Since diversity is our nature, incorporating a wide range of fermented foods and drinks is vital to feeling great while also improving our digestion, supporting healthy liver function and boosting immunity. There’s a reason sauerkraut goes on a Ruben sandwich – how else are you going to process all that meat! Or why all condiments were originally fermented. Ketchup was originally a fermented fish sauce from Indonesia that morphed into a tomato sauce. Soy sauce, miso, even traditionally made mustard all are fermented with microbes and add a probiotic punch with every meal.
At Kombucha Kamp, we not only cultivate Kombucha, we also are bacteria farmers for JUN – Kombucha’s raw honey cousin; milk kefir – the most nutritious fermented beverage; and water kefir – for those who don’t tolerate dairy and find Kombucha to be too sour. Check out all of our fermentation cultures at the Kombucha Kamp store!
