I have a secret addiction. I’m also sort of a pusher. Thankfully, it’s pretty healthy, as addictions go. And as secret addictions go, it isn’t actually all that secret either. Let me explain.
I got into cultured food a year or so ago and tried a variety, first diary kefir, then water kefir, then fermented veggies such as green beans and cabbage (sauerkraut). The latest and most enduring culture-al trend in my house is kombucha, a fizzy drink made from a blend of black (or green or white) tea, sugar, and a blob of culture called a scoby, or symbiotic culture of bacteria and yeast.
Yes, it sounds weird enough to strike fear in the hearts and minds, possibly stomachs, of many. But, a fair number are willing to try it and some have even become converts. You may have become aware of the kombucha trend in health food stores, which carry a highly sweetened, often fizzier version of the drink that substitutes for carbonated soft drinks. Continue reading