Organic raw kombucha is an ancient fermented drink believed to promote health. This tangy beverage is derived from the kombucha culture and tastes somewhat sour, like a carbonated vinegar.
History of Kombucha
If you look into the history of kombucha, you'll see it referred to as a mushroom, a plant or a tea. The truth is that organic raw kombucha is a culture of microorganisms that enhances health and restores balance. Because it is raw, nutritionally it provides viable probiotics, active enzymes, amino acids, antioxidants and polyphenols.
While you may only have heard of kombucha recently due to its surge in popularity, it is an ancient elixir used for thousands of years. Today it is enjoyed around the world but is called by a variety of names including:
•Kwassan
•Manchu Fungus
•Manchurian Tea
•Mo-Gu Fungus japonicus
•Tea Kvass
The Kombucha Culture
The kombucha culture grows in water and looks like a flexible, light-brown disk. It feels like a tough, gelatinous substance, but this disk is a living culture and can be used to start new cultures for new batches of the tangy beverage. It grows in layers that are easy to separate making it simple to start a new batch.
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