March 13th, 2009 | Cultured Foods, D.I.Y., alternative, article, Central Asia, defense, detox, digestion, fermentation, fungus, hepatitis A, homegrown, immunity, Kombucha, liver, mushroom, prevention, probiotic, security, Sustainable, swine flue, symbiotic, toxin
A couple years ago I finally had a chance to start making kombucha. My sister had gotten a hold of a kombucha mother/starter (known as a SCOBY – Symbiotic Colony of Bacteria and Yeast) while doing a house call, (she’s a nurse). Kombucha is a fermented tea created by a mysterious symbiotic colony of yeasts and bacteria. It looks and feels like a rubbery pancake, and floats on the top of strong black tea and sugar for 7-10 days. The resulting liquid is similar to fizzy iced tea and is very good for cleaning out toxins, supporting the liver and digestive system.