Been brewing Kombucha for most of a year now and love it. Basically it is fermented sweetened tea from a technique that has been around for thousands of years. A symbiotic culture of bacteria and yeast eat the sugar and minerals in tea and make a bubbly tangy beverage that makes you feel great. ![]()
I add a little flavorings to a secondary fermentation to make an even better drink. Honey and
vanilla bean is my favorite.
