I first started making kombucha in 1995, but when we had our first child in 1997, I was knocked out of many patterns, including making this tasty fermented beverage. About a month ago I started making it again. It's really easy.
Before you make your own kombucha, here are a few reasons why you might not want to:Paul Stamets: "The danger of misuse should be a prevailing concern for us all" CDC: Unexplained severe illness possibly associated with consumption of kombucha tea Journal of Intensive Care Medicine: A case of kombucha tea toxicity
Why do I drink it? Because it's fun to make and the flavor is almost addictive. The benefits outweigh the risks, at least for me. Here's how I make it. (Click on photos for enlargement.):
1. Get some live kombucha. I foolishly paid $25 to an online store that sells the culture in little vials (as seen above). As I later found out, you can buy a bottle of kombucha for a few dollars at grocery store and use that as your starter. If you have a friend who makes it, ask them for a "mother" (the floppy, blobby, disc that floats on top of a batch of kombucha) and a cup of the kombucha tea.
2. Collect the ingredients: sugar, vinegar (or a half cup of the kombucha tea from your last batch), tea bags (any kind). I used green tea for my first batch, but I'm now using decaf black tea.
3. Add 4-8 tea bags into a little less than one gallon of water. Read the rest