Kombucha? You may have seen it on the shelf at the whole foods store, or heard folks talking about the stuff.
So, what is Kombucha?
Kombucha is a lightly effervescent fermented tea that is used as a functional food. That is to say, the live cultures in the Kombucha are considered functional foods with probiotic benefits.
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby (symbiotic culture of bacteria and yeast). It’s very closely related to the “mother” used to make vinegar.
The mother and yeast eat most of the sugar in the tea, transforming the tea into a fizzy, slightly sour fermented beverage.
There’s a great explanation of how this transformation occurs, and the possible health benefits of Kombucha, over on the NPR food blog, The Salt.
Slow Food Des Moines is facilitating a beginning Kombucha-making workshop, Sunday, March 16, at Wooden Spoons and Apron Strings in Ankeny.
Two hands-on sessions are available (morning and afternoon), but enrollment is limited to only 12 people/session.
Workshop cost is $18 and participants will take home starter batch of Kombucha, with written instructions for making their own Kombucha at home.
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