I remember the first time I was introduced to the drink known as Kombucha. It was 2015 and I was visiting a friend who was a specialist in gut health and ran workshops to help people learn the importance of consuming fermented foods and show them how to brew their own kombucha.

It was a hot summers day (around 40 degrees celsius) so she asked me if I would like a cold refreshing drink, to which of course I replied “yes”. However when she showed me the jar where the drink had been fermented, with a large alien like looking tongue was growing, I changed my mind.

After a small lecture on the many health benefits of consuming fermented foods and drinks, despite being … READ MORE