adventures in kombucha land

Though I've been somewhat familiar with it for years, I hadn't actually tasted kombucha until a few days ago.  A friend of mine has been brewing her own for a while and had kindly offered up some of her extra kombucha "SCOBYs" (an acronym for "symbiotic culture of bacteria and yeast") and brought along some of her ginger-infused kombucha for me to taste when we got together recently.  I was pleasantly surprised.  It reminded me a lot of the ginger-plum dipping sauce for the spring rolls at my favorite Asian restaurant in Asheville.  Though a bit fizzier and not as thick, of course.

After a lovely little play date between she and I and another good friend and all of our babies, she handed me the "babies", 3 discs of kombucha in a little plastic container, told me what to do, and wished me luck.

I said that they looked a whole lot like bologna.  My directions were, in a nutshell, to brew some tea, sweeten it, let it cool, add the "babies", and wait.

So off I went to feed my bologna babies some sweet tea.  I could do that.  My mom is from Tennessee, after all.  I do know how to make some decent sweet tea.

I can't really tell you much about kombucha.  I'm still a bit uninformed, aside from that big jar brewing on my kitchen counter, that is.

For now, I'm just going to watch and wait.  And maybe do a little reading.