Cultured Pickle Shop produces kombuchas that go beyond the typical supermarket infusions of fruit and fermented tea. Bright, effervescent, and delicately balanced between sweet and tart, Cultured’s kombucha is reminiscent of the complex, botanically inspired cocktails that are so trendy nowadays. It’s also made in small batches — think just two dozen bottles, in some cases — in farmers’ market-inspired flavors: Deeply vegetal beet and celery kombuchas are mainstays. But blink and you might miss some of the company’s excellent seasonal kombuchas, such as strawberry-basil-wheatgrass, cherry blossom, and watermelon-jalapeño. These head-turning kombuchas can be drunk for their healthful properties, sure, but they’re delicious enough to be enjoyed on the merits of taste, too. Cultured’s kombuchas can be found at its Berkeley shop and at Berkeley’s Tuesday and Saturday farmers’ markets.