Kombucha

Kombucha is known to have several healing effects because of the fermented process in which it is made. You can read more about it via the Weston Price website.  You can continually brew kombucha once you get a SCOBY (symbiotic colony of bacteria and yeast) or "mother." I was luckily enough to get a SCOBY from a friend. As you brew the drink, you will start to grow new SCOBYs that you too can pass a long to others. You will also need a large glass jar that won't break when exposed to hot water. You can make batches in gallon containers (double the recipe) or 1/2 gallon (shown below).


1) Brew two caffeinated tea bags (black, green, or other) in hot water in a 
1/2 gallon jar
2) Add 5/8 cups of sugar and let dissolve
3) Leave the tea to cool, covered, for several hours
4) Once the tea is room temperature, add the SCOBY. If this is your first batch, you will also need to add a starter, which could be the bottom portion of a store-bought kombucha. If this is your second or third batch, just pour in some of the bottom part of the previous batch
5) Cover the jar with a clean sock
6) Place the jar in a dark cool location and let it sit for 5-10 days (the longer you wait the more vinegary the flavor).

As a note, the SCOBY cannot touch metal, so make sure you use plastic or wood spoons.

You can blend the kombucha with other flavors. I like adding cranberry juice, seltzer water and ginger.