Sandra Keros
With a taste like spiked lemonade and the health promise of probiotics (coming from the Greek meaning
for life), folks from coast to coast have climbed on the
Kombucha bandwagon. What's
Kombucha? It's a tea-fermented drink of Eastern European origin with live cultures that provide a natural source of probiotics that can be great for digestion.
If you've tried one of the commercial brands of Kombucha available nationwide (
GT, Synergy, etc.) you already know it's an acquired taste, especially if your taste buds are used to drinking Diet Coke every day. However, it's a very refreshing drink and the naturally added sweet berry flavors incommercial brands aren't sticky-sweet - they merely add a nice balance and familiar flavor that tones down the alcohol-like essence.
Just like mom said, "too much of a good thing isn't always good", so I don't recommended Kombucha for every day use as it can cause yeast overgrowth. If you have candida you should stay away from it (
see this article for tips on dealing with candida). For those who can and want to try it, it's especially great to drink in warmer weather when you want something only a little bit sweet and very refreshing.
Kombucha's not just in stores anymore and the fruity combinations are getting very fancy. For instance, you can order Watermelon Jalapeno Kombucha at
Berkeley's Cultured pickle store, order it at a restaurant in place of a cocktail (
see
the SF Weekly list for spots in San Francisco) or buy your own home-brewing kit (check out
http://kombuchakollective.wordpress.com/).
Though it's been around a while, Kombucha being served in restaurants and made at home is a tasty trend we're likely to see continue.
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