Last year, I took a long weekend and drove down to Maryland to see my friend. At one point during the visit, we were eating dinner and I saw her open up a curious, brightly colored orange drink. It wasn’t a soda, but made a similar “fizzy” noise every time the cap was taken on and off.
The drink, as it turns out, was kombucha, a beverage made by fermenting tea and other flavorings with a bacteria and yeast starter called a scoby. The smell was sour and fruity, like oranges or lemons. I took a sip and wasn’t turned off, but my first taste left something to be desired.
Earlier this year, though, I came across a whole shelf of kombucha varieties in the organic section of Wegmans. I was determined to try it again to see if I could develop a taste for what was supposed to be an incredibly nutritious drink and a source of natural probiotics.