Ever since I heard of kombucha, I’ve been a bit leery of it. All I knew was that it sounded like some sort of fermented drink that yoga teachers brewed in their backyards. Which, naturally, I was expecting to taste like some kind of liquified sauerkraut. So of course, I had to give it a try. (Note- it’s actually a sweetened tea that has been fermented by a colony of bacteria and yeast).
Turns out, it tastes a lot less disgusting then expected. In fact, I would even go so far as to say I enjoyed it- or at least could finish the whole thing without gagging. All it really tasted like was a less sweet and slightly expired pop or carbonated juice. I got the ‘divine grape’ flavour to ease myself into it (tasted a bit like my grape juice).
After a bit of looking around I found out that people have actually been making versions of kombucha for about 2,000 years. And that it supposedly has a myriad of detoxifying health benefits, from improving digestion and gut and liver health, easing joint pain, and boosting your immune system (among others). Apparently the ancient Chinese called it the ‘immortal health elixir’ (or so the internet tells me).
So while it’s a bit more expensive then your average bottled drink (this was about $4-5), it will probably cure a lot more then Dr. Pepper (or Dr. Starbucks). Even if it does taste like it’s been sitting out in the sun for a few days.