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Kombucha
If you say it just right it sounds like something you might say when you do a karate chop!
What is it?
Kombucha is basically a sweetened tea that has been fermented by microorganisms, consisting basically of bacteria and yeast cultures. This wonderfully tasty drink dates back to China around 250 BC, but recently has gained popularity amongst celebrities, and especially raw food circles. It contains beneficial probiotics, live active enzymes, L-Theanine, organic acids, and polyphenols.
How is it made?
Traditionally Kombucha is made by brewing a caffeinated tea, stirring in sugar, and storing that in a large jar, along with the scoby, or “mushroom” zoogleal mat to ferment. This turns into a wonderful beverage that can be quite satisfying and even balancing. One of the more popular brands purchased by raw foodists is GTS Kombucha.
For years raw foodists wouldn’t brew this drink because of our adversity to processed sugar. But great news, it can be done with raw honey! Here is how I did it.
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