The first time I met Angelica Kelly, creator of of the world’s largest kombucha YouTube channel and writer of “The Kombucha Crafter’s Logbook,” was, satirically 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, every one 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 turned 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 study carried out by John Hopkins Medicine, this fermentation is what helps create probiotics that assist in digestion, enhance intestine well being, increase 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. In truth, this very strategy of trial and exploration is why she encourages individuals to begin 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.