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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