All-natural and low-sugar: kombucha takes the US by 嵐／襲撃する
瓶／封じ込めるs of kombucha can be 設立する anywhere from the corner 蓄える／店 to Walmart
The 最近の US kombucha craze has been fermenting for １０年間s. All-natural, low-sugar, and packed with supposed health 利益s, the once-niche drink has 侵略するd grocery 蓄える／店s, supermarkets and cafes.
US sales of the cloudy, bubbly （水以外の）飲料 reached $412 million in 2018 によれば Nielsen data, up 42 パーセント from the year before.
The now-ubiquitous fermented drink, whose exact origins are unknown, is even 在庫／株d by the American 小売 巨大（な） Walmart. Across the 部隊d 明言する／公表するs, it's not uncommon to find shops 申し込む／申し出ing up to 10 different brands.
For Alex Ingalls, who 設立するd 操縦する Kombucha in 2015, the buzzing 人気 of the わずかに アル中患者 drink (the 肉親，親類d sold in 蓄える／店s only has 0.5 パーセント alcohol content) is 予定 to "a mix of things."
A "hardcore base" that has drunk kombucha for years was likely drawn to its supposed health 利益s, 特に for the digestive system, she said, though there has been no 臨床の 熟考する／考慮する on the 事柄.
The （人命などを）奪う，主張する is based on the fermentation 過程 used to make kombucha, which 含む／封じ込めるs probiotics: live micro-organisms that can help the growth of 腸の b acteria.
However Ingalls おもに sees the kombucha wave as the result of its major advantage over sodas and even juice: low sugar levels.
"These days, everyone is very conscious about sugar intake," she said.
"They're trying to drink いっそう少なく soda and even いっそう少なく diet soda," whose 成分s have raised eyebrows over the years.
Cheryl Paswater (R) teaches a class on kombucha fermentation at the Brooklyn Brainery
"Since I don't drink so much soda, when I settle on something flavor-y... I think kombucha is a pretty good 代案／選択肢," said Renata Ontman, after a class on kombucha-making at the Brooklyn Brainery recreation 中心.
The course was taught by Cheryl Paswater, 創立者 of the kombucha company Contraband Ferments.
"I always try to eat as healthy as I can, and I think (of it) as a sort of 軽食 in the afternoon," said Sarah Gilberg, who also …に出席するd the class, 追加するing that the fizzy （水以外の）飲料 makes her feel "energized."
- 'Room for everybody' -
Four years after 設立するing her company, Ingalls produces about 97,200 gallons (368,000 リットルs) of kombucha per year, which she sells at 400 different 場所s throughout the area.
Hers was one of the first New York-area brands, and she w ill soon open her first office in Red Hook, Brooklyn, 心配するing that her 生産／産物 levels will ３倍になる.
操縦する Kombucha not only has 競争 from kombucha 巨大（な）s such as GT'S, an 設立するd probiotic drink-製造者, but also from PepsiCo, which bought kombucha brand KeVita in 2016, and Coca-Cola, which recently 投資するd in kombucha 製造者 Health-広告.
"I think there's enough room for everybody" in the market, said Ingalls, a former chef.
In her opinion, kombucha is going to be like （手先の）技術 beer -- which also took 妨げる／法廷，弁護士業s and supermarkets by 嵐／襲撃する -- "where everybody has different variations and riffs on 確かな styles."
The homebrewing 過程 for kombucha is much simpler than that for beer, though, and the 早い growth in sales has been matched by a 増殖 of amateur fermenters across the 部隊d 明言する／公表するs.
"I don't want to spend money on it," said Gilberg, who took the kombucha class, 公式文書，認めるing that 瓶／封じ込めるs cost $3-$4 apiece. Rather than continue to buy kombucha twice a week, she 手配中の，お尋ね者 to learn how to make her own.
The brewing 過程 for kombucha is 比較して simple, making it a popular 製品 to 準備する at home
"We do a lot of community workshops... classes at libraries, kids classes," said Paswater.
"People want to know more. People want to understand, whether they're doing it themselves or not," she 追加するd.
Paswater, who has been fermenting her own kombucha for more than a １０年間, does not やむを得ず see a big difference between homemade and 集まり-produced kombucha.
"There are some things that are kombucha-like that are coming on the market that I question a little bit as far as 成分s or even some of the marketing... but there's also a lot of amazing kombucha out there," she said.
