Kombucha has exploded in popularity in the past few years. In any supermarket, cans and bottles of the stuff have taken over a large amount of fridge space.
It's basically fermented black or green tea made into a tangy, fizzy drink.
In our occasional series, Do It Yourself, Karyn talks to Bettina Mayer, who runs kombucha workshops in Kapiti, north of Wellington.
Photo: 123rf.com
