2008 – I am driving out of the Whole Foods parking lot. And I am sipping a drink I just got inside. It is called Kombucha Tea and it is a fizzy liquid with an interesting flavor. As I wheel around the corner, the bottle starts fizzing through the cap, all over my crotch! Darn.
I have had it once since. It has an interesting taste. Apparently, it is catching on:
Ruth Patras wanted to make the best, purest Kombucha for her daughter Ciara to take with her to college.
The best what?
Kombucha, is a fermented, organic tea-based drink made from a live “starter,” a thick brown patty known as a SCOBY (Symbiotic Culture of Bacteria and Yeast).
Kombucha tea has been documented from at least the 19th century and has enjoyed an anecdotal reputation as an immune system enhancer by alternative and holistic practitioners for decades. Patras credits Kombucha with helping her daughter stay healthy and staving off the need for a liver transplant.
Scoby? As in Scoby snacks? I don’t think so. That stuff tasted medieval.