Kombucha SCOBY

Kombucha, AKA Japanese Tea Mushroom, is a SCOBY (Symbiotic Culture of Bacteria and Yeast). When placed in room-temperature sweet tea, it ferments the sugar and makes a refreshing drink. The resulting fermented drink reaches about 1% (or 2°) alcohol. Fermented foods are considered to be good for the health of your guts. In my case, kombucha ferments the ½ gallon of tea to my liking in 4-5 days. Some people prefer it “dryer” and let it ferment 10-14 and more days. Never close the container tightly. Once you try your own kombucha, you will never ever buy it in the store, bottled )) Select "more ads by this user" to see all my postings.