I am so thankful a friend introduced me to Kombucha. I had heard about it but it seemed weird and time consuming. Then a friend gave me a SCOBY so I was forced to learn more! I have successfully brewed 4 batches and I experiment with a new flavor each week. Here is a little background on Kombucha.
Kombucha is a raw, fermented, probiotic, and naturally carbonated tea. A SCOBY is Symbiotic Culture Of Bacteria and Yeast. Symbiotic means that the bacteria and yeast strains live together in a complex, mutually supportive community, supporting and depending on each other. Analysis of the contents of kombucha confirms that it is rich in amino-acids, probiotics, antioxidants, glucuronic acid, trace minerals, B vitamins and more… It is a living, enzyme-rich drink.
I brew/ferment my kombucha for 7 days. I then bottle it and add a combination of fruit/herbs and let it ferment again for 7 days. This second fermentation allows it to carbonate. My favorite so far is mango kombucha and lemon/ginger kombucha. I am really enjoying learning about kombucha and I love sharing with others. Please let me know if you are interested in trying it; I always have an extra SCOBY so I can share with others!