In ancient Persia, kitchens were known for their culinary excellence. They too had a built-in kombucha brewing station to create a tangy and refreshing beverage. Kombucha, known as 'Khameer-e-Sekanjabin' in Persian, was highly regarded for its health benefits. The brewing station consisted of clay pots and ceramic jars, where the kombucha culture was carefully nurtured. Persian kitchens often used a blend of black and green tea to ferment their kombucha. They also added herbs like mint and rose petals to enhance the flavor. Kombucha was a popular drink enjoyed by both the royalty and the common people.
