Roots Kombucha was started by two doctors – not real doctors, but academic ones. Matthias and Nick met in Uppsala in 2008, where they both studied at SLU (the Swedish University for Agricultural Sciences). Years later they moved in together in an apartment in Malmö. In this apartment they spent a lot of time brewing beer, fermenting vegetables, making sour dough bread, and … yes … kombucha, which Nick had been drinking since the last millennium. It is in this shared apartment that the idea of Roots Kombucha developed.
The business started in a very small scale, mainly focused on selling kombucha on markets. In early 2015 the Roots Kombucha brewery moved in to its current location at Mitt Möllan in Malmö.
What is Kombucha?
Kombucha is fermented tea. The flavor of kombucha and its health-promoting properties come from a microbial culture (‘the mother’). This culture produces organic acids, B-vitamines and enzymes.
Kombucha comes from Asia where is has been consumed for thousands of years. Just like tea, kombucha most likely originated in China where it was praised for its detoxicating properties.