Kombucha, simply put, is a fermented tea. It is a delicious and healthy drink with endless flavor possibilities. I have been drinking Kombucha for years but never really knew just how good it was for me until more recently. Kombucha contains beneficial yeasts and bacteria (buzz word, PROBIOTICS) that can help improve your digestion and boost your immune system. I always loved the fizzy, slightly sweet yet tangy flavor, with an ever so slight pick-me-up feeling. I usually drink a small cup in the morning in place of juice, or as a refreshing effervescent treat in place of an afternoon coffee to cure that mid-day slump. It’s a great alternative to that pesky soda habit you’ve been wanting to kick as well. You can buy it in most grocery stores but it is surprisingly easy to make at home and a heck of a lot cheaper! A few simple ingredients and you’ll be a fermenting fool before you know it. Below is my simple Kombucha recipe. One thing you will need is a SCOBY. Symbiotic Colony Of Bacteria and Yeast, also known as the “mother,” or “mushroom,” it is the culture that is used to ferment the Kombucha. You can get this from a local brewer, a friend who’s already home brewing or purchase one online. Otherwise, the ingredients are simple!
Secondary Fermentation for flavoring Kombucha
Getting all fancy with delicious flavors such as ginger, lemon or strawberry puts a world of flavor possibilities and combinations at your fingertips. And again, it couldn’t be easier. I tend to like less-sweet kombucha so my go to flavor is ginger, however, whatever fruit flavor you love or want to combine will work!Remember to always store in the fridge. Repeat often and share your flavor creations here!