This writer often ponders the many startling possibilities of fermentation. Think miso, tempeh, kefir, kimchi and natto — fermented foods open up newer avenues of taste, flavour and nutrition. Keeping in sync with the benefits of the process and the growing popularity of kombucha — a fermented tea that is known for its anti-inflammatory and gut health-improving properties — it will be featured as the star of a weekend tasting tour at Nande village on the outskirts of Pune. This brewery tour is being organised by travel and curated experiences platform The Western Routes and Umami Brew, a label dedicated to making quality kombucha.

Umami Brew has several bottled varieties of the fermented tea