|Producer of the Month: Katalyst Kombucha|
by Andee Bingham
Inspired by a pre-existing affinity for cultured foods, such as tempeh, sauerkraut, and sourdough bread, Katalyst Kombucha was founded in 2005 by Will Savitri and Jeff Canter. Kombucha, an effervescent tea-based drink, is made by fermenting tea and sugar using a mass of yeast and bacteria known as a culture. This culture looks somewhat like a pancake, and is often referred to as a “mushroom” or “mother”. Because of the necessity of a culture, making kombucha is a lot like making sourdough. Katalyst Kombucha starts with a blend of organic green and black teas that are brewed with organic evaporated cane juice, paired with a culture and left to ferment for 3-4 weeks (depending on the season) in a ceramic crock. This fermentation process converts the sugar into organic acids and carbon dioxide, as well as producing B-vitamins and an assortment of probiotics. Kombucha has been known to balance metabolism, detoxify the body, enhance the immune system, and raise overall energy levels.
Though the majority of the drink is packaged and sold in glass bottles, several of Katalyst Kombucha’s accounts are delivered in kegs. These kegs are sold to cafes, restaurants, and stores, and with less packaging waste, they are ecologically sound and closely aligned with Katalyst Kombucha’s Earth-conscious values. From these kegs, customers can fill their own containers, saving plastic and glass from the landfill or recycling center. They are working to expand the number of keg accounts that they have, and to make it a strong and growing part of their business.
Though the freshly pressed ginger and fruit juices that are added to the kombucha are sure to pack a punch, Katalyst Kombucha carefully monitors the pH levels and bottles the drink when it gets to just the right balance point, before the acid has a chance to overpower the flavors of teas and juice. Within this range of mild to tangy flavors, there is bound to be a match for just about everyone!
Stop by the Co-op between 11am and 3pm on Friday, March 16th to sample this unique and healing beverage that will tingle your senses!