Kombucha DIY - star tribune

Emily Edon couldn’t help making a face when she took her first swig of kombucha. “It tasted vinegary and that put me off,” said the 26-year-old Bloomington resident, wrinkling her nose at the memory. But by the time she had drained that inaugural bottle, the fermented tea beverage had started to appeal to her. Read More

Kombucha 101 - Heavy Table

For most people, the most threatening part about brewing kombucha is the mother. It can be a difficult concept for the mind to accept: that this floppy, pancake-shaped, alien placenta-looking thing could be the main ingredient of a chic health food. Kombucha brewers who don’t want to sound like they have maternal issues call it the SCOBY, or Symbiotic Culture of Bacteria and Yeast. No wonder most people just opt to purchase it already brewed and bottled. Read More