Creating kombucha
People are drawn to kombucha for myriad reasons. The sparkling fermented tea is a healthier alternative to regular soft drink; it’s often consumed in lieu of alcoholic beverages like beer, wine or cider; and it’s also popular due to its delicious taste and health benefits, ranging from supporting gut health to providing a source of antioxidants, vitamins and minerals.
Produced by fermenting sweet tea with a culture of yeast and bacteria, kombucha was once only available to purchase in the odd health-food store. Now the health elixir has infiltrated supermarkets and cafés, even appearing on tap at many restaurants and other venues, but there are dedicated makers across the nation staying true to the artisan craft.
Kombucha in Australia
If you’re a regular kombucha drinker, you’ve no doubt stumbled across a bottle of MOJO Kombucha. Launched in 2010, the probioticrich certified organic fermented tea was born on South Australia’s Fleurieu Peninsula, where it is created in
