Kombucha is a big star in the fermentation revolution in recent years, though it originated in China circa 200 BC. It is a fermented tea drink and as a non-alcoholic functional beverage it’s firmly rooted in the ‘good for you’ wellness space. In fact, tea is the original plant-based beverage, it contains antioxidants and polyphenols, and fermentation is the oldest form of food processing and preservation.
Kombucha is made by adding a symbiotic culture of bacteria and yeast (known as SCOBY) to a solution of tea and sugar. It’s a natural process through which these microorganisms convert carbohydrates (starch and sugar) into alcohol and acids. They give fermented food and drink their distinct sour and tangy zest.
Making a craft kombucha with just the right acidic bite with process consistency and product quality can be a challenge.