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I've been brewing kombucha for about four months now, ever since our midwife suggested that my wife consume more fermented foods (obviously beer was out). I got my starting culture from the boyfriend of the barista of my favorite coffee shop, ate two gallons of banana peppers to empty out a jar big enough to brew in, and was good to go. If you look up Kombucha on the web you will find claims ranging from a miracle cure for baldness to a dangerous poison. My experience is that it is a tasty drink (acquired) that has no obvious miraculous side effects. Here are the basics. Kombucha is tea (good old Camellia Sinensis, no herbals) fermented by a "mother" organism called a SCOBY that is a mixture of bacteria and yeasts. As the SCOBY grows it produces a beneficial blend of probiotics and acids. It ends up tasting like effervescent cider, or vinegar depending on how long you let it ferment. I suggest adding fruit juice or an herbal tea for flavor if you need it. Every batch produces a new SCOBY, so don't fall for the online sellers, you can usually find one for free on craigslist or at your local health food store. If you are interested in reading more, the fermentation bible is Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
. Enjoy!
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