May 26th, 2010

We’re having two babies…

No, you silly not that kind of baby. As far as we know there is only one inside mama, but there is another baby growing at our house. A kombucha baby, called a Scoby. We are brewing kombucha, a highly nutritious fermented tea that is high in probiotics, enzymes and a whole host of other healthy components. It is made by fermenting different kinds of tea with a kombucha “mushroom.” The mushroom, actually a colony of bacteria and yeast, is what uses the sugar and the tea to grow good bacteria, and other organic acids that aid in cleansing and detoxifying the body. Each time you make a batch the mushroom makes a baby that can be used to make another batch.  So, if any of you are feeling adventurous let me know and you can have a baby and make kombucha of your own at home. Below are links to some more reading about kombucha and an easy recipe showing how to make it. If you want a baby shoot me an email and bring a clean glass jar with a lid to class. Warning, some people can be allergic to kombucha so if you decide to make it start with small sips. This is probably a wise approach regardless of your allergy status. Due to the live and fermented nature of the beverage, unhealthy guts may need a break in period before this treat can be enjoyed in larger quantities.

Scroll down to the part about kombucha in this article to  find out some history and health benefits of kombucha.

Here are a few easy komucha recipes.

Here is everything you ever wanted to know about brewing kombucha from some real hardcore kombuchistas.

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For time:
Row 500 meters
150 Double-unders
50 Burpees

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