Tonight I am making my first ever batch of Kombucha. I thought my friend Tiffany was just pulling a loony when she suggested it, and before I could say 'scoby', I had her cruising craigslist for free fungus to start our stuff.
Now I have a culture the size of a pancake living in a Martha Stewart casserole in the fridge, and organic green Chun Mei tea steeping on the stove. In just 10 days The JellyMama, as we call her, will convert her bath into the fermented nectar I've come to love. To boot, this mushroom-like organism of bacteria and yeasts will have a baby scoby, and Tiffany will become a proud mother-of-a-fungus.
Now I have a culture the size of a pancake living in a Martha Stewart casserole in the fridge, and organic green Chun Mei tea steeping on the stove. In just 10 days The JellyMama, as we call her, will convert her bath into the fermented nectar I've come to love. To boot, this mushroom-like organism of bacteria and yeasts will have a baby scoby, and Tiffany will become a proud mother-of-a-fungus.
A recent trip to Garrett's yielded 10 pounds of free concord grapes from his backyard, which Marc turned into a rich, purple juice. Some if it will flavor the Kombucha when it is bottled. I just hope to hell I'm doing this right, and some rogue cat hair doesn't contaminate Her environment...
