About Golden Rule Kombucha
The History of Golden Rule
One of the exciting things about brewing kombucha is how easy it is to share. Golden Rule Kombucha started when a family friend gave us our first SCOBY from a previous batch. There was some trial and error as we worked out the process, but that first batch brought with it a light. Our family embraced the world of kombucha instantly, and our passion for kombucha and healthy living has driven us to share with others.
When others hear kombucha explained, the expressions range from uncertainty to curiosity and everywhere between. However, those brave enough to taste it are instantly won over as they experience the delightful bubbles and amazing fruity flavors. What started as a small hobby has turned into a burning passion and flourishing business which is spreading across North Carolina. Since our first attempt at brewing, we always have and always will use local, organic ingredients in each batch. We also avoid the large-scale processing techniques; each batch is kept small to maintain quality and consistency. Every bottle of Golden Rule Kombucha is packed full of flavor and nutritional value, and behind that bottle is a family obsessed with providing the best to you.
What is “kombucha”?
Kombucha is a raw, fermented, and effervescent tea. Put another way, it’s a tasty, carbonated tea loaded with probiotics and organic acids. It’s also a rich source of B vitamins, digestive enzymes and antioxidants, leading to a reputation for having lots of health benefits. Kombucha is believed to aid in digestion and to help build the immune system. Two acids present in kombucha, Glucaric and Gluconic, have been shown to help remove toxins from the body by improving efficiency in the liver’s detoxifying tracts. The probiotics present can help bring your gut bacteria back into balance, improving digestion and helping to alleviate some digestive issues. The exotic mixture of vitamins, acids, and enzymes allow kombucha to work with your body in a natural way.
Although its exact origins are unknown, Kombucha has been described in historical records dated over 2,200 years old. Some records suggest its first appearance was during the reign of Emperor Qin Shi Huang in China around the year 260 BC. The word itself, “kombucha“, may have been born from a translation error from the Japanese language. While the Japanese do use the word kombucha, it’s meant to refer to a kelp tea. The Japanese term for fermented tea is actually kōcha kinoko.
While the drink has existed for centuries, it’s recently seen a huge surge in popularity, leading to a revolution in the flavors and techniques available. At its core, brewing kombucha is a simple process anyone can dabble in, leading to an abundance of opportunities to experiment. The process makes use of a “symbiotic culture of bacteria and yeast”, or SCOBY for short. The SCOBY is placed in a glass jar with freshly brewed tea, sugar, and vinegar. The mixture is left to sit for anywhere from 7 to 21 days, during which the bacteria feed off the yeast and sugar to facilitate the fermentation process. After the initial fermentation, the SCOBY is removed and stored for its next batch. Fruits, juices, herbs, and flowers are then added for flavoring, and after just a few more days, a fresh batch is ready!