If you are a friend of mine, follow me on twitter or the FB, you know that I have recently gotten a bit excited, some might say, obsessed with Kombucha.
If you don't know what Kombucha is, use the Google to enlighten you. My first memory of its mention was several years ago, by a friend in NY, who was much into mushrooms. I barely registered it in my mind. Then, earlier this year, another friend convinced me to try it. I took a tentative sip - it was sweet, effervescent, slightly bitter. Unusual, I didn't dislike it, but I wasn't about to add it to my diet. Then my most excellent world traveling friend was in LA from Peru and we were out at the Dome in the Mojave. There's a place I like to stop and get a snack on the way out and my friend noticed they had fresh brewed Kombucha. She got it and offered me a sip. I wish I could say I said yes, but I passed. However, my interest was piqued. On my next trip out to the Mojave, I decided to try it myself. It was so light and refreshing. Perfect for the hot weather. Then I happened to be somewhere that had Kombucha for sale, and I decided to try it again for reals. And that time, I got hooked - and the obsession kicked up.
After working my way through several brands and flavors, I took a trip to Seattle, where I learned about Kombucha Cocktails. This knowledge really put me over, especially since the Kombucha Cocktail contained my favorite liquor: Campari. Kombucha & Campari? And St Germain? Just wow. Awesomenewss - and healthy for you too!
Then it was time to take my Kombucha obsession to the next level - and make it myself. I love being domestic, having an awesome house, garden, great kitchen to make stuff in. I've never shied away from producing stuff, so I thought I would try brewing Kombucha. Thanks to the Internet, and a friend who hooked me up with a scooby, I've been brewing Kombucha for about a month now. And it is awesome.
I love effervescent beverages. I don't drink much more than coffee, sparkling water and red wine so I love adding a new choice. Brewing Kombucha is pretty easy and it's in the second brew that I flavor it and it adds its effervescence.
Just today, I pulled out my batch of cran-lemon-ginger. Deep crimson, tart and effervescent. So totally awesome! I've experimented with various teas, but my first batch of Oolong and Jasmine Ginger has been the best so far.
I've gotten used to Kombucha's gelatinous blobby ways. I'm not so freaked out by your multiplying self. I'm not sure I'm such a great scooby husbander - but I am learning how to take care of your yeasty and abundant self.
Kombucha, let me count the ways I love thee. I love that I can make you. I love that you are unusual. I love that you are new in my life. I love that I can experiment with flavors. I love that I can leave you alone. And I love that you sometimes need a lot of attention. I love that you go from flat to bubbly. I love that hiss when I crack the seal. I love taking you to parties and making cocktails with you. I love that others get excited about you too!
Mostly, I love your home made effervescent ways! I'm so glad you came into my life and I cherish every sip made from my own hands.
My latest brew: Cran-Lemon-Ginger Darjeeling
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