Kombucha

a cool word has entered the au courant health beverage vocab......

kombucha. 

it's delicious.....and at our house, we're even making our own! it's been quite an amazing, fascinating

 science project-like endeavor and we just can't stop learning and experimenting.

paul's favorite: kombucha/ginger beer blend

janet's favorite: add peach chunks and celestial seasonings sleepytime peach herbal tea

gabi's favorite: plain and simple over ice

ben and kensey gave me my very own.......here comes another new word......scoby (symbiotic culture of bacteria and yeast) for my birthday this year. at first glance, i was a bit wary and initimidated by this strange and slimy yet essential kombucha ingredient but now i adore my scoby and nurture and appreciate its amazing qualities (being packed with probiotics is just one of many). 

it's also one of those gifts that just keeps on giving. my scoby was a "baby" of kensey's scoby. when a scoby grows very thick, just slice off half the thickness from the underside and give it to someone you love :) so they can begin their own kombucha making adventure too. my scoby's geneaology goes back 40 years to russia. pretty cool.

this kombucha tea how to has been my reference through this new adventure. she explains it all so thoroughly yet simply, much better than i could, so i would suggest, if you're interested, to follow her directions, instructions, list of ingredients, equipment and wealth of knowledge as you embark on your own homemade kombucha tea endeavors. if you are unable to find a scoby she even has instructions on how to make your own scoby.

so far, i have made 4 batches of kombucha, each taking about 2 weeks to process, and am patiently waiting for the latest to finish carbonating. 

to health and goodness......cheers!