Its a funky looking brew but Kombucha fermented tea has become one of the hottest trends in health beverages.
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A growing buzz about gut health and the benefits of live foods has meant Canberra workshops teaching people how to brew it are constantly selling out and people have taken to trading the starter culture needed to make a batch in groups online.
The drink, which originates in Asia, is even something major beverage companies such as Coca Cola Amatil are considering producing the health drink as sales in sugary fizzy drinks decline.
Canberra nutritionist Jane McIntyre said curative claims about kombucha preventing cancer or staving off arthritis had not been proven in science.
However, drinkers were getting a swathe of probiotics they wouldn't be getting from pickled vegetables, miso or a pot set yoghurt.
"It is not a panacea for health," she said. "As I nutritionist I would say eat your leafy greens, drink plenty of water and eat a great diet. There is a lot of foundational stuff you need to do before Kombucha will, or can benefit you."
Some may fear kombucha is stacked with unnecessary sugars, but don't fret.
Ms McIntyre said most of the sugar was eaten away through fermentation process making the end product about 1 per cent sugar - far less than a supermarket bought probiotic shot.
"It is a living food," she said. "The array of bacteria and yeast that can be present is probably a lot more than you are going to get than the probiotic you buy off the shelf."
She warned much of the bottled kombucha on the market now was diluted or pasteurised - which was important to note as good bacteria and yeast cultivated in the brewing process would not survive this treatment.
DIY brewers must also we aware to create kombucha in a sanitary way as contaminants could lead to the cultivation of bad gut bugs which pose a food safety threat to drinkers.
Every kombucha brew should be covered with a breathable cloth and left undisturbed. A good mixture will have a vinegary aroma, a bit like apple cider vinegar.
If a mixture starts to smell foul or if mould is present on the mother culture or SCOBY as it ferments - chuck it all out.
Want a few tips before you get started?
Jane McIntyre will host a kombucha brewing workshop at Canberra Environment Centre on Tuesday June 6 from 6pm-8pm.