SCOBY
Kombucha Part Two – More on Flavoring & Secondary Fermentation
Kombucha Part Two Last week’s column was lengthy – I wanted to provide you with all of the many details involved in making your own as well as tips on purchasing the best store-bought kombucha, the benefits, the counter-indications, etc. However, I didn’t spend enough time explaining the process of flavoring your homemade kombucha or…
Read MoreKombucha Tea
Kombucha: This tea is said to have originated in Asia. The name is a combination of: kombu – Japanese for kelp and cha – the Japanese word for tea. It is now consumed all over the world because of its many health benefits. It’s made from a SCOBY (Symbiotic Culture/Colony Of Bacteria & Yeast),…
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