Tea, but cultured

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I know what you’re wondering: how can tea, who is already known for her sophistication and elegance become any more cultured than she presently is? Let me explain.

Yesterday, I brought up the joys and wonders of fermented foods in my post about sourdough. Today, I want to talk to you about the lockdown friendly practice of homebrewing kombucha.


Kombucha is, simply put, fermented tea. By introducing your basic black, green, or white tea combined with some unrefined sugar to a SCOBY (symbiotic culture of bacteria and yeast) you begin the process of culturing your tea.

The benefits of kombucha are wide spanning: from reflux, to gut health, to making those taste buds tingle with bubbly delight! You can even design your own flavor combinations. My personal favorite is blueberry basil with strawberry rosemary a close second.

Of all the foods that I like to ferment, kombucha is by far the most forgiving. Let it go for too long? Now you have an all purpose cleaner for your home. Something happen to your SCOBY? Don’t worry, you have an almost no maintenance SCOBY hotel with 5 backups.

Speaking of extra SCOBYs on hand, I do have a TON. Want one? Ready to take the plunge into saving $3-8 per bottle? Let me know in the comments. Also, let me know if a tutorial video through each of my daily fermentations would be something you’d like to see.

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