I remember learning about Kombucha online and then immediately finding a SCOBY @ Harvest Community Foods, literally steps away from my apartment. The bright-eyed clerk behind the counter set me up with the same enthusiasm I now understand and share today. It was a validating “yes, stars are aligning” moment – what a genuine display of the fermentation culture! Bewitched by the slice of symbiotic culture swimming in it’s own juices, I knew then I was on the road to experimentation and discovery.
….That was circa 2014. Fast forward, after a few accidents and 100s of batches, I now love sharing my booch story, how easy it really is and have become your local SCOBY/Booch pusher. Kombucha was sort of the “gateway” ferment that opened a whole world of gut promoting elixirs and homemades – methods predating any pre-packaged goods. Working with nature, a delicious batch of booch is a fine reward all on its own, but it is in the process where empowerment lies! I apply the same precautions with all ferments: start with quality ingredients, stay clean but not sterile and always reserve surplus/a backup.
So, get your hands dirty (figuratively!!) and try making your own kombucha at home. Check out some tips and a simple recipe after the jump!
UPDATE: I now have SCOBYs to share, if you are in 604 / 778 give me a shout
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