This is our new baby, Kombucha! I started brewing my own fermented mushroom tea on Monday with the help of my friend Adam, who graciously donated a SCOBY. It is not actually a mushroom but a Symbiotic Culture of Bacteria and Yeast. Gross! No, actually great and delicious.
You make a big batch of tea (this kind is regular black) add a bunch of sugar, plop in the scoby when it's cool and some bottled kombucha, and let it sit for at least ten days. When it smells like apple cider vinegar and tastes good it's done. I can't wait.
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