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.

Bernice Torregrossa: bernice92@aol.com.

(1) comment

Bailey Jones

It's a little bit of an acquired taste, but so was my other favorite fermented beverage.

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