kombucha


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kombucha

(kŏm′bo͞o′chä′)
n.
A lightly sparkling beverage made by fermenting black or green tea and sugar with a culture of various bacteria and yeasts.
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Tony Cleary, managing director of Lanchester Wines: "Dragon Tree was one of the first Kombucha drinks to launch in the UK and enjoyed huge success.
Made from a scoby - a live culture containing bacteria - kombucha is part of the rapidly growing health drink movement.
[USPRwire, Tue Jul 23 2019] This research report titled "Global Hard Kombucha Market Insights, Forecast to 2025" has been added to the wide online database managed by Market Research Hub (MRH).
According to Susan Seckman, co-founder and Executive Vice President, "BING is known for its bold flavor combinations." In particular, the use of Hatch Chile, from the Hatch Valley New Mexico region, blended with organic peach juice, is a bold introduction for BING to the kombucha beverage category.
The global market for wellness tonics is broadly segmented by product type as -- Vinegars, Enhanced Water, Energy Shots, Kombucha, and Others.
"This is a good starter for people who are new to the hard kombucha world.
A fermented, carbonated tea known for containing probiotics and a hint of alcohol, kombucha is the latest natural health and wellness-oriented product to migrate from the periphery of homebrewers and hobbyists to mainstream retail shelves and foodservice display cases.
A once relatively unknown beverage, kombucha is gaining global popularity.
Timonium-based brewery Wild Kombucha is moving its operations to a 13,652-square-foot space in northwest Baltimore to accommodate its rapid growth since 2014, company officials announced Monday.
Ingredients Two lamb bellies with the rib bones still attached Salt to season For the glaze: 100ml soya sauce 100ml white wine vinegar Big sprig of fresh mint 100g brown sugar For the loin: white skin onion, peeled down to the nice centre piece Bunch of fresh mint 500ml Mint kombucha Salt Butter 3g agar jelly (available in large supermarkets) Method PART 1: For the lamb rib, lightly season both 24 hours or until bones can be removed easily.
PART TWO: THE LOIN: 1 lamb loin with the fat still attached, 1 white skin onion, peeled down to the nice centre piece, bunch of fresh mint, 500ml mint kombucha, salt, butter, 3g agar jelly (available in large supermarkets), glaze from rib recipe The loin, above, and rib, below METHOD: 1.