Wednesday, January 04, 2017


Been brewing Kombucha for most of a year now and love it.   Basically it is fermented sweetened tea from a technique that has been around for thousands of years.   A symbiotic culture of bacteria and yeast eat the sugar and minerals in tea and make a bubbly tangy beverage that makes you feel great.  
 I add a little flavorings to a secondary fermentation to make an even better drink.  Honey and
vanilla bean is my favorite.


Heath said...

Good stuff.

Vick said...

I'll have to try it that your technique has been perfected!😳