A few months ago I was in my local Whole Foods when I came across the juice aisle and noticed bottles of something called Kombucha. What is Kombucha you ask? Well, Wikipedia explains it as, “a fermented tea that is imbibed for medicinal purposes. Although there is limited specific scientific information supporting any purported benefits due to a lack of studies being conducted, there does exist much anecdotal information purporting its historical medicinal value. fermenting tea using a visible solid mass of microorganisms called a kombucha culture (SCOBY) or mushroom. Kombucha is available commercially, but can be made at home ” Sounds intriguing, doesn’t it? So, I set out to see if anyone locally was making the stuff so I could see how it was done…and what that “solid mass of micro-organisms” thing looked like. As it turned out, my friend, Dan Streib, was in fact making Kombucha on a regular basis. He was willing to show me step by step the ins and outs of making my own Kombucha. My interview with him follows:
