Long before I started my blog, I planned out my blog. I literally had a small notebook filled with scribbles, ideas, and mostly disconnected words. Armed with Thesaurus.com and a dream I jotted down everything and anything that came to my mind or inspired me. I loved reading other people’s blogs and I finally decided it was my time to claim my own little corner of internet-land.
You might be saying to yourself “Kom… what-a?” What is kombucha and why do I want to know how to make it? Fear not my friends! Kombucha (kom-boo-cha) is a wonderfully fizzy drink made from fermented tea using a disk of Symbiotic Culture of Bacteria and Yeast (SCOBY). The flavor can range from tart to slightly sweet, making it a great alternative to those trying to cut out pop (soda, etc.). Kombucha has blown up due to its classification as a “living food” meaning that it contains live bacterial cultures much like sauerkraut and kimchi.
Kombucha’s growing popularity is taking it out of niche health food stores and into more common grocery stores like Kroger and Meijer (you may need to check out the “health food” aisle). Even at these cheaper grocery stores you’re still looking at spending almost $4 a bottle which adds up quick! Luckily, like most of those fancy-shmancy health food trends it’s actually super easy to do at home and after your initial investment in materials, will be much cheaper! Of course, if you’re just starting out and not sure if you like kombucha enough to make this investment then start small! I will walk you through how I make a gallon of it.