Recently Eater, a website for foodies and cultural consumers out there, featured Curly Wolf in their article, “Taste Testing the Best Kombucha” where they sampled and taste-tested a dozen or so kombuchas from around the country. In a nutshell, they looked at what kombucha actually is, its history---from origins to recent times, the alcohol question, and what producers are doing to differentiate themselves from the competition.
I felt rather elated to be considered for something like this. Whenever anyone wants to try kombucha, especially if it’s mine, I feel like I’m about to expose them to something that’ll make them wonder how they’ve never had it before. It’s kind of like when that really good new rice-bowl-sushi place opens and it becomes your absolute favorite but your best friend has never even heard of it. They’ve never heard of it even though they pass by it everyday on their way to work and live just a couple of blocks away. Yeah, kinda like that.
I remember my first time drinking kombucha. It was a Sunday morning at Brooklyn Pizza, everyone was hungover and barely rolling into work on-time. One of my co-workers SWORE it was good for your hangover, so she shared her ginger kombucha with me. It was soo acidic yet wonderfully sweet ’n’ spicy, and was reminiscent of something I couldn’t quite put my finger on—science experiments, maybe? Mind you, my palette was rather unrefined at the age of 19 and my only memorable exposure to acetic acid, which is what gives kombucha its tangy flavor, were pickled foods and 6th-grade-level-science-project-volcanoes. I was immediately hooked, though, because like the author, Kat, I’m generally a fan of sour foods and beverages.
One thing I really appreciate is that Kat calls out the tendencies of producers to exaggerate the health benefits of kombucha. You know what I’m talking about. But that isn’t to say there aren’t any health benefits! Aside from flavor, I drink kombucha because of the probiotic content, glucuronic acid, and its ability to alkaline the body. Let me be clear: the body digests on its own, the immune system fights against infection and illness, the body alkalizes its blood for it to even be alive, and the liver eliminates toxins from the body. By consuming kombucha (and other fermented foods), however, I believe I am giving my body the tools it needs for improved digestion, a stronger immune system, better liver detoxification, and making it a little easier for my body to alkaline itself. Consider kombucha a part of a well-balanced diet and lifestyle and not some magical elixir that will cure you of whatever "ails you."
Thanks to Eater for featuring Curly Wolf in a lineup of great kombucha contenders.
Read the article here.