a basic lemonade made with lemon juice to which you simply add some whey and voila, you have a nourishing cooling summer drink for immunity boosting.
