So I was skimming through my newsfeed on facebook when I noticed Peter Tsai of TheTastingBuds.com posted a link on a mutual friend’s wall of this blog entry with the comment that his friend posted a blog entry on how to make kombucha.
I clicked on the link because I’ve never heard of kombucha and the images and recipe for kombucha as supplied by Austin Eavesdropper blew my mind that I had to share for Friday Food Definition. Her ‘drink’ looks like jellyfish!
As defined and quoted from Wikipedia,
Kombucha is a fermented tea that is often drunk for medicinal purposes. There is limited scientific information supporting any health benefit and few studies are being conducted. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture which is often referred to as the “mushroom” or the “mother”.
Also two words of caution from Austin Eavesdropper that should also pique your interest to click on her blog entry:
First, if you are squeamish to the taste of vinegar, you probably won’t like kombucha. It’s not terribly strong, but as this is a fermented beverage, vinegar taste is definitely present. If this is you I completely understand and won’t make fun of you; I am the uptight snob at parties who doesn’t like beer, after all.
Second, the culture you use to make kombucha looks like a spleen or something. It’s terrifying. But don’t worry, that’s what it’s supposed to look like.
Like spleen. :) What a funny girl. And sweet for the words of caution!
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