Last year, I decided to give this whole kombucha craze a try. If you have never heard of Kombucha or are just wondering what it actually is, then you’re not alone. Found mostly in the drink cooler aisle of your grocery store, local farmers market or small cafes, it is a fermented tea that has naturally occurring organic acids, probiotics, antioxidants, amino acids and vitamin B.
I recently stocked my fridge with the Bless·ed Booch (pron: Bless’id) brand of kombucha that I picked up from a local market in town, Zinc Café. With so many of my friends interested in this new beverage of mine and what it was, I decided to reach out to Christy, the owner of Bless·ed Booch for a one-on-one interview regarding all things kombucha.
Curious about how Christy started brewing commercially, she told me it all started when the lady she purchased her kombucha from closed her business. She started to brew small personal batches at home when friends and family started to ask if they could purchase from her personal “booch”. In 2015, production became more than she could produce in her home kitchen, so she decided to take the product to a commercial kitchen and Bless·ed Booch was born. Once run as a partnership, Christy is now the sole owner of this brand.
Continue reading for my one-on-one with Christy and what sets her product apart from the rest.
7ThB: What does the Bless·ed Booch brand offer that other kombucha brands on the market may not?
Christy: Because we are a small self distributed brand, the window of time from kitchen to consumer is shorter allowing the flavor of our booch to remain fresh with infusions that pop. Our product also has a heartier, more intense feel to the palette than other brands, which I attribute to the way we introduce the infusions of flavor.
In my opinion, our “x-factor” that differentiates us from the rest is our strong team of unique individuals who all bring their own positive vibes to infuse into the brand.
7thB: Are your ingredients locally grown?
Christy: Yes, all of the fresh fruits and vegetables are locally grown and sourced from the farmers markets here in Orange County. Most of our produce is actually from the Laguna Beach Farmers Market. The tea, sugar, super foods, and medicinal herbs are certified organic and we purchase those products elsewhere.
7thB: Without giving away too much about your specific recipe, how is Kombucha made?
Christy: Kombucha is made by mixing a sweet tea with cane sugar and a kombucha culture (bacteria + yeast), and allowing it to sit in an open-air vessel while it ferments.
7thB: What is the products shelf life?
Christy: It is actually self-preserving, so it never goes bad. In the refrigerator, it will continue to ferment slowly over time, which allows the taste to change becoming more fizzy and tart. At room temperature, it will ferment faster, which creates extra fizz. We actually ferment some of our kombucha for a long time to create vinegar.
7thB: Your flavors are so unique. Some of your flavors are strawberry and vanilla with cardamom, watermelon with rosemary, and an Asian pear with lavender. How do you choose such unique flavor profiles?
Christy: Honestly, coming up with the flavors is the best part. The flavor combinations are endless when it comes to kombucha.
During my meeting with Christy I discovered that Kombucha is used in so many other products that I never knew were available with kombucha. The Bless·ed Booch product line also carries a full body soap, facial toner, and vinegar.
The soaps are beautiful and make great gifts. I learned that both the soap and the facial toner not only balances the PH of your skin, but also strengthens the acidic dermis of the skin, which helps to block toxins and free radicals and smooth the signs of aging. I used one of these bars in the shower and it left my skin baby smooth.
Their vinegar is slightly less acidic on the palette than regular vinegar and is great to use for salad dressing.
Christy was kind enough to offer up one of her favorite salad dressing recipes using her kombucha vinegar:
• 1-cup vinegar (white wine, red wine, apple cider, or balsamic)
• 1/4 cup kombucha vinegar
• 2 tbsp Dijon mustard
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp finely chopped shallot (optional)
•1 tbsp honey (optional)
• 1 clove garlic,grated (optional)
• red pepper flakes (optional)
•juice of 1/2 lemon (optional)
•Italian seasoning (optional)
Bless·ed Booch is currently only sold in Southern California, however so many of my friends have asked about Kombucha. I hope that this article gets you tasting the product and if your in SoCal and see Bless· ed Booch on the shelves, be sure to pick up this local favorite of mine. The bottles also make great bud vases and diffuser containers when finished!
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