WHAT IS KOMBUCHA?

Kombucha is typically described as a 'fermented tea', and technically that's what it is. The problem is that describing it as such immediately alienates a lot of people.

The word 'fermented' makes many people think of picked gherkins or beetroot without realising that beer and wine are also fermented drinks (they just aren't referred to as being fermented).

Tea is also quite a polarising word used to describe Kombucha. Some people hate tea and assume they won't like the taste of Kombucha because of it...often being surprised by how Kombucha tastes nothing like tea. Some people love a cup of tea and just can't get their head around the concept of a drink that uses the same ingredient to produce a tasty fermented sparkling drink (even thinking it will taste like iced tea...which it doesn't!).

If I asked you to try something I'd made by curdling milk using enzymes, acids, or bacteria, causing the milk proteins to coagulate and form curds which are then drained, pressed, and aged you'd probably take a wide berth. Cheese is popular, though, because people don't think about how it's made. Don't get me started on sausages.

So all I would say is don't pre-judge whether you're going to like it or not. Give it a try. You might just like it and find a healthy, low sugar, no alcohol alternative to beer, wine and soft drinks.

Have a look at my events page - come along, meet me, have a chat and try some for free (if you don't like it then it hasn't cost you a penny!).