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Welcome to Kombucha Land

I’ve been in a Kombucha kind of mood lately.

I’m thoroughly enjoying the taste of bought Kombucha but I’m not having much luck brewing my own.

My friend told me, “You can make homemade kombucha very easily. Anybody can do it.”

Really?

Well, so far, I’m a kombucha failure.

Come to think of it, my friend’s comment reminds me of when people give me directions and they feel they must add those dreaded words at the end of their instructions –  “Just drive right, then left…blah, blah, blah.  YOU CAN’T MISS IT.” 

I miss it . . . every time. Just sayin’.

Anyways, back to my kombucha brewing story.

Before I got any further, let me explain a couple of terms to you.

Kombucha is a drink produced by fermenting sweet tea with a culture of yeast and bacteria, otherwise known as a scoby – Symbiotic Culture OBacteria and Yeast. Around the world, people have been drinking fermented tea for many hundreds of years, calling it by various names and praising its probiotic benefits as well as its refreshing flavour.

Sounded good to me. I’m all for a probiotic lift.

I watched some videos, Facetimed my expert kombucha-making friend three times, read the some good articles, started collecting screw top bottles, bought a kombucha kit, asked a lot of questions and followed directions to a T.

I even talked to my scoby as I mixed my first batch of homemade kombucha.

I don’t know if I offended my scoby or not . . . but I killed it.  I think there was some mold on it, and there were definitely tea granules all over it. Chris says I’ve got some parenting problems. I’m just not a good scoby mom.

My first batch of kombucha was VERY vinegary. According to the experts, I left it too long. It sure didn’t taste like the store bought stuff.

But I don’t give up easily.

So, I went back to the Internet to problem solve. The first thing I read was, “Making kombucha at home doesn’t have to be difficult.”

Again, I say, “Really?”

My expert kombucha-making-mama-friend told me the same thing. “It’s not a big deal. Just mix and leave it.”

So, I need to find, borrow, beg or buy another scoby and try again.

The bad news is that I have to wait another two weeks and I don’t want to be that patient.

The good news is that I figure we just strengthened our septic system with some seriously good bacteria.

 

 

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