You may have been wondering what all the fuss is about when it comes to Kombucha? It seems to be gaining popularity everywhere these days – at the local markets, health food stores, trendy cafes, and even supermarkets seem to be looking at stocking this wonderful drink.
What is it?
Kombucha is a slightly sparkling fermented black or green tea, made through the use of a “scoby” (Symbiotic Colony of Bacteria and Yeast). The scoby looks like the “mother” in Apple Cider Vinegar (the living nutrients and bacteria that you can see settled at the bottom on the bottle), but it makes a brew that tastes different.
What's so good about it?
The proposed health benefits of Kombucha tea are extensive, but foremost is its probiotic richness, which aids digestive health. When fermented properly (so not the store-bought variety), Kombucha is very good at fighting Candida as it contains beneficial yeasts that outcompete less-beneficial organisms. Kombucha reportedly also increases energy levels and provides a variety of B-vitamins. The detox pathway is also said to benefit from drinking Kombucha regularly.
How do I learn how to make it?
Sign up for our November workshop!