Six years ago, Daina Trout was selling her kombucha at the Brentwood Farmers’ Market. Now her Torrance company, Health-Ade, supplies fans across the U.S. with fizzy fermented tea.
100,000 2.5-gallon Glass Jars
Approximate number of small-batch fermentation vessels used. Hers is one of the only commercial breweries that ferments in glass, says Trout.
2 to 4 Weeks
Time it takes to produce each bottle, depending on flavor. “We don’t make kombucha, we raise it,” says Trout. “It’s nature that does the work.”
Pink Lady Apple and Ginger-Lemon are the most popular.
4 Million Bottles
Estimated production per month at the Torrance factory. “Kombucha is a mainstream beverage,” says Trout. “It’s delicious and helps you feel good. What’s not to like?”