The primary time I met Angelica Kelly, creator of of the world’s largest kombucha YouTube channel and writer of “The Kombucha Crafter’s Logbook,” was, paradoxically sufficient, the primary time that I attempted kombucha. We have been tenting in Joshua Tree, California, a number of summers in the past when she handed round bottles of colourful and barely cloudy liquid, each delightfully effervescent, delicately vinegared and completely fruity. Kelly defined that this fizzy tea-based beverage had been concocted in her very personal kitchen, and because it went down simply within the 100-degree warmth, I grew to become a kombucha convert.
You could have seen this probiotic-rich beverage within the well being meals aisle of your grocery retailer, packaged in apothecary-like bottles at super-high value factors, however by no means actually identified what was in it.
“Kombucha is fermented sweet tea. It’s basically a type of vinegar ferment that uses beneficial (not harmful!) bacteria and yeast cultures to naturally turn sweet tea into a fizzy, slightly acidic drink,” Kelly instructed HuffPost.
According to a examine performed by John Hopkins Medication, this fermentation is what helps create probiotics that assist in digestion, enhance intestine well being, enhance immunity and encourage a wholesome metabolic system.
Kelly’s ardour for at-home kombucha-crafting has lengthy since surpassed hobby-level, however that doesn’t imply there’s any much less experimenting within the kitchen. The truth is, this very technique of trial and exploration is why she encourages individuals to start out making it on their very own.
“Like anything homemade, I love that I can control exactly what goes into it and tailor it exactly to my taste preferences, [such as] the sweetness level, the quality of the tea, the fruit flavors, the level of carbonation. It’s also a really simple process once you get the hang of it, and it’s really empowering to be able to make it yourself,” Kelly stated.