Hi, It’s Natalie from with another review! Costco West generously lets me post a guest review here, but if you want to read more reviews or see some Costco recipe ideas, please check out my website or follow me on social media! I write these reviews to help my fellow shoppers. I am not affiliated with Costco or any of its suppliers. I purchased this product with my own money and the opinions in this review are strictly my own. Please note that this review was not paid for or sponsored by any third party. Is anyone else curious about the currently popular GTS Organic & Raw Kombucha at Costco? Review for Costco GTS Organic & Raw Gingerade Kombucha. Repurchase: Yes, in fact I recently bought the grape flavour but haven’t had a chance to drink it yet.Costco GTS Organic & Raw Gingerade Kombucha If you don’t like ginger but live in an area where there is a vast selection, I bet you’ll be able to find one that tickles your taste buds. Recommended: Highly recommended, if you love Ginger and Kombucha, or even want to try something different.
SYNERGY KOMBUCHA GINGERADE CRACK
If you’ve bought it and still are hesitant to drink it, it shouldn’t spoil in your fridge but it will become more “vinegary” and honestly, who wants to drink fizzy vinegar? Take the dive and crack it open, you won’t regret it. It’s warming me up from the inside and I could easily drink this on the coldest and also hottest of days. I’m sitting inside as its -13C outside, drinking a cold refreshing glass of Gingerade Kombucha tea and honestly, I’m not even shivering (even with the heat on low wearing a tank top). The after taste is fantastic too! It’s clean, warming, comforting and dare I say, a touch malty? Maybe its from the ginger and the tea or maybe its from being cultured, but its a lovely mouthfeel. It’s rounded in a way that it’s tangy, slightly sweet and fizzy as it rolls on your tongue. It’s tangy and has a slight warmth from the ginger that reminds you what you’re drinking. Though after the first two sips, that was all I needed and I began drinking it faster. It’s sad that they only have two flavours at my store as there’s a ton more I’d like to try but I guess I’ll just suck it up and hope the selection will grow. I read a few people mentioning it’s an acquired taste and I have to say I agree. As this is naturally effervescent, I was even more excited to drink this (Ginger, bubbly tea and it’s good for you? Yes please!) After ripping off the seal, I unscrewed the lid and was met with the fizzle that is reminiscent of popping open a pop can. The glass bottle had sediments at the bottom and after reading the label, I didn’t worry overly much (the bottle says that sediment will occur). I decided to get the Gingerade flavour as I felt like “Original” didn’t sound too impressive and I was afraid I’d need flavourings to make it more palatable (this was also when I still thought it was made from Kombu). (And this is coming from someone that can’t handle alcohol in any amount.) But all I can say is, due to the fermentation process, yes, there is a trace or two of alcohol but honestly, unless you’re allergic or giving it to a child, I wouldn’t even worry.
SYNERGY KOMBUCHA GINGERADE HOW TO
This isn’t a post about how to make it, so I won’t get into the semantics of it all. Are you still with me? I’m pretty certain I won’t find Kombu tea in local supermarkets and quite frankly, why would you when you can easily make it at home? I keep shaking my head at my mistake but I’m glad I did make it. Kombucha tea is made by sweetening tea, and adding a SCOBY (symbiotic culture of bacteria and yeast) and covering it, letting it gently culture until it’s ready. One is made from seaweed and the other is made from culturing sweetened tea. The other, Kombucha Tea, is cultured (fermented) sweetened tea. For the rest of the review, I shall be writing it as Kombu tea.
I think one of the main reasons why I was so confused was because I made the association of “cha” (which is Japanese/Korean for “tea”) and “Kombu” as the kelp. It’s an ingredient in dashi (stock made from bonito flakes and Kombu pieces) that is used in Miso soup and other dishes. Maybe you’ve seen it, maybe you haven’t, but if you’ve eaten Japanese food, I’m pretty sure you’ve tasted it. Kombucha Tea is made from Kombu, a Kelp that is widely eaten in Asian cuisine. Now, after some searching, I finally know and am glad I did buy it (even though I thought I’d be getting something else entirely). I first spotted this at my local supermarket a while back and made the mistake of thinking this was Kombucha tea made from Kombu seaweed and bought it, only to come home and search online in a confusion as to what it really was.
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