I’ve been drinking kombucha for years and it’s transformed my gut health – here’s how
I’ve been drinking kombucha for years and it’s transformed my gut …
3 months ago
MSNEmilie Lavinia
This is what we’re drinking this holiday season. A splash of our kombucha vinegar infused with real vanilla beans, cacao nibs, and just a hint of cardamom. Topped with sparkling water. No alcohol. Not sweet. Not fake. Just fermented, alive, and surprisingly cozy without being heavy. If you’re taking a break from booze — or just want something that actually feels good to drink — this one’s worth trying. You are nature. We help you drink like it. This limited batch will be ready for the Tuesday De
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This is what we’re drinking this holiday season. A splash of our k…
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We follow Bon Appétit test kitchen manager, Brad Leone, through his process of brewing kombucha. | It's Alive
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Kombucha needs to be refrigerated. Not because it’ll “spoil” — but because it’s alive. Cold slows the microbial activity, keeping the cultures dormant and the natural carbonation stable. Leave it warm for too long and you’ll wake the microbes up… and that’s when you risk a volcanic surprise. #kombucha | Keystone Cultures Co. | Facebook
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Kombucha needs to be refrigerated. Not because it’ll “spoil” — but bec…
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823K views · 397 reactions | Brad and Binging with Babish are back, baby. Together they make a kombucha and miso infused BBQ sauce in the kitchen before heading over to Brad's backyard to cook up some ribs. | It's Alive | Facebook
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