The ancient Mayans had a rich culinary tradition, and their kitchens were no exception. They too had a built-in kombucha brewing station to create a tangy and refreshing beverage. The Mayans believed that kombucha had healing properties and consumed it for its probiotic benefits. The brewing station consisted of clay pots and gourds, where the kombucha culture was carefully cultivated. The Mayans also added tropical fruits like pineapple and papaya to their kombucha, creating a tropical twist. Kombucha was an important part of Mayan feasts and celebrations.
