There is a wealth of information about Kombucha making and more to come!
Lots more information to come!
The first time I tried Kombucha (a fermented tea drink) was in Korea. I was an English teacher at the time and selling some of my baked goods at a little market day a local English book store was having. One of the other people there was selling homemade soaps and lotions. She also had some of her homemade Kombucha. I loved it. I’ve always been a fan of all kinds of fermented foods: beer, wine, bread, kimchi, you name it.
I didn’t really think much of it after that first time for the next few months. One day on my way from work to class I was at whole foods looking at the prepared foods. I noticed they had a section of different drinks and I took a closer look. I noticed some organic, raw Kombucha and remembered how good it was the last time I had had some. I got some and it did not disappoint.
If you’ve never had Kombucha I encourage you to try it if you can get your hands on some. Most people say that it tastes like sparkling apple cider. It is slightly sweet, slightly tangy and a little fizzy. It is about the color of sparkling apple cider as well.
This started something of a regular thing. I’d go to Whole Foods, get some dinner and grab a bottle of Kombucha. After getting several bottles of Kombucha a week for several weeks it started to become expensive. I remembered that the woman I got it from in Korea (she was American) made her own.
I investigated ways to make it myself. The main two options were to grow my own SCOBY from a bottle of Kombucha (I’ll explain this later) or buy my own dehydrated SCOBY (I’ll explain this in a future post as well). I decided to go for the cheaper slower option.
The rest will be outlined on this site.
I’ve learned a lot over the past few months and can’t wait to share it!