The Kombucha Moonshiner

Kombucha is a magical gift from the fermentation goddess. I never envisioned myself enjoying regular doses of a carbonated, vinegar-esque beverage, but things change. Now I'm about to start brewing my own, fermenting green/oolong/black tea in a glass jar, probably throwing roots and herbs into it with glee, if not abandon.

If you have no idea what I'm talking about, kombucha is a beverage from China, possibly with ancient origins, which has been revolutionizing the shelves of natural food stores for at least a decade now. As I mentioned, it's made from tea leaves and a little sugar, which are left to ferment in a manner similar to other fermented foods and beverages (yogurt, kefir, sauerkraut, beer, tempeh, pickled vegetables...). This gives the drink a little zing and is responsible for some of its reputed health benefits - the nutritional advantages of fermented foods are widely touted these days. Lots of people add things into the tea either during or after the fermentation, such as fruit juice or herbs. Right now I'm drinking a kombucha crafted by Madison's brand-new Kosmos Kombucha, made from pu-erh tea and fresh turmeric root, with some blood orange juice tossed in; the result  is earthy and smooth. (Pu-erh tea, by the way, is already fermented in a different way even before the kombuchification process, so you can see how crazy things can get.) Newbies might want to start with something less bold, like a basic fruit juice or ginger combo.

Science has only begun to study kombucha, so we don't have much to go on as far as officially studied health benefits. It seems that glucaric acid may be a key, helping the liver eliminate waste more efficiently. My own feeling after drinking kombucha is similar to when I take other "liver cleansing" herbs like licorice: a mild uplift, a feeling of clearness and brightness, and a kind of general satisfaction and smoothiness.

Kombucha does contain significant amounts of probiotics, the little bacteria which are found in many raw fermented foods and are known for their immune and digestive health helpfulness. The acidity of kombucha may also be part of its benefit. When you combine it with anti-inflammatory herbs such as ginger or turmeric, you may get the benefits from them, and a taste bonus. Kosmos Kombucha also makes a version with horsetail, a mineral-rich herb which may benefit the connective tissue. Kosmos is just getting started, but hopefully they'll become widely available in Madison before too long!

What I do know is that kombucha seems to nourish my body after a hard workout or when I'm not feeling well, and that it seems to be giving me something that my body really wants. A friend of mine once returned from kung fu training at a Shaolin Temple in China, and claimed that the monks there drank it all the time; in my mind, this gives further credence for the use of kombucha as a sports beverage.

As far as DIY production goes, you can get started pretty easily, according to many of my friends. You need a  "mother," the mushroom-like glob of bacteria and fungus which ferments the drink; many people provide these for free. Here's a fun account of one person's adventure in making her own kombucha in Madison. I plan on getting started with some help from Kosmos Kombucha's founder, Madeline Hartjes, and then seeing what happens! I'll fill you in on the field testing when I try my first batch.