If someone told you five years ago that grocery stores would soon start selling fermented tea made with a live yeast culture, you’d likely raise an eyebrow or two. But this is exactly what has happened with Kombucha. While it’s by no means new (it’s believed Kombucha first originated in 221 BC), the probiotic-rich drink has gone from specialty niche to mainstream markets seemingly overnight. The Kombucha boom of the last five years rivals Vancouver’s craft brewery scene about ten years ago. There are so many brands popping up now that it seems like just about everyone is getting into the fermenting business. It’s a rise to prominence boosted by reported benefits for gut health and immunity, as well as more and more people drinking less and less alcohol. While there isn’t quite a craft-beer-level snobbery to it yet, give it time, and we’re sure Kombucha hipsters will sprout up…
