Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This cool, flavorful, fun, stomach-settling carbonated drink is low in calories and high in flavor. Find complete instructions to make your first batch - technique, equipment, and more.
Jun kombucha, which is made with green tea and honey, is milder, less vinegary and picks up the subtle flowery and fruity notes of the honey, all while still packing a probiotic punch. It's even better mixed with some bourbon over ice.
I love kombucha! The slightly fizzy, sweet and sour drink is part of my arsenal of fermented foods. The real fun of kombucha begins when you use different types of teas and sweeteners.
There are monsters in my cupboard. Lots of them. Translucent, slimy, slippery creatures that lurk in the murky depths. I’m speaking of course, of the Mothers. Vinegar and kombucha Mothers, that is.
Kombucha scoby are wierd. But totally worth getting over the "ick" factor and you may even develop a fondness for them. Easy small batch brew method included!
I drink kombucha because it makes my belly feel good. It makes things—ahem—happy inside. It helps ward off sickness and really pumps up the immune system. Want to make your own detoxifying, probiotic, anxiety-bashing, energy-lifting brew? Here's how.
Making kombucha at home is simple and much more cost-effective than buying it. These step-by-step instructions will help you get started with your first batch.
Kombucha is not expensive to make. It’s not terribly difficult to make either. Best of all, when you make it yourself, it can end up tasting even better than the stuff you buy in the store.