An intriguing concoction with ambiguous origins, Kombucha is gaining popularity as a healthy and refreshing beverage option that is naturally low in calories and sugar as well as vegan and gluten-free. Andrea Santoro loved it so much she stopped buying it and started making it. Now, her brand, Sole Kombucha, produced in Dublin PA, can be found in bottles and kegerators in specialty stores up and down the East Coast and, of course, Doylestown Food Market, the first place to stock it.
Kombucha is a carbonated sweet black tea-based beverage that is naturally fermented in stainless steel or oak using a Scoby (Symbiotic Culture of Bacteria and Yeast). Other natural ingredients are added for flavor and health benefits, such as blueberries for antioxidants or ginger for digestive health. Sole offers seven bottle flavors including raspberry lavender and lemon ginger and seasonal flavors available on tap, such as peach and strawberry basil in the summer and a Merlot Kombucha in the fall.
When it comes to the fizzy-ology of her Kombucha, Santoro’s preferred method of carbonation is the more natural bottle conditioning as opposed to adding CO2. She explains that, even though the process is more complex and the taste a little less predictable, the result is a more digestion-friendly product.
Sole Kombucha is made from non-GMO, sustainable ingredients sourced from local and organic producers. Santoro says that what she enjoys most about her business is being part of this type of community.
“I like buying and selling locally,” she says. “And contributing to the sustainability of my community and beyond.”
Sole Kombucha will be holding tasting at Doylestown Food Market on Saturday, April 7, and Saturday, April 21, from 10 am to 2 pm. Shoppers can enjoy a 20 percent discount on Sole Kombucha all month long.