When I was in culinary school I was exposed to the process of fermentation and wild yeast fairly often. They introduced us to kombucha, kefir, kimchi, and sour dough bread just to name a few. So when I went home I was determined to make my own kombucha and have been brewing kombucha for almost 2 years now!
I was driven to continue brewing kombucha mainly because of all the amazing health benefits that come from drinking it. First off, kombucha is an amazing natural probiotic that is great for digestion. It also has been known to improve weight loss, increase energy, a strong immune support, reduce joint pan, and prevent cancer. Read more