When friends ask me if kombucha is really good for you, I say with great confidence: I have no idea.
Kirsten Dirksen | Posted 01.30.2012
For Alex Hozven, food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that "breathe" carbon dioxide. She's simply pickling vegetables, but to most of us used to "dead food," it's a foreign concept.
AP | Posted 05.25.2011
AUSTIN, Texas — Whole Foods is removing a fermented, sweetened tea called kombucha from its shelves because of concerns over slightly elevated a...
AP | EMILY FREDRIX | Posted 11.17.2011
NEW YORK — It's a fermented, pungent tea, but it's the alcohol that can lurk inside of kombucha that's causing a stink. Regulators and retailer...
Kim Severson at the New York Times' Diner's Journal | KIM SEVERSON | Posted 05.25.2011
Fans of kombucha know it packs a little kick, but perhaps too much of one? Earlier this week, Whole Foods Market pulled unpasteurized versions of the ...
nytimes.com | Malia Wollan | Posted 11.17.2011
Looks and aroma notwithstanding, kombucha is gaining popularity among those who favor organic beverages, and it is showing signs of turning into a gol...
Meredith Melnick | Posted 04.29.2012