How White Purveyors Came to Dominate the Fermented Foods Industry | Eater
"A major natural-foods supermarket in San Francisco where, by 2010, an expanded refrigerated probiotic-beverage section had normalized kombucha as a mainstream product; the shelf presence of boldly labeled, health‑marketing brands (with buzzwords like “rejuvenate,” “restore,” and “regenerate”) exemplifies how traditional ferments were repackaged and commodified for Western consumers." - Miin Chan
