Kombucha, "kom-BOO-cha", (Russian: chaynyy grib, Chinese: chájūn, Korean: beoseotcha) is a lightly effervescent drink of fermented, sweetened tea made by fermenting the tea with a symbiotic colony of bacteria and yeast, or SCOBY.
Kombucha is said to have originated in Northeast China (or Manchuria) where it was worshipped as a remedy for immortality. It was highly popular and seen as a health food in China in the 1950s and 1960s. Many families would grow kombucha at home. It was brought to Russia sometime before 1910 and spread from there to Germany, Europe, India and other parts of the world … propelled by its purported curative properties and mystical appeal.
Come out and learn how it’s done from the local artisan and brewer behind Beyond Kombucha.
We'll meet at 6:15 pm outside of the library and go in in time for the 6:30 pm presentation. This is a event sponsored by the library, so if you're running late, just come on in. No need to notify anyone.
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