Beetroot Kombucha: A Unique Twist on a Classic Drink

South Korean YouTuber Johnny Kyunghwo's Beetroot Kombucha Experiment: A Tangy Twist on a Traditional Drink Seoul, South Korea – In a recent YouTube video, British-Korean food enthusiast Johnny Kyunghwo shared his unique experiment: brewing kombucha using locally sourced beetroot tea. Kyunghwo, known for his inventive culinary explorations, documented the entire process, from preparing the beetroot tea infusion to the final carbonation stage. "You can kinda make kombucha out of anything!" Kyunghwo stated in his video, highlighting the adaptability of the kombucha brewing process. He meticulously measured ingredients, adapting his typical kombucha recipe to incorporate the beetroot tea. The cold weather in South Korea presented a challenge, slowing the fermentation process, but Kyunghwo persevered. The final product, a vibrant reddish-purple kombucha, surprised Kyunghwo with its tangy flavor and earthy notes. "While it was quite tangy, the sweetener was a nice touch and the original earthy flavor of the beetroot comes through quite nicely," he commented, emphasizing the unexpected success of his experiment. Although the carbonation was less pronounced than expected due to the cold weather, the overall taste was deemed a success. Kyunghwo's video offers a refreshing take on kombucha brewing and inspires viewers to experiment with different tea varieties. His positive attitude and detailed instructions make the video both educational and entertaining, further highlighting the potential for creative culinary adventures.