a kombucha SCOBY (symbiotic colony of bacteria and yeast) is a strange and pungent science experiment to kindle in the kitchen.
this "mushroom", which feeds on tea tannins and sugars, when fermented produces a miraculous dose of highly nutritious and healing medicine. it is also, and more to the point, delicious, addictive and bubbly. who can beat that? far more scholarly and well scoby-educated people than i have written tomes and treatises on the science of kombucha.
( this is a particularly informative example
this is the place to direct funds should you want to start any kind of fermenty lifestyle
and this blog (turned onto me by this kind lady) is an example of a well-fermented life and the pixies who live them.
you can also check out more fanatics of fermenting here )
*anyway*
as i am always keen to absorb both the theory and the science experiments of the healthfood-and-somewhat-mad-alternative-food-medicine-experts i of course undertook to culture the pillowy mushroom on my counter for the weakest of reasons because the 3.99 price tag on a bottle of store-bought kombucha was fairly steep, and for the most potent because of wanting dearly to construct some sort of ambrosia-like substance that, in taste and texture, in color and in grandeur, and in nutrition and holistic value would nourish all the little swiss-hole riddled bits of me that needs nursing.
begin with copious amounts of tea
stir in sugar, leftover kombucha from the previous batch (lovingly donated by the above source), let cool til tepid, bottle and cover with a breathable and highly technical covering (see also: paper towel)...
and wait! fingers crossed!
more to come.
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