I started my first batch of kombucha on January 5th, 2010, because of the inspiration of the Fermentation Club up at Merritt College, in Oakland. The feedback I’ve gotten from everyone has been great! One batch led to another and I started to have fun being creative with the flavors.
My goal is to continue making kombucha in small batches to keep that homemade taste. This kombucha has always been strong, intensely flavored, and full of beneficial pro-biotics!
My kombucha is meant to be enjoyed while fresh to get the most benefits from the pro-biotics and for the best flavor. You can still drink it after a couple of weeks but it won’t be at it’s prime.
What is kombucha anyway?
Kombucha is a fermented tea which is full of healthy probiotics, like in other fermented foods such as yogurt and sauerkraut. The probiotics in kombucha make it very good for getting and keeping your digestive system healthy.
For a great website with a ton of information on kombucha, please visit Happy Herbalist.com