Can you remember the last time you tried a totally new food? Galvestonian Cynthia Wojcik can, partly because it was just last week, but mostly because what she tried was kombucha tea, a fermented sweet tea. “It’s a little bit tangy, but it also has a little sweetness,” she said. “I like it.”
Wojcik’s reaction is not uncommon; once people get past the definition of kombucha (“a gelatinous mass of symbiotic bacteria and yeasts grown to produce a fermented beverage,” according to Merriam-Webster) they can enjoy the flavors and mild fizz created by local kombucha masters.