Creating Kombucha
Eat Well|Issue #27, 2019
We chat with dedicated artisans in South Australia and Victoria making bottles of kombucha with care, passion and a heavy dose of goodness for your gut.
Ally McManus
Creating Kombucha

People are drawn to kombucha for myriad reasons. The sparkling fermented tea is a healthier alternative to regular soft drink; it’s often consumed in lieu of alcoholic beverages like beer, wine or cider; and it’s also popular due to its delicious taste and health benefits, ranging from supporting gut health to providing a source of antioxidants, vitamins and minerals.

Produced by fermenting sweet tea with a culture of yeast and bacteria, kombucha was once only available to purchase in the odd health-food store. Now the health elixir has infiltrated supermarkets and cafés, even appearing on tap at many restaurants and other venues, but there are dedicated makers across the nation staying true to the artisan craft.

Kombucha in Australia

If you’re a regular kombucha drinker, you’ve no doubt stumbled across a bottle of MOJO Kombucha. Launched in 2010, the probiotic-rich certified organic fermented tea was born on South Australia’s Fleurieu Peninsula, where it is created in small batches.

Anthony Crabb is the CEO and founder of Organic & Raw Trading Co, the producers of MOJO Kombucha. Pioneering the local kombucha market, he created the first commercial kombucha in Australia from humble beginnings in his home shed.

“A well-traveled friend introduced me to it around 2007 — I was hooked from the first sip!” says Crabb.

He began fermenting kombucha at home following a traditional recipe, and after winning the hearts and palates of his friends and family, he expanded to his shed at home and a local farmers’ market. “People were thrilled with the way drinking kombucha helped them feel, and I wanted even more Australians to enjoy those benefits.”

A traditional fermentation process

هذه القصة مأخوذة من طبعة Issue #27, 2019 من Eat Well.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue #27, 2019 من Eat Well.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من EAT WELL مشاهدة الكل
ARE YOU TO FU enough?
Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

time-read
4 mins  |
Issue #47
Sweet TRAYBAKES
Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

time-read
10 mins  |
Issue #47
ROLL UP
Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

time-read
7 mins  |
Issue #47
RICE BOWL Lunches
Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

time-read
10 mins  |
Issue #47
PLANT-BASED PIES
Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

time-read
10+ mins  |
Issue #47
20 FOOD CRAVING HACKS
Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

time-read
5 mins  |
Issue #47
Eggplant (Solanum melongena L)
Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

time-read
3 mins  |
Issue #47
5 PANTRY SAVIOURS
Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

time-read
4 mins  |
Issue #46
Cucumber (Cucumis sativus)
Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

time-read
3 mins  |
Issue #46
Our Chefs
Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

time-read
6 mins  |
Issue #46