This acidic, sweet and vinegar-like elixir is derived through fermentation of bacteria, yeast, sugars, and tea. First described in 221 BC, this “Tea of Immortality” was lost for centuries. From its origins in Asia, the name Kombu originates from the Korean physician who used this beverage to treat Emperor Inyko with a magical “cha” or tea, hence Kombu-cha.
There is exists inside of us over 30-100 trillion bacteria (also fungi, virus, and archaea), outnumbering our own cells in a ratio of 3:1. Our microbiome contains 150 times our genetic information and the overall volume is 4.5 pounds! Though the walls of our intestinal track seem to be overrun with these commensal freeloaders, we seek to gain much from our internal neighbors.