Kombucha Culture

If you haven’t tasted kombucha yet, you probably will soon.
The sour-sweet, fizzy, fermented tea is becoming
ubiquitous in trendy cafes, workplaces, and health food
stores across America. Where did it come from, and how did it get
so popular? And what in the world is the
slimy, beige blob that produces it? From German POWs to
Lindsey Lohan to a kombucha zoo at Tufts University, this episode
explores the history and science of summer’s hottest drink.
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