I was doing some product research recently for new beverages to offer and came across a local kombucha company, Katalyst Kombucha, which we now offer on our shelves. I only knew kombucha as that drink that got pulled off the shelves because it may contain alcohol (studies support that only minute quantities of alcohol exist, about 1%). That was it.
After a little more investigating, I realized that there is much more to kombucha than I thought. There was almost a cult-like feeling surrounding kombucha. People are either absolutely in love with (or are borderline addicted to) the fermented drink and believe in the health benefits associate with the elixir; or they seem to think it’s just another foodie fad that’s received a lot of hype.So what exactly is kombucha? Kombucha’s roots go back centuries; as far back as the Tsin Dynasty in China in 221 BC, where it was known as the “Tea of Immorality.” Kombucha is a living health drink made by fermenting tea and sugar. To make it, brewers rely on what’s called a starter—a bit of already fermented tea, referred to as “the mother.” Once the mother is added to sweetened tea and allowed to sit in a glass jar unrefrigerated for 7 to 14 days, a glop known as a symbiotic colony of bacteria and yeast grows over the surface.
The result? An effervescent elixir said to restore health, promote longevity and give mental clarity. Much of the current hype for kombucha surrounds the fact that it contains probiotics, which is believed to benefit digestion and boost the immune system. I couldn’t wait to get our first order from Katalyst Kombucha in and try this “super drink.” Would it be the answer to my frustrations?
Some told me I wouldn’t like it, that it smells like pickled cabbage, it’s weird, etc. When our order arrived, I immediately picked up a bottle of Katalyst’s Ginger Devotion (made with organic and local ginger) and examined the bottle a little. Little strands were floating at the bottom. After further investigation (and reading the bottle), I found out that the little strands are actually the culture and are totally normal, natural and are actually an important visual to look for when buying kombucha. After all, kombucha is a raw food.I took a sip and reflected on what I had just tried. It was curiously tart (and zippy from the ginger) and I loved it. Now, call me crazy, but I seriously felt more energized after my first bottle! Maybe it was adrenaline from all the hype – but maybe it was the kombucha!
I will say that I have had a least 1-2 bottles of kombucha a day for over the last week and I have certainly felt a boost in my energy levels. Healthier? Can’t say that I’ve noticed a difference yet, but I’ll let you know.
At the least, I encourage you to try a bottle and see what you think. Who knows, maybe you’ll even want to join the kombucha club!
Your foodie friend,
Dougy
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