My Adventures in Brewing Kombucha
(How You Can Do It, Too)
by Sarah Jampel
I went from questioning kombucha, to loving kombucha, to brewing my own kombucha—with a few road bumps along the way.
Why I wanted to make my own Kombucha:
Fear is born from ignorance, and before I understood what kombucha is or how it's made, I was skeptical—if not terrified.
At over four dollars a bottle at Whole Foods (do you know how much corn that can buy?!), kombucha had never been something I was tempted to splurge on. I thought of it as a drink that was, mysteriously, appealing to both hippies and socialites.
It often involved chia seeds. I was not interested. moreover, my friend Rebecca was brewing her own, and her SCOBY—the greyish-white liver-like mass that is the yeast and bacteria "mother" of the fermented tea—looked more like an exhibit in a museum of medical mysteries than a beverage...
It often involved chia seeds. I was not interested. moreover, my friend Rebecca was brewing her own, and her SCOBY—the greyish-white liver-like mass that is the yeast and bacteria "mother" of the fermented tea—looked more like an exhibit in a museum of medical mysteries than a beverage...
Read the entire article at: http://tinyurl.com/oxt4qa4
A Variety of Organic Chia Seeds
http://tinyurl.com/o6mhvm7
