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Right top Noshs reuben sandwich is spiked with their house-made sauerkraut. Below A flight of flavored kombuchas at Urban Farm Fermentory. Hungry EyE O c t O b e r 2 0 1 5 6 3 FromtoppeterBissellmeaghanmaurice Lively FermentsNaturally fermented food is an age-old preservation tradition the world over. So how did it become such a hot trend Join the culture club. By ClairE Z. CramEr W ere sitting in Urban Farm Fermentorys cavernous tast- ing room at the warehouse headquarters on Anderson Street in Port- lands industrial-hip epicenter East Bay- side. The floor is cement the bar is made of salvaged pallet lumber speaking of trends. There are two rows of taps in front of us none of them beer. These are ciders meads and kombuchas. Kombucha is a naturally fermented bev- erage containing good bacteria that are beneficial to human digestion its slight- ly fizzy and contains 1.5 alcohol by vol- ume. UFF is among the very few kombu- cha producers that do not pasteurize heat the beverage which kills the alcohol and the live ferment. UFFs Kombucha is pro- biotic and probiotic food and drink is cut- ting-edge healthy whereas pasteurized mass-market kombucha is little more than a feel-good soft drink. We sign on for flightsfour picks for 3and choose an assortment of flavored kombuchas and ciders which are also fer- mented and a bit higher in alcoholmore