A fermented drink,
It requires a “mother” –
And a base of tea.
I’m drinking some ginger kombucha – to me, since I’ve recently discovered it – the best kind of natural “ginger ale” there is and also doing me some beneficial good! And refreshingly cool! It has just a slight sour taste and a light fizz to it.
On my list of things to learn to make myself…..in the near future.
Here is an excerpt from the book, “Wild Fermentation” by Sandor Ellix Katz on the subject of Kombucha and the making of it (page 22):
“Kombucha is sweetened black tea, cultured with a “mother,” also known as “the tea beast,” a gelatinous colony of bacteria and yeast. The mother ferments the sweet tea and reproduces itself, like kefir grains. Kombucha is thought to have originated in China, and has been popular at different times in many different lands. It is beneficial to health, like other live fermented foods…..”
People have been creative in extras they add into their making of kombucha, for example, cranberries, ginger, etc. So far I have tried the fresh ginger infused kind and really enjoy it.