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Originally Posted by kindlekitten
and I'm pretty fond of kim chee, but it's not terribly socially acceptable in western/anglicized culture.
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I eat at least a pint of kimchee every week. I love the stuff. It's one of my favorite reasons for visiting Korea! Right now the Koreans are suing the Japanese who are making 'fake' kimchee. Rather than fermenting it, they are just adding lactic acid. The Koreans are fighting to get them to re-label it as something other than kimchee.
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a week in I am noticing improved gut function so far (and this is with the commercially available stuff). the finished product is so far from tea that you don't need to worry about insulting tea
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I've never seen anything being sold like that here, but I'll ask my wife. It's easier for her to read the labels on the bottles. I'd certainly be willing to give it a try. When I think kombucha, I just think tea made with kombu. We usually have kombu in the house anyway...
... and MY teas have strong enough character not to get insulted by any ol' nasty bacterias....
Stitchawl