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Beginner's Guide to Kombucha

 

Kombucha (pronounced kom-boo-cha) is a fermented tea beverage made with sugar and black or green tea. Kombucha was first commercially available in the 1990s but has been around for more than 200 years!


A SCOBY (symbiotic culture of bacteria and yeast) is added to the tea to aid in the fermentation process. This SCOBY can be seen in some drinks and has a gelatinous texture. The SCOBY that is added prevents other bacteria from spoiling the tea after fermentation. Some people choose to fish it out, but it’s safe to consume!

For those who have not tried kombucha, it can be a great replacement for higher-sugar sodas you may otherwise crave. Because it is fermented, kombucha has a natural fizziness that mimics the carbonation found in soda drinks. 

“Beginner” kombuchas are versions that have some sugar and fruit juices added to take away some of the naturally tangy flavor.The longer kombucha ferments, the more acidic and vinegary it can taste. This means that depending on how it’s made, no two kombucha teas are alike.

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