In ancient Rome, kitchens were a hub of culinary activity. They too had a built-in kombucha brewing station to create a variety of fermented beverages. The Romans believed that kombucha aided digestion and promoted overall well-being. The brewing station consisted of large clay vessels and fermentation jars, where the kombucha culture was nurtured. The Romans experimented with different fruits, such as grapes and figs, to add sweetness to their kombucha. It was a popular drink enjoyed by both the aristocracy and the common people.
