The Kombucha culture first began to spread from person to person in North America sometime in the early 1990’s, or even earlier. People made it in their kitchens and swore by it. Since then kombucha has become enormously popular as a pleasant, tea-based fermented beverage with a unique sweet and sour taste. Kombucha’s reputation as a healthy drink with a bewildering array of health benefits, true or not, has spread like wildfire in concert with the world wide web itself.
Kombucha indeed has a rich history and a mystique born of centuries of popularity among peasants and royalty alike. Though the exact origins of kombucha remain debatable, the most common story centers around China over two thousand years ago, with kombucha spreading throughout Asia and Europe, and finally to North America (and possibly alongside the spread of sugar technology). Everywhere kombucha has been touted as a health tonic, probably because tea is considered healthy and the fact that it is fermented, and fermented foods are healthy in general. But kombucha must also have been thought of as healthy for the same reason it is today – it makes you feel refreshed and rejuvenated.
Information on kombucha is widely available on the internet and on manufacturers’ websites. This blog will attempt to provide an honest basis for what kombucha is and isn’t, and will attempt to provide a scientific rationale for what we know. You may read things here that are in some ways different from the prevailing story of kombucha. You will also find explanations for how the kombucha fermentation works, and why kombucha possesses some of the health benefits that are claimed.
We look forward to hearing your questions, comments and anything you would like to share with us. Cheers!