The Safest, Easiest,
Most Convenient Way
to Brew Kombucha
If you found your way here, I’m willing to bet you are looking for more information about this amazing, effervescent drink. Maybe you first heard about kombucha from a friend or possibly you even saw a bottle sitting in the refrigerator at your local health food store. This unique tasting, fizzy drink has certainly made a few headlines lately. But with the growing popularity and media hype that surrounds it, there are numerous websites and even more claims—often widely unsubstantiated—that tout kombucha as the cure-all for just about everything. This is exactly why I started Karma Cultures.
As a pharmacist and a kombucha drinker (and brewer), I feel it is necessary to assure people get the truth about this ancient brew from both a medical and a holistic viewpoint. Yes, kombucha is an extremely healthy fermented drink, but some of the claims some websites make are simply unsupported. I, without a doubt, believe in the numerous health benefits drinking kombucha can offer, but I also want to be realistic and only report the facts—good and bad, which I think you deserve.
Lea Ann
Kombucha Tea
This health-promoting beverage has been around for literally thousands of years. Kombucha is a fermented drink made by combining sweetened black or green tea with bacteria and yeast, allowing to ferment for up to 28 days, and results in a wonderfully effervescent beverage. The finished kombucha contains organic acids, probiotics, anti-oxidants, active enzymes, amino acids, polyphenols and B-vitamins.
