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By Claire Hou
It may sound difficult to brew kombucha yourself, but this process is surprisingly simple. After all, kombucha has been around for thousands of years, and people have brewed it in much worse conditions than on your shiny kitchen counter at home. Just some basic information, kombucha is tea that is fermented with the help of something called a scoby. Scoby is actually an acronym that stands for “symbiotic culture of bacteria and yeast.” The scoby floats on top of the tea, the consistency being rubbery and jelly-like. This is what gives the sugary tea its sour and fizzy taste.  Photo by Emma Christensen And for those of you worried about the alcohol content– don’t worry. There is a bit of alcohol as a byproduct of the fermentation process, but it makes up no more than 1% of the kombucha itself. So unless you’re chugging gallons of this, you should be okay.
Here are some more detailed recipes that teach you step by step how to make kombucha: https://cooking.nytimes.com/recipes/1020295-kombucha https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858 https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/ Now get brewing! Comments are closed.
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