Some years ago, kombucha became a popular beverage that was showing up at Wholefood stores and other co-ops. Since I wanted to see what all the fuss was about, I decided to give it a try. My initial reaction was a tug of war between hating it and liking it. The more I sipped on this bubbly effervescent tea, the more my taste buds adjusted and before I knew it, I was hooked.
The only problem was at that time; kombucha retailed for close to $5 per bottle. When the trend took off, the price went down, and now you can buy it for closer to $3 per bottle and most grocery stores. But better yet, you can make kombucha at home for much cheaper and in my opinion, much better tasting too.
Kombucha is a fermented beverage made from brewed tea, cane sugar, filtered water and a pancake looking (good) bacteria called a SCOBY, or Symbiotic Colony of Bacteria and Yeast. The Scoby sucks up the sugar during the fermentation process and releases live probiotics and enzymes into the tea, leaving you with pure, fresh, health in a bottle. The fermentation process takes between 7 to 45 days depending on how you like your kombucha to taste.
You could call kombucha a Superfood since the number of health benefits your body gets from drinking this tea are extensive. Kombucha is an immunity-boosting tea, which can strengthen the body against many ailments.
Originating over 2,000 years ago in the Far East, they considered kombucha to be a cure-all that detoxifies the body, aids digestion, boosts the immune system and in recent years has even been touted by some as a powerful beverage that can help to reverse the symptoms of cancer.
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