I’ve seen this stuff floating around the blogoverse quite a bit over the past year. I didn’t know what the heck it was. All I knew was that people either loved it or hated it.
I did a little bit of research, and found out that Kombucha is basically a handmade tea that is fermented for 30 days. Throughout the 30 day culture process, essential nutrients naturally form, such as active enzymes, viable probiotics, amino acids, antioxidants, and polyphenols.
Although the FDA hasn’t approved any of the claims, commercial Kombucha-makers claim that the concoction reduces liver toxicity, and helps to restore the body’s balance and vitality.
I don’t know about any of that. I just like to try stuff.
My Kombucha experiment was performed with Synergy Organic & Raw Kombucha, which I found at my local MOM’s for $3.49. The stuff is not cheap, people.
I LIKED KOMBUCHA. YOU MIGHT NOT LIKE KOMBUCHA.
…Because I also like kefir and plain seltzer water. Kombucha is kind of a cross between kefir and plain seltzer water. It’s fizzy, yet it isn’t soda. It’s got the bite, yet it isn’t kefir.
It confused me a little bit, to be honest, but I did enjoy it and will probably buy it again.
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