Yo quiero un Scoby!
My education on kombucha began three weeks ago at Harvest Handouts when I asked Micah how the recent workshop went. She proceeded to tell me how simple fermenting tea was and that if I needed a SCOBY to get started, she could give me one of hers.
Instantly, I realized how little I knew.
Aside from the occasional weekly e-mail reminding F.H. Kingers of the then upcoming Kombucha workshop, I had never heard of the stuff. Living only a half mile from Willy Street Co-op, I do the majority of my shopping there, but had never paused near the eggs and butter to read what those beautiful, colorful bottles contained.
Kombucha, I learned shortly thereafter, is sweetened tea that has been fermented using a symbiotic culture of bacteria and yeast (also known as a SCOBY). It is then separated from the SCOBY and resealed to become carbonated. Full of good…
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