I decided to get the Gingerade flavour as I felt like “Original” didn’t sound too impressive and I was afraid I’d need flavourings to make it more palatable (this was also when I still thought it was made from Kombu). (And this is coming from someone that can’t handle alcohol in any amount.) But all I can say is, due to the fermentation process, yes, there is a trace or two of alcohol but honestly, unless you’re allergic or giving it to a child, I wouldn’t even worry.
#Synergy kombucha tea how to
This isn’t a post about how to make it, so I won’t get into the semantics of it all. Are you still with me? I’m pretty certain I won’t find Kombu tea in local supermarkets and quite frankly, why would you when you can easily make it at home? I keep shaking my head at my mistake but I’m glad I did make it. Kombucha tea is made by sweetening tea, and adding a SCOBY (symbiotic culture of bacteria and yeast) and covering it, letting it gently culture until it’s ready. One is made from seaweed and the other is made from culturing sweetened tea. The other, Kombucha Tea, is cultured (fermented) sweetened tea. For the rest of the review, I shall be writing it as Kombu tea.
I think one of the main reasons why I was so confused was because I made the association of “cha” (which is Japanese/Korean for “tea”) and “Kombu” as the kelp. It’s an ingredient in dashi (stock made from bonito flakes and Kombu pieces) that is used in Miso soup and other dishes.
Maybe you’ve seen it, maybe you haven’t, but if you’ve eaten Japanese food, I’m pretty sure you’ve tasted it. Kombucha Tea is made from Kombu, a Kelp that is widely eaten in Asian cuisine. Now, after some searching, I finally know and am glad I did buy it (even though I thought I’d be getting something else entirely). I first spotted this at my local supermarket a while back and made the mistake of thinking this was Kombucha tea made from Kombu seaweed and bought it, only to come home and search online in a confusion as to what it really was.
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