After making kombucha for the first time, I couldn't believe I ever dished out three or more dollars to buy it in the store. First, I sought out a SCOBY, which wasn't hard to find because, well, I go to school at Sterling College. Within days of asking around, a fellow schoolmate gave me my very first SCOBY. I had little idea of what to do with the blob and was slightly intimidated by its unusual shape and form. A month later, I am already on my fourth batch of delicious kombucha, with no end in sight. Now that I have mastered a classic kombucha brew, I will be furthering my experiments by adding flavorings, such as ginger and cranberry. Brewing kombucha is simple, and it's pleasant to sample the beverage as it ferments and figure out your desired stage. There is a lot of controversy of the health benefits (or lack of) of this fermented beverage, but I simply enjoy the taste as well as the process of making it.
Note: I put my kombucha in the light for the sake of a photograph, but I have read that it is better not to have it in direct light. I keep my jar on a shelf in my closet.
My kombucha tea
That floppy pancake SCOBY
My tummy approves.
Hot water, sugar
Black tea---let it cool down to
Room temp---good to go!