![]() It is alive and self-perpetuating-new starter colonies (sometimes known as “daughters”) typically come from other kombucha (“big momma”). The entity looks like a pallid slab of human subcutaneous tissue, or a shiny undercooked pancake. The microbes are together known as a SCOBY (symbiotic colony of bacteria and yeast). ![]() Kombucha is a sugar-sweetened tea (black or green) that has been mixed with yeast and bacteria and then given time to ferment. It’s a short chapter space can be filled with illustrations. So chapter one of your fermented-health book would be “What is kombucha?” ![]() That idea has brought the centuries-old drink roaring into upper-middle class consciousness at $5 per bottle in New York bodegas. The recent spike in popular awareness that not all bacteria are evil-and that many are good and necessary to human health-has created a sort of fascination with live cultures and fermented products. The unique functional ingredient, meanwhile, is microbes. At least in that way, the drink is functional. Last month, PepsiCo acquired the small kombucha company Kevita for around $200 million. this year will be around $600 million, with projections for 25 percent annual growth. Or, used in a sentence: “Kombucha now occupies about one-third of our refrigerated functional-beverage shelf.” Kombucha is a smart choice, because the drink has the fastest-growing segment of the “functional beverage” market in the U.S.-a category vaguely defined by one industry publication as “drinks with added functionality, such as ingredients and associated health benefits and functional positioning.” As in, water isn’t functional. The cover could be you and Gwyneth surrounded by honey and dirt, applying probiotic ointments, eating kimchi and smile-laughing over a cauldron of home-brewed kombucha. That’s a rule from a best-selling diet book that a health guru-maybe you, or Gwyneth Paltrow-could write.
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