Beetroot Booch: The Unexpected Kombucha Trend Taking South Korea by Storm

South Korean Kombucha Craze: Homebrewer Creates Unique Beetroot Brew SEOUL, South Korea – In a small South Korean kitchen, a unique experiment is brewing. Johnny Kyunghwo Sheldrick, a British Korean YouTuber, is crafting kombucha, not from traditional tea, but from dried beetroot. Sheldrick meticulously details his process, measuring 20 grams of beetroot tea and 100 grams of sugar into a liter of boiling water. "I wanted to see if beet-booch would taste any good," he explains in his video. The process involves steeping, straining, adding a kombucha starter, and a crucial step: refrigerating to allow the beetroot flavor to fully infuse without excessive fermentation. The result, according to Sheldrick, is a surprisingly delicious and tangy drink with a distinct earthy flavor. "While it was quite tangy, the sweetener was a nice touch," he says, highlighting the successful balance of flavors. Sheldrick's experiment showcases the versatility of kombucha brewing and offers a refreshing twist on a popular fermented beverage, proving that even unconventional ingredients can yield delicious results.