In ancient India, kitchens played a vital role in the daily lives of people. They had a built-in kombucha brewing station to create a refreshing and probiotic-rich beverage. Kombucha, known as 'Jivamrut' in Sanskrit, was highly regarded for its health benefits. The brewing station consisted of clay pots and earthenware containers, where the kombucha culture was carefully nurtured. Indian kitchens often used a blend of black and green tea to ferment their kombucha. They also added spices like ginger, cardamom, and cinnamon to enhance the flavor. Kombucha was considered a sacred drink and was often offered during religious ceremonies.
