Sunset’s editors have been lately spotted toting bottles of kombucha, fermented
tea sold at Whole Foods Markets and natural foods stores. (So you’re
not surprised if you try it: It smells like vinegar, but get past that
and it’s tasty. Plus, it has an aura of good health.) However, at $4 a
bottle, I’m drinking away my salary.
Which is why I was excited to read
on the ApartmentTherapy blog Re-Nest that you can make your own. From reading their description, it’s less complicated than making vinegar; it only takes 10 days from putting a batch together to drinking a batch you made yourself.
Now all I need is a “scoby,” a symbiotic culture of bacteria and
yeast that works like the mother in vinegar-making. Oh, no, wait: Thank goodness for
the Internet. According to the Love Your Mother blog (love the name), I can make my own.
Any DIY-kombucha drinkers out there? I’d love to hear about your experiences.
by Elizabeth Jardina, Sunset researcher