You’ve heard of “foodies”, but have you heard of “fermies”? These are fermentation foodies! The number of fermies is rising as interest in live-culture fermentation grows. Certain foods’ reputation as immune-system boosters and detoxifiers is bringing fermentation into the mainstream.
The fermentation process
Fermies love Kombucha, a fermented beverage with ancient roots in Japan, China and Russia, because they believe in the benefits of this fermented drink. If you haven’t heard of Kombucha before, you may be surprised to learn that the beverage market share of Kombucha jumped from $80 million nationwide in 2008 to $324 million in 2009!
Fermies are fans of live-culture ferments with foods that maintain living yeast, bacteria or both at the time of consumption. For hardcore fermies, coffee, bread, yogurt and pickles are not considered as advantageous because they are heat-treated after the fermentation process which kills off the live microbes.
In Kombucha, a SCOBY (symbiotic culture of bacteria and yeast) is added to a jar of sweet tea. After 10 days, the bacteria will have consumed 95% of the sugar, leaving alcohol, lactic acid and B vitamins.
Devotees of Kombucha claim that its benefits include:
- Clears acne
- Relieves heartburn
- Soothes headaches
- Reduces acid reflux
- Detoxifies the body
- Enhances the immune system
- Prevents and treats arthritis
- Reduces the symptoms of fibromyalgia, anxiety and depression
While nutritionists and scientists aren’t all convinced of its nutritional value yet, our customers can’t get enough of our delicious Kombucha drinks. Stop by today and try one of our exotic flavors!