Inspired by GT’s Organic Raw Kombucha, a fermented sweetened tea drink, I started researching how to make Kombuch a few weeks ago. I got a culture, made some sweet tea, and set it to rest for a couple of weeks. Then there were two cultures (as the “mother” creates a “baby” during the fermenting process). Then, two weeks later, there were four.
There’s one of the newest additions to the family – and just a week old! I’ll be giving the cultures away to interested locals, and soon the whole town of Morris will be kombucha-brewing fanatics. It’s a delightful carbonated drink, in my opinion, though many may think it’s too reminiscent of vinegar. It gets better after bottling with time (and we’ve collected enough GT’s Kombucha bottles). Now I’m in search of more gallon-sized jars. They come with pickles for $5 at the grocery store but… how could we possibly use that many pickles?