Kombucha Culture: the how & why of fermented tea

Posted by whitneypipkin on August 11, 2013 · 9 Comments 

We’ve taken the leap… We brewed tea. But not just any tea. Tea that has since been sitting in a 2-gallon jar with a SCOBY, fermenting into a glorious beverage called kombucha. While I’ve known about kombucha for a while and relied on its probiotic benefits after returning from overseas trips, the drink was new … Continue reading →

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