Originally published by Ladybud Magazine
A few years ago, drinking kombucha was something of a “crunchy” hippy practice. Creating it involves fermenting cultures in barrels, and looks a little funny with all the stringy cultures swimming around. The bottles would often explode because of the natural effervescence that comes in the fermentation process.
But then it starting popping up in more stores, and people started drinking them and realizing why they were so good– one kombucha a day fills you will exploding, yet focused, energy and vitality, an eagerness to move or conquer the issues of the day.
And then they started being pulled from shelves because they were found to be slightly alcoholic, although drinking one will not significantly impair you from driving. They are never more than 0.5% alcohol by volume. Most brands reworked the recipe and returned to the shelves sleeker and better.
Since they have reemerged, my favorite has becomeReed’s Culture Club Kombucha, specifically the Lemon-Ginger-Raspberry flavor. They are all-natural, gluten and GMO free. They come in a range of flavors, all ethically sourced. As a company, they are socially responsible and give back a portion of profits for a range of causes (not yet marijuana legalization, but we’ll work on that).
I like Reed’s because they taste the best, clean and crisp, but more importantly, they make you feel good.