Kombucha

Have you tried kombucha? Do you like it?

I was introduced to kombucha about two years ago by a yoga instructor who valiantly tries to get me to be more bendy and Zen, two things which do not come naturally to me.

If you’re not familiar with it, kombucha has been variously described as an “immortal heath elixir” and “rotten hippie tea.” 

Bascially, kombucha is sweetened tea mixed with a a yeast/bacteria mixture known as a symbiotic colony of bacteria and yeast (“SCOBY,” I know that sounds more than gross but the idea is similar to how sourdough bread is made) that allows it to ferment and become effervescent.

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Image and recipes @ wholelifestylenutrition.com

How does it taste? The best adjective I can think of is “acquired,” as in, it’s really an acquired taste. 

But so is coffee. And Jagermeister. Many people seem to adapt to them quite well.

To be more specific, kombucha tastes vinegar-y, but in a pleasant way.

You can make it at home, but it seems like a lot of effort:

I occasionally buy it at our local Food Co-op. I like the ginger flavors the best, but here are two brands to try if you’re interested:

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Let me know what you think!

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