Cardamom and Ginger Kombucha

Non-alcoholic artisanal, naturally fermented, microbiota-friendly – ​​Live, unpasteurized

Assam and Ceylon meet the queen of spices: sweet, pungent, with that creamy bubble that tastes of living things

Funky Fermenteria's Cardamom and Ginger Kombucha

Cardamom and Ginger Kombucha is Giulia Faraon's most captivating creation: a blend of two black teas, Assam and Ceylon, fermented with cold-pressed ginger juice and green cardamom pods. The ginger juice and cardamom meld into a sweet, pungent aroma, complemented by a pleasant, velvety acidity, while the creamy bubbles of the natural refermentation complement the lively ginger. The result is delicate, balsamic, and refreshing, perfect for enjoying anytime, on its own or with a meal. And if you find a little new mother—a baby scoby—in the bottle, don't worry: it's proof you're drinking a vibrant, healthy, artisanal kombucha.
 
 
 

The roots of this Kombucha are deep in tradition

This kombucha is a journey along the spice route: cardamom, which the ancients called the "queen of spices," departed from the Western Ghats of India on caravans bound for every corner of the world, and has been the soul of Indian beverages for millennia—it is the fragrant heart of masala chai, the spiced tea that punctuates the days of the subcontinent. The two black teas chosen by Giulia speak of the same world: Assam from the monsoon plains of the Brahmaputra and Ceylon from the highlands of Sri Lanka, the great breakfast teas that the 19th century brought to the West. Fermenting them with cold-pressed ginger closes the circle: Indian chai reunites with the ancient Asian art of fermented tea, in a Venetian bottle.
 
 
 

Choosing Cardamom and Ginger Kombucha means taking care of yourself

This is a non-alcoholic drink that works for you: alive and never pasteurized or microfiltered, it preserves the beneficial microorganisms that, during fermentation, transform sugar into precious organic acids, enriching the drink with B vitamins and enzymes and making it an ally of the intestinal microbiota—that "second brain" that plays a key role in physical and mental well-being. With just 23 kcal and 4,5 g of residual sugar per 100 ml, zero fat and zero salt, it combines the antioxidant polyphenols of black tea with the digestive properties traditionally attributed to ginger and cardamom: a digestive and energizing drink, it's a precious ally for morning and afternoon breaks, even in place of coffee.
 
 
 

How to Best Use: Cardamom and Ginger Kombucha

• FOCACCIA WITH MORTADELLA – Funky Fermenteria's favourite combination: warm focaccia stuffed with Donkey MortadellaThe velvety acidity of kombucha cleanses and refreshes with every sip, making the snack unforgettable.
• PIZZA WITHOUT A GLASS – As Giulia suggests, try it instead of the usual drink on your home-made pizza: the creamy bubble and the spices hold up the tomato and the Organic Buffalo Cherries much better than any cola.
• THE SPICY BREAK – Digestive and energetic mid-morning or afternoon, as a substitute for coffee: accompany it with Organic Hazelnut and Almond Tozzetti or with a Cocoa, Hazelnut and Pistachio Cantuccino: the coffee break, without coffee.

The Producer: Funky Fermenteria

Funky Fermenteria is Giulia Faraon's artisanal workshop in Nervesa della Battaglia, near Treviso. Faraon, the designer, left everything behind to ferment live, unpasteurized kombucha in small batches—a curious exploration of the untapped potential of non-alcoholic beverages in the heart of the Prosecco region.
 
 
 

Ingredients

Water, live kombucha culture (bacteria and yeast), sugar, Assam tea, Ceylon tea, green cardamom, cold-pressed ginger extract.

Storage: Store below 10°C. Live, unpasteurized product: the presence of a small scoby in the bottle is a sign of authenticity.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 96 kJ / 23 kcal
• Fat: 0 g
• Carbohydrates: 4,5 g, of which sugars: 4,5 g
• Protein: 0 g
• Salt: 0 g

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