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Personally I love it and will be venturing into making my own soon. I'm not sure if it qualifies as primal but it helps me with acid reflux so I kind of view it as medicine.
I think it is possible to work it into the carb restrictions of being primal but it's a matter of wether or not you think it's worth those few extra carbs at the sacrifice or more nutrient dense carbs.
When I first tried original Kombucha, I did not like the taste or those little floatie things in it. I like the flavored Kombucha much better now. I would suggest you first try the Synergy brand and the flavor to try is the Mystic Mango. It has pureed mango, so you don't see the floatie mushrooms in it. We also like the ginger and some berry combinations.
I haven't made it for years. But I've got a batch going at the moment. I can't remember why I stopped making it, but it does taste good, and it's said to be very good for you. Russian scientists found that people in parts of the old USSR who traditionally drank it remained relatively healthy even when living in some of the badly industrially polluted cities that abounded there. There's speculation that that's down to the large amounts of glucuronic acid that're produced in the ferment, since that helps the body deal with poisons.
It apparently goes back 2000 years, so while it's not as old as Grok it's pretty ancient.
The sugar feeds the culture, so the end product shouldn't have much, if any, in. If it tastes sweet you just leave it longer.