Not only is Kombucha a gateway to learning about other fermented foods, it is also a gateway to a wide range of concepts embodied in the process of brewing Kombucha. The metaphor of the SCOBY and process are valuable when we consider how they can impact our own lives.
For example, the culture is symbiotic – that means it works with other microbes – specifically yeast. Researchers are using the Kombucha SCOBY to model how microbes are able to work together in complex systems. While most theories of evolution made popular in the late 19th century highlight competition, there is far more cooperation in the natural world. How could we emulate the Kombucha SCOBY and create more harmonious cooperation and mutual benefit?
Also, once the microbiome and gut pH starts to move back into balance, there are other benefits that start to unfold. For one, the body no longer is able to tolerate high quantities of sugar or alcohol. Plus new flavors emerge from foods as the sugary plaques coating our tongues are dissolved by the organic acids in Kombucha. Hence Kombucha serves as a gateway into tasting all the flavors of food, not just the extreme chemically generated flavors of processed food.
If you want to learn more about how Kombucha can transform your life, join me for my 30 Day Kombucha Challenge – coming up in July! Sign up for our email list for updates.
