Hyderabad: A pandemic may not be the right time to start a business, but for some home brewers of probiotic drink Kombucha, it has turned out to be the perfect time to tweak a few recipes.
Picking up off the trend of the fermented drink that owes its origin to China, a few enterprising individuals took to brewing their own flavoured concoctions in the city and are now raking in loads of moolah on it.
For the uninitiated, kombucha is nothing but fermented brewed tea. It could be black/green or even oolong tea depending on how strong a taste one wants. Those who drink it on the regular describe it as having a tart taste, a bit sweet and sour thrown in together in a fizzy drink that’s all natural. The fermentation happens when you add SCOBY (symbiotic culture of bacteria and yeast) to a sugary team where the yeast and bacteria eat up all the sugar over weeks resulting in a refreshing and slightly sour fizzy drink.
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