If 2017 was the year of fermented foods, 2018 is turning out to be the year of kombucha. While fermented foods, such as kimchi, pickles, sauerkraut, tempeh and kefir, are considered gut-friendly and healthful, kombucha can be viewed as the ultimate fermented drink. Read on to discover everything you always wanted to know about kombucha – even if you never heard of it before.
Kombucha is an ancient fermented drink, sometimes referred to as mushroom tea. It has a mushroom color, tan and cloudy, with bits of something… well, weird, floating in it. That’s the “scoby,” and if anything will turn you off to kombucha before you even try it, it’s that. Once you get past the unattractive look of the scoby, you’ll find that kombucha is a sweet and tangy drink with a bit of fizz – a drink that is worth your while getting to know.
Kombucha, kimchi, and other fermented foods have long been part of diets in various parts of the world, but only now are they appearing in the West as the food of the hour. Kombucha is tea that has been fermented from 1 to 3 weeks; it consists of black tea and sugar (from various sources, including cane sugar, fruit or honey) and it is considered to be one of the most effective probiotic drinks out there. It contains an army of bacteria and yeast that are responsible for initiating the fermentation process once it is combined with sugar. The word “kombucha” means “kelp tea” in Japanese, though in Japan itself kombucha is a mild tea (rather than a fizzy, fermented beverage.) Some people call kombucha “booch,” and that’s the term that’s been catching on with those in the know.