September 28, 2010 2:05 PM Subscribe
After a meteoric rise in popularity in the US as a health drink, Kombucha has been pulled from the shelves of many major retailers over concerns that the drink often contains significant amounts of alcohol due to bottle-fermentation. On the bright side, it isn't too hard to find a mother and brew your own. But fermentation fetishists everywhere are left to wonder: Is Kefir next? More generally, do the trade-offs necessary to conform to commercial food regulations destroy the benefits of fermentation?
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