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Kombucha is a naturally fermented sparkling beverage brimming with probiotics. This drink has a long history in eastern cultures and has become a globally popular beverage in the last decade. Traditionally, kombucha is brewed using water, tea, a source of sugar, and a kombucha SCOBY (symbiotic culture of bacteria and yeast). The combination of these ingredients is left to ferment for a period of time ranging from 7 to 30 days.
Kombucha is a naturally fermented sparkling beverage brimming with probiotics. This drink has a long history in eastern cultures and has become a globally popular beverage in the last decade. Traditionally, kombucha is brewed using water, tea, a source of sugar, and a kombucha SCOBY (symbiotic culture of bacteria and yeast). The combination of these ingredients is left to ferment for a period of time ranging from 7 to 30 days.
Kombucha is a naturally fermented sparkling beverage brimming with probiotics. This drink has a long history in eastern cultures and has become a globally popular beverage in the last decade. Traditionally, kombucha is brewed using water, tea, a source of sugar, and a kombucha SCOBY (symbiotic culture of bacteria and yeast). The combination of these ingredients is left to ferment for a period of time ranging from 7 to 30 days.
Kombucha is a naturally fermented sparkling beverage brimming with probiotics. This drink has a long history in eastern cultures and has become a globally popular beverage in the last decade. Traditionally, kombucha is brewed using water, tea, a source of sugar, and a kombucha SCOBY (symbiotic culture of bacteria and yeast). The combination of these ingredients is left to ferment for a period of time ranging from 7 to 30 days.
Kombucha is a naturally fermented sparkling beverage brimming with probiotics. This drink has a long history in eastern cultures and has become a globally popular beverage in the last decade. Traditionally, kombucha is brewed using water, tea, a source of sugar, and a kombucha SCOBY (symbiotic culture of bacteria and yeast). The combination of these ingredients is left to ferment for a period of time ranging from 7 to 30 days.
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