Kombucha is a “fermented tea beverage believed to have originated in China. Kombucha has been popular in different lands at different times, but became very popular here in the United States in the 1990s. Kombucha is similar to kvass, a Russian ferment made from bread, and is sometimes called tea or kombucha kvass (Katz, 2003).” This ancient tea is packed with antioxidants, probiotics and vitamins.
This summer, a group of Ohio University students traveled to North Carolina and took a summer course called “Agroecology and Biocultural Diversity” out of the Voinovich School.
Taylor Smith, now a research scholar for CE3, discovered how to make this healthy drink and put together a guide for College Green Magazine. Check it out by clicking the link below! Happy brewing!
You can find Taylor’s FermentationGuide_CGM_2