This popular fizzy drink is rich in probiotics, aides in digestion with acids and enzymes, detoxifies the body and promotes overall health. Fruit juices and spices are often added, making it a wonderful soda-pop alternative.
Believed to have originated in China thousands of years ago, kombucha is created through a fermentation process that requires growing a living organism, called a SCOBY, in order to produce. It is said to be named after a Korean physician Kombu who healed the Japanese Emperor Inyko with the tea. “Kombu” + “cha,” which translates to tea.
Kombucha is credited with a host of medicinal uses, although this varies with each batch. Fermentation is finicky business and produces different results every time. One batch can have ample strands of probiotic bacteria while another is limited to a few. The combination of location, water quality, weather, available air flow and time all play into the quality. It is an on-going science experiment that even researchers are unable to understand yet.
You can have more control over kombucha properties by brewing it yourself. With a few simple ingredients and a little time, you’ll have a never-ending supply to enjoy anytime.
Sign-up for our upcoming Kombucha Workshop on August 15th at Lefferts Studio here:
Brittany Barton is the wellness cook, writer and photographer behind SparkleKitchen.com. Sparkle Kitchen follows the guiding principle that a healthy body leads to a healthy mind and our food choices can be both nourishing and respectful of the environment. You can also hear Brittany’s insights on Wellness Beets Podcast, a weekly show dedicated to alternative health, real food and holistic living. Please visit SparkleKitchen.com to learn more.