Dixie
"Just try it, you'll like it." Famous last words of the person at the other end of the spoon before a young child clamps their mouth shut, refusing to try a new food. Well, I can't really promise that if you try kombucha that you will like it, but at least you will have an interesting new food experience under your belt. Plus, if you enjoy being smug and out-hippieing your friends, then kombucha will probably give you some bragging rights. At least until someone bops in holding a bottle full of wheat-grass and aloe chunks. Ahem. Not that I have done either of those things.
Kombucha is a polarizing taste experience. It seems cliche to say you will either love it or hate it, but it's really the truth. There just isn't a whole lot of middle ground. My
good friend Wikipedia tells us that kombucha is an "effervescent fermentation of sweetened tea that is used as a functional food." What that means in normal people speak is that it is bubbly fermented sweet tea. A batch of kombucha starts with a culture that contains bacteria and yeast, similar to sourdough bread, and ends up as a tart brew that can be mixed with various juices and good-tasting substances to create a delightful drink (or a puzzling concoction, depending on your taste preferences). Besides the end result of the taste, a properly brewed batch of kombucha contains probiotics and amino acids.