You may have heard about kombucha in recent years as this fermented drink has become quite popular. What you may not know, however, is how easy it is to make at home. The best part is that you can flavor kombucha to your own liking (or not flavor it at all), and you will know exactly what is going into it. Today, I’m going to show you how to make dandelion and fennel kombucha. And yes! You really can flavor your kombucha using herbs!
What is Kombucha?
Kombucha is a fermented probiotic drink that is thought to habe originated in China. It is made using a kombucha mother, also called a SCOBY (symbiotic colony of bacteria and yeast). The mother feeds on black tea and sugar and produces another SCOBY “baby” at the same time. The result is a somewhat sour and vinegary-like liquid that kombucha proponents believe is great for your entire digestive system (Katz, 2003).
Kombucha is easy to make at home, with the most difficult part being obtaining a mother SCOBY. If you know someone who brews their own kombucha, they should have one to give you, as a new one forms with every batch that is made. You can also purchase a SCOBY online.