Today I started a new batch of kombucha (my first attempt failed a few months ago and due to Covid-19 disrupting my supply chain I didn’t start again until now). In case you don’t know, kombucha is a drink made of sweetened tea fermented with a SCOBY (symbiotic culture of bacteria and yeast). After the first fermentation you bottle the kombucha (with optional flavourings) and allow it to carbonate for several days before refrigerating it. I’ve only tried kombucha a few times because it’s so expensive in stores. Now I’m excited to make my own and experiment with different flavours like ginger, citrus, vanilla, and cinnamon. For the blog of course we won’t be looking at how to make kombucha, but rather its history!
200 BC
Kombucha possibly originated in northeastern China (Manchuria). According to some sources it was consumed during the Qin Dynasty, when it was referred to as “The Remedy for Immortality” or “The Divine Tsche.”
414 AD
Kombucha may be named after Dr. Kombu, a Korean physician who brought kombucha to Japan to cure Emperor Inkyo.
Late 19th Century
It seems that kombucha was brought to Europe, beginning with Russia and Ukraine, via expanding trade routes.
Early 20th Century
Kombucha was drunk by Russian and German POWs during World War I. It spread throughout Europe. In Germany it was sold by pharmacists as “Mo-Gu” (the Chinese word for “mushroom”) or “Fungojapon.” Apparently it dipped in popularity during World War II due to the shortage of tea and sugar.
Later 20th Century
Kombucha was popular in the USSR where carbonated beverages from the West (Coke and Pepsi) were unobtainable before the 1980s. Inmates were even known to brew kombucha is Soviet prisons. In the 1960s a Swiss study likened the health benefits of kombucha to those of yogurt.
1990s
Kombucha gained popularity in the U.S. mainly through grassroots sharing of SCOBYs. 1995 was a turning point with the founding of GT’s Kombucha, a family business that initially sold to local health food stores.
2010
Kombucha had grown vastly in popularity when a regulation crisis over the amount of alcohol in kombucha halted production and distribution in the U.S. for two months. (If you are interested you can read much more here.)
2015
I had to share this quote: “Viktor Bout, a convicted Russian arms dealer portrayed by Nicolas Cage in “Lord of War,” was caught brewing kombucha in his Illinois prison cell, where he’s serving 26 years for trying to sell missiles to a Colombian militant group. Bout’s 26-year sentence was extended by 40 days for what the prison said was brewing an alcoholic substance.” (Source)
Sources
- “The Cloudy Origins of Kombucha” by Laura Zhang via Smithsonian Center for Folklife and Cultural Studies
- “Long before U.S. hipsters discovered it, kombucha was a staple in Russia. It’s making a comeback” by Sabar Ayres via L.A. Times
- “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink” by Christina Troitino via Forbes
I was working in Sevastopol and got to try Kombucha and thinking it was apple juice got a bit of a shock. The version I tried tasted like a strong burnt flavour not sweet at all or to my liking but I’m sure there must be a variety that tastes nice. Good luck with the brewing.
I’m making my own and sharing it. So far no messed up brews. Enjoyable and learning every time I make it and how it tastes