So What Is Booda?
Well let's start with kombucha:
Kombucha is a delicious fun and bubbly drink made from water, tea, sugar and a SCOBY - It is fermented and full of beneficial acid & probiotics.
Our kombucha is light, crisp and refreshing! It's made with organic, fair trade green & black tea to which we add organic raw cane sugar (most is consumed by the fermentation), our magical kombucha culture and we let nature do the rest!
We believe the best ingredients make the best tasting kombucha.
Meet Carole
Founded in 2017, Booda Kombucha started as small batches at home, and has grown to become a household name in Asheville, NC and surrounding areas.
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Carole, owner and head brewer, makes these small batches of kombucha in Asheville, NC.
I am a chef, restaurateur and kombucha brewer living in the beautiful mountains of Asheville, North Carolina.
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I have a passion for creating with food and drink! It's because of this passion that I have developed kombucha that is drinkable and easily consumed with food.
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My friend gifted me a scoby (symbiotic culture of bacteria and yeast) back in 2015 and I made my first batch of kombucha in my bedroom closet. Kombucha fermentation prefers darkness...when it was finished and I tasted my first batch - I was hooked!
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I started drinking kombucha socially at get togethers and my friends where curious and eventually asked me to make more for them as well. That's how it all started!
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You see kombucha can make you feel good from the inside out...I use green tea and that has so many benefits for feeling good - coupled with the kombucha it is super charged!
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While I was trying out new flavors with my friends and family, I saw an article on Dr. Masuru Emoto. Dr. Emoto proved that prayer, thought, emotions and music all carry frequencies that can imprint water! His ideas where shared in the movie What The Bleep Do We Know. I was intrigued and started vibrating my fermentation tanks with love vibrations - 528hz frequency!
We imprint Booda Kombucha with the frequency of love from brewing our tea all the way through fermentation to the bottle.
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It brings me so much joy to share this with you!
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Cheers - Carole
