Cooking with Kombucha: healthy, delicious and different!
Kombucha made the authentic, traditional, natural way
When was the last time you incorporated something genuinely new and interesting into your regular cooking repertoire? Well, you can thank us later for not only adding a new element of taste to your kitchen, but one with remarkable health benefits too.
Thankfully, the world has increasingly wised up to the one-two punch of Kombucha as a beverage option, with its delicious taste, coupled with a prebiotic and probiotic boost for your gut health. You've read the title to this article already, so you're well prepared to have your mind blown: did you know that Kombucha not only can be a refreshing drink, but can also be used in your cooking?
Kombucha Consternation for Co-Workers
You have no doubt heard the buzz around the likes of Stevia, Erythritol and artificial sweeteners. At TONICKA Kombucha we are steadfast in sticking to traditional methods in the brewing of our delicious beverages and will never use these ingredients in the drinks we provide you with. But, why?
Dan Murphy's now featuring Tonicka Kombucha
Kombucha just keeps on growing in popularity. We hear increasingly more stories of the love that people have for the delicious and healthy brew.
The latest example of passionate kombucha fans comes from well-known co-working space, WeWork in San Francisco, California. The co-working venue recently swapped out their in-house beer taps for kegs of kombucha in order to comply with alcohol licensing laws - a fine choice if you ask us here at Tonicka.
Could Kombucha protect you from cancer and disease?
We want you to be able to experience the thirst-quenching deliciousness of Tonicka Kombucha whenever the feeling takes you. With that in mind, we're excited to announce our new partnership with Dan Murphy's.
The Culture of Drinking is Changing
When you see the Sydney Morning Herald writing about the drink that we love so much, you know that the mainstream is embracing it. And with good reason.
It turns out that the Eastern wisdom of two millennia ago may be confirmed by Western science in the 21st century.
"A tiny molecule found inside kombucha and other fermented foods - and also produced by our body when we eat fibre - now has science very excited. Australian researchers believe it may play a significant role in our bodies, reducing cancer risk, lowering blood pressure and moderating auto-immune diseases," according to the SMH.
Throughout Australia, the culture of drinking is changing for the better. While there was once a time when teenagers and young adults would drink heavily on a night out, recent statistics show a shift in the numbers. Between 2000 to 2015, the number of teenagers engaging in heavy drinking has dropped significantly, from 70 to 45 percent.
These statistics suggest that Australia is witnessing a new generation of alcohol-aware teenagers. So, if the culture is changing from consuming booze to staying sober, why is it happening and which drinks are on the menu instead?